Recipe : Steam pork ribs with preserved black beans

Do you like those steamed pork ribs from dim sum restaurants?  I do and can never have enough of them.   They have a certain flavour which I couldn’t make out what it is.  If anyone knows, please do tell me.  Usually, most good Chinese recipes are in Chinese recipes book which I can’t read.

Anyway, I tried making some pork ribs with black beans. I stewed it with the pressure cooker as it is too tedious to steam it as it takes a long time to get soften.

Basically, I used:

500 grams pork ribs.  (to buy the right one, look for spare ribs which is the long bones with meat wrapped around it or buy the soft bones (nooi kut).  In Hokkien, it is call ‘pai kut’ which is not to be confused with ‘bak kut’ because bak kut has the spinal bones as well.)

1 small piece of ginger, smashed

4 pips garlic, chopped (if you like garlic, use a whole bulb)
1 large tablespoon of preserved black beans (see the picture here)
Season with salt, Shao Xiang wine, corn flour and pepper

Either steam or stew them over lower fire until soft.  If you like, add some cut red chillies and spring onions before serving.

The taste is not quite there, like those dim sum restaurants but nevertheless, this dish make a good meal with white rice.

Post Author: lilian

Used to be PenangFaces, now known as Food Haven, for all oink-oink foods

11 thoughts on “Recipe : Steam pork ribs with preserved black beans


    (August 10, 2006 - 10:51 am)

    Mum cooks this dish once in a while. The ingredients (except ribs) are stir fried first to get the fragrant aroma before spreading it onto the ribs for steaming.


    (August 11, 2006 - 11:15 am)

    Slurp Slurp…hungry…this blog is so tempting…lau nua everytime I come in here and end up with al sorts of cravings hahaha


    (August 11, 2006 - 12:56 pm)

    my mom always steam similar pork ribs and i hv to admit they’re delicious.

    btw there are two types of pork ribs, one for stewing and the other for steaming. next time you ask your butcher cos whenever i buy pork ribs, she will ask me how am i planning to cook them. hope this helps


    (August 11, 2006 - 2:08 pm)

    Here’s a suggestion:- Try adding a teaspoonful of sour plum sauce and a pinch of sugar. How’s the taste now?


    (August 11, 2006 - 3:05 pm)

    tummythoz & pablo – Tks for the tips. I will try that in my next try.

    babe – Really? I must ask next time.

    QV – You also can cook what.


    (August 14, 2006 - 1:51 pm)

    Oh yes, mum also uses “sng moi” / sour plum. Not the sauce but the plum itself. Acts as a tenderiser and flavouring agent as well.


    (November 12, 2006 - 9:44 pm)

    i usaully put the sour plum in salt water (preserved plum). Steam it in the rice cooker when i cook the rice, the steam will add aroma to the ribs and make it tenderer.


    (November 17, 2006 - 11:11 am)

    you forgot sliced green chilies.


    (December 12, 2006 - 2:05 pm)

    I cooked this for the 1st time recently and it tasted quite alright. Can’t remember if the meat was tender enough though (next time will ask butcher for meat suitable for steaming as suggested by babe_kl). I followed the recipe from a cookbook (can’t remember which one) and adapted it with another recipe at Kuali. I posted the recipe and picture at my blog,


    (December 25, 2007 - 1:03 am)

    Here in Scotland, in my youth, my mother steamed pork ribs in the pressure cooker. Towards the end of the cooking time she dropped ‘doughballs'(dumplings to you!) on top.
    I’ve bought some to try it myself – 50 years later! I’m trying to remember if she rubbed salt into them in advance, then rinsed it off – but I can’t. I’ll go half way there!


    (January 9, 2009 - 9:43 am)

    Cooking the dish as we speak..hope this turn out great.

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