Steamed Ribs in Black Bean Sauce (豉汁蒸排骨)

Chǐ zhī zhēng pái gǔ (steamed ribs with black bean sauce) is one of the most popular dishes you will find on any dim sum cart. Bite sized pork ribs are tossed in a rich marinade built on fermented black beans, garlic, and ginger, then steamed until just cooked through so they stay juicy and tender. It is a Cantonese classic that shows up at nearly every dim sum spread alongside shu mai, char siu bao, and egg rolls.

I grew up eating steamed ribs at dim sum restaurants in Beijing, where the little bamboo steamer would barely hit the table before every piece was gone. I never got more than 2 or 3 ribs when eating with family because everyone would grab them the second the lid came off. That is exactly why I started making them at home in big batches so my family could actually eat their fill.

My version keeps it simple. I soak the ribs first to clean them, toss them in a quick marinade with homemade black bean sauce, then steam everything on a single plate. The fermented black beans, garlic, and ginger do all the heavy lifting for flavor. I make this regularly for weeknight dinners because the steamer does the work while I prep a vegetable side and cook rice. I highly recommend it!

Steamed Ribs in Black Bean Sauce

Ingredients

I keep my ingredient list simple. The ribs get a quick soak, the fermented black beans and aromatics build the savory base, a few pantry sauces round out the marinade, and sliced green onions finish the dish.

Steamed Ribs in Black Bean Sauce ingredients

Pork spare ribs: I use baby back ribs cut crosswise into 2 inch pieces, then separated into individual riblets. I ask the butcher to cut them for me, or I buy pre cut ribs at a Chinese grocery store.

Fermented black beans and aromatics: Fermented black beans are the backbone of this dish. I combine them with minced garlic and ginger, then pour hot oil over everything to bloom the flavors instantly.

Sauce and seasoning: I use Shaoxing wine, oyster sauce, light soy sauce, sugar, and salt. The cornstarch does double duty: it tenderizes the ribs and creates a thin coating that protects the meat from direct steam.

Garnish: Sliced green onions go on right after steaming.

How to make

1. Soak the ribs: Place the ribs in a big bowl and cover with cold tap water. Soak for 1 hour to draw out impurities. Drain, rinse thoroughly under cold running water, and pat dry. Transfer to a big bowl.

Soaking the ribs in a bowl

2. Make the black bean sauce: Combine the fermented black beans, ginger, and garlic in a heatproof bowl. Heat oil in a small skillet over medium heat until it shimmers, then pour the hot oil directly over the black beans and aromatics. Stir to mix well. Add the Shaoxing wine, oyster sauce, soy sauce, sugar, and salt. Stir to combine.

black bean sauce in a bowl

3. Marinate the ribs: Pour the sauce over the ribs and add the cornstarch. Mix again until everything is evenly coated. Marinate at room temperature for a minimum of 30 minutes, or cover and refrigerate up to overnight.

Marinating the ribs

4. Set up the steamer: Use a large plate with some depth to hold the sauce that fits inside your steamer. Place a wok or skillet underneath to hold the steamer. If using a skillet, you may need a rack to elevate the steamer so the water underneath does not touch the bottom.

5. Plate the ribs: Spread the marinated ribs onto the plate with minimal overlap, along with the marinade. Place the plate into the steamer.

6. Add water: Fill the wok or skillet with plenty of water, but not so deep that it touches the bottom of the steamer. Bring to a boil over high heat.

steamer with ribs in it

7. Steam the ribs: Place the steaming rack, covered, onto the wok. You should see steam rising from the top. Cook over medium high heat until the ribs are just cooked through, about 20 minutes. Test by cutting through one rib. The juices should run clear. Check at 5 minute increments if you are unsure.

8. Garnish and serve: Top with sliced green onions and serve hot.

Steamed Ribs in Black Bean Sauce in steamer

My Cooking Tips

Choose well marbled ribs: Ribs with a good amount of fat between the meat and bone steam up more tender and flavorful. Lean ribs tend to turn tough no matter how long you cook them.

Do not skip the hot oil step: Pouring hot oil over the black beans and garlic blooms their flavor instantly. This is the difference between ribs that taste homemade and ribs that taste restaurant quality.

Watch your steam time: Overcooked ribs turn hard and chewy. I start checking at 15 minutes by cutting into the thickest piece. The juices should run clear when the ribs are done.

Bring refrigerated ribs to room temperature: If you marinate overnight, pull the ribs out of the fridge 20 to 30 minutes before steaming. Cold ribs will not cook evenly and you will end up with tough spots.

Keep the steaming liquid: The juices that collect on the plate during steaming are packed with flavor. Pour them over your rice. Do not waste a single drop.

Steamed Ribs in Black Bean Sauce in steamer

Serving Suggestions

This is a regular weeknight dinner at my house. I put the whole steaming plate right on the table next to a bowl of rice and a simple vegetable like bok choy with oyster sauce. My son goes straight for the ribs and my husband pours the leftover sauce over his rice. It is a meal that takes care of itself while I stir fry a quick green on the side.

When I make this for friends, I double the batch and serve it alongside other dishes like my Chinese BBQ char siu or turnip cake for a dim sum spread at home. I set everything out family style and let people grab what they want. If you are cooking for a crowd, you can marinate the ribs the night before and just steam them right before everyone sits down.

Frequently Asked Questions

What is the best way to get tender steamed ribs?

The key is choosing well marbled ribs and not overcooking them. I steam just until the juices run clear, usually 15 to 20 minutes depending on the thickness. The cornstarch coating also helps by forming a thin barrier that keeps the meat from drying out in direct steam.

Can I steam these ribs without a bamboo steamer?

Absolutely. I use a regular pot or wok with a metal steamer rack inside. Place the plate of ribs on the rack, making sure the boiling water does not touch the bottom of the plate. Any setup that holds the plate above boiling water and traps steam will work perfectly.

What cut of ribs should I use?

I use baby back ribs or spare ribs cut crosswise into 2 inch pieces. Most Chinese grocery stores sell them pre cut, or you can ask your butcher to cut them for you. I avoid ribs that are too thick or too lean because they do not steam as tender.

Chinese Cooking Made Easy

Are you new to this website? This free email series is a great place to start. I’ll walk you through a few of my most popular recipes and show you how and why they work. You’ll quickly start to cook better Chinese food in your own kitchen.

Steamed Ribs in Black Bean Sauce (豉汁蒸排骨)

Steamed Ribs in Black Bean Sauce (豉汁蒸排骨)

By Maggie Zhu
4.86 from 7 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Soaking and marinating time: 1 hour 28 minutes
Total Time: 1 hour 53 minutes
Servings: 4
Print
My steamed ribs in black bean sauce are tender juicy pork spare ribs coated in a savory and garlicky marinade with fermented black beans, oyster sauce, and Shaoxing wine. This classic Cantonese dim sum appetizer steams up on one plate with no mess.

Ingredients 

  • 1 lb pork baby back ribs , divided crosswise into 2” long ribs (*Footnote 1), then sliced into single riblet
  • 1 green onion , sliced

Marinade

Instructions

  • Add the pork ribs into a big bowl and add cold tap water to cover. Soak for 1 hour before cooking, to get rid of any impurities. Once done, rinse the ribs with cold running tap water, drain and pat dry. Transfer to a big bowl. (*Footnote 2)
  • Combine the fermented black beans, ginger and garlic in a medium-sized heat proof bowl. Heat oil over medium heat in a small skillet until it shimmers. Immediately pour onto the black beans and aromatics. Stir to mix well. Add the Shaoxing wine, oyster sauce, soy sauce, sugar, and salt. Stir to combine.
  • Combine ribs with the sauce. Add the cornstarch and mix again to coat well. Marinate at room temperature for a minimum of 30 minutes, or in the fridge, up to overnight.
  • To set up the steamer, use a large plate that has some depth (to hold the sauce) that can fit in your steamer. You will also need to use a wok or a skillet to hold the steamer. In the case of a skillet, you might need a rack to elevate the steamer, so the water underneath doesn’t touch the bottom of the steamer.
  • Spread the ribs onto the plate with minimum overlap, along with the marinade, and place the plate into the steamer.
  • Add plenty of water to the wok (or skillet) but not so deep it touches the bottom of the steamer. Bring to a boil over high heat.
  • Place the steaming rack, covered, onto the wok. You should see steam rising from the top of the steamer. Cook over medium-high heat until the ribs are just cooked through, 20 minutes or so. Test the ribs by cutting through one. The juice should run clear. Cook, covered, checking at 5 minute increments to see if the ribs are done.
  • Garnish with green onion. Serve hot.

Ingredient Substitution Guide

Notes

  1. The easiest way to do this is to purchase the ribs at the butcher counter. Ask the butcher to cut the ribs in half crosswise, so they’ll fit better into the steamer. Try to select well-marbled meat that is not too thick, which will generate super tender and flavorful meat. You can also purchase pre-cut ribs at a Chinese grocery store. 
  2. Soaking the ribs get rid of blood and some gamey taste. If you’re short on time, you can also skip this step. 

Nutrition

Serving: 1of 4 servings, Calories: 337kcal, Carbohydrates: 8.4g, Protein: 17.3g, Fat: 25.5g, Cholesterol: 62mg, Sodium: 302mg, Potassium: 258mg, Sugar: 4.6g

Did you make this recipe?

I’d love to hear how it turned out for you! Please take a moment to leave a 5-star rating ⭐️ and share your thoughts in the comments further down the page. It really helps others discover the recipe too.