If you’re looking for a Chinese dish that captures the heart and soul of Hong Kong cuisine then you’ve come to the right place. Picture this: succulent pork ribs, bathed in a delicious black bean sauce, tenderised to perfection through the art of steaming. Steamed spare ribs with black bean sauce is a classic dim sum dish – but also a staple meal in Chinese households.
My mother has been making these Chinese steamed spare ribs ever since I was a little girl – and now my children love this dish, too. As with many of the older generation, my mother and father learned Chinese recipes by cooking alongside their parents, so they never really noted any specific measurements.
And this applied to me, too. She never really told me how much to use of each ingredient, however, over the years, I’ve made sure to keep a tab. What has never changed is the type of ingredients she uses for this spare ribs with black bean sauce recipe – garlic, ginger, chillies, black soy beans, light soy sauce, oyster sauce, spring onions [green onions] and Shaoxing cooking wine.
These Chinese pork ribs in black bean sauce are a healthy and tasty Chinese meal and one that we, as a family, enjoy regularly. You can make them easily at home and be amazed that they will taste like those served in a Chinese restaurant. I’ve always used my mother’s recipe as these steamed pork ribs are so simple to make.
What pork ribs should I use?
Ideally, you want to get pork riblets or rib tips. These can be found at the butchers or Asian supermarkets. Pre-packaged pork ribs in UK supermarkets tend to be longer pieces, so you will have to cut the pork ribs crossways to get the desired bite-size chunks. You don’t want to get boneless pork belly, this recipe calls for bone-in pork.
How do I slice Chinese pork ribs into bite-sized pieces?
If you can buy pork riblets or rib tips, these are easy to cut, as you only have to slice through either side of the bone. However, if you can only get hold of pork ribs you will need to slice crossways through the whole bone. I was given an old-school Chinese meat cleaver by my parents, and it is one of the best tools I have for Chinese cooking – it’s a big, heavy thing, with a razor-sharp edge that I use to cut meat and vegetables. You can purchase a similar one to mine at Asian/Chinese supermarkets – or similar versions online here.
If you’re going to attempt to cut the pork ribs yourself, make sure you get a thick chopping board and place it on top of a non-slip mat or tea towel. You will need extreme force to chop the pork ribs. Please be careful where you put your hands and fingers. If you’re unsure, get a butcher to do it for you.
Where can I get fermented black soybeans from?
Fermented black soy beans are used a lot in Chinese cooking. They have a distinctive and punchy taste but they add another dimension to so many Chinese dishes. You don’t need a huge amount when cooking with them and I find that adding them to a bit of water beforehand, by rehydrating them and slightly pressing them with the back of a spoon, really brings out their unique flavour. You can easily get black soy beans from any Asian supermarket.
Can I use ready-made black bean sauce?
If you can’t get to an Asian market or are unable to get them online then you can substitute with readymade black bean sauce. It won’t be the same but it will still work – and you can easily buy jars of black bean sauce in most supermarkets. All you have to do is mix the contents of the sauce with the other ingredients and add them to the meat so they can marinate before steaming.
What equipment do I need for pork spare ribs?
To achieve the authentic taste of dim sum spare ribs, a bamboo steamer is your secret weapon. This traditional Chinese kitchen tool imparts a distinct flavour and aroma to your dish, taking it to a whole new level. Ensure you have a suitable steamer basket that fits snugly over a pot or wok.
You can also use a steaming rack or trivet, or even two chopsticks that form a cross, as well as a suitable heat-proof bowl, and place it in a large pot with a lid – making sure you have enough water to produce steam. This works in the same way. You want to steam Chinese pork ribs for the minimum amount of time so that the meat is just cooked through and your Chinese spare ribs have juicy meat.
What ingredients are needed?
- spare ribs
- fresh garlic
- ginger
- oyster sauce
- fermented black soybeans
- Shaoxing wine
- spring onions
- fresh red chillies
- cornflour/cornstarch
- sugar
- white pepper
- sesame oil
How to cook this spare ribs recipe?
The first thing to do is to marinate the spare ribs. In a large bowl, combine the oyster sauce, Shaoxing wine, soy sauce, sesame oil, garlic, ginger, sugar, spring onions, chillies, whole black beans and a pinch of white pepper. Allow the ribs to soak up these flavours for at least 10 minutes. The longer the ribs marinate the better, and you can even do it overnight. However, I understand that time can be an issue, so you can still steam these pretty much straight away.
Add your spare ribs in a single layer to your bamboo basket or bowl, to make sure they steam evenly. Cover and steam for 13-15 minutes, until the meat is cooked and tender. Before serving, sprinkle some fresh spring onions and chillies, if you’d like.
What tips for tender meat?
- For those attempting this dish for the first time, a few tips can make the process smoother. To achieve tender meat, consider adding a pinch of baking powder/baking soda to the marinade. This traditional Chinese method helps break down the meat fibres, ensuring a melt-in-your-mouth experience.
- Make sure before adding your basket or bowl to the steamer, that the water is already boiling and releasing steam. If you add the meat to water that hasn’t yet come to temperature, the meat won’t be cooking properly and will take much longer.
- Don’t steam the spare ribs for too long. By oversteaming them, you may find the meat isn’t tender – as all the juices will disappear, leaving the meat rubbery in texture.
- Once you’ve marinated the spare ribs, make sure to arrange the marinated ribs in a single layer in your bamboo steamer or your bowl – this will make sure that each piece will cook evenly.
What can I serve with pork ribs in black bean sauce?
At a dim sum restaurant, you can just dig in – so these would work as a great starter if you are preparing several Chinese dishes to serve. The best meal with Chinese pork ribs is to serve them alongside plain white rice and vegetables including choi sum or pak choi, spooning as much of the sauce over everything as possible. It’s healthy, filling, and a truly authentic Chinese dinner.
Garnish your steamed spare ribs in black bean sauce with finely chopped spring onions [green onions] as, well as freshly chopped chillies for extra fiery heat. Pair your steamed spare ribs with a side of gai lan (Chinese broccoli) or enjoy them alongside other dim sum favourites like siu mai or lo bak go [turnip cake]. The beauty of this dish lies not just in its savoury flavours but in its versatility as a main course or a delightful addition to any dim sum meal.
Easy steamed spare ribs with black bean sauce
Ingredients
- 1 kg pork ribs cut into bite-sized pieces
- 1 tablespoon fermented black beans mixed with a tablespoon of water
- 2 cloves garlic minced
- 1 teaspoon ginger paste
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine or rice cooking wine
- 1 teaspoon sesame oil
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- 1 teaspoon sugar
- 2 tablespoons cornflour /cornstarch
- 2 spring onions finely chopped
- 1 red chilli finely chopped
Instructions
- Add the fermented black beans to a bowl with around a tablespoon of water, to allow to rehydrate. Push them down with the back of a spoon to release their flavour. In the meantime, you can prepare the other ingredients.
- Put the cut pork spare ribs in a large bowl.
- Add the sugar, salt, pepper, garlic, and ginger.
- Add the oyster sauce, Shaoxing wine, sesame oil and soy sauce.
- Add the cornflour, then half of the spring onions and the chilli [you can save some for garnishing later]. Then the fermented black beans.
- Using your hands, give all the ingredients a good mix, so the spare ribs are coated well. Set to one side, and let marinate for at least 10 minutes.
- Get your wok or pot ready with a trivet or steaming rack with simmering water. Then add your spare ribs in a single layer to your bamboo steamer or bowl. You may have to stack the bamboo baskets on top of one another, or do several batches, as you don't want to overcrowd the spare ribs.
- Cover and steam for 13-15 minutes until the meat is tender and cooked. Be careful - the bowl or basket will be very hot.
- Garnish with spring onions and optional slices of chilli before serving.
Nutrition
Did you make these steamed spare ribs with black bean sauce?
If you made these steamed spare ribs, please leave me some star ratings and a comment below or tag @cooksimplyathome on Instagram. You can find other easy meal ideas here.
