Chinese

Serving

Steamed Pork Ribs with Black Bean Sauce

Name: Steamed Pork Ribs with Black Bean Sauce
Total time: 40 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb Pork spare ribs (cut crosswise into small 1-inch bite-sized pieces); 2 tbsp Fermented black beans (douchi, rinsed and roughly mashed); 3 cloves Garlic (finely minced); 1 tbsp Light soy sauce; 1 tbsp Shaoxing wine; 1 tsp Sugar; 1 tbsp Cornstarch; 1 tbsp Peanut oil; 1/2 red Chili pepper (finely sliced for garnish)

Bite-sized spare ribs steamed until tender with a savory fermented black bean garlic sauce.

40 minutes

Serves 3

Dim/Dinner

14 min prep

22 min cook

Contains common allergens

Peanut Soy Wheat

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Instructions

6 steps

1
Clean the Ribs: Rinse the cut ribs under cold running water for 5 minutes to remove excess blood, which keeps the meat white and tender. Drain thoroughly and pat completely dry with paper towels.
2
Prepare the Marinade: In a large bowl, combine the mashed fermented black beans, minced garlic, light soy sauce, Shaoxing wine, and sugar.
3
Marinate the Ribs: Toss the dried ribs in the marinade until evenly coated. Sprinkle the cornstarch evenly over the ribs and massage it in—this locks in the juices and creates a velvety texture. Finally, stir in the peanut oil. Let marinate in the fridge for 30-45 minutes.
4
Plate: Spread the marinated ribs in a single, even layer on a shallow heatproof plate. Do not pile them up, or they won't cook evenly. Sprinkle the sliced red chilies on top.
5
Steam: Place the plate in a bamboo steamer or on a rack in a wok with boiling water. Cover and steam over high heat for exactly 12-15 minutes.
6
Serve: Check that the meat is opaque and cooked through to the bone. Carefully remove the hot plate from the steamer and serve immediately, letting the rich juices mingle with plain steamed rice.

Steamed Pork Ribs with Black Bean Sauce — plated and served — Serving moment. How Steamed Pork Ribs with Black Bean Sauce looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

58/100

Works for many families

Allergen-friendly 70

Kid-friendly 27

Weeknight-easy 54

Budget-friendly 86

Great leftovers 65

Pantry-friendly 51

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

445

Calories

42 g

Protein

7 g

Carbs

26 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Steamed pork ribs with black bean sauce is a Cantonese dim sum dish built on fermented black beans, known as douchi, mashed with garlic into a paste that clings to small-cut spare rib pieces before steaming. The dish depends on fast, high-heat steaming rather than a long braise, keeping the pork tender while the black bean paste stays pungent instead of mellowing out.

Listahan note

This version cuts the ribs into small, bone-in pieces rather than leaving them whole, since smaller cuts steam through fully in the short time the dish needs to stay tender rather than tough.

Technique cues

Mashing fermented black beans with garlic into a rough paste, rather than leaving the beans whole, distributes their pungent flavor evenly across every piece.
Coating the ribs lightly in cornstarch before steaming helps the sauce cling to the meat instead of pooling in the dish.
Steaming over rapidly boiling water, rather than a gentle simmer, cooks the small rib pieces through in the 20 to 25 minutes the dish calls for.
Shaoxing wine added to the marinade cuts through the richness of the pork and rounds out the black bean paste's saltiness.

Kitchen flow

Parallel prep: Prep dips or garnishes for Steamed Pork Ribs with Black Bean Sauce while the main component cooks or chills, so everything lands on the platter at once. This one leans on the Fermented black beans. Everything else is quick — the boil is the one step that takes real time.
Make-ahead: Steamed Pork Ribs with Black Bean Sauce can be assembled a few hours ahead and held, covered, until serving. This one leans on the Fermented black beans. Plan around the boil; that's the slow part.
Leftover move: Leftover Steamed Pork Ribs with Black Bean Sauce reheats best in an oven or air fryer rather than a microwave, which keeps it from turning soft. This one leans on the Fermented black beans. Everything else is quick — the boil is the one step that takes real time.
Cleanup rhythm: Wash serving dishes for Steamed Pork Ribs with Black Bean Sauce promptly if they held dips or sauces, which dry into a harder film than most other foods. This one leans on the Fermented black beans. Plan around the boil; that's the slow part.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

1 lb Pork spare ribs

Main protein or body

Purpose: lb Pork spare ribs gives Steamed Pork Ribs with Black Bean Sauce its main substance and carries the seasoning.

Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.

Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.

2 tbsp Fermented black beans

Main protein or body

Purpose: tbsp Fermented black beans gives Steamed Pork Ribs with Black Bean Sauce its main substance and carries the seasoning.

Handling: Rinse, soak, whisk, or separate as the recipe requires so the texture stays clean.

Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.

3 cloves Garlic

Aromatic base

Purpose: cloves Garlic creates the savory foundation before stronger ingredients are added.

Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.

Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.

1 tbsp Light soy sauce

Seasoning backbone

Purpose: tbsp Light soy sauce gives the dish its recognizable flavor direction.

Handling: Prep before heat is high so the cooking step can move without rushing.

Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.

1 tbsp Shaoxing wine

Acid and brightness

Purpose: tbsp Shaoxing wine balances richness and keeps the finished dish lively.

Handling: Prep before heat is high so the cooking step can move without rushing.

Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.

Technique notes

Ask a butcher to cut the spare ribs into short segments if they aren't already, since this dish depends on small, quick-cooking pieces.
Serve straight from the steaming dish, since the sauce that collects underneath is meant to be spooned over rice alongside the ribs.
Check the water level under the steamer partway through, since it can run dry before the ribs finish cooking.

Ingredient swaps

Gluten-free direction: Replace the Light soy sauce with tamari or a certified gluten-free soy sauce — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the Fermented black beans.
Nut-aware direction: Leave out the Peanut oil or replace it with toasted seeds (sunflower or pumpkin) for a similar crunch without the tree-nut or peanut risk. This one leans on the Fermented black beans.
Lower-sodium direction: Use a low-sodium or no-salt-added version of the Light soy sauce, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. This one leans on the Fermented black beans.
Weeknight shortcut: For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the Fermented black beans.

Serve alongside

Fresh fruit
Cucumber slices
Plain rice crackers
Cold water
Sparkling water

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate covered for up to 3 days when the drink is brewed, blended, or mixed ahead.
Stir or shake before serving over fresh ice.
Do not freeze unless the recipe is meant to become pops or granita.

Equipment

Pitcher or blender
Measuring cup
Long spoon

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