Steamed Spareribs with Fermented Black Beans Recipe

Steamed Spareribs with Black Beans brings your favorite dim sum to the home kitchen—quick, simple, and full of flavor. Tender pork ribs coated in a savory sauce make a wonderful appetizer or main when served with steamed rice.

I was craving these tasty pork ribs one weekend and decided to make them at home instead of going out for dim sum alone. The result was just as satisfying as the version from our favorite Chinese restaurants—juicy, fragrant, and comforting.

This recipe is straightforward and economical. Restaurants often charge a lot for a small plate, but at home you get a generous portion and the freedom to adjust seasonings to your liking.

Ingredient notes

• Spare ribs – Ask the butcher to cut the slab lengthwise through the bones so you can easily slice between them into bite-sized pieces.
• Cornstarch – Velveting meat with cornstarch helps keep the ribs super tender. Don’t worry if the mixture looks dry after adding cornstarch; that’s normal.
• Tausi – Fermented black beans (douchi) are briny—rinse and drain them well to remove excess salt.
• Chinese cooking wine – Shaoxing wine adds depth. If unavailable, substitute dry sherry, mirin, or sake. For a non-alcoholic option, use chicken broth.
• Light soy sauce – Provides umami and savory color.
• Sesame oil – A little adds a nutty aroma and rounds out the flavors.
• Aromatics – Fresh ginger and garlic brighten the dish.
• Salt and sugar – Use a pinch of salt to enhance taste and a touch of sugar to balance the saltiness.

How to serve and store

• Serve the steamed pork ribs hot alongside steamed rice for a simple, satisfying meal. They also make a great brunch or light dinner.
• Store leftovers in airtight containers in the refrigerator for up to 3 days, or freeze for up to 3 months.
• To reheat, steam for 15–20 minutes until heated through to preserve moisture and texture.

Enjoy these steamed spareribs with other Asian favorites for a complete meal.

Steamed Spareribs with Black Beans

Steamed pork ribs with fermented black beans are tender, flavorful, and perfect with steamed rice. Quick to prepare, they bring a popular dim sum favorite to your home kitchen.

Prep Time: 10 mins

Cook Time: 30 mins

Marinating: 30 mins

Total Time: 40 mins

Author: Lalaine Manalo

Course: Main Entree

6 Servings

Ingredients

• 2 pounds pork spareribs, cut into 1-inch cubes
• 3 cloves garlic, peeled and minced
• 1 teaspoon ginger, peeled and minced
• 2 Tablespoons Chinese rice cooking wine
• 2 Tablespoons light soy sauce
• 1 teaspoon sesame oil
• 2 teaspoons sugar
• ½ teaspoon salt
• 2 tablespoons cornstarch
• 2 Tablespoons fermented black beans, drained and rinsed
• 2 tablespoons green onions, chopped

Instructions

1. Rinse the pork ribs and drain thoroughly. Pat dry with paper towels.
2. In a bowl, combine pork ribs with Chinese cooking wine, soy sauce, sesame oil, ginger, garlic, salt, and sugar. Stir to coat evenly and marinate for 20–30 minutes.
3. Prepare a steamer by bringing about two inches of water to a boil.
4. Toss the ribs with cornstarch until coated, then add the rinsed black beans and distribute evenly.
5. Transfer the ribs to a wide, heatproof shallow plate. Place the plate in the steamer basket, cover, and steam for 15–20 minutes, or until the meat is no longer pink and cooked through. Increase steaming time by about 5 minutes for larger, meatier pieces.
6. Sprinkle chopped green onions over the ribs if desired. Serve hot.

Notes

• Do not overcook to avoid tough, chewy ribs. Small pieces typically need 15–20 minutes; thicker pieces may need an additional 5 minutes.
• For heat, add chopped Thai chilies with the green onions at serving time.

Video

Nutrition Information

Calories: 453 kcal,
Carbohydrates: 5 g,
Protein: 24 g,
Fat: 36 g