• Skip to main content
  • Skip to primary sidebar

China Sichuan Food

menu icon
go to homepage
  • Recipe Index
  • By Date
  • Newsletter
  • Pantry
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipe Index
    • By Date
    • Newsletter
    • Pantry
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Pork

    Chinese Steamed Ribs with Fermented Black Bean

    December 21, 2021 by Elaine 24 Comments | Jump to Recipe

    • Facebook

    Those popular Chinese steamed ribs are flavored by the magic of black beans, you will love either in hot or cold days.   It is quite easy to prepare and requires no cooking skills comparing with other Chinese rib dishes like sweet and sour ribs and ribs and sticky rice wrapped in lotus loot leaf. Fermented black beans also known as black Dou-chi is a famous seasonings in many Chinese cuisines. You may find it is required in lots of famous Szechuan dishes including twice cooked pork belly, mapo tofu and water boiled pork .

    steamed ribs with fermented black beans|chinasichuanfood.com

    Steaming dishes is a quite popular technique in Chinese cooking year around, but I especially  love this method on summer days. Honestly, I do very little stir frying in front of high fire because it is so hot. Steaming might be a more tolerable method. My first choice of steaming technique in summer is a high pressure or a rice cooker. Steamer over a wok seems like a less popular choice because more heats escapes. So I would suggestion you trying to make steamed dishes with your rice cooker or high pressure cooker, you can use a rack stand.

    You may have already tried a very similar Cantonese style in dim sum halls. This is my personal favorite version, slightly differ from Dim Sum style in the marinating sauce. 

    steamed ribs with fermented black beans|chinasichuanfood.com

    Cook’s Note

    1. Marinating is the key step for a good flavor result.
    2. Pour hot oil over garlic and fermented black bean can motivate the aroma.
    3. Adding your favorite vegetable at the bottom have two purposes. The first one is to support the ribs and make sure they are evenly cooked. And the second is to absorb the juicy and make itself something really delicious. 

    Steps

    Wash the ribs and then soak in clean water for half hour. Replace the water with clean water once again.  Then drain completely. 

    steamed ribs with fermented black beans|chinasichuanfood.com

    Add white pepper, sugar, ginger, fermented black beans, oyster sauce, light soy sauce and cooking wine. Combine well, covered and set aside for at least 3 hours or overnight.

    steamed ribs with fermented black beans|chinasichuanfood.com

    Add 1 tablespoon of cornstarch and mix well. Then place in garlic and fermented black beans. Pour around 2 tablespoons of hot oil on surface.

    steamed ribs with fermented black beans|chinasichuanfood.com

    Place mushrooms at bottom and then lay the ribs on top. Try to avoid overlaying.

    steamed ribs with fermented black beans|chinasichuanfood.com
    steamed ribs with fermented black beans|chinasichuanfood.com

    Steam the ribs for 30 minutes after the water boils. Serve hot.

    steamed ribs with fermented black beans|chinasichuanfood.com

    Steamed Ribs with Black Bean Sauce

    Steamed Ribs with Black Bean Sauce
    5 from 6 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 2
    Calories: 879kcal
    Author: Elaine

    Ingredients

    • 500 g ribs

    Marinating

    • 1 tbsp. Chinese Shaoxing wine
    • 1 tbsp. light soy sauce
    • ½ tbsp. oyster sauce
    • ¼ tsp. sugar
    • ¼ tsp. white pepper powder
    • 2 spring onions
    • 1 thumb ginger , shredded

    Other

    • 1 tbsp. cornstarch
    • 4 garlic cloves , finely chopped
    • 1 tbsp. fermented black beans
    • 2 tbsp. vegetable cooking oil
    • beech mushooms , root removed

    Instructions

    • Wash the ribs and then soak in clean water for half hour. Replace the water with clean water once again.  Then drain completely. 
    • Add white pepper, sugar, ginger, fermented black beans, oyster sauce, light soy sauce and cooking wine. Combine well, covered and set aside for at least 3 hours or overnight.
    • Add 1 tablespoon of cornstarch and mix well. Then place in garlic and fermented black beans. Pour around 2 tablespoons of hot oil on surface.
    • Steam the ribs for 30 minutes after the water boils. Serve hot.

    Nutrition

    Calories: 879kcal | Carbohydrates: 14g | Protein: 44g | Fat: 72g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 35g | Trans Fat: 5g | Cholesterol: 188mg | Sodium: 947mg | Potassium: 623mg | Fiber: 1g | Sugar: 1g | Vitamin A: 168IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 5mg
    steamed ribs with fermented black beans|chinasichuanfood.com
    « Sichuan Eggplants
    Boiled Fish-Sichuan--Shui Zhu Yu Recipe »

    You may also like

    pork and pepper stir fry|chinasichuanfood.com

    Pork and Pepper Stir Fry

    October 9, 2018

    egg drop soup | chinasichuanfood.com

    Egg Drop Soup

    August 14, 2017

    Reader Interactions

    Comments

    1. Jack

      July 14, 2016 at 8:01 am

      This recipe works well -- I used a pressure cooker. Perhaps a bit more salt or a little soy sauce next time?

      Reply
    2. Andreas

      October 01, 2017 at 5:17 am

      Hi Elaine,

      You wrote:
      "Set up your steamer and steam the fish for 20 minutes after water boils"
      I'm quite sure that "fish" slipped in by accident there 🙂

      None the less this is something I'm going to try out, as I love the taste of dou-chi.
      Do you chop up the Ribs by yourself (I imagine it takes a rather heavy knife for that)?

      Reply
      • Elaine

        October 01, 2017 at 9:28 pm

        It is a typo. Thanks for the correctness. I have already updated the recipe.

        Reply
    3. Noemi

      October 02, 2017 at 7:11 am

      5 stars
      Hi Elaine, this recipe uses pork ribs or beef ribs?
      With which I can substitute the Chinese wine?

      Reply
      • Elaine

        October 02, 2017 at 8:44 pm

        Noemi,
        Use pork ribs. If there is no Chinese wine by hand, you can replace it with dry sherry or skip it.

        Reply
    4. Sophie | Delightful Plate

      October 05, 2017 at 7:13 am

      Hi Elaine! I have a question (probably a dumb one) about the ingredient. Is fermented black bean the same as the black bean sauce that is sold in a jar? The ribs look delicious and I want to try it, however fermented black bean isn't an ingredient I'm familiar with. Thank you!

      Reply
      • Elaine

        October 06, 2017 at 9:36 am

        Hi Sophie,
        Fermented black bean is different from black bean sauce. Although the sauce is developed on the fermented black beans but the original taste and aroma can be changed along with other ingredients added. If you are in US, you can try this one.

        Reply
    5. Andreas

      October 06, 2017 at 7:04 am

      5 stars
      Hi Elaine,

      I just made this, and it tastes great! My first attempt wasn't quite perfect, as I chopped the black beans a bit to small which I realized when I tried to scoop them out of the marinade.

      I was (pleasantly) surprised as the steaming preserves much more of the "meat" taste than many other Chinese recipes do.

      Thank you again for the - as usual - detailed and easy to follow description. Cooking your recipes is really fun!

      Reply
      • Elaine

        October 06, 2017 at 9:22 am

        Thanks Andreas for trying and the great feedback. I am quite satisfied with the result too. Besides, it is quite easy. I love simple preparation dishes.

        Reply
    6. Alan J Sommerman

      October 08, 2017 at 7:36 am

      5 stars
      Delicious. Are you. sure starch water used two tablespoons of corn starch. I was left. with steamed cornstarch in bottom of bowl.

      Reply
      • Elaine

        October 08, 2017 at 3:34 pm

        Alan,
        I use a large amount of water starch to make sure each piece is coated. But I transfer them to a new bowl so there are so starch lumps at the bottom of the bowl.

        Reply
    7. TheFoodSea

      October 13, 2017 at 3:18 pm

      That's amazing.

      Reply
      • Elaine

        October 13, 2017 at 8:08 pm

        Thanks!

        Reply
    8. Peter Nichol

      May 17, 2018 at 6:01 am

      5 stars
      I did not have pork ribs so I used porkbelly. The only thing wrong I found was the black beans I
      used were far to salty for my taste. I think I will souk them for awhile next time. Thanks for all the lovely recipes you put on your site. Peter in New Zealand

      Reply
      • Elaine

        May 18, 2018 at 9:07 am

        Thanks Peter for the feedback. Yes, fermented black beans are quite salty. If you do not like its strong flavor, soaking in water can make it much milder.

        Reply
    9. Paul

      May 24, 2018 at 12:49 am

      Every other recipe I've found has said to steam between 10 to 20 minutes - is there any reason your recipe calls for steaming a lot longer? Does the meat become more tender the longer you steam it?

      Reply
      • Elaine

        May 26, 2018 at 2:47 pm

        Recipe is updated. 20 minutes is enough.

        Reply
    10. Hotcha

      June 11, 2018 at 4:49 pm

      I have already eaten this at a chinese restaurant and was sure to succeed, so I made it without prototyping first. After steaming for maybe 40 minutes the meat was still not tender, so I transfered it to a pot and boiled them in the sauce.

      Reply
      • Elaine

        June 11, 2018 at 7:55 pm

        That does not make sense. The ribs should be ready in 20 minutes.

        Reply
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, Welcome!

    Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

    • Facebook
    • Google+
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Find Recipes

    Email List

    Subscribe Our Email list to get updates and recipes

    Footer

    ↑ back to top

    • Privacy Policy. Disclaimer. About. Hot Pot cookbook

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 ChinaSichuanFood.com | All Rights Reserved