• Skip to main content
  • Skip to primary sidebar

Wok and Kin logo

  • About
  • Pantry
    • Aromatics & Asian Vegetables
    • Dehydrated, Cured and Preserved Ingredients
    • Dry Spices
    • Noodle Types
    • Sauces & Oils
  • Recipes
    • Appetisers
    • Chicken
    • Pork
    • Beef
    • Seafood
    • Egg
    • Vegetables
    • Vegetarian
    • Rice
    • Noodles
    • Noodle Soup
    • Soup
    • How-To’s
    • Sauces
  • Things We Love
  • Subscribe
You are here: Home / Pork / Steamed Pork Spare Ribs with Black Bean Sauce (豉汁蒸排骨)

2 July, 2019

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

Jump to Recipe Print Recipe

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!

Steamed pork spare ribs with black beans on a plate on a board

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. 

Close up of Steamed Pork Spare Ribs with Black Bean Sauce on a dish

What you'll need for this Cantonese classic

  • 1 kg (2 lb/35 oz) pork spare ribs 
  • 3 tsp black bean garlic sauce
  • 1 tbsp chicken bouillon powder
  • 1 tbsp cooking oil
  • 1 1/2 tsp potato starch
  • 1/2 tsp salt
  • 1 tbsp sugar
Pork spare ribs on a wooden chopping board
Cut up pork spare ribs on a dish

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!

Marinades on pork spare ribs in a dish

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!

Marinated pork spare ribs in a dish

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.

Metal steaming trivet in pot of water

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.

Marinated spare pork ribs in a pot

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 in Black Bean Sauce in a bowl of rice
Share on facebook
Share
Share on pinterest
Pin
Share on twitter
Tweet
Share on email
Send
Steamed pork spare ribs with black beans on a plate on a board
Print Recipe
5 from 4 votes

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

Skip the dim sum queues by making our very favourite Steamed Pork Spare Ribs with Black Bean Sauce right in the comfort of your own home!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer, Breakfast, Main Course, Side Dish
Cuisine: Cantonese, Chinese
Keyword: dim sum, easy recipes, pork ribs, steamed pork spare ribs with black beans, yum cha
Servings: 6
Author: Jeannette

Ingredients

  • 1 kg (2 lb/35 oz) pork spare ribs
  • 3 tsp black bean garlic sauce
  • 1 tbsp chicken bouillon powder
  • 1 tbsp cooking oil
  • 1 1/2 tsp potato starch
  • 1/2 tsp salt
  • 1 tbsp sugar

Instructions

  • 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!

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!

Jeannette on Wok & Kin

Hello, I’m Jeannette!

I’ll be sharing recipes that will give you front row access to authentic Chinese and Vietnamese cuisines. Find out about how I discovered my love for cooking and who inspired it all here!

 

Share the love:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)

Filed Under: Pork

Reader Interactions

Comments

  1. Beth says

    22 September, 2019 at 5:31 AM

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

    Reply
    • Jeannette says

      22 September, 2019 at 9:32 PM

      You’re welcome, Beth!

      Reply
  2. Natalie says

    22 September, 2019 at 1:48 PM

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

    Reply
    • Jeannette says

      22 September, 2019 at 9:33 PM

      Thanks, Natalie! Hope you enjoy it!

      Reply
  3. Sunrita |spiceitupp says

    22 September, 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

      22 September, 2019 at 9:33 PM

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

      Reply
  4. Kushigalu says

    22 September, 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

      22 September, 2019 at 9:34 PM

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

      Reply
  5. Ellen says

    22 September, 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

      22 September, 2019 at 9:35 PM

      Thanks, Ellen! This is definitely a family winner!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Jeannette on Wok & Kin

Hello, I’m Jeannette!

I’ll be sharing recipes that will give you front row access to authentic Chinese and Vietnamese cuisines. Find out about how I discovered my love for cooking and who inspired it all here!

Join our family

Most Popular

Taiwanese Pork Belly Bao (Gua Bao)
Chinese Fish Soup (魚頭爐)
How to Cook Blood Jelly
Vietnamese Chicken Tapioca Noodle Soup (Bánh Canh Gà)

Let’s be Friends

  • Instagram
  • Pinterest
  • Facebook
  • Twitter

Shop our essentials

shop

Wok & Kin

About

Contact

Privacy Policy

 

  • Instagram
  • Pinterest
  • Facebook
  • Twitter

Food Lovers

Recipe Index

Things We Love

Subscribe

 

Copyright © 2019 · Brunch Pro Theme on Genesis Framework · WordPress · Log in