Steamed Pork Ribs with Fermented Black Beans 豉汁蒸排骨

Tender pork ribs are perfectly steamed with aromatic fermented black beans and garlic, creating a savory and incredibly flavorful Cantonese classic that's a delight with rice.

Nutrition (per serving)

Ingredients

• 500g Pork spare ribs
• 15g Fermented black beans
• 4 cloves Garlic, minced
• 15g Ginger, grated
• 15ml Soy sauce
• 10ml Shaoxing wine
• 15ml Oyster sauce
• 10g Cornstarch
• 5g Sugar
• 2g White pepper
• 5ml Sesame oil
• 2 stalks Scallions

Steps

1. Rinse the pork ribs thoroughly under cold water and pat dry with paper towels. Cut them into pieces if not already cut.
2. In a medium bowl, combine the rinsed and lightly mashed fermented black beans, minced garlic, grated ginger, soy sauce, Shaoxing wine, oyster sauce, cornstarch, sugar, white pepper, and sesame oil. Mix well to form a marinade.
3. Add the pork ribs to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably 1-2 hours for best flavor.
4. Prepare a steamer. Place the marinated ribs in a single layer on a heatproof plate. Ensure there's space between ribs for even steaming.
5. Bring the water in the steamer to a rolling boil. Carefully place the plate of ribs into the steamer, cover, and steam over high heat for 12-15 minutes, or until the ribs are tender and cooked through.
6. Once cooked, carefully remove the plate from the steamer. Garnish with chopped scallions and sliced red chili (if using) before serving hot, preferably with steamed white rice.

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