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    Home » Pork » Steamed Pork Ribs with Black Bean Sauce (豉汁蒸排骨)

    Published: Feb 24, 2021 · Last Modified: Jul 16, 2021 by Jeannette ·

    Steamed Pork Ribs with Black Bean Sauce (豉汁蒸排骨)

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    Steamed pork with black bean sauce in a dish
    Steamed pork ribs with black bean sauce in a dish
    Steamed Pork Ribs in a dish with chopsticks.
    Steamed Pork Ribs in a dish.
    Steamed Pork Ribs in a bowl of rice next to a dish with more ribs.

    Skip the dim sum queues with these unbelievably EASY Steamed Pork Ribs with Black Bean Sauce! Use just one plate from start to finish for ribs steamed to silky perfection. Get our family tips on how to get melt-in-your-mouth pork!

    Here’s a fish version that our family loves!

    Steamed Pork Ribs in a dish with chopsticks.

    The side dish that keeps you wanting more

    Steamed Pork Ribs with Black Beans is a must-have dish during my ventures to the local yum cha restaurant.

    It’s a Cantonese classic that defines every dim sum experience, along with favorites like Ham Sui Gok, Century Egg and Pork Congee, Braised Beef Honeycomb Tripe, Chinese Broccoli (Gai Lan) with Oyster Sauce, Liu Sha Bao and Mango Pancakes.

    But yum cha just isn’t complete without some freshly Steamed Pork Ribs! And if by some unfortunate chance it’s not wheeled around on a cart filled with bamboo steamers, you can narrow it down to one of two reasons:

    1. Everyone before you has taken one (or two) servings because it’s just THAT good.
    2. You rocked up closer to closing time and all that’s left are a few desserts…so you have to personally ask for it. I won’t say how many times I’ve done that!

    Now, if you make it at home, you’ll never have those problems. Instead, you’ll bite into silky ribs FILLED with flavor from the black beans.

    Each piece will be so soft that it simply falls apart in your mouth before it bursts with delicious porky juices!

    Should I use the premade sauce or whole black beans?

    This really comes down to personal preference, but Grandma has always used the premade sauce in a jar. All it takes is just one trip to the Asian supermarket and you’ll have it last in your pantry for many dishes to come.

    We use Lee Kum Kee’s Black Bean Sauce with Garlic, but you can certainly use whole beans and dice it up like Maggie did over at Omnivore’s Cookbook. Just make sure to adjust the flavors to your taste!

    Steamed Pork Ribs in a dish.

    Why this recipe works

    • Steaming the meat for an hour means you’ll have the juiciest melt-in-your-mouth experience.
    • Using ribs ensures that each piece cooked with bone gets extra flavor penetrated through.
    • Mixing in corn starch helps to protect the pork from powerful steam heat by forming a protective film around the meat.
    • Using sauce from the jar instead of whole black beans makes this dish one you can make over and over again when you don’t have time!

    What you’ll need

    Pork spare ribs in a dish with black bean sauce, chicken powder, potato starch, sugar and salt.

    Choosing the best spare ribs

    Ask your butcher to get you a piece that has a good ratio of meat to fat. The more fat there is, the more succulent the piece will be.

    The ribs will come in a long strip and you’ll be able to easily cut it into smaller portions at home.

    If you find the spare rib strip to be too wide, ask the butcher to cut it in half for you along its length.

    How to make this recipe

    Cut up pork spare ribs in a dish.

    Divide the pork into bite-sized pieces, approximately 1.5 cm (0.6″) thick. The technique is to cut the part of the flesh between the bones.

    Note: Make sure there is enough meat on either side of the bone so that when you eat it, there’s something to munch on!

    Marinated pork spare ribs in a dish.

    Marinate the meat 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 marinate for a minimum of 20 minutes. 

    Marinated pork ribs in a dish in a pot.

    Steam the pork on high heat for 10 minutes to replicate springy dim sum restaurant quality or for 1 hour for more tender ribs, then serve with rice or as is!

    FAQs

    How long do I steam it for?

    If you want your steamed pork ribs 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.
    But if you like them more on the tender side, steam for an hour.

    What can I use in place of a steamer?

    You can get a deep pot or wok (it needs to be high enough to cover the height of the dish and a trivet).
    Place a metal steaming trivet inside and pour water in so that it is 2cm (1/2″) away from the top of the trivet.
    Place the dish on top of the stand. You’ll need the pot or wok’s lid as a cover. Alternatively, if you have a bamboo steamer, 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 sides so that the steam travels directly through it. Metal steaming trivet in a pot of water.

    Tips for an easy side dish every time

    • 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.
    • Set the steamer up before you begin marinating, so you can put the dish in as soon as you’ve mixed the ingredients up.
    • Let your pork come to room temperature. Meat gets tough when cooked cold, so let the ribs rest out of the fridge for at least 20 minutes.
    Steamed Pork Ribs in a bowl of rice next to a dish with more ribs.

    More Steamed Recipes!

    • Chinese Steamed Fish with Ginger and Shallots – The best recipe for a clean, healthy and delicious fish dish.
    • Vietnamese Steamed Egg Meatloaf (Chả Trứng Hấp) – A Vietnamese take on meatloaf and one that pairs perfectly with rice.
    • Steamed Lemongrass Pork With Shrimp Paste – Just because it’s steamed, doesn’t mean its flavor is compromised! We use aromatics like lemongrass and shrimp paste to make it a dish worth remembering!
    • Steamed Pork Mince with Salted Fish (咸鱼蒸肉饼) – A Cantonese classic that our whole family loves! It’s the perfect balance of savory and ginger flavor.
    • Chinese Steamed Egg (蒸水蛋) – Silky smooth savory egg custard is the easiest way to bring a homey dish to the table!

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    Steamed Pork Ribs in a dish with chopsticks.

    Steamed Pork Ribs with Black Bean Sauce (豉汁蒸排骨)

    Skip the dim sum queues with these Steamed Pork Ribs with Black Bean Sauce! Use just one plate from start to finish for ribs steamed to silky perfection.
    5 from 10 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 6
    Calories: 958kcal
    Author: Jeannette

    Ingredients

    • 1 kg / 2.2lb pork spare ribs
    • 3 tsp black bean garlic sauce (we use the Lee Kum Kee brand from Asian supermarkets)
    • 1 tbsp chicken bouillon powder
    • 1 tbsp cooking oil
    • 1 1/2 tsp potato starch
    • 1/2 tsp salt (or to taste)
    • 1 tbsp sugar (or to taste)

    Instructions

    • Divide the pork into bite-sized pieces, approximately 1.5 cm (0.6") thick. The technique is to cut the part of the flesh between the bones.
      Note: Make sure there is enough meat on either side of the bone so that when you eat it, there’s something to munch on!
    • Marinate the meat 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 marinate for a minimum of 20 minutes. 
    • Steam the pork on high heat for 10 minutes to replicate springy dim sum restaurant quality or for 1 hour for more tender ribs, then serve with rice or as is!

    Notes

    • Ask your butcher to get you a piece of pork spare ribs that has a good ratio of meat to fat. The more fat there is, the more succulent your piece will be.
    • If you find the spare rib strip to be too wide, ask the butcher to cut it in half for you along its length.
    • 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.
    • Set the steamer up before you begin marinating, so you can put the dish in as soon as you've mixed the ingredients up.
    • Let your pork come to room temperature. Meat gets tough when cooked cold, so let the ribs rest out of the fridge for at least 20 minutes.

    Nutrition

    Calories: 958kcal | Carbohydrates: 3g | Protein: 52g | Fat: 80g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 266mg | Sodium: 754mg | Potassium: 813mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 3mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

    This post was originally published on 16/9/19 and updated with tips and FAQs in February 2021.

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    Reader Interactions

    Comments

    1. Beth says

      September 22, 2019 at 5:31 am

      5 stars
      This looks so flavorful and easy! Just what my busy weekday needs – thank you!!

      Reply
      • Jeannette says

        September 22, 2019 at 9:32 pm

        You’re welcome, Beth!

        Reply
    2. Natalie says

      September 22, 2019 at 1:48 pm

      5 stars
      WOW these pork spare ribs look appetizing and delicious! Pinning for later!

      Reply
      • Jeannette says

        September 22, 2019 at 9:33 pm

        Thanks, Natalie! Hope you enjoy it!

        Reply
    3. Sunrita |spiceitupp says

      September 22, 2019 at 2:25 pm

      5 stars
      Love Cantonese style cooking. So simple yet flavourful. Can I use normal cornstarch instead of potato starch?? Thanks

      Reply
      • Jeannette says

        September 22, 2019 at 9:33 pm

        You certainly can if you don’t have any potato starch on hand 🙂

        Reply
    4. Kushigalu says

      September 22, 2019 at 2:34 pm

      5 stars
      Drooling over this. Looks so flavorful and delicious. Would love to try this recipe soon!

      Reply
      • Jeannette says

        September 22, 2019 at 9:34 pm

        Thanks, Kushigalu! I hope you love it as much as we do!

        Reply
    5. Ellen says

      September 22, 2019 at 3:38 pm

      I’m always looking for easy new recipes. This looks so hearty and delicious. Putting it on the menu soon.

      Reply
      • Jeannette says

        September 22, 2019 at 9:35 pm

        Thanks, Ellen! This is definitely a family winner!

        Reply
    6. Biana says

      April 15, 2020 at 1:07 am

      5 stars
      This looks so good! I am looking forward to making it soon.

      Reply
      • Jeannette says

        April 15, 2020 at 1:17 am

        Thanks! I hope you enjoy it!

        Reply
    7. Sara Welch says

      April 15, 2020 at 2:06 am

      5 stars
      Made this for dinner tonight and it has easily become a new family favorite meal! Looking forward to leftovers tomorrow! It was delicious!

      Reply
      • Jeannette says

        April 15, 2020 at 2:48 am

        I’m so glad to hear that! Enjoy!

        Reply
    8. Laura | Wandercooks says

      April 15, 2020 at 2:38 am

      5 stars
      Full of flavour! I absolutely love this dish – and so do the rest of the fam!

      Reply
      • Jeannette says

        April 15, 2020 at 2:48 am

        Thanks, Laura! That’s wonderful to hear!

        Reply
    9. Emily Liao says

      April 15, 2020 at 2:42 am

      5 stars
      This is one of my favorite dishes at dim sum – so I’m glad to have found this recipe! I made it for dinner and everyone loved it. The texture and sauce was on point.

      Reply
      • Jeannette says

        April 15, 2020 at 2:49 am

        One of my favourites too, Emily! Thanks for your kind words!

        Reply
    10. Anita says

      April 15, 2020 at 2:49 am

      5 stars
      This is one of the dishes I make pretty often for my family. Every one absolutely loves it and I will need to make sure there’s plenty of steamed rice to soak up all the sauce.

      Reply
      • Jeannette says

        April 15, 2020 at 2:50 am

        The sauce and rice are an amazing combo! I love it like that too!

        Reply
    11. Wanda says

      May 03, 2020 at 6:06 am

      5 stars
      Reminded me of my childhood. So happy I can make this at home now. Didn’t have the chicken bouillon, but it’s still delicious. Thank you!

      Reply
      • Jeannette says

        May 04, 2020 at 11:48 am

        You’re so very welcome, Wanda! I’m so glad you can make this childhood dish at home too 😀

        Reply
    12. Restaurant Clicks says

      June 12, 2020 at 6:10 pm

      Alright so it’s not really a question about the topic at hand here but… how long does it take you to put together these kind of posts? Is it easy? Like did you have to research all this stuff? I’ve been wanting to start a blog myself, so just curious. Sorry not totally relevant but figured I’d ask. Thanks in advance

      Reply
      • Jeannette says

        June 14, 2020 at 12:06 am

        Hi Brian, each post for me usually takes about 3 days (one to cook and take process shots, one to draft a post and one to finalize everything before it goes live). For a recipe like this I don’t have to research because it’s a tried-and-true family recipe. I hope this helps your blogging journey. Good luck!

        Reply
    13. Chris says

      January 24, 2023 at 3:34 am

      For people who are picky about meat on the bone (not me I hasten to add), is there another cut of pork you could recommend please?

      Reply
      • Jeannette says

        January 24, 2023 at 12:34 pm

        Hi, Chris! The great thing about steaming for an hour is that pretty much any cut will soften for this recipe. Grandma does use pork belly for some of her other steamed pork recipes (although seasoned with different ingredients). So that could be another option if cut small, roughly the same size as you would the pork spare ribs. Hope that helps!

        Reply
        • Chris says

          January 24, 2023 at 8:21 pm

          Perfect, thanks for the response.

          Reply
          • Jeannette says

            January 25, 2023 at 9:27 am

            You’re most welcome, Chris! Enjoy!

            Reply

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