Steamed Spare Ribs with Black Bean Sauce

Name: Steamed Spare Ribs with Black Bean Sauce
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1.5 lb pork spare ribs (cut crosswise into 1-inch pieces — ask the butcher, or use pork riblets); 2 tbsp fermented black beans (douchi) (rinsed and roughly mashed); 4 cloves garlic (minced); 1 tsp fresh ginger (grated); 1 tbsp Shaoxing wine; 1 tbsp light soy sauce; 1 tsp sugar; 1 tbsp cornstarch; 1 tbsp neutral oil; 1 red chili (optional, sliced); 1 scallion (sliced)

By The Chowmi Test KitchenUpdated June 5, 2026↓ Jump to Recipe

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Quick answer

Steamed spare ribs with black bean sauce (豉汁蒸排骨) is a dim sum staple: bite-size pork rib pieces marinated with mashed fermented black beans, garlic, a little Shaoxing wine, soy, sugar and cornstarch, then steamed until tender and savory. It's one of the easiest 'restaurant' Cantonese dishes to make at home because the steamer does all the work — no frying, no wok skill needed. The fermented black beans (douchi) are the heart of the dish: salty, funky and deeply savory, and worth buying real. Two tips make the difference: ask the butcher to cut the ribs into small one-inch pieces (or use riblets), and toss them with cornstarch so the marinade clings into a light, glossy sauce as they steam. About 15 minutes of steaming gives tender ribs in a punchy black-bean-and-garlic sauce, perfect spooned over rice.

Dim sum steamed pork spare ribs in glossy black bean sauce with scallion in a steamer dish

Why you'll love this steamed spare ribs with black bean sauce

Real dim sum black bean ribs at home — the steamer does all the work.
No frying and no wok technique: marinate, steam, done.
Big, garlicky, savory flavor from one humble pantry ingredient — fermented black beans.
We tell you the cut to ask the butcher for and the cornstarch trick that makes the sauce glossy.

Ingredients

Ribs

1.5 lb pork spare ribs, cut crosswise into 1-inch pieces — ask the butcher, or use pork riblets

Marinade

2 tbsp fermented black beans (douchi), rinsed and roughly mashedsubstitutes →
4 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp Shaoxing winesubstitutes →
1 tbsp light soy saucesubstitutes →
1 tsp sugar
1 tbsp cornstarch
1 tbsp neutral oil
1 red chili, optional, sliced

Finish

1 scallion, sliced

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Equipment

Shallow heatproof dish — A pie dish or rimmed plate that fits in your steamer.(shop →)
Steamer, or a wok/pot with a rack — Holds the dish above an inch of boiling water.(shop →)

Instructions

If the ribs are large, cut them into 1-inch pieces. For cleaner flavor, soak them in cold water for 15 minutes to draw out blood, then drain and pat very dry.
💡 Small, evenly sized pieces cook through at the same rate in the short steam time — this is why dim sum ribs are always cut small.
Rinse the fermented black beans (they're very salty), then roughly mash them with the garlic and ginger.
💡 A quick rinse is important — unrinsed black beans can make the whole dish too salty.
Toss the ribs with the black bean mixture, Shaoxing wine, soy sauce, sugar, cornstarch, oil, and chili if using. Marinate at least 20 minutes (or overnight, refrigerated, for deeper flavor).
Spread the ribs in a single layer in a shallow heatproof dish so they steam evenly.
Steam over high heat for 15–18 minutes, until the ribs are cooked through and tender and the sauce has thickened to a glossy coat.
Scatter the sliced scallion over the top and serve hot, with plenty of steamed rice to catch the sauce.

Tips & notes

Rinse the black beans before mashing — it's the easiest way to keep the dish from turning out too salty.
The cornstarch in the marinade is what turns the steaming juices into a light, clingy, glossy sauce instead of a watery puddle.
Marinate overnight if you can. These ribs taste noticeably deeper after a long soak in the black bean sauce.
No steamer plate? A glass pie dish set on a rack inside a covered wok or wide pot works perfectly.
Pork riblets (the thin end pieces) are an easy substitute if your store doesn't cut spare ribs into small pieces.

Recipe wording too vague?

Paste any fuzzy step (少许, 火候正好, 焯水) and get exact amounts, temps and times.

Recipe

Steamed Spare Ribs with Black Bean Sauce

New recipe

Prep: 20 min
Cook: 18 min
Total: 38 min
Serves: 3
Level: Beginner

Ingredients

Ribs

1.5 lb pork spare ribs, cut crosswise into 1-inch pieces — ask the butcher, or use pork riblets

Marinade

2 tbsp fermented black beans (douchi), rinsed and roughly mashed
4 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp Shaoxing wine
1 tbsp light soy sauce
1 tsp sugar
1 tbsp cornstarch
1 tbsp neutral oil
1 red chili, optional, sliced

Finish

1 scallion, sliced

Instructions

If the ribs are large, cut them into 1-inch pieces. For cleaner flavor, soak them in cold water for 15 minutes to draw out blood, then drain and pat very dry.
Rinse the fermented black beans (they're very salty), then roughly mash them with the garlic and ginger.
Toss the ribs with the black bean mixture, Shaoxing wine, soy sauce, sugar, cornstarch, oil, and chili if using. Marinate at least 20 minutes (or overnight, refrigerated, for deeper flavor).
Spread the ribs in a single layer in a shallow heatproof dish so they steam evenly.
Steam over high heat for 15–18 minutes, until the ribs are cooked through and tender and the sauce has thickened to a glossy coat.
Scatter the sliced scallion over the top and serve hot, with plenty of steamed rice to catch the sauce.

Nutrition (est., per serving): 380 cal · 26 g protein · 9 g carbs · 26 g fat

Steamed Spare Ribs with Black Bean Sauce FAQ

What are fermented black beans, and what can I use instead?

Fermented black beans (douchi) are soybeans salted and fermented until black, soft, and intensely savory — pungent and a little funky, nothing like fresh black beans. They're the soul of this dish. If you can't find them, the closest swap is a good prepared black bean garlic sauce (use less added salt); see our fermented black beans substitute guide for the details and ratios.

What cut of ribs should I use, and how do I get them small?

Use pork spare ribs cut crosswise into 1-inch pieces. The easiest way is to ask the butcher to cut a rack across the bones for you (it's a common request at Asian markets). If you can't, pork riblets — the thin end strips — are already small and work great.

How long do you steam spare ribs?

Cut into 1-inch pieces and spread in a single layer, the ribs need about 15–18 minutes of steaming over high heat. They're done when cooked through, tender, and coated in a glossy sauce. Larger pieces will take longer, which is exactly why they're cut small.

Can I make these ahead of time?

Yes. Marinate the ribs up to a day ahead — overnight in the fridge actually improves the flavor. Steam them fresh just before serving so they're hot and tender. Leftovers reheat well with a quick re-steam or a covered minute in the microwave.

My ribs came out too salty — what happened?

Usually the fermented black beans weren't rinsed, or there was too much added soy sauce. Rinse the beans before mashing, and remember they're already salty — go easy on the soy. If a finished batch is too salty, serve it with extra plain rice to balance.