Steamed Pork Ribs with Fermented Black Beans (Tender and Moist Pork Ribs)
Prep Time: 10 minutes | Brine Time: 30 minutes | Cook Time: 25 minutes | Marinating Time: Overnight (or 30 minutes) | Active Time: 15 minutes | Servings: 2
This steamed pork ribs with fermented black beans is a classic Cantonese dish. The fermented black bean (豆豉) is the main ingredient in this recipe — they add deep umami and saltiness to the pork. I’ve been experimenting with this recipe for quite some time to get the flavours right and to achieve tender, juicy pork ribs, and I think I’ve finally nailed it. The dish is savoury and full of umami, with a hint of warmth from the ginger and chilli.
How to Get Tender, Juicy Steamed Pork Ribs?
One technique I use is to brine the pork ribs in a salt and cornstarch mixture for 30 minutes before marinating. This helps the meat absorb more liquid so it stays moist during steaming.
Another trick is to marinate the pork ribs overnight, giving the marinade time to break down the muscle fibres — and that’s what gives you that tender, juicy result.
Finally, if you don’t have time to marinate overnight, add a little baking powder to the marinade and marinate for at least 30 minutes.
Watch How to Make It
Equipment
La Gourmet Cast Iron Wok 36cm — Shopee | Lazada
Bamboo Steamer — Amazon
What Fermented Black Beans to Use
For this recipe, use dried salted fermented black beans (豆豉) — the loose variety sold in a packet or jar, not black bean sauce in a bottle. You can find them at most Asian grocery stores, usually labelled as salted black beans or fermented black beans. Before using, rinse them well under running water to remove excess salt. Do not chop them — leave them whole. Chopping makes the dish bitter and turns it dark in colour.
Ingredients 材料
Serves 2
- 400 grams spare ribs (400克排骨)
- ½ tablespoon fermented black beans (½汤匙豆豉)
For Brining (盐水浸泡)
- 2 teaspoon cornstarch (2茶匙玉米淀粉)
- 1 teaspoon salt (1茶匙盐)
Marinade (腌制料)
- 3–4 cloves garlic, minced (3–4瓣蒜，切碎)
- ½ teaspoon salt (½茶匙盐)
- ½ teaspoon sugar (½茶匙糖)
- 1 tablespoon Shaoxing wine (1汤匙绍兴料酒)
- ½ tablespoon abalone sauce or oyster sauce, optional (½汤匙鲍鱼酱或蚝油，可选)
- 2 teaspoons cornstarch (2茶匙玉米淀粉)
- 5 grams ginger, julienned (5克姜，切丝)
- 2–3 bird’s eye chili, optional (2–3个鸟眼辣椒，可选)
- ½ tablespoon cooking oil (½汤匙食用油)
- A few drops sesame oil (几滴芝麻油)
Garnish (装饰)
- 1 tablespoon chopped spring onions (1汤匙葱)
How to Make Steamed Pork Ribs with Fermented Black Beans
Step 1 — Rinse and Brine the Pork Ribs
Rinse the pork ribs thoroughly under running water until the water runs clear. Drain the excess water.
To make the pork ribs more moist and juicy, brine the pork ribs for 30 minutes. Add 1 tablespoon of cornstarch and 1 teaspoon of salt, mix well to coat the ribs, and leave to soak for 30 minutes.
After 30 minutes, rinse the pork ribs well under water to remove the cornstarch mixture and excess salt. Drain and let them sit in the strainer for a few minutes to remove excess water.
Tip: This brine step helps the meat absorb more liquid, so it stays moist and juicy after steaming. Do not skip it.
Step 2 — Marinate the Pork Ribs
Transfer the pork ribs to a bowl. Add the minced garlic, salt, sugar, Shaoxing wine, abalone sauce or oyster sauce (optional) and cornstarch. Mix well until the meat fully absorbs all the liquid.
Then add julienned ginger, bird’s eye chili, cooking oil, and sesame oil. Mix briefly to coat evenly. Cover and refrigerate overnight.
Tip: If you don’t have time to marinate overnight, 30 minutes will do. To make the pork ribs more tender, add 1/4 teaspoon of baking powder to the marinade — it works quickly to tenderise the meat.
Step 3 — Steam the Pork Ribs
Place the marinated pork ribs on a heatproof plate in a single layer — this ensures the ribs cook evenly. Bring water in a wok to a boil over high heat. Once the water is boiling, place the plate on the steaming rack, cover, and steam on high heat for 20–25 minutes.
Tip: If you have refrigerated the pork ribs, remember to remove them from the fridge and let them come to room temperature before steaming.
Step 4 — Add the Fermented Black Beans
While the ribs are steaming, rinse the fermented black beans well under running water to remove excess salt. Leave them whole — do not chop them. About 5 minutes before the ribs are done, scatter the black beans over the ribs, cover, and continue steaming until cooked through.
Tip: Adding the black beans only in the last 5 minutes keeps the flavour balanced. Adding them too early can also make the dish turn dark in colour.
Step 5 — Serve
Garnish with chopped spring onions and serve immediately with steamed white rice.
Tips for the Best Steamed Pork Ribs with Fermented Black Beans
Brine before marinating. Soaking the ribs in salt and cornstarch for 30 minutes helps the meat absorb more liquid, keeping it moist and juicy throughout steaming.
Do not chop the fermented black beans. Leave them whole. Chopping releases more bitter compounds and turns the dish dark in colour. Rinse them well to remove excess salt.
Add the black beans at the end. Scatter them over the ribs only 5 minutes before the ribs are done. This keeps the flavour balanced and the colour light.
Marinate overnight for the best result. This gives the marinade time to break down the muscle fibres, making the ribs tender and juicy. If you are short on time, use the baking powder trick instead — add 1/4 teaspoon to the marinade and rest for 30 minutes.
Steam on high heat. Steaming on high heat for a shorter duration keeps the meat moist.
Spread in a single layer. Do not pile the ribs on the plate. A single layer ensures they cook evenly all the way through.
What to Serve with Steamed Pork Ribs with Fermented Black Beans
These steamed pork ribs go best with plain steamed white rice. The savoury sauce from the ribs soaks right into the rice — just spoon it over. A stir-fried cabbage or a quick Chinese seaweed soup on the side rounds out the meal.
Frequently Asked Questions
What cut of pork is best for this recipe?
I recommend using spare ribs or the soft bone (rib tips). They have enough fat and connective tissue to stay juicy after steaming. You can also use baby back ribs, but they are leaner and can dry out more easily.
Can I skip the overnight marinate?
Yes. Marinate for at least 30 minutes. If you want to tenderise the pork ribs further, add ½ teaspoon of baking powder to the marinade. The baking powder tenderises the meat quickly.
Can I use oyster sauce instead of abalone sauce?
Yes! Oyster sauce works just as well. However, as oyster sauce is saltier, you may want to reduce the amount of salt in the marinade.
Should I chop the fermented black beans?
No. Leave them whole. Rinse them well to remove the excess salt, then scatter them over the ribs as they are. Chopping makes the dish bitter and dark.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat by steaming on high heat for 10 minutes until heated through.
Tried this recipe? Leave a comment below and let me know how it turned out! Don’t forget to tag @ruyiasianrecipes if you share it on social media.
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Steamed Pork Ribs with Fermented Black Beans
Ingredients
- 400 grams spare ribs (400克排骨)
- ½ tablespoon fermented black beans (½汤匙豆豉)
For Brining (盐水浸泡)
- 2 teaspoon cornstarch (2茶匙玉米淀粉)
- 1 teaspoon salt (1茶匙盐)
Marinade (腌制料)
- 3–4 cloves garlic, minced (3–4瓣蒜，切碎)
- ½ teaspoon salt (½茶匙盐)
- ½ teaspoon sugar (½茶匙糖)
- 1 tablespoon Shaoxing wine (1汤匙绍兴料酒)
- ½ tablespoon abalone sauce or oyster sauce, optional (½汤匙鲍鱼酱或蚝油，可选)
- 2 teaspoons cornstarch (2茶匙玉米淀粉)
- 5 grams ginger, julienned (5克姜，切丝)
- 2–3 bird’s eye chili, optional (2–3个鸟眼辣椒，可选)
- ½ tablespoon cooking oil (½汤匙食用油)
- A few drops sesame oil (几滴芝麻油)
Garnish (装饰)
- 1 tablespoon chopped spring onions (1汤匙葱)
Instructions
Step 1 — Rinse and Brine the Pork Ribs
- Rinse the pork ribs thoroughly under running water until the water runs clear. Drain the excess water.
- To make the pork ribs more moist and juicy, brine the pork ribs for 30 minutes. Add 1 tablespoon of cornstarch and 1 teaspoon of salt, mix well to coat the ribs, and leave to soak for 30 minutes.
- After 30 minutes, rinse the pork ribs well under water to remove the cornstarch mixture and excess salt. Drain and let them sit in the strainer for a few minutes to remove excess water.
- Tip: This brine step helps the meat absorb more liquid, so it stays moist and juicy after steaming. Do not skip it.
Step 2 — Marinate the Pork Ribs
- Transfer the pork ribs to a bowl. Add the minced garlic, salt, sugar, Shaoxing wine, abalone sauce or oyster sauce (optional) and cornstarch. Mix well until the meat fully absorbs all the liquid.
- Then add julienned ginger, bird’s eye chili, cooking oil, and sesame oil. Mix briefly to coat evenly. Cover and refrigerate overnight.
- Tip: If you don’t have time to marinate overnight, 30 minutes will do. To make the pork ribs more tender, add 1/4 teaspoon of baking powder to the marinade — it works quickly to tenderise the meat.
Step 3 — Steam the Pork Ribs
- Place the marinated pork ribs on a heatproof plate in a single layer — this ensures the ribs cook evenly. Bring water in a wok to a boil over high heat. Once the water is boiling, place the plate on the steaming rack, cover, and steam on high heat for 20–25 minutes.
- Tip: If you have refrigerated the pork ribs, remember to remove them from the fridge and let them come to room temperature before steaming.
Step 4 — Add the Fermented Black Beans
- While the ribs are steaming, rinse the fermented black beans well under running water to remove excess salt. Leave them whole — do not chop them. About 5 minutes before the ribs are done, scatter the black beans over the ribs, cover, and continue steaming until cooked through.
- Tip: Adding the black beans only in the last 5 minutes keeps the flavour balanced. Adding them too early can also make the dish turn dark in colour.
Step 5 — Serve
- Garnish with chopped spring onions and serve immediately with steamed white rice.
Video
Notes
- Brine before marinating. Soaking the ribs in salt and cornstarch for 30 minutes helps the meat absorb more liquid, keeping it moist and juicy throughout steaming.
- Do not chop the fermented black beans. Leave them whole. Chopping releases more bitter compounds and turns the dish dark in colour. Rinse them well to remove excess salt.
- Add the black beans at the end. Scatter them over the ribs only 5 minutes before the ribs are done. This keeps the flavour balanced and the colour light.
- Marinate overnight for the best result. This gives the marinade time to break down the muscle fibres, making the ribs tender and juicy. If you are short on time, use the baking powder trick instead — add 1/4 teaspoon to the marinade and rest for 30 minutes.
- Steam on high heat. Steaming on high heat for a shorter duration keeps the meat moist.
- Spread in a single layer. Do not pile the ribs on the plate. A single layer ensures they cook evenly all the way through.
