Black Bean Sauce Steamed Pork Ribs
Tender pork ribs steamed with a fragrant black bean and garlic sauce. A classic Cantonese dim sum favorite that's bursting with savory flavor.
Story
These steamed ribs are a beloved dish in Chinese cuisine, featuring melt-in-your-mouth meat coated in a rich, aromatic sauce. The key is getting the right texture on the ribs—tender but not falling off the bone.
Ingredients
pork ribs, cut into pieces
1 lb
fermented black beans
2 tbsp
garlic, minced
2 tbsp
vegetable oil
3 tbsp
light soy sauce
2 tbsp
oyster sauce
1 tbsp
sugar
1 tbsp
salt
1 tsp
cornstarch
1 tbsp
green onions for garnish
optional
Instructions
1
Prep the ribs
Cut the ribs into bite-sized pieces and place in a bowl. Sprinkle with about 1 teaspoon of salt and cover with cold water. Let them soak for 20 minutes to draw out any blood and impurities. Drain well and rinse a few times until the water runs clear. Pat completely dry with paper towels.
2
Make the sauce
In a small bowl, combine the minced garlic and fermented black beans. Heat the vegetable oil until it just begins to smoke, then carefully pour it over the garlic and beans—you should hear a satisfying sizzle. This blooms the aromatics. Stir in the soy sauce, oyster sauce, and sugar until well combined.
3
Marinate the meat
Add the dried ribs to a clean bowl. Sprinkle with salt and sugar, then massage with your hands until the sugar and salt dissolve and the meat feels slightly sticky. Pour in the sauce mixture and toss to coat evenly. Sprinkle the cornstarch over top and mix until the ribs are lightly dusted and glossy. Let marinate for 10 minutes.
4
Steam until tender
Arrange the ribs in a single layer on a heatproof plate or in a steaming basket. Bring water in a wok or pot to a vigorous boil, then reduce to a steady simmer. Steam for 20-25 minutes until the meat is cooked through and tender. The sauce should be thick and glossy. Garnish with green onions if desired and serve immediately with steamed rice.
