Steamed pork ribs with black beans are a classic Cantonese dish, often found on dim sum carts and family dinner tables alike. Tender, juicy riblets are marinated with Shaoxing wine, ginger, and fermented black beans, then steamed until hot and bubbling. The result is a dish that’s full of flavor yet surprisingly light, making it a favorite comfort food across Chinese kitchens.
Roger Li’s Steamed Ribs
This recipe keeps things simple while staying true to tradition. The combination of savory black beans, aromatic ginger, and a touch of shallot oil creates a rich sauce that clings to every piece of rib. Steaming the pork keeps the meat moist and tender, while the cornstarch helps lock in flavor and give the dish its signature silky texture.
Perfect as part of a larger meal or served on its own with steamed rice, these Chinese-style steamed ribs are quick to prepare and deeply satisfying. With just a handful of ingredients and 20 minutes of steaming, you can bring the flavors of Cantonese cooking into your own kitchen.
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Steamed Ribs
Description
Tender pork riblets are marinated with black beans, Shaoxing wine, ginger, and spices, then steamed until bubbling and flavorful. A classic dim sum favorite, these ribs are rich, savory, and perfect for sharing.
Ingredients
- 3 lb pork riblets, washed and rinsed
- 2 tbsp black beans, washed and rinsed
- 4 tbsp Shaoxing wine
- 3 tbsp cornstartch
- 1 tbsp ginger, minced
- 2 tbsp ginger, minced
- 1 tbsp salt
- ½ tsp white pepper
- 2 tsp MSG
- 2 tsp sugar
- 1 tbsp shallot oil
Instructions
- Mix all ingredients together and steam in a steamer for 20 minutes, until hot and bubbly.
Food and Recipes by Roger Li
Story by Maggie Weaver
Photography by Laura Petrilla
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