Black Bean Spare Ribs, Steamed to Perfection

The classic dim sum dish that’s perfect for making ahead — tender, plump meat. Complex, savoury flavour. And it takes care of itself in the steamer.

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This steamed black bean spare ribs is a true staple in my home. I can prepare it ahead of time — even make a big batch and freeze individual portions — then steam it whenever I need it, without hovering over the stove. Because let’s be honest: most of the time I’m multitasking. Cooking multiple dishes at once, or answering my daughter’s million questions. This dish gets it done without demanding my full attention.

There are two secrets that make this dish work:

1. The fermented black beans

Fermented black beans have a deeply pungent, almost funky aroma. But don’t be put off. Just one tablespoon delivers an astonishing depth of flavour: savoury, complex, and rich in a way that can only come from time and slow fermentation.

Chinese cooking draws on a whole tradition of fermented condiments — doubanjiang, fermented tofu, preserved vegetables — that bring enormous flavour with very little effort. Fermented black beans are one of my favourites. Fry them low and slow with plenty of minced garlic until the garlic turns light golden, and you have a sauce that smells like a restaurant kitchen and takes about five minutes to make.

2. Tenderising the ribs — the traditional way

Baking soda is popular for tenderising meat, I use it too — but it’s easy to overdo, and too much leaves an unpleasant, slightly soapy aftertaste. In this recipe, I’m using a traditional method instead: velveting the meat by hand (not hard at all!).

The idea is to let the ribs absorb the salt first. Salt draws out a small amount of moisture, which then gets reabsorbed along with the seasoning, making the surface of the meat sticky and receptive. From there, you add water in slow batches — massaging it in each time — and the meat gradually plumps up, taking on flavour all the way through. Finish with cornstarch to seal everything in, and the ribs come out of the steamer tender, juicy, and full of flavour, no baking soda required.

What you’ll need

Main

• 450 g spare ribs
• 1 tbsp fermented black beans
• 4–5 cloves garlic, minced
• 3 tbsp neutral oil
• a generous layer pumpkin or taro, cubed

Seasonings

• ½ tsp salt
• 2 tsp sugar
• 1 tsp chicken bouillon powder
• 2 tsp soy sauce
• ¼ cup water, added in batches
• 2 tbsp cornstarch

How to make it

1. Make the black bean sauce. In a small pan over low heat, warm the oil, then add the fermented black beans and minced garlic. Fry gently, stirring, until the garlic just turns light golden. Pour into a heatproof bowl and set aside — the garlic will keep cooking in the hot oil, so don’t let it fully colour in the pan or it may turn bitter.

2. Prep the ribs. Ask your butcher to cut the rack into thin strips across the bone, about 1 inch wide, then cut between the bones into individual pieces at home. Wash thoroughly and pat completely dry.

3. Season and massage. Add the salt, sugar, chicken bouillon powder, and soy sauce directly to the ribs. Massage everything in firmly until the surface of the meat feels sticky. This step sets up the ribs to hold and absorb as much liquid as possible.

4. Add water gradually. Pour in the water 4–5 tablespoons at a time, massaging well between each addition. At the end, use a circular motion to help the ribs absorb it. The ribs should look noticeably plump. Use all the water, or stop once they can’t absorb any more.

5. Coat with cornstarch, then sauce. Add the cornstarch and gently fold until all the pieces are coated. Pour over the black bean and garlic mixture and mix to combine.

6. Arrange for steaming. Lay your cubed pumpkin or taro in a heatproof dish or steamer tray. Spread the ribs evenly on top in a single layer.
Kabocha pumpkin and taro are both excellent here — starchy, sturdy, and they soak up the drippings beautifully. Any starchy root vegetable works.

7. Steam for 30 minutes. Bring a pot of water to a boil, place the dish in the steamer, and steam over high heat for 30 minutes. Carefully remove, garnish with sliced green onion and chilli if you like, and serve immediately.

Meal prep tip

This is a wonderful dish to make in a big batch. After seasoning and coating the raw ribs (with or without the vegetables), divide them into individual portions in zip-lock bags or freezer-safe containers and freeze flat.

When you’re ready to eat, just transfer a portion directly from frozen onto a plate and steam until fully cooked — about 40 minutes from frozen. Halfway through, flip and separate the pieces so everything cooks evenly. No thawing required. It’s one of those freezer staples that genuinely earns its place.