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China · Food

Steamed Pork Ribs with Black Bean Sauce

45 min
260 kcal
4 servings

By eatmundo · August 3, 2026

Steamed Pork Ribs with Black Bean Sauce🇨🇳AI-generated image

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Dishes from other countries' kitchens, made from the same core ingredients as Steamed Pork Ribs with Black Bean Sauce. The percentage is the share of ingredients the two recipes have in common.

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A classic Cantonese dim sum staple, these tender pork ribs are marinated in a savory, umami-rich black bean sauce. They are steamed to succulent perfection, creating a comforting and aromatic dish.

According to eatmundo's ingredient comparison, the closest dish to Steamed Pork Ribs with Black Bean Sauce from another cuisine is Jang-Jorim (South Korea): the two share 62% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Cut 500g of pork ribs into bite-sized pieces and rinse them under cold water.

  • 2

    In a bowl, mix 2 tbsp of fermented black beans, 4 minced garlic cloves, and 1 grated ginger piece.

  • 3

    Combine the pork with the black bean mixture, 3 tbsp soy sauce, 1 tbsp cooking wine, and 1 tsp sugar.

  • 4

    Massage the marinade into the ribs thoroughly and let it stand for 20 minutes to absorb the flavors.

  • 5

    Place the ribs in a single layer on a heat-proof plate to ensure even cooking.

  • 6

    Bring water to a boil in a steamer basket over high heat.

  • 7

    Steam the ribs for 15-20 minutes until the meat is tender and pulling slightly away from the bone.

  • 8

    Carefully remove the plate from the steamer and serve immediately while hot.

Frequently Asked Questions

What is Steamed Pork Ribs with Black Bean Sauce?

Steamed Pork Ribs with Black Bean Sauce is a Cantonese dim sum dish featuring pork ribs marinated in fermented black beans, garlic, and ginger. It is typically served as a small plate during yum cha or as a main course in Chinese cuisine.

Can I use pork belly instead of ribs?

Yes, pork belly works well, though the steaming time may decrease slightly.

How do I prevent the dish from being too salty?

Rinse the fermented black beans briefly under water before mincing to remove excess surface salt.

Do I need to cover the plate while steaming?

It is not necessary, but covering can prevent excessive condensation from watering down the sauce.

What is the best way to ensure the ribs are tender?

Do not overcook them; 15-20 minutes is usually the sweet spot for bite-sized riblets.

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