Steamed Spareribs with Black Beans is your favorite dim sum made quick and easy right in your own home! With juicy pork ribs and flavorful sauce, they're delicious as an appetizer or as a main dish.
I was craving for these delectable pork ribs this weekend, but since going to a dim sum house by myself wouldn't have been as much fun, I decided to make them at home instead. And if I may say so, they turned out just as delicious as in our favorite Chinese restaurants!
The dish is so easy to put together, I can't believe how much restaurants charge for a small plateful. You're lucky if you got more than five riblets in one serving.
Ingredient notes
- Spare ribs- have the butcher cut the slab lengthwise through the bones so it would be easier to cut into bite-sized pieces by slicing between the bones.
- Cornstarch- like in our salt and pepper pork chops recipe, the key to super soft and tender ribs is velveting with cornstarch. Note that there will be barely any liquid once you add the cornstarch to the ribs, which is OK.
- Tausi- these Chinese fermented black beans or douchi are packed in brine; rinse and drain well to remove extra saltiness
- Chinese cooking wine- also called Shaoxing wine. If unavailable, you can substitute dry sherry, mirin, or sake. For a non-alcoholic alternative, use chicken broth.
- Light soy sauce- adds umami flavor.
- Sesame oil- adds a nutty aroma and taste
- Aromatics- ginger and garlic
- Salt- enhances the flavor
- Sugar- balances the saltiness with a little sweetness
Helpful tips
- Marinate the ribs for at least 30 minutes or overnight for best results.
- Do not overcook the ribs or they'll turn tough and chewy. I usually cook small bite-sized pieces for about 15 to 20 minutes and another five minutes if they're extra meaty.
- If you want a bit of heat, add chopped Thai chili peppers along with the green onions when ready to serve.
How to serve and store
- These steamed pork ribs are filling and delicious by themselves but also pair well with steamed rice. They make a great brunch or light dinner meal!
- To store leftovers, keep in airtight containers and refrigerate for up 3 days or freeze for up to 3 months.
- To reheat, steam for about 15 to 20 minutes or until heated.
For more Asian favorites, check out these House Special Fried Rice, Cashew Chicken, and Chinese Pearl Balls recipes. Enjoy!
More pork recipes
Ingredients
- 2 pounds pork spareribs, cut into 1-inch cubes
- 3 cloves garlic, peeled and minced
- 1 teaspoon ginger, peeled and minced
- 2 Tablespoons Chinese rice cooking wine
- 2 Tablespoons light soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons sugar
- ยฝ teaspoon Salt
- 2 tablespoons cornstarch
- 2 Tablespoons fermented black beans, drained and rinsed
- 2 tablespoons green onions, chopped
Instructions
- Rinse pork ribs and drain very well. Pat dry.
- In a bowl, combine pork ribs, Chinese wine, soy sauce, sesame oil, ginger, garlic, salt, and sugar. Stir to fully coat meat and marinate for about 20 to 30 minutes.
- Prepare a steamer by bringing about two inches of water to a boil.
- Add cornstarch and combine until ribs are coated. Add black beans and stir to distribute.
- Transfer pork into a heat-proof wide, shallow plate and place in the steamer basket, cover, and steam for about 15 to 20 minutes or until meat is no longer pink and cooked through.ย
- Sprinkle with green onions if desired. Serve hot.
Notes
- Do not overcook the ribs or they'll turn tough and chewy. I usually cook small bite-sized pieces for about 15 to 20 minutes and another five minutes if they're extra meaty.
- If you want a bit of heat, add chopped Thai chili peppers along with the green onions when ready to serve.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
R says
What brand of black beans do you recommend for this?
I've never used them to cook before so I'm not sure what kind would be good.
Lalaine Manalo says
I use Temple brand ๐
KATHY says
Hi what chinese cooking wine did you put and where to get them? Thank you!
Lalaine Manalo says
It's Shaoxing cooking wine and I bought it at an Asian supermarket. You can also order it on Amazon ๐
Rusira.Taremon says
Can i use boneless pork for this recipe
Lalaine Manalo says
I haven't tried boneless pork but it might work.
joyce says
Your recipe does not tell me when to put in the sesame oil. It doesn't give me any information about the sesame oil when to put it into marinade or at the end or anything. Please tell me what to do with the sesame oil please. This is an error in the recipe.
Lalaine says
Hello Joyce,
I apologize, I forgot to add it in the instructions. ๐ I corrected the recipe.
Carol dacumos says
thank you this recipe.. it was so good..
Lalaine says
Thank you so much, Carol, for taking the time to leave feedback. I am so glad you enjoyed the recipe.
Isatish says
Thank you for sharing. Your recipes are easy to follow and yummy.
If I opt not to steam but instead slow cook the ribs ---would it still be watery and taste the same.
Will the cornstarch have the same effect/
Lalaine says
I haven't personally tried it but I am sure this recipe will work in a slow cooker as well. Yes, the cornstarch will have the same effect, it's a velveting technique which makes meat super soft and tender.
Jane says
Hi Lalaine. If weโre steaming the ribs then there wonโt be sauce right ? So do you use the water that was used to boil as the sauce ? Your picture shows a good amount of sauce
Lalaine says
Hello Jane,
The ribs will be dry when mixed with the marinade and the cornstarch but the meat will dispel juices when steamed.
Arnan Comia says
Can i steam it in foil?
Lalaine Manalo says
Yes, you can ๐
RAMON M ONG says
Great recipe for steamed spareribs, thanks! Have fun in the Philippines, dear Balikbayan. Some advice.
Spam is cheaper (US $ 3) in the Philippines than in the USA. Colgate toothpaste is cheaper too (made locally). Bring CREST Toothpaste, which is not available here. Imported cosmetics are expensive in the Philippines.
Lalaine Manalo says
Thank you!
Ray R Romero, MD says
Will give it a try and will let you know how it turns out.
Mahalo,
Ray
Lalaine Manalo says
Don't forget to let us know, Ray!
Celia Reyes says
Want to learn more..
L K says
Looking forward to trying your recipe. I never cooked with dried fermented black beans before. But I am open to trying new things. What kind of pork ribs did you use? Country style pork, baby back pork, or Louis Style spare ribs? Was it with bones or bone less?
Lalaine says
I used what they call soft bones in Asian supermarkets. They're the softer part of the ribs with the white bones. I hope you enjoy the recipe!
Ruby says
I also made this over the weekend. Bf loved it! :3
Lalaine says
๐
Ruby says
Can you get the black beans in Seafood City?
Lalaine says
Hi Ruby
Yes, you can get them at Seafood City, they're usually in the canned vegetables aisle along with the green peas, mushrooms. ๐
Raymund says
Yum, sarap neto papakin
Glitch says
The food sounds delicious, definitely a try! keep posting. more power to you and to your website ๐
Lalaine says
Thank you ๐