Black Bean Sauce Pork Ribs
Black bean sauce pork ribs are a classic Cantonese dim sum steamed dish, rich in fermented black bean aroma, tender and juicy ribs, and incredibly good with rice!
Ingredients and Tools
- Pork ribs
- Yangjiang fermented black beans
- Minced garlic
- Minced ginger
- Light soy sauce
- Dark soy sauce
- Oyster sauce
- White sugar
- Starch
- Cooking oil
- Water
- Chopped scallions (optional)
- White sesame (optional)
Measurements
- Pork ribs 500 g
- Yangjiang fermented black beans 15 g
- Minced garlic 10 g
- Minced ginger 5 g
- Light soy sauce 15 ml
- Dark soy sauce 3 ml
- Oyster sauce 10 g
- White sugar 5 g
- Starch 8 g
- Cooking oil 20 ml (if not planning to pour hot oil, use 10 ml)
- Water 30 ml
Steps
- Soak the ribs in cold water for 10 minutes to remove blood, change the water and repeat 2 times, then pat dry with paper towels
- Soak the fermented black beans in water for 5 minutes
- Mix all ingredients (use 10 ml cooking oil), marinate for 8-30 minutes
- Steam for 18 minutes after the water boils
- Let sit for 2 minutes
- Pour 10 ml hot oil into the pan and heat to 180-200 ℃
- Evenly sprinkle chopped scallions and white sesame, then pour the hot oil over the toppings
Notes
- After soaking, lightly chop the fermented black beans for better flavor absorption
- Adjust steaming time based on rib size; it is done when chopsticks can easily pierce the cartilage
- Traditional black bean sauce ribs do not use toppings or hot oil
- Leftover sauce can be used to mix with rice or noodles. If you follow this guide and find any issues or steps that can be improved, please open an Issue or Pull request.