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These steamed pork ribs are just like the ones from dim sum restaurants, marinated with garlic and fermented black beans, then steamed until tender and juicy. The cornstarch coating gives them a silky texture, perfect with a bowl of hot rice.
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Steamed Pork Ribs With Black Beans
I’m sure most people are familiar with the small tray of steamed spare ribs served at dim sum restaurants. This steamed pork ribs with black beans is precisely the same, except here it’s being served as an entree instead of as dim sum. If you like spare ribs, this is an easy recipe you can make quite effortlessly. I’m particularly fond of the juice seeping out of the ribs after steaming. It tastes amazing with plain rice.
These Chinese steamed pork ribs are marinated with garlic, fermented black beans, Shaoxing wine, and a few simple seasonings, then lightly coated in cornstarch for that silky, glossy texture you always get at dim sum. They’re steamed in a black bean sauce that’s savory, aromatic, and full of umami. A quick 20-minute steam is all it takes to make them tender, juicy, and packed with flavor.
Whether you’re making it for a weeknight dinner or adding it to a dim sum-style spread at home, it’s an easy way to bring that classic restaurant taste to your table. Pair it with homemade favorites like Chicken Shu Mai (Siu Mai) and Steamed Dumplings for the full experience.
Add These Ribs To Your Dinner Lineup
- Savory and full of umami. Fermented black beans are the star here, giving each bite that deep, punchy flavor you know from dim sum.
- Tender and juicy every time. Steaming keeps the ribs soft and succulent while locking in all that garlicky, aromatic goodness.
- Great with rice or veggies. The rich black bean sauce and rib juices are perfect over plain rice or served with a side of stir-fried greens like Chinese Long Beans and Garlic Bok Choy.
Ingredients You’ll Need
- Pork spare ribs – you can also use baby back ribs.
- Fermented black beans
Check out the recipe card below for all the details and exact measurements.
Pro Tip #1: Why I Use Fermented Black Beans
These are the real star of the show. Fermented black beans (or douchi 豆豉) add that deep, punchy, umami flavor you always taste in the classic dim sum version. Rinsing and chopping them helps control the saltiness while spreading the flavor evenly.
Pro Tip #2: Why Cornstarch Is A Must
That silky, glossy finish? It comes from the light coating of cornstarch. It locks in moisture, tenderizes the meat, and gives the ribs that signature dim sum texture with a lightly thickened sauce.
Pro Tip #3: The Role of Shaoxing Wine
A splash of Shaoxing wine adds a subtle depth and aroma you can’t quite put your finger on, but you’d definitely miss it if it wasn’t there. It balances out the richness of the pork and black bean sauce beautifully. You can also use Chinese rice wine, which is slightly lighter but still adds that signature fragrant note.
Pro Tip #4: Don’t Skip the Bouillon Powder
Just a small amount of chicken bouillon powder boosts the savoriness of the marinade. It’s one of those secret ingredients that restaurants use to create irresistible flavor.
Shopping Guide
- Pork Spare Ribs: For this steamed pork ribs recipe, I use tail-end pork spare ribs. These are the shorter, meatier sections that are perfect for steaming. They stay tender and juicy without turning the dish overly greasy or heavy. If you’re buying from the butcher, ask them to cut the ribs into small 1½ inch pieces. That’s the size you’ll usually see at dim sum restaurants.
Pro Tip: If you’re prepping the ribs at home, use a sturdy cleaver or butcher’s knife. Cut between the bones, then slice each rib section crosswise into smaller pieces, about 3 to 4 cm long. Freezing the ribs for 30 minutes beforehand helps make cleaner cuts.
- Fermented Black Beans (Douchi): These are the secret to that bold, savory flavor. Don’t confuse them with the jarred black bean garlic sauce. You want the whole salted black beans. They’re widely available in most Asian supermarkets and online. Always give them a quick rinse before chopping to remove excess salt.
- Chicken Bouillon Powder: I use Knorr Selects Chicken Bouillon with no MSG. It comes in a small tub. A little goes a long way, and it’s one of those pantry staples I reach for often when making Chinese dishes.
How To Make Steamed Pork Ribs
Toss the pork spare ribs into a bowl, then add the garlic and fermented black beans. Give everything a good mix with a spoon until the ribs are nicely coated and the black beans are evenly distributed. You want all that flavor to start soaking in.
Optional: Want extra tender ribs? Just rub in about 1/4 teaspoon of baking soda before marinating. Let it sit for 15 to 20 minutes. It helps soften the meat so each bite is super tender. Don’t forget to rinse it off really well after, or you might get a bitter taste.
Now add all the marinade ingredients into the bowl and give everything a good mix. Make sure the ribs are nicely coated, then let it sit for about 10 to 15 minutes to soak up all that flavor.
Transfer the marinated ribs to a steam-safe dish and spread them out in a single layer so they cook evenly. Steam over high heat for about 20 minutes, or until the ribs are tender and fully cooked through.
Once the ribs are done steaming, sprinkle over the chopped scallions and red chilies. Serve them up hot with some plain steamed rice. It’s perfect for soaking up all that savory black bean sauce.
What To Use Instead Of A Steamer
Don’t have a steamer at home? No worries, you’ve got options. You can still make this Chinese steamed pork ribs recipe using a few things you probably already have in your kitchen.
- A metal rack or trivet + a deep pan or wok: Place a heatproof plate or shallow bowl of ribs on a rack inside a large wok or deep pan. Add water to the bottom (make sure it doesn’t touch the ribs), cover with a lid, and steam like usual. This is the closest thing to a traditional setup.
- A heatproof bowl + large pot with a lid: If you don’t have a rack, you can place an upside-down heatproof bowl in your pot to act as a stand. Then place your dish of ribs on top. Again, just add some water to the bottom and cover.
Pro Tip: No matter what setup you’re using, make sure to keep the water at a strong simmer. Add more hot water if needed so it doesn’t dry out during the 20-minute steaming time.
Frequently Asked Questions
You can, but I wouldn’t recommend it. Pork spare ribs really are the best for this dish. They’ve got just the right amount of fat and connective tissue to stay juicy and tender when steamed. Leaner cuts like pork loin can turn out dry.
Yes, you can. If you’re just using the sauces and seasonings, feel free to marinate the ribs a few hours ahead or even overnight for deeper flavor. But if you’re adding cornstarch, keep the marinating time short, around 10 to 15 minutes, so the ribs stay tender without getting mushy.
This dish is best made fresh, but you can freeze the marinated ribs raw. Just skip the cornstarch until you’re ready to cook. When you’re ready, thaw in the fridge, toss with cornstarch, and steam like usual.
They should be tender but not falling apart, and no longer pink in the center. You’ll also see the meat pull slightly away from the bone. If you’re unsure, slice one open to check.
Pop any leftover steamed pork ribs into an airtight container and keep them in the fridge. They’ll stay good for up to 3 days. The sauce tends to thicken a bit once chilled, but it’ll loosen up again when you reheat.
The easiest way is to re-steam them for a few minutes until warmed through. If you’re short on time, the microwave works too. Just cover them with a lid or damp paper towel so they don’t dry out.
This recipe is 327 calories per serving.
What To Serve With This Recipe
For an easy and wholesome Chinese weeknight dinner, I recommend the following recipes:
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Other Dim Sum Recipes You Might Like
Steamed Pork Ribs
Ingredients
- 10½ oz pork spare ribs, cut into 1½ inches (3.75cm) riblets
- 3 cloves garlic, minced
- 1 tablespoon fermented black beans (douchi), rinsed and coarsely chopped
Marinade:
- 2 teaspoons soy sauce
- ¼ teaspoon chicken bouillon powder
- 3 dashes ground white pepper
- ½ teaspoon sugar
- 1 tablespoon Shaoxing wine, or Chinese rice wine
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
Garnishing:
- ½ red chili, thinly sliced
- 2 tablespoons chopped scallions
Instructions
- In a bowl, mix the pork spare ribs, garlic, and fermented black beans until well combined.
- Add the marinade ingredients and mix well. Let it marinate for 10–15 minutes.
- Transfer the marinated ribs to a steam-safe dish, spreading them out in a single layer. Steam over high heat for about 20 minutes, or until the ribs are fully cooked.
- Garnish with the garnishing ingredients. Serve immediately with steamed rice.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
