Take your mind to the day you’re enjoying Steamed Pork Spare Ribs with Black Bean Sauce, where each bite into a silky spare rib is FILLED with wonderous black bean flavour bursts and an aromatic hint of garlic. Without a doubt, our family recipe is a must-have!
You may recognise this favourite Cantonese classic from your ventures to the local dim sum Yum Cha. I always remember it as that one dish on the trolley cart where there’s just never enough! Thankfully, Steamed Pork Spare Ribs with Black Bean Sauce is super easy to cook at home.
What you'll need for this Cantonese classic
Give the spare ribs a wash and divide them into bite-sized pieces. The technique is to cut through the flesh between the bones.
Make sure there is enough meat on either side of the bone so that when you eat it, there’s something to munch on!
When I said this recipe was easy, I wasn’t joking. It really is easy. I’ll show you why:
Marinate the spare ribs with the black bean garlic sauce, chicken bouillon powder, cooking oil, potato starch, salt and sugar. Mix all the ingredients in well and let it sit for 20 minutes or overnight.
THAT’S IT for the preparation!
Grandma's Preparation Tip
Do all the marinating in a steam-friendly dish to avoid having to transfer the mixture into another one. We typically use ceramic or metal dishes that can withstand high steaming temperatures.
How to steam the spare pork ribs
There are a few ways you can set this up. Keep reading because there’s bound to be a method you can use!
(1) If you have a steamer at home, that will save you the step of setting up a steaming station. Just assemble the steamer as you normally would in preparation for a steam.
(2) If you don’t have a steamer, get a deep pot or wok (it needs to be high enough to cover the height of the dish and a trivet). Inside, place a metal steaming trivet and pour water in so that it is 2cm or 1/2″ away from the top of the trivet. Place the pork dish on top of the stand. You’ll need the pot or wok’s lid to cover.
(3) Alternatively, if you have a bamboo steamer you can fill your wok up with some water and place the bamboo steamer above the water in the wok. The bamboo steamer needs to be large enough to seal all the wok so that any steam travels directly through rather than out the sides.
How long do I steam it for?
If you want your Steamed Pork Spare Ribs with Black Bean Sauce to be succulent with a satisfying bouncy bite (as you would get at dim sum restaurants), then steam it on a high heat for roughly 10 minutes until it has just cooked through.
If you like your ribs more on the tender side, steam it for an hour.
Once the dish comes out of the steamer, it’s ready for your family to enjoy! Was that ridiculously easy, or what? Don’t miss out on a great opportunity to whip up this delightful favourite!
You can eat it as is (like you would at yum cha) or with a bowl of steaming hot rice!
Steamed Pork Spare Ribs with Black Bean Sauce (豉汁蒸排骨)
- Wash the pork spare ribs.
- Cut your pork spare ribs into bite-sized pieces, meat on both sides of the bone.
- Marinate the spare ribs with the black bean garlic sauce, chicken powder, cooking oil, potato starch, salt and sugar. Mix all the ingredients in well and let it sit for 20 minutes or overnight.
- Steam the pork on high heat for 10 minutes to replicate dim sum restaurant quality or for 1 hour for more tender ribs.
- Serve as is or with rice.
SHARE YOUR CREATION!
If you recreated this authentic recipe, I’d love to see it! Tag @wokandkin on Instagram with the hashtag #wokandkin! See you there!
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