This dish is a classic dim sum favorite — juicy, succulent, and tender pork riblets steamed with garlic, ginger, chili, and fermented black beans (tausi). The secret to achieving that signature restaurant-style texture is a quick cure of pork with baking soda, salt, and cornstarch before marinating. Steamed gently, the ribs absorb all the flavors of the sauce, making it a simple yet flavorful recipe that pairs perfectly with rice or noodles.
Chinese-Style Steamed Spareribs Recipe
Ingredients
For the Pork
- 1 kg pork riblets cut into 1–1.5 inch pieces
- 1 tsp salt
- 1 tsp baking soda
- 2 tbsp cornstarch plus extra for marinating
- Water for rinsing
Marinade & Sauce
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp seasoning granules optional
- 2 tbsp rice wine
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tbsp cornstarch or potato starch
- 1 tsp freshly ground black pepper
Aromatics
- 1 thumb-sized ginger thinly sliced
- 3 cloves garlic minced
- 2 pcs bird’s eye chili or red chili sliced
- 2 tbsp fermented black beans tausi
- Garnish
- Chives leeks, or spring onions (optional)
How to Cook
Cure the pork:
Mix riblets with salt, baking soda, and cornstarch.
Massage well and let sit for 10–15 minutes (or longer).
Rinse off the mixture and drain.
Marinate the pork:
In a bowl, combine soy sauce, oyster sauce, seasoning granules, rice wine, sugar, sesame oil, and cornstarch.
Add pork riblets and black pepper. Mix well.
Let marinate for at least 30 minutes.
Prepare aromatics:
Slice ginger and chili thinly.
Mince garlic.
Mix aromatics with fermented black beans (tausi).
Assemble:
Combine marinated pork with aromatics and black beans.
Arrange in a heatproof dish (or small plates if serving dim sum-style).
Steam:
Steam pork over high heat for 45 minutes to 1 hour, until tender and flavorful.
Optionally, steam over rice so the juices drip down, flavoring the rice.
Serve:
Garnish with leeks or chives.
Enjoy hot with rice or noodles.
Pro Tips
Curing with baking soda, salt, and cornstarch before marinating ensures soft, restaurant-quality pork.
Don’t skip rinsing after curing — this prevents the meat from tasting bitter.
Use a high flame when steaming for tender yet juicy ribs.
Add more chili if you want extra heat, or less for milder flavor.
For authentic flavor, use fermented black beans (tausi) — they add a deep umami taste.
Best Paired With
Steamed white rice or garlic fried rice
Dim sum platter (siomai, hakaw, dumplings)
Chili oil or soy-vinegar dip on the side
Works as a main dish or part of a Chinese-style family feast
