Ingredients

  • Serves 4 people
  • 600 g spare ribs (cut in into 1-inch pieces)

  • 1 tbsp sugar

  • 1 tsp soy sauce

  • 1 tbsp shao xing wine

  • 1 tsp sesame oil

  • ¼ tsp pepper

  • 1 tbsp cornstarch

  • 2 tbsp water

  • 1 tsp garlic (minced)

  • 1 red chili (sliced)

  • 1 tsp fermented black beans (soak and drained)

  • 1 tbsp fermented bean paste (minced)

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Recipe Courtesy of
Asian Food Network

Steamed Pork Ribs

Prepare to fight for your food because this Steamed Spare Rib recipe is a guaranteed crowd-pleaser! Bite-sized spare ribs soaked in a rich and garlicky marinate made mostly of fermented bean paste, dried black beans, light soy sauce and sesame oil, and cooked till tender, it is a common sight to see diners ordering mini basket steamers of this in Chinese dim sum restaurants. Have it on its own, or savour with rice.
  • Medium
  • 40 min
  • 30 min
  • 10 min
  • 4 steps
  • 12 Ingredients
  • Medium
  • 4 steps
  • 12 Ingredients
  • 40 min
  • 30 min
  • 10 min

Instructions

  1. Blanch the ribs

    • Bring a pot of water to a boil.
    • Add in the ribs. Let the water boil again.  Remove the scums that float on the surface.  Let it continue to boil for 1 minute until there is not much impurities left.
    • Drain and set aside.
    Blanch the ribs


  2. Prepare the marinade

    • Prepare the marinade


  3. Marinate the ribs

    • Season the drained pork ribs with sugar, wine, light soy sauce, pepper, sesame oil, cornflour and a little water.
    • Then add the bean paste mixture to the ribs and mix to combine everything together.
    • Cover and set aside to marinade for at least 30 min.
    Marinate the ribs


  4. Steam the ribs

    • Transfer the marinated ribs to a heat proof dish for steaming.
    • Steam at high heat for 25-30 minutes or until ribs are cooked through.


Garnish and Serve!

Garnish with chopped spring onions. | Best eaten with hot rice

Garnish and Serve!

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Ingredients
  • Serves 4 people
  • 600 g spare ribs (cut in into 1-inch pieces)

  • 1 tbsp sugar

  • 1 tsp soy sauce

  • 1 tbsp shao xing wine

  • 1 tsp sesame oil

  • ¼ tsp pepper

  • 1 tbsp cornstarch

  • 2 tbsp water

  • 1 tsp garlic (minced)

  • 1 red chili (sliced)

  • 1 tsp fermented black beans (soak and drained)

  • 1 tbsp fermented bean paste (minced)

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