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.

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.

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.

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.

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.

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.

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!