Steamed Pork Ribs in Black Bean Sauce

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

Steamed pork ribs in black bean sauce is one of the favourite yum cha dishes. The pork ribs are tender and juicy and the black bean sauce is fragrant and delicious. It goes really well with steamed rice – very appetising & tasty.

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  • 500 gm pork ribs (choose those with lots of marbling for best flavour)
  • Thumb size ginger (thinly sliced into strips)
  • 1 fresh chilli (thinly sliced into strips)
  • 2 tbsp cooked oil
  • Marinade
    • 2 tsp sugar
    • 1 tsp salt
    • 1 tsp sesame oil
    • Dash of black pepper
    • 1 tbsp cooking wine
    • 2 tbsp fermented black beans (mashed)
    • 2 cloves of garlic (minced)
    • 1 tbsp cornflour
    • 1 tbsp water


1. Cut the ribs between the bones into bite size pieces.

2. Make the marinade by combining all the ingredients. Mix well and mash the black beans.

3. Pour marinade over pork ribs. Massage marinade into the meat portion. Leave to marinade for at least 2 hours, or overnight in the fridge (preferred).

4. Set up steamer and bring water to a boil.

5. Put marinated pork ribs in a deep dish. Add ginger and chilli strips on top.

6. Drip cooked oil over the pork ribs, just before steaming.

7. When the water in the steamer starts to boil, place the dish in the steamer and steam at medium heat for 45 mins. Pork is cooked when it turns opaque. Test for tenderness by inserting a fork into the meat – it is tender if the meat pulls away from the bone easily.

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