Steamed Pork Ribs with Black Bean

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A classic Cantonese dim sum favorite, these tender pork ribs are marinated in salty fermented black beans, garlic, and ginger, then steamed until succulent. The result is savory, aromatic, and unbelievably juicy, perfect as a small plate or piled over steamed rice for a hearty meal.

Nutrition Facts

Per serving (estimated)

• 395 kcalCalories
• 26 gFat
• 9 gSaturated Fat
• 9 gCarbs
• 1 gFiber
• 2 gSugar
• 28 gProtein
• 720 mgSodium
• 380 mgPotassium
• 55 mgCalcium
• 2 mgIron
• 5 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the ribs and marinade

• 1.5 lb pork spare ribs, cut into 1-inch pieces
• 2 tbsp fermented black beans, rinsed and roughly chopped
• 3 cloves garlic, finely minced
• 1 tbsp freshly grated ginger
• 2 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 tsp granulated sugar
• 1 tbsp cornstarch

To finish and garnish

• 1 tbsp vegetable oil
• 1/2 tsp ground white pepper
• 2 scallions, thinly sliced on the bias
• 1 tbsp goji berries, soaked in warm water for 10 minutes (optional)

Directions

1. Pat the pork ribs dry with paper towels and place them in a large mixing bowl. Add the fermented black beans, garlic, ginger, Shaoxing wine, soy sauce, sugar, and cornstarch.
2. Mix thoroughly with your hands or a spoon until every piece is evenly coated and the mixture becomes slightly sticky. Let the ribs marinate at room temperature for 20 minutes, or up to 1 hour in the refrigerator for deeper flavor.
3. Transfer the marinated ribs to a shallow heatproof plate or rimmed bowl, spreading them in a single even layer so they cook uniformly. Drizzle the vegetable oil over the top and sprinkle evenly with the white pepper.
4. Prepare your steamer by filling a wok or large pot with about 2 inches of water and bringing it to a rolling boil over high heat.
5. Place the plate of ribs in the steamer basket, cover tightly with a lid, and steam over rapidly boiling water for 22 to 25 minutes, or until the ribs are tender and the meat pulls back slightly from the bone ends.
6. Carefully remove the hot plate from the steamer using oven mitts and pour off any excess liquid that has pooled on the surface.
7. Scatter the sliced scallions and drained goji berries evenly over the ribs as a bright, colorful garnish.
8. Serve immediately while piping hot, alongside steamed jasmine rice or as part of a larger dim sum spread.

Cook’s Notes

• Ask your butcher to chop the spare ribs crosswise into 1-inch pieces, which is the classic dim sum size and helps them cook through evenly without drying out.
• Rinsing the fermented black beans briefly under cold water removes excess surface salt while preserving their deep, savory umami character.
• Always use a shallow dish with raised sides for steaming so the ribs sit in a thin layer and cook quickly and evenly.
• Check the water level in your steamer every 10 minutes and top up with boiling water if needed to prevent the pot from running dry.
• For the most tender, juicy result, choose ribs with a good amount of meat and visible fat marbling; very lean ribs can turn tough during steaming.

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