Steamed Pork Ribs with Garlic and Black Pepper
Tender pork ribs steamed with a savory blend of oyster sauce, fresh garlic, and a hint of black pepper. This classic Cantonese dish is juicy, aromatic, and pairs perfectly with steamed rice.
Story
A beloved dim sum classic, these steamed ribs are coated in a silky starch layer that locks in moisture. The combination of earthy oyster sauce, fragrant garlic, and subtle black pepper creates depth without overwhelming the natural pork flavor.
Ingredients
Pork ribs, cut into bite-sized pieces
500g (about 1 lb)
Cornstarch
3 tablespoons
Water
1 cup
Oyster sauce
2 tablespoons
Garlic cloves, minced
4 cloves
Black pepper
1/2 teaspoon
Salt
1/2 teaspoon
Optional: sliced ginger or scallions
for garnish
Instructions
1
Prepare the ribs
Cut ribs into even bite-sized pieces. Place in a bowl and sprinkle with 1 tablespoon of cornstarch. Rub gently to coat, then rinse under cold water. This removes any impurities and helps the coating stick.
2
Create the starch bath
Mix the remaining 2 tablespoons of cornstarch with 1 cup of water until smooth. Add the rinsed ribs and let them soak for 10 minutes. This step creates that signature silky texture on the finished dish.
3
Season the meat
Drain the ribs well. Add oyster sauce, minced garlic, black pepper, and salt. Toss until every piece is evenly coated with the savory seasoning.
4
Steam until tender
Arrange the ribs in a single layer on a heatproof plate. Steam over boiling water for 20-25 minutes until the meat is cooked through and tender. The sauce will thicken beautifully as it steams.
5
Serve hot
Carefully remove from the steamer. Garnish with sliced scallions or ginger if desired. Serve immediately over steamed rice.
