Steamed spare ribs with black bean sauce are one of the most popular dim sum in a Guangdong Tea House, and it is also a must-try for my morning tea.
When you have this dish in a restaurant, you may think that with how delicious and tender this is, you couldn’t possibly be able to make it at home.
More ribs recipes for you:
- Chinese Steamed Ribs With Tempeh
- Authentic Sweet And Sour Spare Ribs (Tang Cu Pai Gu)
- How To Steam Ribs – Steamed Ribs Recipe
- 16 Chinese Spare Rib Recipes You Should Try
- Pork Rib Soup With Corn
- Salt And Pepper Ribs – Chinese Style
However, I constructed this recipe with the help of a friend who opened a restaurant just to squash those thoughts!
White sugar serves a few purposes when cooking this dish. It can make the taste of meat crisp and fresh.
We add white sugar when marinating the pork so that the fresh sweetness penetrates the meat fully.
When to add white sugar is also of particular emphasis. After washing the ribs, add sugar and peanut oil, and then chill and marinade for 3 to 4 hours.
The best rib choice for this dish is to choose the small row of bones that are slightly thicker than chopsticks.
It is better to choose the ribs with some fat.
The dish made by Guangdong Restaurant is a lighter color, so we don’t use soy sauce here and the douchi can’t be smashed.
It can only be flattened with a knife back. Of course, if you don’t care about the color, it is okay to add a little bit of light soy sauce according to your preference.
Ingredients:
- 1) 500g of ribs
- 2) A small piece of taro
- 3) 5 pieces of Ginger
- 4) 4 cloves of Garlic
- 5) 15ml Rice wine
- 6) 15ml of Cooking oil
- 7) 15ml of Cooking wine
- 8) 2g Pepper powder
- 9) 2g Salt
- 10) Small amount of Starch
- 11) Douchi 20g
Method:
Step 1. Soak the ribs in water to remove blood stains. Add some of the cooking wine as well when soaking.
Step 2. Slice the ginger thinly, dice the garlic, crush the douchi gently with the flat part of a knife.
Step 3. Pull the ribs from soaking in the water, and pat dry with a paper towel.
Step 4. Put the ribs in a bowl and add the sugar.
Step 5. Add the oil.
Step 6. Add ginger slices.
Step 7. Stir well, cover with plastic wrap and marinate in the refrigerator for 3-4 hours.
Step 8. Cut the taro into small cubes and place in a bowl for later as shown below.
Step 9. Take out the marinated ribs from the refrigerator and add rice wine, douchi, garlic, salt, and pepper powder.
Step 10. Stir well and let marinade for 15 minutes.
Step 11. Mix ribs with a thick layer of starch.
Step 12. Put the mixed and marinated ribs on top of the taro in the separate bowl.
Step 13. After the water is boiling, steam in a steamer for 20 minutes.
Step 14. It is best served and enjoyed immediately.
Tips:
1. Adding white sugar can make the pork ribs have a crispy texture. If you don’t like it, you can skip it.
2. Adding rice wine helps make the ribs fall off the bones, it is more convenient to eat. If you don’t have rice wine, you can use cooking wine.
3. The douchi should be crushed. If you slice it, it will affect the color of the ribs.
4. Adding oil and starch helps keep the moisture in the ribs during the cooking process.
5. Traditionally, the taste is relatively light. If you like it a little more fragrant, you can mix the douchi and garlic first and stir fry.
As with all home cooking, you can adjust the recipe slightly to your preferred tastes.
Adding a bit of soy sauce will also add some flavors to it.
6. It is best to eat all in one sitting, as it loses a lot of its appeal if stored.
7. Taro can also be replaced by potatoes and yam roots.
Steamed Spare Ribs With Black Bean Sauce – Famous Dim Sum In China
Ingredients
- 500 g of ribs
- A small piece of taro
- 5 pieces of Ginger
- 4 cloves of Garlic
- 15 ml Rice wine
- 15 ml of Cooking oil
- 15 ml of Cooking wine
- 2 g Pepper powder
- 2 g Salt
- Small amount of Starch
- 20 g Douchi
Instructions
- Soak the ribs in water to remove blood stains. Add some of the cooking wine as well when soaking.
- Slice the ginger thinly, dice the garlic, crush the douchi gently with the flat part of a knife.
- Pull the ribs from soaking in the water, and pat dry with a paper towel.
- Put the ribs in a bowl and add the sugar.
- Add the oil.
- Add ginger slices.
- Stir well, cover with plastic wrap and marinate in the refrigerator for 3-4 hours.
- Cut the taro into small cubes and place in a bowl for later as shown below.
- Take out the marinated ribs from the refrigerator and add rice wine, douchi, garlic, salt, and pepper powder.
- Stir well and let marinade for 15 minutes.
- Mix ribs with a thick layer of starch.
- Put the mixed and marinated ribs on top of the taro in the separate bowl.
- After the water is boiling, steam in a steamer for 20 minutes.
- It is best served and enjoyed immediately.
can’t find how much sugar to put in but I’m guessing from the pictures it’s 1 TBSP to 500g of ribs?
Hi john,1 TBSP is enough. Thanks.