Chinese steamed spare ribs with black bean sauce

Last Updated on 31 March 2026 by cooksimply

If you’re looking for a Chinese dish that captures the heart and soul of Cantonese home cooking, you’ve come to the right place. Steamed spare ribs with black bean sauce is one of those recipes that looks and tastes like it belongs on a dim sum cart – but is simple to make in your own kitchen.

My mother has been making these steamed pork ribs with black bean sauce ever since I was a little girl. It was one of the dishes we always had at home, long before I understood it was also a restaurant classic. My parents and grandparents ran Chinese takeaways, and this was one of those family recipes that never made it onto the menu – it was just for us.

As with many of the older generation, my mother learned Chinese recipes by cooking alongside her parents, so she never really noted any specific measurements. And this applied to me, too. She never told me exactly how much of each ingredient to use. But over the years, I’ve made sure to keep a tab on everything so I could share this recipe with you.

What has never changed is the type of ingredients she uses for this spare ribs with black bean sauce recipe – garlic, ginger, chillies, fermented black soy beans, light soy sauce, oyster sauce, spring onions and Shaoxing cooking wine. Simple ingredients that create something really special.

What are steamed spare ribs with black bean sauce?

Steamed spare ribs with black bean sauce (豉汁蒸排骨, chi zhi zheng pai gu) is a classic Cantonese dim sum dish. Bite-sized pork ribs are coated in a savoury marinade made with fermented black beans, garlic, ginger, oyster sauce and Shaoxing wine, then steamed until the meat is juicy and tender.

You’ll find this dish at almost every dim sum restaurant, served in small bamboo steamers or little dishes. But it’s also a staple home-cooked meal in Chinese households, typically served over steamed white rice with a simple vegetable side like pak choi or choi sum.

The beauty of steamed spare ribs is how little effort they take. Once you’ve marinated the pork, the steamer does all the work. It’s one of the quickest Chinese dinners you can put together on a busy weeknight.

What pork ribs should I use?

Ideally, you want to get pork riblets or rib tips. These are the small, bite-sized pieces of rib that you’ll recognise from dim sum restaurants. You can find them at butchers or Asian supermarkets, often already cut to size.

Pre-packaged pork ribs in UK supermarkets tend to be longer pieces, so you will need to cut the pork ribs crossways to get the desired bite-sized chunks. You don’t want boneless pork belly for this recipe – it calls for bone-in pork, as the bones add flavour during steaming and help keep the meat moist.

Some people use baby back ribs cut crosswise into short sections, while others prefer the fattier spare rib tips. Both work well. The key is that each piece should be roughly 3-4cm (1-1.5 inches) so they steam evenly and are easy to eat.

A note on fat: Don’t trim away all the fat from the ribs. A good ratio of meat to fat means more succulent, flavourful spare ribs after steaming. Ask your butcher for a piece with a decent amount of marbling if you can.

How do I slice Chinese pork ribs into bite-sized pieces?

If you buy pork riblets or rib tips, these are easy to cut – you only need to slice through either side of the bone. However, if you can only get hold of full pork ribs, you’ll need to slice crosswise through the whole bone.

I was given an old-school Chinese meat cleaver by my parents, and it’s 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 buy similar ones at Asian supermarkets or online here.

If you’re going 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 some force to chop through the bones. Please be careful with your hands and fingers. If you’re unsure, ask your butcher to cut them for you – most will do this happily if you ask.

Should I soak the pork ribs before marinating?

This is a step many home cooks skip, but it makes a real difference. Soaking the cut pork ribs in cold water for 30-60 minutes before marinating helps draw out blood and impurities from the meat and bones. You’ll notice the water turning slightly pink.

After soaking, rinse the ribs thoroughly under cold running water, then drain and pat dry with kitchen paper. This gives you a cleaner, fresher flavour in the finished dish.

My mum didn’t always do this step when she was in a rush, and the ribs still tasted great. But when you have the time, it’s worth doing.

What are fermented black beans?

Fermented black soy beans (豆豉, douchi) are used a lot in Chinese cooking. They have a distinctive, punchy, salty flavour with an earthy depth that adds another dimension to so many Chinese dishes. A little goes a long way.

I find that adding the beans to a small amount of water beforehand – rehydrating them and gently pressing them with the back of a spoon – really brings out their unique flavour. This step takes about 5-10 minutes and softens the beans so they release their flavour more evenly into the marinade.

You can get fermented black soy beans from any Asian supermarket. They’re sold dried in bags and will keep in your pantry for months.

Important: Don’t confuse fermented black soy beans with the black beans you’d use in Mexican cooking. They are completely different ingredients.

Can I use ready-made black bean sauce?

If you can’t get to an Asian supermarket or can’t find fermented black beans online, you can substitute with ready-made black bean sauce from a jar. It won’t have quite the same depth of flavour, but it will still work well.

Most UK supermarkets stock jars of black bean sauce in the world foods aisle. Lee Kum Kee’s Black Bean Sauce or Black Bean Garlic Sauce are both good options. Simply mix the jarred sauce with the other marinade ingredients and add to the meat before steaming.

If using jarred sauce, you may want to reduce the amount of soy sauce in the recipe slightly, as the jarred sauce already contains salt and soy.

What equipment do I need?

To achieve the authentic taste of dim sum spare ribs, a bamboo steamer is ideal. This traditional Chinese kitchen tool allows steam to circulate beautifully and the bamboo lid absorbs excess moisture, preventing water from dripping back onto the ribs.

But you absolutely don’t need one. Here are your options:

Bamboo steamer – sits on top of a wok or wide pan with simmering water. Line with baking paper if you’re worried about sticking.

Metal steamer or steaming rack – a trivet or steaming rack inside a large pot with a lid works perfectly. Place the ribs in a heatproof bowl or plate on the rack.

Makeshift steamer – even two chopsticks placed in a cross pattern at the bottom of a large pot can support a heatproof plate. Just make sure there’s enough water underneath to produce steam without touching the plate.

Whichever method you use, make sure the water is already boiling and producing steam before you add the ribs. Starting with cold water means the meat won’t cook properly and will take much longer.

How to make steamed spare ribs with black bean sauce

The first thing to do is prepare and marinate the spare ribs. If you have time, soak the cut ribs in cold water for 30-60 minutes, then rinse and pat dry.

In a large bowl, combine the oyster sauce, Shaoxing wine, soy sauce, sesame oil, garlic, ginger, sugar, spring onions, chillies, rehydrated black beans and a pinch of white pepper. Add the pork ribs and mix well with your hands so every piece is coated. Set aside and let marinate for at least 30 minutes.

The longer the ribs marinate, the better the flavour. You can marinate them overnight in the fridge if you want to prep ahead – just cover the bowl with cling film. However, if you’re short on time, even 10-15 minutes will still give you tasty results.

Just before steaming, add the cornflour and mix through. Adding the cornflour at the end rather than at the start is important – it creates a light coating that helps seal in moisture during steaming, giving you a silky sauce. If you add it too early, it creates a barrier that stops the marinade from being absorbed into the meat.

Arrange the spare ribs in a single layer in your bamboo steamer or heatproof bowl. Don’t pile them on top of each other, as this means the ribs in the middle won’t cook evenly. You may need to use stacked bamboo baskets or steam in batches.

Cover and steam for 13-15 minutes until the meat is cooked through and tender. The ribs are ready when the meat is no longer pink, and the sauce around them is bubbling gently.

Before serving, garnish with fresh spring onions and sliced red chillies for a pop of colour and extra heat.

Tips for perfectly tender steamed spare ribs

Use baking soda for extra tenderness. This is a traditional Chinese technique that many restaurant chefs use. Add a pinch of baking soda (about 1/4 teaspoon) to your marinade. It helps break down the meat fibres, giving you that melt-in-your-mouth texture. Don’t overdo it though – too much can leave a slightly alkaline taste.

Make sure the water is already boiling. If you add the ribs to a steamer before the water has come to temperature, the meat won’t cook properly and will take much longer, resulting in tougher ribs.

Don’t oversteam. This is the most common mistake. Steaming for too long cooks out all the juices, leaving the meat rubbery and dry. 13-15 minutes is the sweet spot for bite-sized pieces. If your pieces are slightly larger, go up to 18 minutes maximum.

Arrange in a single layer. Each piece needs direct contact with the steam to cook evenly. Overcrowding means uneven cooking.

Try potato starch instead of cornflour. If you want a slightly silkier, more velvety sauce, swap the cornflour for potato starch. It creates a smoother coating around the ribs.

Recipe variations

With taro or pumpkin: Place thin slices of taro or pumpkin (about 3-4mm thick) on the bottom of your plate or steamer before adding the marinated ribs. The sauce soaks into the taro or pumpkin as it steams, making it incredibly flavourful. Make sure you slice thinly so everything cooks through in the same time.

Instant Pot or pressure cooker: If you have a pressure cooker, you can steam the marinated ribs on the steam setting for about 8-10 minutes. Use the trivet and a heatproof bowl inside the pot. The results are very similar to traditional steaming.

Spicier version: Add an extra fresh red chilli to the marinade, or stir through a teaspoon of chilli oil before serving for more heat.

With tofu: Some families add chunks of firm tofu underneath the ribs before steaming. The tofu soaks up all the delicious black bean sauce.

What to serve with steamed spare ribs in black bean sauce

At a dim sum restaurant, you’d just dig in with chopsticks – so these work brilliantly as a starter if you’re preparing several Chinese dishes to serve.

For a complete meal, serve the steamed spare ribs alongside plain steamed white rice and vegetables, spooning as much of the sauce over everything as possible. The sauce soaking into the rice is genuinely one of the best parts of this dish.

Great vegetable sides include choi sum, pak choi, gai lan (Chinese broccoli) or simple stir-fried greens with garlic.

You can also serve these alongside other dim sum favourites like siu mai, lo bak go (turnip cake) or chicken potstickers for a dim sum spread at home.

How to store and reheat steamed spare ribs

Fridge: Let the ribs cool completely, then store them in an airtight container in the fridge for up to 3 days.

Freezer: These spare ribs freeze really well. Store in a freezer-safe container or bag, removing as much air as possible, for up to 3 months. Defrost overnight in the fridge before reheating.

Reheating: The best way to reheat is by steaming them again for 5-8 minutes until heated through. This keeps the meat moist and tender. You can also microwave with a splash of water and a cover, though steaming gives better results.

Meal prep tip: You can marinate the ribs the night before (or even freeze them in the marinade). When you’re ready to eat, simply steam from marinated. This makes it a brilliant prep-ahead weeknight dinner.

Frequently asked questions

How long should I marinate the spare ribs?

A minimum of 10-15 minutes will give you good flavour, but 30 minutes to overnight is ideal. The longer the ribs sit in the marinade, the more flavour they absorb. If marinating for more than 30 minutes, cover and keep in the fridge.

Can I use boneless pork for this recipe?

You can use boneless pork shoulder or belly cut into chunks, but bone-in ribs give the best flavour and texture. The bones help keep the meat moist during steaming and add richness to the sauce.

Why are my steamed ribs tough and rubbery?

The most common cause is oversteaming. Keep to 13-15 minutes for bite-sized pieces. Another reason could be that the water wasn’t boiling when you started steaming, which means the ribs spent too long cooking at a lower temperature.

What’s the difference between fermented black beans and black bean sauce?

Fermented black beans (douchi) are whole dried beans that you rehydrate and use directly. Black bean sauce from a jar is a pre-made sauce that contains fermented black beans along with garlic, soy sauce and other seasonings. Both work, but whole beans give you more control over the flavour.

Can I make this without a steamer?

Absolutely. Place a trivet, steaming rack, or even a small upturned bowl in a large pot. Add water to just below the trivet, bring to the boil, then place your heatproof plate or bowl of ribs on top. Cover with a tight-fitting lid and steam as normal.

Do I need to wash or rinse the fermented black beans?

It’s a good idea to give them a quick rinse to remove excess salt, then soak in a tablespoon of water for 5-10 minutes to soften them. Press gently with the back of a spoon to release their flavour.

Can I double this recipe?

Yes, just make sure you steam the ribs in a single layer. This means you’ll likely need to steam in batches or use stacked bamboo steamers. Don’t pile the ribs up, as they won’t cook evenly.

Is this dish gluten-free?

Traditional soy sauce and oyster sauce contain wheat, so this recipe isn’t gluten-free as written. However, you can swap in tamari (gluten-free soy sauce) and a gluten-free oyster sauce to make it suitable.

What does cornflour do in this recipe?

The cornflour creates a light protective coating around the pork that helps seal in moisture during steaming. It also thickens the sauce slightly, giving you that glossy, silky finish you get at dim sum restaurants.

Can I air fry steamed spare ribs?

This is a steamed dish, so air frying would change the texture significantly. However, if you want a slightly crispy finish, you could steam the ribs first and then air fry at 200°C for 3-4 minutes at the end. The black bean sauce may catch and caramelise, which some people enjoy.

How do I know when the ribs are cooked?

The meat should no longer be pink near the bone and should feel tender when pierced with a chopstick or fork. The sauce around the ribs will be gently bubbling. If in doubt, cut into a thicker piece to check.

Can children eat this dish?

Yes, this is a family-friendly dish. If cooking for young children, you may want to cut the ribs into smaller pieces and leave out the chillies. Be mindful of the small bones – supervise younger children while eating.

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.