5 from 24 votes
Steamed Spareribs with Black Bean Sauce (豉汁蒸排骨）
Steamed Spareribs with Black Bean Sauce features pork spareribs marinated in a blend of fermented black soybeans, garlic, soy sauce, oyster sauce, sugar, and sesame oil. The ribs are steamed until tender, producing a savory, umami-rich dish common in dim sum cuisine. Optional chili peppers add mild heat. The method emphasizes marinating for flavor infusion and traditional steaming for texture.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
6
Calories:
316 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 2 pounds pork spareribs 2 long strips (2 pounds
- 4 cloves garlic (minced)
- 2 tablespoons fermented black soybeans
- 1 tick green onion
- 1-2 chili peppers Optional (Depends on if you can handle spicy food
Sauce:
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- ⅛ teaspoon salt
- ½ teaspoon sesame oil
Instructions
- Mince 4 cloves of garlic.
- Cut a stick of green onion (1oz).
- Then, cut 2 pieces of chili peppers. (You can add one or not add them if you cannot handle spicy food.)
- Next, wash and cut 2 long strips of spareribs ( 2 pounds) into pieces. (If you want to make the meat even tender, see the post above for how to make pork ribs tender like restaurants.)
- Put the cut spare ribs into a container and add minced garlic and 2 tablespoons fermented black soybeans (rinse it before using) and chili peppers.
- After that, add 1 tablespoon soy sauce, 2 tablespoons oyster sauce, ⅛ teaspoon salt, 1 teaspoon sugar and ½ teaspoon sesame oil. Then, mix it well. (It's best to let it marinate overnight or a couple hours before steaming, if not let it marinate for 15-30 minutes before cooking.)
- The following, steam for 15 minutes when water is boiling. (Different material of the container may vary the cooking time, please check it after 15 minutes. Let it steam until the pork is cooked through.)
- Lastly, sprinkle the cut green onion from step 2 into the steamed pork ribs. You can serve it with rice or noodles. The best is to serve with rice or to make claypot rice.
Cup of Yum
Notes
- For tender ribs, add 1 teaspoon kansui or baked baking soda and let meat tenderize 1-2 hours before rinsing and marinating.
- Rinse ribs thoroughly after tenderizing to remove residual alkaline taste before marinating.
- Marinate pork ribs overnight or at least a couple hours for best flavor infusion; 15-30 minutes is minimum.
- Steam over boiling water for about 15 minutes or until pork is fully cooked; timing varies with container material.
- Steaming with rice in a rice cooker is a convenient method; avoid pressure cooking as it can toughen ribs.
Nutrition Information
Calories
316kcal
(16%)
Carbohydrates
4g
(1%)
Protein
17g
(34%)
Fat
25g
(38%)
Saturated Fat
8g
(40%)
Cholesterol
85mg
(28%)
Sodium
648mg
(27%)
Potassium
295mg
(6%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
71IU
(1%)
Vitamin C
11mg
(12%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 316
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 4g | 1% |
| Protein | 17g | 34% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 85mg | 28% |
| Sodium | 648mg | 27% |
| Potassium | 295mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 11mg | 12% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.