Steamed Pork Ribs with Black Bean Sauce
A classic Cantonese dish, Steamed Pork Ribs with Black Bean Sauce is beloved for its rich, savory black bean aroma and tender, juicy pork. The gentle steaming method preserves the natural flavors of the ribs, while the aromatic sauce infuses every bite. Perfect with steamed rice.
Ingredients
13 items- Pork spare ribs 500g
- Fermented black beans (douchi) 2 tbsp (20g)
- Garlic 4 cloves
- Ginger 1 small piece (10g)
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Shaoxing wine 1 tbsp
- White sugar 1 tsp
- White pepper a pinch
- Cornstarch 1 tbsp
- Cooking oil 1 tbsp
- Red chili pepper half
- Scallion 1 stalk
Nutrition
Steps （7 steps）
Cut the spare ribs into 3 cm pieces. Soak in cold water for 20 minutes to remove blood, changing water once. Drain well and pat dry with paper towels to ensure the surface is dry for better marination.
In a small bowl, combine chopped fermented black beans, minced garlic, minced ginger, light soy sauce, dark soy sauce, Shaoxing wine, sugar, and white pepper. Stir until the sugar dissolves completely.
Place the dried ribs in a large bowl. Pour the marinade over and rub vigorously for 1 minute to coat each piece evenly. Add cornstarch and mix well, then drizzle with cooking oil and toss to seal in moisture. Cover with plastic wrap and refrigerate for at least 30 minutes to allow the ribs to absorb the flavors.
Fill a steamer pot with enough water and bring to a boil over high heat. Meanwhile, transfer the marinated ribs to a shallow heatproof dish, spreading them in a single layer to ensure even cooking. Optionally, place some ginger slices and scallion segments under the ribs for extra aroma.
Once the water is boiling, place the dish in the steamer, cover tightly, and reduce the heat to medium. Steam for 20-25 minutes until the ribs are cooked through; the meat should easily pull away from the bone and a chopstick can pierce the thickest part without resistance. Do not uncover the lid during steaming to maintain steam.
Carefully remove the dish from the steamer. Sprinkle the red chili rings and chopped scallion over the ribs as garnish. For extra fragrance, heat 1 tablespoon of oil in a small pan and drizzle it over the scallions to release their aroma and add shine.
Serve immediately while hot. This dish tastes best freshly steamed; leftovers may lose tenderness. Pair with steamed rice to soak up the savory black bean sauce.
Tips
1. Choose pork spare ribs or baby back ribs with some fat for tenderness. 2. Do not chop the black beans too fine; leave some texture. 3. Adding oil during marination helps lock in moisture, making the ribs juicier after steaming. 4. Adjust steaming time based on the size of the ribs; test by piercing with a chopstick. 5. Red chili pepper is optional; you can also use cilantro for garnish.
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