Cantonese (Southern Chinese) · dinner
Steamed Pork Ribs with Black Bean Sauce Tender pork spare ribs are marinated with salted fermented black beans, garlic, ginger and Shaoxing wine, then steamed until they fall off the bone and finished with a glossy, thickened sauce. This is a classic Cantonese dim sum-style dish that is simple to make at home.
total 1 hr 20 min
prep 30 min
cook 50 min
servings 4 Keep this recipe Add a copy of Steamed Pork Ribs with Black Bean Sauce to your Saucepan library.
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Back to 4 servings ribs 2 lb pork spare ribs, cut into individual ribs marinade 0.25 cup fermented black beans, rinsed, drained and lightly crushed 6 cloves garlic, minced 1 tbsp fresh ginger, grated or minced 4 whole green onions, whites sliced for marinade, greens reserved for garnish 3 tbsp soy sauce, low-sodium preferred 2 tbsp Shaoxing wine, dry sherry as substitute 1 tbsp oyster sauce, vegetarian version if needed 1 tsp sugar 1 tsp toasted sesame oil sauce 1 tbsp cornstarch, mixed with water for slurry 0.5 cup water, for slurry garnish 1 whole red chili pepper, optional, sliced 0.25 cup cilantro, chopped, for garnish
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1 Step 1: Bring a pot of water to a boil, add the ribs and parboil for 3 minutes to remove scum. Drain, rinse under cold water and pat completely dry.2 Step 2: In a large bowl, toss the dry ribs with the black beans, garlic, ginger, green onion whites, soy sauce, Shaoxing wine, oyster sauce, sugar and sesame oil. Marinate 30 minutes at room temperature.3 Step 3: While the ribs marinate, whisk the cornstarch into the water until smooth for the slurry. Slice the chili if using and chop the cilantro and green onion greens for garnish.4 Step 4: Arrange the ribs in a single layer on a heatproof plate, without crowding, and pour any leftover marinade over them. Set the plate in a steamer over a rolling boil on medium-high heat.5 Step 5: Cover the steamer and cook the ribs for 40 to 45 minutes. Check the water level around the halfway point and pour in more boiling water if it looks low. The ribs are done when the meat pulls easily from the bone with a gentle fork tug, no pink remains near the bone, and a thermometer pushed into the thickest part of the meat (not touching bone) reads at least 145°F (63°C), the safe minimum for pork. For the most tender, fall-off-the-bone texture, steam until the meat reaches about 190–200°F (88–93°C).6 Step 6: Pour the collected steaming liquid into a small saucepan, add the cornstarch slurry and simmer over medium heat for 1 to 2 minutes, stirring, until glossy and thickened.7 Step 7: Spoon the sauce over the ribs and garnish with sliced chili, green onion greens and cilantro. Serve immediately with steamed rice.getsaucepan.com/r/df30310a-43f3-501c-8eb8-5ae0ce8901f8
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