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.