Steamed Spare Ribs with Black Bean Sauce (Dim Sum Recipe)
These Steamed Spare Ribs with Black Bean Sauce are tender, juicy, and coated in a rich, savory black bean sauce. A classic Cantonese dim sum favorite that's easy to make at home.
Ingredients
For the spare ribs
- 2 pounds spare ribs
- 4 cups water
- 1 tablespoon rice vinegar
For the black bean marinade
- 1 tablespoon fermented black beans
- 1 teaspoon ginger, minced
- 6 cloves garlic, minced
- 2 tablespoons cooking oil
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
For the garnish
- 1 mini sweet pepper, thinly sliced
- 2 tablespoons scallions, sliced
Instructions
- To cut the spare ribs: Remove the silver skin from the ribs, then cut them into bite-sized pieces.
- To 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.
- To make the black bean 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.
- To marinate the ribs: Add the soy sauce, dark soy sauce, oyster sauce, and cornstarch to the prepared ribs. Mix until evenly coated. Pour the black bean oil over the ribs and mix again until everything is well combined. Let the ribs marinate for at least 10 minutes.
- To 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 fully cooked and tender.
- To garnish and serve: Sprinkle the sliced mini sweet pepper and scallions over the ribs. Serve immediately.
Video
Notes
- Remove the silver skin: This helps the ribs become more tender and prevents them from turning chewy after steaming.
- Soak before marinating: Soaking the ribs helps remove excess blood for a cleaner flavor.
- Bloom the aromatics: Pouring smoking-hot oil over the garlic, ginger, and fermented black beans releases their aroma and creates a more flavorful marinade.
- Marinate longer: If you have extra time, marinate the ribs for 1 to 2 hours or overnight for even deeper flavor.
- Freeze leftovers: Store cooled ribs in an airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat by steaming until heated through.