Steamed Spare Ribs with Black Beans and Chilies

Why You’ll Love This Recipe

• Dim sum favorite at home: tender, juicy ribs with deep fermented black bean flavor.
• Fast cooking: 12–15 minutes of steaming once marinated.
• All pantry-friendly staples; no special equipment beyond a steamer setup.
• Balanced heat and aroma from chilies, garlic, ginger, and scallions.

Grocery List

• Produce: Garlic, ginger, red chilies, scallions
• Dairy: None
• Pantry: Pork spare ribs, fermented black beans (douchi), Shaoxing wine (or dry sherry), light soy sauce, sugar, white pepper, toasted sesame oil, cornstarch, neutral oil

Full Ingredients

Ribs & Marinade

• 1 lb (450 g) pork spare ribs, cross-cut into 1–1.25 inch (2.5–3 cm) pieces
• 1 tbsp (15 g) fermented black beans (douchi), rinsed and lightly mashed
• 2 garlic cloves, minced (2 tsp)
• 1 tsp fresh ginger, minced
• 1–2 small red chilies (Thai, Fresno, or similar), thinly sliced
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1/4 tsp ground white pepper
• 1 tsp toasted sesame oil
• 1 tbsp cornstarch
• 1 tsp neutral oil (canola, grapeseed, or peanut)
• 2 tbsp water

To Finish

• 2 scallions, thinly sliced (white and green parts)

Optional (Adjust to Taste)

• Pinch of baking soda (1/8–1/4 tsp) for extra tenderness; see Pro Tips
• Extra sliced chili for garnish

Step-by-Step Instructions

Step 1: Prep and cut the ribs

Ask your butcher for cross-cut pork spare ribs (flanken-style) so you have small, bite-size pieces. Rinse the ribs briefly under cold water to remove bone fragments, then pat them very dry with paper towels. Dry ribs absorb the marinade better and steam more cleanly.

Step 2: Make the black bean aromatic paste

Rinse the fermented black beans under cold water for 2–3 seconds to remove excess salt, then drain well. Lightly mash them with the minced garlic using the back of a spoon. Stir in the ginger, sliced chilies, Shaoxing wine, light soy sauce, sugar, white pepper, sesame oil, and water until evenly combined.

Step 3: Marinate the ribs

In a bowl, toss the ribs with the black bean mixture until every piece is coated. Sprinkle in the cornstarch and mix again to form a light, clinging coating; finally add the neutral oil and fold to seal in moisture. Marinate for 30 minutes at room temperature (or up to 4 hours refrigerated; if chilling, bring to room temperature for 15 minutes before steaming).

Step 4: Set up the steamer and plate

Fill a wok or large pot with 1.5–2 inches (4–5 cm) of water and bring to a rolling boil over high heat (212°F/100°C). Place a steamer rack inside. Lightly oil a wide, shallow heatproof plate that will fit inside your steamer. Spread the ribs in a single, slightly spaced layer on the plate and spoon over all remaining marinade.

Step 5: Steam to tender perfection

Carefully set the plate on the steamer rack, cover tightly, and steam over high heat for 12–15 minutes. Do not lift the lid during the first 10 minutes. The ribs are done when just cooked through (no pink near the bone) and the juices run clear; an instant-read thermometer at the thickest piece should read about 145°F (63°C). For meatier pieces, steam up to 18 minutes.

Step 6: Rest, garnish, and serve

Turn off the heat and let the ribs rest covered for 2 minutes to settle the juices. Carefully remove the plate (watch for hot steam), sprinkle generously with sliced scallions, and add extra chili if desired. Serve immediately, spooning the savory black bean–garlic sauce over each portion. Wonderful with steamed rice or congee.

Pro Tips

• Rinse douchi briefly to control saltiness; do not soak, or you will lose aroma.
• Cornstarch goes in after the wet ingredients so it forms a light coating that thickens the steaming juices.
• Keep ribs in a single layer; stacking increases cook time and can make pieces uneven.
• For extra tenderness, sprinkle ribs with 1/8–1/4 tsp baking soda, toss, rest 15–20 minutes, then proceed with the marinade. Do not overdo it.
• Steam on high to maintain a constant 212°F/100°C environment; weak steam equals rubbery texture.

Variations

• Taro bed: Scatter 1 cup (150 g) 1/2-inch taro cubes on the plate, top with marinated ribs, then steam. The taro soaks up the savory sauce.
• Milder version: Swap hot chilies for half a red Fresno or a few red bell pepper strips for color without heat.
• Oven steam-bake: Place the plated ribs on a rack over a pan of boiling water, cover tightly with foil, and bake at 375°F (190°C) for 20–25 minutes.

Storage & Make-Ahead

Marinate ribs up to 12 hours in the refrigerator; add the cornstarch and oil just before steaming for the best texture. Cooked ribs keep 3 days in an airtight container in the fridge. Reheat by re-steaming over high heat for 6–8 minutes until hot. Freeze marinated uncooked ribs (without cornstarch) up to 1 month; thaw overnight, then add cornstarch and steam.

Nutrition (per serving)

Approximate for 1 of 4 servings: 360 calories; 22 g protein; 26 g fat; 6 g carbohydrates; 740 mg sodium.