Dim Sum Style Spareribs in Black Bean Sauce

So easy. So tasty. Real Chinese food you’ll love.

This recipe is really close to my heart — it’s based on my mum’s version, and it’s one of those dishes that’s simple to make but tastes like it came straight from a proper Chinese restaurant. You know you’re in the right place when you see lots of Chinese families eating, and this is exactly the kind of dish they’ll be ordering.

The pork becomes beautifully tender, the sauce is rich and savoury, and the mix of garlic, black bean, and chilli gives it an incredible aroma. Follow my step-by-step guide and you’ll see just how easy it is to recreate this Dim Sum favourite at home.

Ingredients

Serves: 2–3

• 400–500 g pork spareribs (cut into bite-sized pieces)
  
• 1 tbsp fermented black beans (rinsed and lightly mashed)
  
• 2 cloves garlic (finely chopped)
  
• 1 red chilli (sliced, optional)
  
• 1 tsp sugar
  
• 1 tsp cornflour
  
• 1 tsp light soy sauce
  
• ½ tsp dark soy sauce
  
• 1 tsp sesame oil
  
• 1 tbsp Shaoxing wine
  
• 1 tbsp cooking oil
  
• A pinch of salt and pepper
• 2 tbsp water
  

Method

Step 1: Prepare the ribs

I start by washing and patting the ribs dry, then mixing them with cornflour, soy sauces, sesame oil, sugar, and Shaoxing wine. Let them marinate for about 20 minutes while you prepare the other ingredients — this helps the flavour soak right in.

Step 2: Make the black bean base

In a pan, I heat up the cooking oil and fry the garlic, black beans, and chilli for a few seconds until fragrant — be careful not to burn the garlic. This is where the deep, savoury aroma starts building.

Step 3: Combine and steam

I add the marinated ribs into the pan and give them a quick stir so they’re evenly coated in all those flavours. Then I add a splash of water, cover with a lid or foil, and let them steam on low heat for 10–15 minutes until the meat is soft and tender.

Alternatively, you can put the mixture into a heatproof dish and steam it in a steamer for around 20 minutes — that’s the traditional Dim Sum way.

Step 4: Serve and enjoy

Once the ribs are cooked through and the sauce has thickened slightly, I give everything a final toss and serve immediately. The meat should be tender enough to pull off the bone easily, coated in a glossy, fragrant sauce that’s just begging to be spooned over rice.

Enjoy it hot — and don’t forget to share it. This one always impresses friends and family.

Chef’s Tip

Rinse your black beans before cooking — it removes excess salt and gives you a cleaner, more balanced flavour. If you want a milder taste, reduce the chilli or skip it entirely.

For a richer flavour, add a few drops of oyster sauce right at the end.

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