Steamed Pork Ribs with Fermented Black Beans

Prep Time10

Cook Time25

Brine Time30

Total Time1 5

Servings: 2 servings

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.

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.

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.

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.

Garnish with chopped spring onions and serve immediately with steamed white rice.

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.