Steamed Spare Ribs with Black Bean Sauce (Dim Sum Recipe)

These Steamed Spare Ribs with Black Bean Sauce are one of the most popular dishes you’ll find at dim sum restaurants, and for good reason. The pork is incredibly tender, the black bean sauce is rich and savory, and every bite is packed with the flavors of garlic, ginger, and fermented black beans.

What makes this dish so special is the cooking method. Steaming gently cooks the ribs without drying them out, giving the pork plenty of time to absorb the flavorful marinade while staying wonderfully juicy.

Once you learn a few simple techniques, you’ll be surprised how easy it is to recreate this dim sum favorite at home.

What Are Steamed Spare Ribs with Black Bean Sauce?

Steamed Spare Ribs with Black Bean Sauce is a classic Cantonese dim sum dish made with bite-sized pork ribs marinated in fermented black beans, garlic, ginger, soy sauce, and oyster sauce before being steamed until tender.

Unlike barbecue ribs, these ribs aren’t covered in a thick sauce. Instead, the marinade becomes a light, savory coating that lets the natural flavor of the pork shine.

They’re commonly served in small bamboo steamers at dim sum restaurants, making them one of the most popular savory dim sum dishes.

Why Are Dim Sum Spare Ribs So Tender?

Restaurant-quality steamed spare ribs aren’t the result of just one technique. It’s a combination of several simple steps that work together to create their signature tender texture.

First, the ribs are soaked in water to remove excess blood, giving them a cleaner flavor. Next, the silver skin is removed so the ribs stay tender instead of chewy after steaming.

The marinade also plays an important role. Garlic, ginger, fermented black beans, soy sauce, and oyster sauce coat every piece of pork, while the cornstarch helps the marinade cling to the ribs and creates a silky sauce as they steam.

Finally, steaming gently cooks the ribs without drying them out. Unlike grilling or roasting, the moist heat helps the pork stay juicy while giving it plenty of time to absorb the flavors of the marinade.

Together, these simple techniques create the tender, flavorful spare ribs you’ll find at your favorite dim sum restaurant.

What Are Fermented Black Beans?

Fermented black beans, also called Chinese fermented black beans or douchi, are salted, fermented soybeans.

Despite their name, they aren’t the same as canned black beans.

They have an intensely savory, salty flavor with plenty of umami, which is why they’re used in many Cantonese dishes, especially steamed ribs, steamed fish, and stir-fries.

A little goes a long way.

Why Pour Hot Oil Over the Aromatics?

One of my favorite techniques in this recipe is pouring smoking-hot oil over the garlic, ginger, and fermented black beans.

The hot oil instantly releases their aromas before they’re mixed into the marinade, giving the ribs a deeper, richer flavor.

It’s a simple extra step that makes a noticeable difference.

Let’s Talk Ingredients

Spare ribs: Ask your butcher to cut them into bite-sized pieces, or cut them yourself.

Fermented black beans (douchi): The signature ingredient that gives the sauce its deep umami flavor.

Garlic: Adds bold flavor that pairs beautifully with the black beans.

Ginger: Brightens the rich sauce and balances the pork.

Soy sauce and dark soy sauce: Soy sauce seasons the ribs, while dark soy sauce adds deeper color.

Oyster sauce: Adds richness and subtle sweetness.

Cornstarch: Helps the marinade cling to the ribs while lightly thickening the sauce during steaming.

Rice vinegar: Used for soaking the ribs before marinating.

Step-by-Step: Let’s Cook

Serves: 4
Prep Time: 25 minutes
Cook Time: 20 minutes

Step 1: Cut the Spare Ribs

Remove the silver skin from the ribs, then cut them into bite-sized pieces.

Tip: Removing the silver skin helps the ribs become more tender and prevents them from turning chewy after steaming.

Step 2: Prepare the Spare Ribs

Place the ribs in a large bowl and cover with the water and rice vinegar.

Mix well and let soak for about 5 minutes.

Drain the ribs, then pat them dry with paper towels. Use a fork to poke holes all over the ribs.

Tip: Soaking helps remove excess blood for a cleaner flavor, while poking the ribs helps the marinade coat the meat more evenly.

Step 3: Make the Aromatic Oil

Place the fermented black beans, ginger, and garlic in a heatproof bowl.

Heat the cooking oil until it’s smoking hot, then carefully pour it over the aromatics.

Tip: The hot oil instantly releases the flavors and aromas of the garlic, ginger, and fermented black beans, creating a more fragrant marinade.

Step 4: Marinate the Ribs

Add the soy sauce, dark soy sauce, oyster sauce, and cornstarch to the prepared ribs. Mix until evenly coated.

Pour the aromatic oil over the ribs and mix again until everything is well combined.

Let the ribs marinate for at least 10 minutes.

Tip: If you have extra time, marinate the ribs for a few hours or overnight for even deeper flavor.

Step 5: Steam the Ribs

Arrange the ribs in a single layer on a heatproof plate.

Bring the water in a large steamer to a boil over high heat. Place the plate in the steamer, cover, and steam for about 20 minutes, or until the ribs are tender and reach an internal temperature of about 195°F (91°C).

Tip: Arrange the ribs in a single layer so they cook evenly and absorb the flavorful sauce.

Step 6: Garnish and Serve

Sprinkle the sliced mini sweet pepper and scallions over the ribs. Serve immediately.

Tip: Freeze leftovers in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat by steaming to keep the ribs tender and juicy.

Frequently Asked Questions

Can I use baby back ribs?
Yes, but spare ribs are the traditional choice and contain more connective tissue, which becomes wonderfully tender when steamed.

Can I marinate the ribs overnight?
Yes. Overnight marinating develops even deeper flavor.

Can I steam them longer?
Yes. If you prefer even softer ribs, steam them for an additional 10 to 15 minutes.

Can I make these without fermented black beans?
The dish won’t have its signature flavor, but you can still make a delicious steamed rib dish using garlic, ginger, and soy sauce.

Can I freeze leftovers?
Yes. Cool completely, then freeze for up to 2 months.

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