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Steamed Pork Ribs with Black Bean Sauce Recipe

Steamed Pork Ribs is always one of my must-order dim sum items as I love the salty flavour of the fermented black beans and the tender pork ribs that are always served steaming hot. However, there is one thing that I don’t appreciate about the dish i.e. the pork ribs used are often too fatty. Some people probably like it that way but it just makes me feel really guilty eating it, haha.

And so I decided to make my ownย Steamed Pork Ribs with Black Bean Sauce. ๐Ÿ˜‰ I tried to pick out pork spare ribs with less fats so the pieces have a more meaty bite.

Steamed Pork Ribs with Black Bean Sauce Recipe

Because of the sinews and soft bones in spare ribs, it is important to tenderise them before steaming otherwise the meat might become too hard to chew. I made a mistake once by using baking soda to tenderise spare ribs and even though the ribs were very tender, the dish had a weird after-taste to it. Since then, I had switched to using baking powder instead which is perfectly effective without altering the taste of the dish.

This recipe is not difficult to make. However, you will need some time to prep the ribs – tenderise and marinate. So if you’re cooking this dish on a weekday, you can tenderise the ribs the night before and then leave in the fridge to marinate while you’re at work. And once you’re back home, just pop them into the steamer and they will be ready in no time.

Enjoy this recipe!

Steamed Pork Ribs with Black Bean Sauce Recipe
2-3
  • 300g spare ribs
  • 1 tbsp Chinese cooking wine
  • 2 tsp baking powder
  • sliced red chillies & chopped spring onions as garnish
Marinade:
  • 1 tsp fermented black beans, rinsed & bruised
  • 1 1/2 tsp oyster sauce
  • 1/4 tsp sugar
  • 1 tsp vinegar
  • 3 cloves garlic, peeled & minced
  • 1 tbsp water
  • 1 tsp corn flour
  • dash of dark soy sauce
  • dash of sesame oil
  • pinch of chicken seasoning powder
Mix the ribs with wine and baking powder and leave in the fridge for 90 minutes. Rinse under running tap water and pat dry.
Marinate the ribs and chill in fridge for at least 3-4 hours before cooking.
Transfer the ribs to a steaming dish and steam at high heat for 20 minutes or till ribs are cooked through.
Garnish with chilli and spring onions before serving.

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