Steamed Black Beans Pork Ribs with Rice 黑豆豉蒸排骨饭

Have not introduced a steamed dish for quite awhile already, so finally it’s time to post this after running through my long list of archives recipes to share. Usually served as a dim-sum dish for the steamed black beans pork ribs, but today I had the rice steamed from scratch instead of using the rice cooker before adding the black bean pork ribs onto the rice and steaming it further in the bamboo steamer.

The challenge of this dish actually lies in the rice as it can be difficult to gauge the amount of water needed to steam the rice. Too much of it, you get a sticky rice which will prove even harder to eat when the sauce of the pork ribs sips into the rice and too little of it, you get a hard and dry texture which people will often deem as uncooked rice. So tried and tested, this recipe serves the right texture of rice along with the ribs and fitted with the right serving portion to fit a standard 15cm bamboo steamer size as well.

Steamed Black Beans Pork Ribs with Rice 黑豆豉蒸排骨饭

Recipe by Eat What TonightCourse: MainCuisine: ChineseDifficulty: Easy


Prep time


Cooking time






  • 250g spare ribs/soft bone ribs

  • 1 1/2 tsp fermented back beans

  • 1/2 cup rice (the rice cup used in typical rice cooker) + 170-175ml water

  • 1 chili padi, diced

  • 1 small thumb size ginger, julienned

  • Some diced scallions (for garnish)

  • For the Pork Ribs Marinate :
  • 1 tbsp oyster sauce

  • 2 tsp light soya sauce

  • 2 tsp Chinese cooking wine (花雕酒)

  • 1 1/2 tsp sugar

  • 2 tsp sesame oil

  • 2 tsp corn flour

  • 2 tsp minced garlic

  • 2 tbsp water

  • Pinch of salt and pepper


  • Poke holes all over the pork ribs and marinate them in a shallow bowl. Cover and set aside in the fridge overnight.
  • Crush the black beans with the back of a spoon and combine with the chili padi. Set aside.
  • Wash and rinse the rice before adding it in a small bowl that fits the bamboo steamer. For additional serving, use a second rice bowl. Separate the pork ribs onto 2 small plates and add 2 tsp of the marinate into each plate. Add julienned ginger over the pork ribs.
  • Add enough water in a deep wok and steam the rice and pork ribs together until the rice is cooked, approximately 25 minutes.
  • Place the black bean pork ribs along with some of the steamed sauce on top of the rice before adding fermented black beans and diced chili.
  • Cover the bamboo steamer and continue to steam for a further 30 minutes or till the pork ribs is tender as desired. Garnish with diced spring onion and serve hot immediately to enjoy.

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