🍖 Steamed spare ribs with black bean
Steamed spare ribs with black bean is a dim sum favourite: bite-sized pieces of rib marinated with fermented black beans, garlic, ginger and chili, then steamed in small dishes. The meat turns tender and juicy, and the beans give a deep, salty and pungent flavour. The ribs are served in their own savory juices.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g spare ribs, chopped into 3 cm pieces
- 2 tbsp fermented black beans, rinsed and mashed
- 4 garlic cloves, minced
- 10 g fresh ginger, minced
- 1 red chili, sliced
- 1 tsp sugar
- 1 tbsp vegetable oil
- Salt
Method
- Rinse the ribs well and pat dry.
- Mix the black beans, garlic, ginger, chili, sugar, oil and a pinch of salt.
- Coat the ribs in the mixture and marinate for 30 minutes.
- Spread in a shallow heatproof dish and steam for 20–25 minutes until tender.
- Serve hot with the juices.
How to make it lighter
- Trim visible fat from the ribs before marinating.
- Rinse the black beans well to reduce saltiness.
- Serve with plenty of steamed vegetables and a small bowl of rice.
History
The dish is a long-standing item on Cantonese dim sum menus in Guangdong and Hong Kong teahouses, and is also cooked at home over rice.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →