Spare Ribs with Black Bean Sauce

Spare Ribs with Black Bean Sauce

Chopped pork ribs steam to tenderness under a savory, garlicky black bean sauce.

Total 1 hr 35 min Makes 4 servings Calories 410/serving

Dietary

Dairy free, Nut free

Allergens

Soy, Sesame, Red meat

These Cantonese-style spare ribs are chopped into bite-sized pieces, marinated, and steamed with fermented black beans, garlic, and ginger until tender. The result is a savory, slightly funky dim sum classic that pairs well with steamed rice and is traditionally served alongside other small plates.

Ingredients

  • 2 pounds pork spare ribs, chopped into 1 1/2-inch pieces
  • 2 tablespoons fermented black beans, rinsed and roughly chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 scallion, thinly sliced, plus more for garnish
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 1/2 teaspoon white pepper
  • 1 red chile, thinly sliced (optional, for garnish)

Method

  1. Place the chopped spare ribs in a bowl of cold water and rinse to remove bone fragments; drain well and pat dry with paper towels.

  2. In a large bowl, combine the ribs with soy sauce, oyster sauce, Shaoxing wine, sugar, sesame oil, cornstarch, and white pepper. Toss to coat evenly.

  3. Add the chopped black beans, garlic, ginger, and sliced scallion to the ribs and mix thoroughly to distribute.

  4. Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight for deeper flavor.

  5. Arrange the marinated ribs in a single layer on a heatproof plate that fits inside a steamer or wok.

  6. Set up a steamer with water at a boil over high heat, place the plate of ribs inside, cover, and steam until the pork is fork-tender and cooked through.

  7. Carefully remove the plate from the steamer, garnish with extra sliced scallion and red chile if using, and serve hot with steamed rice.

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    Spare Ribs with Black Bean Sauce

    These Cantonese-style spare ribs are chopped into bite-sized pieces, marinated, and steamed with fermented black beans, garlic, and ginger until tender. The result is a savory, slightly funky dim sum classic that pairs well with steamed rice and is traditionally served alongside other small plates.

    1 hr 35 min 4 servings 410 cal

    Ingredients

    • 2 pounds pork spare ribs, chopped into 1 1/2-inch pieces
    • 2 tablespoons fermented black beans, rinsed and roughly chopped
    • 4 cloves garlic, minced
    • 1 tablespoon fresh ginger, minced
    • 1 scallion, thinly sliced, plus more for garnish
    • 2 tablespoons soy sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon Shaoxing wine
    • 1 teaspoon sugar
    • 1 teaspoon sesame oil
    • 1 tablespoon cornstarch
    • 1/2 teaspoon white pepper
    • 1 red chile, thinly sliced (optional, for garnish)

    Method

    1. 1

      Place the chopped spare ribs in a bowl of cold water and rinse to remove bone fragments; drain well and pat dry with paper towels.

    2. 2

      In a large bowl, combine the ribs with soy sauce, oyster sauce, Shaoxing wine, sugar, sesame oil, cornstarch, and white pepper. Toss to coat evenly.

    3. 3

      Add the chopped black beans, garlic, ginger, and sliced scallion to the ribs and mix thoroughly to distribute.

    4. 4

      Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight for deeper flavor.

    5. 5

      Arrange the marinated ribs in a single layer on a heatproof plate that fits inside a steamer or wok.

    6. 6

      Set up a steamer with water at a boil over high heat, place the plate of ribs inside, cover, and steam until the pork is fork-tender and cooked through.

    7. 7

      Carefully remove the plate from the steamer, garnish with extra sliced scallion and red chile if using, and serve hot with steamed rice.