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Steamed pork ribs in black bean sauce is the perfect easy weeknight meal! Packed with flavor and will be sure to please your family. If you love pork ribs, then this recipe is for you!

This steamed pork ribs recipe is really easy to make. It’s one way of enjoying pork without the use of cooking oil. A healthy and delicious dish that is perfect for family dinner or sharing with friends. Everyone will fall in love with the tender pork ribs. The meat melts in your mouth and the sauce has a rich taste that is simply amazing.

Getting a whiff of the dish while steaming is insanely aromatic and builds up an appetite. Everyone rushed in to the dinner table the first time I served this steamed pork dish! I can’t wait to share this recipe with you! And, if you tried it, let me know how it went! So, get out your wok and let’s get to cooking!

What Is Steamed Pork Ribs?

It’s a dim sum dish made of short ribs or spareribs that is steamed with aromatics and fermented black beans. The combination of aromatics and spices impart deep flavors into the dish. Dim sums like Chinese steamed spare ribs and chicken feet are traditional Chinese meal made up of small plate dishes and is usually accompanied by tea.

Ordering a meal at traditional dim sum restaurants is a fun and unique experience but can also be enjoyed at home. This homemade spare ribs recipe is as good as the one from Chinese restaurants if not better. It can be served as dim sum or even as a main course with a side of steamed rice.

Notes On Some Ingredients

Pork ribs – rinse ribs in water for an extended period of time to remove excess blood. This also allows the ribs to have a light color when cooked like the one they serve in dim sum restaurants.
Fermented black beans – you can find them at Asian markets near you. I used dried black beans for this recipe. If buying regular canned fermented black beans, drain the liquid from the can and rinse the beans with water to remove the saltiness.
Corn starch – Ever wonder why steamed ribs are so soft and tender? The secret is velveting the riblets with cornstarch.
Shaoxing wine – is a Chinese cooking wine that can be replaced with sake, dry sherry or mirin if you can’t find any. You can also skip the wine for a non-alcoholic version.
Oyster sauce or light soy sauce – is recommended for a light colored steamed pork dish but regular soy sauce will also work.
Red chili peppers – or chili flakes are entirely optional but gives the dish a bit of punch.
Other essentials – are, salt, ground black or white pepper, and garlic .

Cooking Tips

How to steam with no steamer: You’ll need a large cooking pot or wok where your pan or bowl will fit. Make three large, solid balls out of aluminum foil or a trivet and place them in the bottom of your pot. Add water, and place the pan/bowl (with ingredients) on top of the aluminum foil balls/trivet. Cover the pot with lid and steam until the ribs are opaque and cooked through.
If you can’t find pre-cut ribs and not comfortable using a cleaver, ask your local butcher to cut them across the bone for you.
Steaming pork spare ribs is not only healthy but also makes the meat very tender. If you like your ribs more tender, you can steam them longer according to personal preference.
If you want to save time for later, start boiling water in the steamer before marinating the spare ribs.

How To Serve And Store

Serve in a small plate as dim sum along with shumai or fried shrimp balls. Or serve as a main dish with rice.
To store, place in airtight container and refrigerate for up 2-3 days or frozen for 2 months.
Reheat in a steamer for about 15 to 20 minutes or until completely heated.