Chinese · Dinner
Steamed Pork Ribs with Black Bean Sauce
Cantonese Steamed Pork Ribs with Black Bean
Tender pork ribs marinated in fermented black bean, garlic, and chilli, steamed until just cooked and served over rice, a Cantonese dim sum staple.
$
15 mins active + 20 mins marinatingPrep
20 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
485Calories
32gProtein
16gFat
48gCarbs
3gSugar
2gFiber
680mgSodium
85mgChol
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Instructions
1
Prep
Rinse 400g pork spare ribs, pat dry, cut into 3cm pieces. Finely mince 3 garlic cloves, grate 1 tsp ginger, finely slice 1 small red chilli and 2 spring onion stalks. Roughly chop 2 tbsp fermented black beans. Combine ribs with black beans, garlic, chilli, ginger, 1.5 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 0.5 tsp sugar, 0.25 tsp white pepper, and 1.5 tsp cornstarch. Mix thoroughly and marinate 20 minutes.
2
Steam
Spread marinated ribs in a single layer on a shallow heatproof plate. Steam over vigorously boiling water on high heat 18 to 20 minutes until ribs are cooked through, tender, and juices bubble around the edges.
3
Plate
Scatter spring onion over the steamed ribs and serve directly from the plate over 400g cooked steamed jasmine rice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14 oz) pork spare ribs
- 2 tbsp fermented black beans
- 3 garlic cloves
- 1 small fresh red chilli
- 1 tsp fresh ginger
- 1.5 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing rice wine
- 1 tsp sesame oil
- 0.5 tsp sugar
- 0.25 tsp white pepper
- 1.5 tsp cornstarch
- 2 scallions
- 400g (14 oz) steamed jasmine rice