Steamed Spare Ribs with Black Beans is a classic Cantonese dim sum dish celebrated for its tender, juicy pork ribs and fragrant fermented black bean sauce. This dish combines umami-rich flavors, gentle spice, and succulent meat, making it a staple on dim sum tables worldwide.

The fermented black beans impart a savory, slightly salty depth, perfectly complementing the natural sweetness of the pork.

📝 Ingredients (Serves 2–3)

Main Ingredients:

300g pork spare ribs, cut into bite-sized pieces

2 tbsp fermented black beans, rinsed and lightly mashed

2–3 garlic cloves, minced

1 tbsp soy sauce

1 tbsp oyster sauce

1 tsp Shaoxing wine

½ tsp sugar

1 tsp cornstarch

1 tsp sesame oil

1–2 fresh chili slices (optional)

1–2 tbsp water

🔥 Step-by-Step Cooking Instructions

Step 1: Prepare the Ribs

Rinse spare ribs and pat dry.

Lightly coat with cornstarch for a slightly velvety texture after steaming.

Step 2: Marinate the Ribs

In a bowl, combine pork ribs with fermented black beans, minced garlic, soy sauce, oyster sauce, Shaoxing wine, sugar, sesame oil, and water.

Mix well to coat all pieces.

Marinate for 30 minutes to 1 hour for best flavor.

Step 3: Steam the Ribs

Place marinated ribs in a shallow heatproof dish.

Steam over boiling water for 15–20 minutes until ribs are tender and cooked through.

Optionally, add chili slices on top for heat and presentation.

Step 4: Serve

Serve hot, directly from the steamer.

Pair with steamed rice or enjoy as part of a dim sum spread.

🌿 Tips & Variations

Ribs: Baby back or short ribs cut into small pieces work best.

Fermented Black Beans: Rinse lightly to reduce excessive saltiness.

Marination: Marinate longer for deeper flavor infusion.

Serving: Best served immediately for tender, juicy texture.

Optional Add-ins: Add ginger slices or chopped scallions for extra aroma.

🍚 Serving & Experience

Steamed Spare Ribs with Black Beans are tender, juicy, and umami-rich, with the fermented black beans adding depth and fragrance.

This dish is a dim sum classic, perfect for brunch, lunch, or festive meals, showcasing the balance of savory, aromatic, and slightly sweet flavors that define Cantonese cuisine.