Steamed Pork Ribs with Black Bean Sauce
Why this recipe works
- Deep savoury flavour: Fermented black bean sauce, soy, garlic, ginger and Shaoxing wine give the ribs a strong umami base without needing a long braise.
- Steaming keeps the meat juicy: High, steady steam cooks the riblets gently while the marinade and meat juices form a glossy sauce in the dish.
- Flexible marinating time: The ribs can be seasoned ahead of cooking, giving the black bean sauce time to penetrate while keeping the final cooking process straightforward.
Get the most out of this recipe
Ingredient notes
- Use small riblets: Bite-size pork spare ribs cook more evenly and absorb the marinade better than large pieces.
- Black bean sauce: Fermented black bean sauce is salty, savoury and intense, so taste before adding extra seasoning at the table.
- Coat thoroughly: Mix the ribs well so the cornflour and marinade cling evenly; this helps the sauce thicken as the ribs steam.
Timing notes
- Marinate for depth: Thirty minutes gives good flavour, while a longer chill in the fridge makes the seasoning more pronounced.
- Best served hot: Serve straight from the steamer while the sauce is glossy and the riblets are at their most tender.
- Mostly hands-off: Most of the total time is marinating and steaming, with relatively little active preparation.
Common mistakes
- Do not pile the ribs too deeply: Spread the riblets in a shallow dish as evenly as possible so steam can circulate and the sauce can thicken.
- Keep the steam strong: A steady, vigorous boil is important; weak steam can leave the ribs tough or extend the cooking time.
- Check tenderness, not just time: Larger riblets may need longer than the stated time, so continue steaming until the meat is tender.
Serving ideas
- Serve with rice: Plain steamed rice is the natural pairing, soaking up the salty black bean sauce.
- Add greens: Serve with simply cooked Chinese greens or broccoli to balance the richness of the ribs.
- Spoon over the sauce: Finish by spooning the thickened sauce from the dish over the riblets just before serving.
Equipment you'll need
Ingredients
Instructions
- Put the ribs in a bowl. Finely grate the garlic and ginger into the bowl, then add the black bean sauce, light soy sauce, Shaoxing wine, sugar, cornflour and sesame oil. Mix very well so every riblet is coated.
- Cover and marinate in the fridge for 30 minutes, or up to 2 hours for a deeper flavour. Stir once halfway through if you can, to keep the coating even.
- Bring the steamer to a steady boil. Tip the ribs and all the marinade into a shallow heatproof dish that fits your steamer, spreading them into a single layer as much as possible.
- Steam over high heat for 35 to 40 minutes, until the ribs are tender and the sauce has thickened and clings to them. Carefully remove the dish and spoon the sauce over the ribs to glaze.
- Thinly slice the spring onion and scatter over the ribs. Serve straight away while hot, with the sauce spooned over each portion.
Recipe notes
Tips
- For the most tender result, keep the steamer at a steady, vigorous boil so the steam stays strong throughout.
- If the ribs are not tender after 40 minutes, steam for a further 10 minutes and check again; smaller riblets cook faster than larger ones.
- To avoid diluting the sauce, keep the ribs in a shallow dish so the juices and marinade reduce and thicken as they steam.
Substitutions
- Replace Shaoxing Cooking Wine with dry sherry for a similar aroma.
- Replace granulated sugar with light brown sugar for a slightly rounder sweetness.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in a sealed container. Reheat in a steamer until piping hot, or microwave in short bursts, stirring the sauce between bursts so it heats evenly.
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Recipe overview
- Servings: 3 servings
- Total time: 1h 20min (20min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Soybeans Wheat
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