Steamed Ribs in Black Bean Sauce (豉汁蒸排骨) is a classic Cantonese dim sum dish that transforms humble pork ribs into something sublime — tender, fall-off-the-bone morsels perfumed with fermented black beans, garlic, and a touch of chili. Steaming keeps the ribs incredibly moist while the black bean sauce seeps into every crevice.
This recipe comes from a dim sum chef in Hong Kong who taught me that the secret to perfect steamed ribs is a 30-minute marinade with baking soda that tenderizes the meat without making it mushy, allowing the ribs to stay juicy through the steaming process.
Why This Steamed Ribs Recipe Works
- Incredibly tender, never dry — the baking soda tenderizing technique keeps ribs succulent through steaming
- Pungent black bean sauce — fermented black beans provide deep, funky umami that pairs perfectly with pork
- 20 minutes steaming, minimal effort — the steamer does all the work once the ribs are marinated
- Perfect dim sum at home — restaurant quality without the bamboo cart
Where to Find Chinese Ingredients
- Fermented black beans (douchi) — salted fermented black beans are the soul of this dish
- Pork ribs — pork spare ribs cut into small pieces, about 3cm each
- Shaoxing wine — Shaoxing wine removes any porkiness and adds depth
- Garlic and chili — fresh garlic and dried red chili are essential aromatics
Step-by-Step Steamed Ribs in Black Bean Sauce
Prep (35 minutes including marinating)
- Cut 400g pork spare ribs into 3cm pieces. Rinse and pat very dry.
- Tenderize: 1/2 tsp baking soda + 1 tsp sugar. Massage into ribs. Rest 15 minutes. Rinse thoroughly and pat dry. This is the key step for tender ribs.
- Marinate: 1 tbsp Shaoxing wine + 1 tbsp light soy sauce + 1 tsp dark soy sauce + 1 tsp sugar + 1 tbsp cornstarch + 1 tsp sesame oil. Massage well. Rest 15 minutes.
- Roughly chop 2 tbsp fermented black beans. Mince 4 cloves garlic. Slice 2 red bird chilies. Cut 1 tbsp ginger into thin strips.
Cook (20 minutes)
- Heat 2 tbsp oil in a small pan over low heat. Add black beans and garlic. Fry gently for 2 minutes until fragrant — do not burn the garlic.
- Transfer garlic-black bean mixture to the marinated ribs. Add chili slices. Toss well.
- Arrange ribs in a single layer in a heatproof dish that fits your steamer. Do not overcrowd.
- Steam over boiling water on high heat for 18-20 minutes.
- Garnish with ginger strips and sliced scallions. Serve straight from the steamer with steamed rice.
Frequently Asked Questions
Can I skip the baking soda step?
You can, but the ribs will be noticeably chewier. The baking soda tenderizing is what gives dim sum restaurant ribs their signature fall-apart texture. Just rinse thoroughly afterward to avoid any aftertaste.
What cut of ribs should I use?
Pork spare ribs (pai gu) cut into small 3cm pieces are traditional. Baby back ribs also work well. Avoid country-style ribs which are too meaty for this dish.
Can I make this ahead?
The ribs can be marinated up to 24 hours in advance. Steam just before serving. Leftover steamed ribs reheat well in a steamer for 5 minutes.
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