Steamed Pork Ribs wih Black Bean Sauce (#豉汁蒸排骨)

Steamed Pork Ribs wih Black Bean Sauce

  15 mins  Cooking - Free food icons20 mins  Client, dinner, eat, food, man, meal, restaurant icon 4 servings 
Course: Side dish/ Main dish 
Cuisine: Hong Kong


  • 2 packs Chinese rice roll
  • 500g Pork ribs
  • 1 stems Spring onion
  • 2 tb-sp Black bean
  • 4 tb-sp Garlic mash
  • 1 tb-sp Red chilli


  Sauce and seasoning

  • 2 tb-sp Sesame oil
  • 1 tb-sp Chinese Xiaoxing wine
  • 3 tb-sp Soy sauce


Bakery svglinecolor recipe book icon - Bakery Icons 2017 Steps by step

1. Wash the fresh ribs and diced into bite-sized

2. Make the black bean paste with mashed garlic, black bean 

3. Marinate the ribs with chilli, soy sauce, sesame oil and Xiaoxing wine, add the black bean paste in afterwards 

4. (optional) Chopped the Chinese rice roll into 3-inches wide and place on a big plate (at least 4cm height to contain the juice)

5. Place the ribs on top evenly

6. Pour 3-4 cups of water into a Chinese wok/ saucepan

7. Place the plate in a Chinese wok/ saucepan and bring up the heat to medium-high

8. Steam for 15 mins, rmove from heat ad leave it for another 5 mins

9. Sprinkle some spring onion and you can start enjoy these ribs at home and get the taste just as great as the restaurant-style


Bright, idea, lamp, tips iconStep's secret tips:

*The best black bean sauce is made with fermented back soybeans. These flavor bombs are widely used in Chinese cuisine to make stir fries and steamed dishes, to impart a deep savory flavor.

* I know some recipe may suggest to use cornstarch to tenderize the meat, but we don't need a thin coating outside of the ribs during the hot steam.

* Always steam with minimum time to just allow the ribs to cook through, so it generates juicy and tender ribs. Overcooking will turn the ribs hard as rock.


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