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Steamed Spare Ribs with Black Bean Sauce

Steamed Spare Ribs with Black Bean Sauce Recipe

Course: Main Course
Cuisine: Chinese
Keyword: steamed spareribs
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Servings: 4
Author: Sharon Wong (NutFreeWok.com)
Cost: $10
Learn how to make an entree sized version of steamed spare ribs with black bean sauce, a classic dim sum dish. Serve this dish with rice and a side of veggies for a complete meal.
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Ingredients

  • 2 pounds of rib tips baby back ribs (cross-cut) or country style ribs
  • 2 tablespoons Lee Kum Kee Black Bean Sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin cooking sake or sherry or Chinese rice wine
  • 1 tablespoon minced garlic use less if you're using the black bean sauce with garlic!
  • 2 teaspoons corn starch
  • 1/2 teaspoon sugar
  • 1/4 teaspoon sesame oil optional

Instructions

  • Set up a large pot with a tight fitting lid for steaming by adding about an inch of water and set a steaming rack inside.
  • You will need a pie plate or something that will fit inside your pot.
  • Rinse the spare ribs to wash away any bits of bones, trim off any excess fat, pat dry with paper towels and then cut in between the bones into 1-2 inch sized pieces and place in the large pie plate.
  • Add the black bean sauce, soy sauce, mirin, corn starch, garlic, sugar, and sesame oil (if using) to the pork and mix.
  • Spread the meat out into a single layer and allow it to marinate for at least 30 minutes at room temperature and start boiling the water in the steamer at medium-high.
  • Steam for 20 minutes, check that there is still enough water in the steamer and add water as necessary.
  • The ribs are ready when you see that the meat is no longer pink and bathed in a broth-like sauce.
  • Serve with rice and a favorite vegetable side dish.
  • If you make the recipe a day ahead and refrigerate it after it cools down, you can discard the layers of solidified fat floating on top of the sauce, then reheat to serve.