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1
Cut and Rinse the Ribs
5 Mins
No heat
Cut the 700 g of pork spare ribs between the bones into pieces about 2.5 cm long. Rinse them under cold water to wash away bone dust, then pat them completely dry with paper towels and put them in a large bowl.
Even pieces cook evenly — a piece twice the size of the others will still be tough when the small ones are done.
Done when: The pieces are even, about 2.5 cm, and dry to the touch.
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2
Make the Black Bean Marinade
5 Mins
No heat
Rinse the 30 g of fermented black beans briefly, drain, and mash them lightly with the back of a spoon in a small bowl. Stir in the minced garlic, minced ginger, 30 ml of Shaoxing wine, 30 ml of light soy sauce, 5 ml of dark soy sauce, 10 g of sugar, 15 g of cornstarch, 10 ml of sesame oil and the white pepper, plus the sliced chili if you are using it. The marinade should smell salty, garlicky and warmly spiced.
Mash the beans lightly, not to a paste — whole beans visible in the finished dish are part of the charm.
Done when: The marinade is evenly mixed, with the cornstarch fully stirred in and no dry pockets.
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3
Marinate the Ribs
10 Mins
No heat
Pour the marinade over the ribs and toss with your hands until every piece is coated in the dark, glossy mixture. Leave to marinate for at least 10 minutes at room temperature — 30 minutes is better if you have the time, and the ribs can sit covered in the fridge for up to 4 hours.
The cornstarch in the marinade is doing two jobs: it helps the seasoning cling, and it thickens the sauce as the ribs steam.
Done when: Every rib piece is evenly coated and the meat has taken on a light brown colour.
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4
Steam the Ribs
25 Mins
Steaming, 100°C (212°F)
Bring a large pot or wok of water to a rolling boil and set a steamer rack inside. Spread the marinated ribs in a single layer in a shallow heatproof dish that fits the steamer, scraping in all the marinade. Put the dish on the rack, cover with a tight lid, and steam for 25 minutes. The ribs should reach at least 71°C (160°F) at the thickest part — well above the 63°C (145°F) safe minimum for pork — and the meat should pull easily from the bone.
Do not overcrowd the dish: ribs piled on top of each other steam unevenly. Use two dishes if you have to, and keep the lid on — lifting it lets the steam out and adds minutes.
Done when: The meat is tender and pulls easily from the bone, and the sauce in the dish is glossy.
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5
Rest and Serve
5 Mins
Serve hot, about 70°C (158°F)
Lift the dish out of the steamer carefully — it is full of hot sauce — and rest it for 2 minutes. Spoon the glossy black-bean sauce over the ribs, scatter with the sliced green onion, and serve at once, ideally with steamed rice.
Serve the ribs in the steaming dish: the sauce keeps them hot and glossy, and everyone can pick at them with chopsticks.
Done when: The sauce coats the ribs and the meat is hot, tender and glossy.
auto_awesome Finishing Touches & Plating
Serve straight from the steamer while the ribs are hot and glossy — they stiffen as they cool. Put the dish in the middle of the table so everyone can pick at it with chopsticks.
China
35m
