Some links on this page are affiliate links. As an Amazon Associate, The Asian Larder earns from qualifying purchases, at no extra cost to you.
Small pieces of pork rib marinated with fermented black beans, garlic and chilli, then steamed until tender. A dim sum classic that is simple to make at home.
Steamed pork ribs with black beans
- 500 g pork spare ribs, cut into 3 cm pieces
- 1.5 tbsp fermented black beans, rinsed and lightly mashed
- 3 cloves garlic, finely chopped
- 1 red chilli, sliced
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1 tbsp Shaoxing wine
- 1 tbsp cornflour
- 1 tsp sesame oil
- 1 tbsp oil
- Rinse the rib pieces under cold water for a few minutes, then pat very dry.
- Mix the ribs with the black beans, garlic, chilli, soy sauce, sugar, Shaoxing wine and cornflour.
- Stir in the oil and sesame oil, then marinate for at least 30 minutes, or overnight in the fridge.
- Spread the ribs in a single layer on a heatproof plate.
- Steam over high heat for 20 to 25 minutes, until the meat is cooked through and tender.
- Serve straight from the plate with rice or as part of a dim sum spread.
About this dish
Steamed pork ribs with black beans (pai gwat) is one of the most ordered dishes at a Cantonese dim sum lunch. Small pieces of pork rib are marinated with fermented black beans, garlic and a little chilli, then steamed until tender. The cornflour in the marinade turns into a silky coating, and the juices pool in the bottom of the dish.
At home it needs no special kit beyond a steamer or a wok with a rack, and the ribs can be marinated the night before.
Ingredient notes and UK swaps
- Pork ribs: ask a butcher or Chinese grocer for spare ribs cut into small 2 to 3 cm pieces. Pork belly cut into small cubes is an easy swap.
- Fermented black beans: sold in bags or tubs in Chinese grocers. Rinse them briefly and roughly crush to release flavour.
- Potato starch or cornflour: both give the silky coating. Potato starch is a little lighter.
- Chilli: a sliced red chilli is optional and adds colour as well as heat.
Serving and storing
Serve in the steaming dish with the juices, alongside rice or other dim sum. Leftovers keep for 2 days in the fridge. Reheat by steaming again for 5 to 8 minutes until hot through.
Tips for the best steamed pork ribs with black beans
- Ask your butcher to cut the ribs into small pieces, since a home knife struggles with the bone.
- Rinsing the ribs first gives the clean, light result you get in dim sum restaurants.
Drying the ribs properly first
Pat the rinsed rib pieces very dry before marinating, excess water dilutes the marinade and stops it clinging properly to the meat, a few extra minutes with kitchen paper makes a noticeable difference to the final flavour.
Frequently asked questions
Can I use jarred black bean sauce?
Yes, use 2 tablespoons and skip the extra soy sauce, since jarred sauce is already seasoned.
Can I cook this in the oven?
Steaming gives the best texture, but you can cover tightly with foil and bake at 180C for about 35 minutes.
Why are my ribs tough?
The pieces may be too large, or the steaming time too short. Small pieces steamed over a strong boil for 20 to 25 minutes should be tender.
Shop this
- Fermented black beans. The savoury base for homemade black bean sauce.
