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Steamed pork ribs with mushrooms and goji berries on a plate, garnished with spring onion
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Steamed Pork Ribs with Mushrooms

Prep Time10 minutes
Cook Time25 minutes
Marinating Time30 minutes
Total Time1 hour 5 minutes
Servings: 2 servings

Ingredients

  • 400 grams spare ribs (400克排骨)

Pork Ribs Marinade (排骨腌料)

  • 2 cloves garlic, minced (2瓣蒜，切碎)
  • ½ teaspoon salt (½茶匙盐)
  • 1½ teaspoons light soy sauce (1.5茶匙生抽)
  • 1 tablespoon Shaoxing wine (1汤匙绍兴酒)
  • 1 teaspoon cornstarch (1茶匙玉米淀粉)
  • a few drops of sesame oil (芝麻油几滴)
  • ½ tablespoon cooking oil (½汤匙食用油)
  • 1 handful (25 grams) goji berries (一把（25克）枸杞)
  • 5 dried shiitake mushrooms (5朵干香菇)
  • 1 tablespoon ginger, julienned (1汤匙姜，切丝)

Garnish (装饰)

  • 3 sprigs spring onion, diced (3根葱，切丁)

Instructions

Step 1 — Soak the Mushrooms

  • Soak the dried shiitake mushrooms in water for about 4 hours or overnight until they soften right through.
  • Once soft, squeeze out the excess water and they are ready to use.
  • Tip: Soak the mushrooms the night before so they are ready when you start the ribs.

Step 2 — Marinate the Ribs

  • I like to use spare ribs or the soft bone area, as they turn tender after steaming.
  • Add the minced garlic, salt, light soy sauce, Shaoxing wine, cornstarch and a few drops of sesame oil to the ribs, then rub the marinade into the meat so it absorbs all the liquid.
  • Coat the ribs with cooking oil to lock in the moisture, then mix in the goji berries and softened mushrooms and leave to marinate for about 30 minutes.
  • Tip: Make sure the meat absorbs all the marinade before adding the oil. This is what keeps the ribs tender and juicy.

Step 3 — Steam

  • Transfer the ribs to a heatproof plate and top with the julienned ginger.
  • Steam on high heat for about 25 minutes.
  • If you want the meat even more tender, steam on low to medium heat for about an hour instead.

Step 4 — Garnish and Serve

  • Scatter the diced spring onion over the top and serve hot with steamed rice.

Video

Notes

  • Use spare ribs or the soft bone cut. These stay tender and juicy after steaming, unlike leaner cuts which can dry out.
  • Let the meat absorb the marinade fully. Rub it in until the ribs take up all the liquid, then seal with oil so the moisture stays locked in.
  • Soak the mushrooms ahead of time. They need 4 hours or overnight to soften, so plan this before you start.
  • Steam low and slow for extra tender ribs. High heat for 25 minutes works, but low to medium heat for about an hour gives the softest result.