Steamed Pork Ribs with Black Bean Sauce

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A classic Cantonese dim sum favorite, these tender pork ribs are marinated in fermented black beans, garlic, and ginger, then steamed until succulent. The dish balances deep umami from the black beans with rich pork fat for an irresistible bite-sized treat traditionally served at yum cha.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 21 gFat
• 7 gSaturated Fat
• 8 gCarbs
• 1 gFiber
• 2 gSugar
• 22 gProtein
• 720 mgSodium
• 320 mgPotassium
• 40 mgCalcium
• 1.8 mgIron
• 4 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the pork ribs

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

For seasoning and base

• 1/2 tsp kosher salt
• 1/4 tsp ground white pepper
• 1 tbsp vegetable oil
• 2 scallions, cut into 1-inch pieces
• 1 small red chili, thinly sliced (optional)
• 8 oz taro or sweet potato, peeled and cubed (optional base)
• 1 tsp toasted sesame oil for finishing

Directions

1. Rinse the cut pork ribs under cold water and pat very dry with paper towels. Place in a large mixing bowl and add Shaoxing wine, soy sauce, sugar, and cornstarch. Toss to coat evenly and let marinate for 15 minutes.
2. Meanwhile, rinse the fermented black beans briefly under cold water to remove excess salt, then drain and chop roughly. Combine with the minced garlic and ginger in a small bowl.
3. If using taro or sweet potato, spread the cubes evenly in a shallow heatproof dish that fits inside your steamer; the starch base soaks up the savory juices beautifully.
4. Add the black bean, garlic, and ginger mixture to the marinated ribs along with salt, white pepper, and vegetable oil. Toss thoroughly so every piece is evenly coated.
5. Arrange the rib pieces in a single layer on top of the taro or directly in the steaming dish. Scatter the scallion pieces and sliced chili over the top if using.
6. Bring the steamer water to a rolling boil over high heat. Place the dish of ribs in the steamer basket, cover tightly, and steam over briskly boiling water for 18-22 minutes, until the ribs are just tender and no longer pink near the bone.
7. Carefully remove the steaming dish from the pot with oven mitts and drizzle the toasted sesame oil evenly over the ribs.
8. Let rest for 1-2 minutes, then serve immediately in the steaming dish while piping hot. Pair with chili oil or sweet soy sauce for dipping.

Cook’s Notes

• Use pork spare ribs with good fat marbling – lean cuts turn tough and dry after steaming.
• Fermented black beans are already salty, so rinse them briefly and taste before adding more soy sauce.
• Cut rib pieces to about 1 inch so they cook through evenly in the steamer; oversized pieces will stay undercooked.
• The thin cornstarch coating helps create a light velvety texture that locks in moisture during steaming.
• Serve the ribs immediately after steaming as they cool quickly and the silky sauce firms up at room temperature.

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