Recipe Video
There’s something incredibly comforting about a dish that’s been passed down through generations — and for me, that dish is steamed spare ribs with black bean sauce. This recipe has been a staple in my mom’s kitchen for as long as I can remember. It’s quick, affordable, deeply flavorful, and best of all — it reminds me of home.
With grocery prices rising, I’ve been leaning into recipes like this more than ever. It’s one of those humble Cantonese dishes that doesn’t require much — just a few pantry staples and a little patience. The result? A savory, umami-rich dish with melt-in-your-mouth pork, perfect over a bowl of steamed white rice.
Why You’ll Love This Dish
- Budget-friendly: Pork spare ribs are affordable and go a long way when served family-style.
- Easy to prep ahead: Marinate the ribs the night before and steam them when ready to eat.
- Packed with flavor: Fermented black beans (douchi), garlic, and soy sauces create a punchy, savory sauce that clings to every bite.
- Nostalgic and comforting: This is a classic dim sum-style dish that brings authentic Chinese home cooking to your dinner table.
The Secret Ingredient: Fermented Black Beans (Douchi)
If you’ve never used douchi, these are fermented and salted black soybeans, and they’re the heart of this recipe. They add deep umami, a touch of funk, and that signature flavor you’ve probably tasted in Cantonese-style steamed dishes.
To bring out their flavor and soften them, soak the beans in room temperature water for about 10 minutes before using.
A Pro Tip from Chinese Chefs: Baking Soda
Here’s a technique that might surprise you: baking soda is a common tenderizer in Chinese cooking. Just a small amount in the marinade helps the meat fibers retain moisture while cooking, making the pork ribs incredibly soft and juicy after steaming. It’s subtle but makes a huge difference in texture.
How to Make my Mom’s Steamed Spare Ribs with Black Bean Sauce
🧂 Ingredients
- 500g spare ribs, cut between the bones
- 1 Tbsp corn starch (for rinsing, optional
- 1 Thai chili, thinly slice
- 1 scallion, thinly sliced
- 1 tsp sesame oil
- 250 g taro root (optional, sliced into 1 cm thick pieces)
Marinade:
- ½ tsp salt
- ¼ tsp sugar
- ¼ tsp msg
- 1 tsp shaoxing wine
- 4 tsp corn starch
- 1 tsp soy sauce
- 1 Tbsp oyster sauce
- 1 tsp white pepper
- 1 tsp baking soda
- 1 Tbsp fermented black beans (douchi)
- 2 cloves garlic, minced
👩🍳 Instructions
Step 1: Optional Prep for Cleaner Flavor
Massage the spare ribs with 1 Tbsp of corn starch, then rinse with cold water and pat dry. This optional step helps remove the “porky” aroma and gives a cleaner, fresher flavor.
Step 2: Soak the Black Beans
Soak the fermented black beans in room temperature water for 10 minutes to soften and remove excess salt.
Step 3: Mix the Marinade
In a bowl, combine the salt, sugar, msg, corn starch, shaoxing wine, soy sauce, oyster sauce, white pepper, baking soda, garlic, and soaked black beans (drained). Add the pork and massage in the marinade.
In a heat-proof bowl that you will steam in, lay the taro (optional) and place the marinated pork on top. Cover and leave to marinate for at least 30 minutes (preferably overnight).
Step 4: Prep for Steaming
Before steaming, sprinkle the sliced Thai chili over the top and drizzle with sesame oil.
Step 6: Steam
Place the plate into a steamer over medium heat and steam for 15-20 minutes, or until the ribs are cooked through and tender.
Step 7: Garnish and Serve
Top with sliced scallions and serve hot with steamed rice. The savory sauce will soak into the rice beautifully.
Mom’s Steamed Spare Ribs with Black Bean Sauce
4
servings15
minutes30
minutesIngredients
- Spare Ribs
500 g spare ribs, cut between the bones
1 Tbsp corn starch (for rinsing, optional)
1 Thai chili, thinly sliced
1 scallion, thinly sliced
1 tsp sesame oil
- Marinade
1/2 tsp salt
1/4 tsp sugar
1/4 tsp msg
1 tsp shaoxing wine
4 tsp corn starch
1 tsp soy sauce
1 Tbsp oyster sauce
1 tsp white pepper
1 tsp baking soda
1 Tbsp fermented black beans (douchi)
2 cloves garlic, minced
Directions
- Optional Prep for Cleaner Flavor
- Massage the spare ribs with 1 Tbsp of corn starch, then rinse with cold water and pat dry. This optional step helps remove the “porky” aroma and gives a cleaner, fresher flavor.
- Soak the Black Beans
- Soak the fermented black beans in room temperature water for 10 minutes to soften and remove excess salt.
- Mix the Marinade
- In a bowl, combine the salt, sugar, msg, corn starch, shaoxing wine, soy sauce, oyster sauce, white pepper, baking soda, garlic, and soaked black beans (drained). Add the pork and massage in the marinade.
- In a heat-proof bowl that you will steam in, lay the taro (optional) and place the marinated pork on top. Cover and leave to marinate for at least 30 minutes (preferably overnight).
- Add the Pork and Marinate
- Drain the black beans and add them to the marinade. Mix in the spare ribs, making sure every piece is well coated. Let marinate for at least 1 hour (but preferably overnight) for best results.
- Prep for Steaming
- Before steaming, sprinkle the sliced Thai chili over the top and drizzle with sesame oil.
- Steam
- Place the plate into a steamer over medium heat and steam for 15 minutes, or until the ribs are cooked through and tender.
- Garnish and Serve
- Top with sliced scallions and serve hot with steamed rice. The savory sauce will soak into the rice beautifully.
Tips and Variations
- Can’t find fermented black beans? Try using a pre-made black bean garlic sauce, though it won’t have the same depth as whole douchi.
- Adjust spice level: If you don’t like heat, skip the Thai chili or use a milder one.
- Make it ahead: Marinate the ribs the night before, and simply steam before dinner.
Final Thoughts
These steamed pork ribs with black bean sauce are more than just a dish — they’re a piece of tradition. Steaming pork may sound humble, but this recipe delivers complex, comforting flavors with every bite. It’s a dim sum classic turned home-cooked favorite, and once you try it, it might become one of yours too.
