Dim Sum Recipe

Steamed Spareribs with Black Bean Sauce

Cantonese dim sum · Serves 3–4 · 45 minutes plus marinating

Steamed spareribs with black bean sauce are a Cantonese dim sum dish built around tender pork pieces, fermented black beans, garlic, ginger, and steam.

Why this dish works

The dish teaches dim sum steaming. The ribs should be small, tender, savory, and aromatic without becoming a heavy stew.

Recipe at a glance

Item Detail
Serves 3–4
Time 45 minutes plus marinating
Core technique Marinating and steaming
Heat level Mild
Best with Rice or dim sum spread

Ingredients

  • 1 lb pork spareribs, cut small
  • 1 tablespoon fermented black beans, rinsed and chopped
  • 2 cloves garlic, minced
  • 1 teaspoon minced ginger
  • 1 tablespoon light soy sauce
  • 1 teaspoon Shaoxing wine
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon neutral oil
  • Optional: sliced chile

Method

  1. Soak ribs in cold water for 20 minutes, then drain and pat dry.
  2. Mix ribs with black beans, garlic, ginger, soy sauce, Shaoxing wine, sugar, cornstarch, and oil.
  3. Marinate at least 30 minutes.
  4. Spread ribs in a shallow heatproof plate.
  5. Steam over high heat until cooked through and tender.
  6. Garnish with chile if using.
  7. Serve hot.

Menu-literacy notes

  • 豉汁排骨 / black bean spareribs: a classic dim sum steamed meat dish.
  • Fermented black beans: salty, savory, and aromatic.
  • Small cuts: help the ribs steam quickly.
  • Dim sum role: one savory plate among dumplings, rolls, and cakes.

Variations and substitutions

  • Use boneless pork shoulder pieces if small ribs are unavailable.
  • Add taro cubes under the ribs.
  • Use less black bean for a lighter version.
  • Add minced chile for heat.

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