Learn . Laugh . Eat

BLACK BEAN SPARE RIBS

Prep: 10 minutes plus marinating

Cook: 30 minutes

Marinated with black beans, these Chinese spare ribs in bamboo steamers are always popular in dim sum pushcarts.

  • 15 pork ribs, chopped into 3–4cm chunks (ask your butcher to do this for you)
  • 1 large fresh red chilli, finely sliced
  • 1 spring onion, finely sliced

The Marinade

  • 2 garlic cloves, finely chopped
  • 2 tablespoons preserved black beans, crushed
  • 2 tablespoons plum sauce
  • 2 tablespoons water
  • 1 teaspoon salt
  • 2 teaspoons granulated sugar
  • 1 teaspoon Chiu Chow chilli oil
  • 2 teaspoons sesame oil
  • 1 teaspoon black pepper
  • 1 tablespoon cornflour

Preparation

  • Put the ribs in a large bowl, add all the marinade ingredients and, using your hands, mix everything together until the ribs are well coated. Cover with clingfilm and leave ' marinate in the fridge for at least 1 hour, preferably overnight.

Cooking

  • When you’re ready to cook, place a bamboo steamer over a wok a third filled with boiling water. Put the ribs inside the steamer and sprinkle over half of the red chilli. Cover with the lid and steam for a minimum of 20 minutes, or until the ribs are tender and light brown in colour.

  • Remove the ribs from the steamer, scatter over the spring onion and remaining red chilli and serve.


  • 15 pork ribs, chopped into 3–4cm chunks (ask your butcher to do this for you)
  • 1 large fresh red chilli, finely sliced
  • 1 spring onion, finely sliced

The Marinade

  • 2 garlic cloves, finely chopped
  • 2 tablespoons preserved black beans, crushed
  • 2 tablespoons plum sauce
  • 2 tablespoons water
  • 1 teaspoon salt
  • 2 teaspoons granulated sugar
  • 1 teaspoon Chiu Chow chilli oil
  • 2 teaspoons sesame oil
  • 1 teaspoon black pepper
  • 1 tablespoon cornflour

Preparation

  • Put the ribs in a large bowl, add all the marinade ingredients and, using your hands, mix everything together until the ribs are well coated. Cover with clingfilm and leave ' marinate in the fridge for at least 1 hour, preferably overnight.

Cooking

  • When you’re ready to cook, place a bamboo steamer over a wok a third filled with boiling water. Put the ribs inside the steamer and sprinkle over half of the red chilli. Cover with the lid and steam for a minimum of 20 minutes, or until the ribs are tender and light brown in colour.

  • Remove the ribs from the steamer, scatter over the spring onion and remaining red chilli and serve.

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