Steamed Pork Ribs in Black Bean XO Sauce 黑豆豉XO酱蒸排骨

Steamed Pork Ribs in Black Bean XO Sauce_1

A dim sum delight which I much adore ! And this time round, I added a premium touch to it with some XO sauce, making it more delightful than usual !

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I often have the issue of cooking with fermented soya beans as I am always too generous with them, resulting in a very salty dish ! But this time, I make sure I am careful with the amount of fermented black beans used and dunked it with extra XO sauce so that it’s more flavorful !

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I really wondered how this dish can make its way into a dim sum favourite as it’s more liked a core Chinese dish to me. Instead, I make do this dish with a plain white rice and it was all so savory and appetizing. And steaming pork ribs till tenderness is much more effortless as compared to frying or grilling it.

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I thought it will taste even better if I were to steamed the ribs in a bamboo basket just like how the dim sum places served them. But my basket is too small to accommodate the large serving of ribs that I have prepared. I would assume the aroma of it being steamed in a bamboo encasement should add an even greater flavour to the dish which perhaps will explain why this cuisine makes it to the dim sum listings as well.

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Steaming food is always one of the easiest and healthiest cooking options. So you can visualize this recipe should not take you more than a few steps to beef up !! Yes, as the usual advocator of simple and straightforward home recipes, here’s another one you can happily indulge in !

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Grab your fresh pork ribs from PurelyFresh online today to prepare this dim sum delight today !!

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Enjoy !! 

Steamed Pork Ribs in Black Bean XO Sauce 黑豆豉XO酱蒸排骨
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 2
  • 250g pork ribs
  • 1 stalk spring onion, the white part only
  • ½ tbsp ginger, cut into thin strips
  • 2 whole garlics, sliced
  • 2 shallots, sliced
  • 1 dried chili (soaked in water till softened, drained and diced)
  • 1 tbsp oil

For the Seasoning:
  • ½ tbsp fermented black beans
  • 2 tbsp XO Sauce (I used Lee Kum Kee brand)
  • 1 tbsp Shaoxing huatiao wine
  • 1 tbsp oil
  • 1 tsp corn flour
  • 1 tsp sugar
  • ½ tbsp dark soya sauce
  • 1 tbsp water
  1. Blanch the pork ribs in boiling water for approximately 15 minutes and drained well. Set aside.
  2. Heat up 1 tbsp of oil in a frying pan and saute the ginger strips, sliced garlics, shallots and the white portion of the spring onions. Add in the dried chilli and stir fried slightly till fragrant. Remove from flame.
  3. Combine all the seasoning ingredients together and mix well till sugar dissolve.
  4. Place the ginger, garlics, shallots and spring onions on a steaming plate and topped with the blanched pork ribs. Add the seasoning mixture from the previous step.
  5. Place the pork ribs in a steamer with medium-high heat and steam for approximately 1 hour till the ribs become tender.
  6. Halfway through the steaming, turn the pork ribs over to allow for even browning.
  7. Remove from steamer and garnish with spring onion as desired. Serve hot.



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