This Steamed Spare Ribs with Black Beans recipe is one of my favorites! The tender spare ribs, combined with the aromatic black beans and kabocha squash, create a savory and comforting dish that’s packed with flavor.

Steamed Spare Ribs with Black Beans

I absolutely love steamed dishes—no standing over a hot wok, no risk of burning, and they’re always healthy yet flavorful.

Steaming is a simple method, and it’s almost impossible to mess up. Plus, it’s a healthier way to cook since it preserves the nutrients.

If you’re a regular at dim sum restaurants, you’ve definitely encountered some of the most iconic dishes like crystal dumplings, lotus leaf rice, and siu mai.

But for me, there’s one dish that I always make sure to order every time—Steamed Spare Ribs with Black Bean Sauce. And I can’t forget to add Chicken Feet Dim Sum to the order, too!

To be honest, I can never get enough—there’s just never enough to satisfy my cravings!

This time, I decided to make it at home, where I could add more ribs and really enjoy the dish to the fullest. Plus, it’s one of the easiest dim sum dishes to prepare at home—no complicated steps, just simple ingredients and a few minutes of steaming.

What Are Fermented Black Beans?

Fermented black beans (also called douchi) are a key ingredient in Chinese cooking, especially in Sichuan cuisine, where they add a deep umami flavor to dishes. They’re made by fermenting black soybeans with salt and various spices, and they are typically used in savory, rich dishes.

You’ll find them in classics like Twice-Cooked Pork Belly, Mapo Tofu, and Steamed Chicken with Black Bean Sauce. Before using them, they are often chopped or crushed to release their full fragrance and depth of flavor.

Why Not Add Some Ingredients Underneath?

One thing I like to do when making Steamed Spare Ribs with Black Beans is to add a layer of kabocha squash at the bottom of the steaming dish. Not only does the kabocha squash absorb all the flavorful juices that drip from the ribs while they steam, but it also softens and becomes incredibly delicious.

In traditional dim sum restaurants, you’ll often find taro used instead of kabocha squash.

Ingredients

500g fresh pork ribs (choose tender ribs with a balanced meat-to-bone ratio for a better texture)
15g garlic (about 3 cloves, for added garlic aroma)
25-30g fermented black beans (3 tsp)
200g kabocha squash (for added sweetness and richness)
20g green onion (1 stalk, for garnish and fragrance)
20g flour (about 2 tsp, to remove the porky smell)
½ tsp dark soy sauce
2 tsp light soy sauce
1 tsp oyster sauce
20g starch (about 2 tsp, for a smoother texture)
45g cooking oil (about 3 tbsp)

Instructions

Handling the Pork Ribs
Cut the fresh pork ribs into evenly sized pieces and place them in a large bowl. Add 1-2 tsp flour and enough clean water to cover the ribs. Use your hands to gently rub and wash the ribs. The flour’s strong absorbent properties will help remove any blood and impurities on the surface, eliminating the gamey smell. After 2-3 minutes of rubbing, discard the dirty water and rinse the ribs 2-3 more times with clean water until the water runs clear. Drain the ribs and set aside.

Prepare the Accompaniments
Peel the garlic. Place the fermented black beans on the chopping board with the garlic and chop them finely to release their fragrance. Slice the green onion into small pieces for garnish.

Prepare the Sauce
Place the chopped black beans and garlic in a bowl. Heat 3 tbsp cooking oil in a pan until it reaches about 70% heat, then pour the hot oil over the garlic and black beans in the bowl. You should hear a sizzling sound as the hot oil activates the fragrance of the beans and garlic. Add ½ tsp dark soy sauce, 2 tsp light soy sauce, and 1 tsp oyster sauce to the bowl and stir well with chopsticks to fully blend the flavors.

Marinate the Ribs
Pour the prepared sauce over the drained pork ribs. Add 2 tsp starch and put on disposable gloves. Mix the ribs and sauce thoroughly with your hands, making sure the ribs are evenly coated with the sauce and starch. Marinate for 20-30 minutes to allow the flavors to infuse, and the starch will help lock in moisture during steaming, making the ribs more tender.

Prepare the Vegetables and Plating
Clean the kabocha squash and cut it into evenly sized chunks. Spread the kabocha squash pieces evenly at the bottom of the steaming dish, and then arrange the marinated ribs on top of the kabocha squash.

Steam the Ribs
Add enough water to the steamer and cover the lid. Bring the water to a boil over high heat. Once the water is boiling, place the steaming dish with the ribs and kabocha squash into the steamer, cover the lid, and steam over medium-high heat for 20-30 minutes. Adjust the steaming time based on the size and quantity of the ribs. If the ribs are larger or more numerous, extend the steaming time to ensure they are fully cooked. To check if the ribs are cooked, use chopsticks to easily insert them into the thickest part of the rib; if no blood oozes out, the ribs are done.

Garnish and Serve
Once steamed, open the steamer lid, carefully remove the dish using heat-resistant gloves, and sprinkle the chopped green onions on top of the ribs. The heat from the steamed dish will release the fragrance of the onions. Now, your Steamed Spare Ribs with Black Beans are ready to serve!

Frequently Asked Questions

Can I use other types of ribs for this recipe?
Yes, you can use other types of pork ribs, such as baby back ribs, as long as they are tender and have a good meat-to-bone ratio. You may need to adjust the steaming time slightly depending on the type and size of the ribs.

Can I use other vegetables besides kabocha squash?
Definitely! You can try using other vegetables such as sweet potatoes or carrots. Just make sure to cut them into similar-sized pieces so they cook evenly with the ribs.

How do I know when the ribs are fully cooked?
The best way to check is to insert chopsticks into the thickest part of the rib. If they slide in easily and no blood comes out, the ribs are fully cooked.

Print Pin

Dim Sum-Style Steamed Spare Ribs with Black Beans

This Steamed Spare Ribs with Black Beans recipe is an aromatic and flavorful dish that combines tender pork ribs with fermented black beans and sweet kabocha squash. Steamed to perfection, it's a savory comfort food that's perfect for any family meal.

Course Main Course

Cuisine Chinese

Prep Time 20

Cook Time 25

Marinating Time 30

Servings

Calories 524kcal

Ingredients

500 g fresh pork ribs choose tender ribs with a balanced meat-to-bone ratio for a better texture
15 g garlic about 3 cloves, for added garlic aroma
25-30 g fermented black beans 3 tsp
200 g kabocha squash for added sweetness and richness
20 g green onion 1 stalk, for garnish and fragrance
20 g flour about 2 tsp, to remove the porky smell
½ tsp dark soy sauce
2 tsp light soy sauce
1 tsp oyster sauce
20 g starch about 2 tsp, for a smoother texture
45 g cooking oil about 3 tbsp

Instructions

Handling the Pork Ribs

Cut the fresh pork ribs into evenly sized pieces and place them in a large bowl. Add 1-2 tsp flour and enough clean water to cover the ribs. Use your hands to gently rub and wash the ribs. The flour's strong absorbent properties will help remove any blood and impurities on the surface, eliminating the gamey smell. After 2-3 minutes of rubbing, discard the dirty water and rinse the ribs 2-3 more times with clean water until the water runs clear. Drain the ribs and set aside.

Prepare the Accompaniments

Peel the garlic. Place the fermented black beans on the chopping board with the garlic and chop them finely to release their fragrance. Slice the green onion into small pieces for garnish.

Prepare the Sauce

Place the chopped black beans and garlic in a bowl. Heat 3 tbsp cooking oil in a pan until it reaches about 70% heat, then pour the hot oil over the garlic and black beans in the bowl. You should hear a sizzling sound as the hot oil activates the fragrance of the beans and garlic. Add ½ tsp dark soy sauce, 2 tsp light soy sauce, and 1 tsp oyster sauce to the bowl and stir well with chopsticks to fully blend the flavors.

Marinate the Ribs

Pour the prepared sauce over the drained pork ribs. Add 2 tsp starch and put on disposable gloves. Mix the ribs and sauce thoroughly with your hands, making sure the ribs are evenly coated with the sauce and starch. Marinate for 20-30 minutes to allow the flavors to infuse, and the starch will help lock in moisture during steaming, making the ribs more tender.

Prepare the Vegetables and Plating

Clean the kabocha squash and cut it into evenly sized chunks. Spread the kabocha squash pieces evenly at the bottom of the steaming dish, and then arrange the marinated ribs on top of the kabocha squash.

Steam the Ribs

Add enough water to the steamer and cover the lid. Bring the water to a boil over high heat. Once the water is boiling, place the steaming dish with the ribs and kabocha squash into the steamer, cover the lid, and steam over medium-high heat for 20-30 minutes. Adjust the steaming time based on the size and quantity of the ribs. If the ribs are larger or more numerous, extend the steaming time to ensure they are fully cooked. To check if the ribs are cooked, use chopsticks to easily insert them into the thickest part of the rib; if no blood oozes out, the ribs are done.

Garnish and Serve

Once steamed, open the steamer lid, carefully remove the dish using heat-resistant gloves, and sprinkle the chopped green onions on top of the ribs. The heat from the steamed dish will release the fragrance of the onions. Now, your Steamed Spare Ribs with Black Beans are ready to serve!

Nutrition