Chinese Steamed Pork Ribs with Black Bean Sauce. How to Make Chinese Steamed Ribs – Dim Sum Pork Ribs

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Chinese Steamed Pork Ribs with Black Bean Sauce. How to Make Chinese Steamed Ribs - Dim Sum Pork Ribs
Recipe type: Dim Sum / Cocktail Snacks / Pork Belly
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
This Chinese Steamed Pork Ribs is Part 1 of a 2 part demonstration covering Chinese Pork Belly. Part 2 will be published tomorrow. In Part 1, we separate the ribs from the belly, cut them apart, marinate them in a rich black bean sauce, then steam them to succulent perfection. In Part 2, tomorrow, we slice the belly into rashers, marinate it, then deep-fry it to crispy golden perfection.
  • Pork Belly, bone in, cut to 75mm / 3 inches wide
  • 1 Tbs Rice wine
  • 2 Tsp Caster sugar
  • 1 Tsp Salt
  • 1 Tsp Sesame oil
  • 1 Tsp Garlic powder
  • 2 Tbs Fermented black beans, rinsed and finely chopped
  • ½ Tsp Dried chilli flakes
  • 2 Tsp Cornflour
  1. To start, have your butcher cut the entire belly into short ribs, about 75mm or 3 inches wide. You will use 1 of these strips for this series.
  2. Scrape the skin with the blade of your cleaver to get rid of any stray bristles.
  3. Cut the ribs away from the rest of the belly. Put the belly aside for tomorrow's episode.
  4. Cut the ribs apart and place them in a large mixing bowl.
  5. Add the caster sugar, salt, garlic powder, chilli flakes and cornflour. Add the finely chopped fermented black beans and the rice wine and roasted sesame oil.
  6. Massage this into the ribs thoroughly, then leave this to marinate in your refrigerator for 2 hours.
  7. Place a heat-proof plate in your steamer. Using 4 bamboo skewers form a bridge across the plate. Place the ribs on top of the skewers. Place the lid on the steamer and steam the ribs over rapidly boiling water for 25 minutes.
  8. Remove the steamer from the wok and serve the ribs immediately with the dipping sauces of your choice.


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