Dim Sum Steamed Spare Ribs with Black Bean (豉汁排骨)

Prep:30 min

Cook:30 min

Serves:2–4

Difficulty:Medium

Steamed spare ribs with black bean (豉汁蒸排骨, chǐ zhī zhēng pái gǔ) are one of the most beloved dim sum dishes — tender pork ribs marinated in fermented black beans, garlic, and chili, then steamed until meltingly tender. The key is cutting the ribs into small bite-sized pieces and marinating with cornstarch, which creates a silky sauce as the ribs steam. This is one of the easiest dim sum items to make at home.

This dish is a staple of Cantonese yum cha (dim sum) culture. It's typically ordered alongside steamed har gow, siu mai, and char siu bao as part of the essential dim sum lineup.

Ingredients

• 500g pork spare ribs, cut into 2cm pieces (ask your butcher to chop through the bone)
• 2 tbsp fermented black beans, rinsed and roughly chopped
• 3 cloves garlic, minced
• 1 red chili, sliced
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 1 tbsp cornstarch
• 1 tsp sesame oil
• Sliced spring onions for garnish

Instructions

1
Soak chopped ribs in cold water for 30 minutes to remove blood. Drain and pat dry.
2
Combine ribs with fermented black beans, garlic, chili, soy sauce, Shaoxing wine, sugar, cornstarch, and sesame oil. Mix well.
3
Marinate for at least 20 minutes (overnight is better).
4
Spread ribs in a single layer on a heatproof plate.
5
Steam over boiling water for 15-20 minutes until ribs are tender and cooked through.
6
Garnish with spring onions and serve directly from the steamer.

Pro Tips

💡Soaking the ribs in cold water removes blood and ensures a cleaner flavour.
💡The cornstarch in the marinade is essential — it creates the silky sauce that pools around the ribs as they steam.
💡Cut ribs small — bite-sized pieces cook faster and are easier to eat with chopsticks.