Steamed spare ribs with black beans

Name: Steamed spare ribs with black beans
Yield: 3
Ingredients: 500 g Pork spare ribs, cut into small pieces; 15 g Fermented black soybeans; 10 g Minced garlic; 5 g Minced ginger; 15 ml Light soy sauce; 3 ml Dark soy sauce; 10 g Oyster sauce; 5 g Sugar; 8 g Starch; 10 ml Cooking oil; 30 ml Water for marinade; Cover the beans Water for soaking fermented beans; Safe steamer level Steamer water; A little Chopped scallion (optional); A little Toasted white sesame (optional)

Marinate small rib pieces with fermented black beans and steam in a shallow dish.

~1 hr 5 minestimated time3servings5clear steps

Jump to method ↓Try cooking on the web ↗

Let’s make it.

Follow the food, not just the clock.

01
Prepare ribs and fermented beans
Use ribs already chopped into small pieces, remove loose bone fragments and blot dry rather than repeatedly washing raw meat. Soak the fermented beans for 5 min, drain and chop lightly; mince ginger and garlic.
Look for
Ribs are surface-dry, fermented beans lightly chopped and aromatics minced.
Preparation ↗
02
Marinate the ribs chilled
Mix ribs with beans, aromatics, both soy sauces, oyster sauce, sugar, starch, marinade water and oil until evenly coated. Cover and refrigerate for 30 min.
Look for
Ribs are evenly coated with a thin sauce and fermented beans in a covered bowl.
Marinating ↗
03
Steam in a shallow layer
Spread ribs in a shallow heatproof dish, preferably in one layer without thick piles. Place over boiling water and set a 18 min first check once steady steam returns, maintaining steam and watching the water level.
Look for
Ribs are spread across the shallow dish with juices gathering around them.
Steaming ↗
04
Check temperature and tenderness
Probe the thickest meat away from bone with a clean thermometer; it must reach at least 63°C and be tender. Continue steaming if needed rather than relying only on color or a chopstick touching cartilage.
Look for
Ribs have evenly cooked-looking surfaces and softened meat in black-bean juices.
Heat control ↗
05
Remove safely and rest
Turn off heat, open the lid away from you and remove the dish with mitts or a lifter. Set a 3 min safety rest, then garnish with optional scallion and toasted sesame. No hot-oil finishing pour is needed.
Look for
The ribs sit in black-bean sauce with a little optional scallion and sesame.
Preparation ↗

Recipe sources & image information

Adapted from HowToCook / 豉汁排骨 · HowToCook contributors / Anduin2017/HowToCook · Unlicense

Bilingual editorial adaptation. Independently content-reviewed; not kitchen-tested. Project-generated images illustrate this recipe and its steps, rather than a user’s cooking result. Timing is an estimate; check actual ingredients, labels and doneness.