Chinese Steamed Pork Ribs with Fermented Black Beans (豉汁蒸排骨)

Chinese Steamed Pork Ribs with Fermented Black Beans (豉汁蒸排骨) are savory, tender pork ribs flavored with douchi, ginger, soy sauce, and Chinese rice wine, then steamed until juicy and flavorful.

Jump to:

• Why You'll Love This Recipe
• About the Ingredients
• What Are Fermented Black Beans (Douchi)?
• What Kind of Pork Ribs Should I Use?
• How to Steam Spare Ribs (4 Methods)
• How to Make Chinese Steamed Pork Ribs with Fermented Black Beans
• How to Store Leftovers
• How to Reheat Chinese Steamed Pork Ribs
• Frequently Asked Questions
• Chinese Steamed Pork Ribs with Fermented Black Beans
• More Delicious Pork Recipes
• Pin for later!

If you've had steamed pork ribs at dim sum before, this dish may look familiar! It's a classic Cantonese-style preparation and one of the best-known ways to enjoy small, bite-sized pork ribs with fermented black beans.

And just to clear up one thing right away: the "black beans" in this recipe are not the regular canned black beans you might be thinking of! They're Chinese fermented black soybeans called douchi (豆豉), and they have a completely different salty, savory, umami-packed flavor.

This recipe is also surprisingly simple. After marinating the pork, I briefly stir-fry the ribs with the douchi and ginger to build flavor, then transfer everything to a dish and steam until cooked through.

Why You'll Love This Recipe

There's a lot to love about these Chinese steamed pork ribs! They're full of savory flavor from fermented black beans, ginger, soy sauce, and rice wine, while steaming keeps the pork tender and juicy.

• Packed with umami: Douchi adds a deep, savory flavor that makes this dish really stand out.
• Simple ingredients: You only need a handful of ingredients, many of which are pantry staples if you cook Chinese food often.
• Multiple ways to steam: You can make these using a wok or pot, bamboo steamer, rice cooker, or Instant Pot.
• Great with rice: The flavorful juices from the steamed pork are especially good spooned over steamed rice.

About the Ingredients

Here are a few notes about the key ingredients in this recipe:

Pork ribs: I like to use cross-cut pork ribs or pork spare ribs cut into small pieces, about 1 to 1½ inches long. Smaller pieces cook more evenly and are easier to eat.

Fermented black beans (douchi 豆豉): Douchi are salted, fermented black soybeans - not regular canned black beans. They have a strong, savory, umami-rich flavor, so a little goes a long way. Give them a quick rinse before cooking.

Light soy sauce: Light soy sauce adds saltiness and savory flavor without making the dish too dark.

Michiu (Chinese rice wine): Rice wine adds aroma and depth to the marinade. This is the same ingredient you already use in the recipe, so I'd keep calling it michiu (Chinese rice wine) rather than suddenly switching terminology.

Cornstarch: Helps the marinade cling to the pork and contributes to a more tender texture.

Ginger: Adds warmth and aroma and pairs especially well with pork and fermented black beans.

Red chili peppers: Optional, but they add a little heat and color if you like things spicy.

What Are Fermented Black Beans (Douchi)?

Fermented black beans, also known as douchi (豆豉), are black soybeans that have been fermented and salted. They have a strong, deeply savory flavor and are used as a seasoning rather than eaten like regular beans.

So when you see "black beans" in a Chinese recipe like this one, we're talking about something very different from the canned black beans commonly used in Mexican, Southwestern, or Latin American dishes.

Douchi are especially common in Chinese dishes such as stir fries, sauces, seafood dishes, and steamed dishes like these pork ribs. They're often paired with strong aromatics such as ginger, garlic, and chilies.

Because douchi are salty, I like to give them a quick rinse before cooking. This recipe only needs one tablespoon - the flavor goes a long way!

Here's the one I use: Yang Jiang Preserved Black Beans Douchi.

What Kind of Pork Ribs Should I Use?

For this recipe, you want small pieces of pork ribs, rather than the long ribs you'd normally barbecue.

Asian supermarkets often sell cross-cut pork ribs or riblets that are already cut across the bone. Those are perfect because you can simply cut between the bones into small pieces. Your pieces should be about 1 to 1½ inches so they cook relatively quickly and evenly when steamed.

If you can only find a full rack of pork ribs, I'd recommend asking the butcher to cut them crosswise into smaller sections for you rather than trying to chop through the bones at home.

How to Steam Spare Ribs (4 Methods)

You don't need a fancy steamer to make this recipe! The important part is placing the pork ribs in a shallow heatproof dish so that all of the flavorful juices stay with the meat while it cooks.

Here are a few ways you can do it:

Method 1: Wok or Pot + Steaming Rack

This is probably the easiest option if you don't own a dedicated steamer.

Place a steaming rack inside a wok or large pot and add enough water for steaming, making sure the water will not reach the dish.

Bring the water to a simmer, place the shallow heatproof dish of ribs on the rack, cover, and steam for about 20 minutes, or until the pork is cooked through.

Method 2: Bamboo Steamer

If you have a bamboo steamer, place the ribs in a shallow heatproof dish first-don't put the ribs directly onto the bamboo.

Bring a couple inches of water to a simmer in your wok or pot, place the bamboo steamer over it, cover, and steam for about 20 minutes.

Method 3: Rice Cooker

A rice cooker is actually one of my favorite ways to steam pork ribs!

Rice cookers vary quite a bit, so use the steaming setup appropriate for your particular model. Place the pork ribs and their juices in a heatproof dish, then steam for approximately 20 minutes.

If you have an old-school outer-pot style rice cooker, you can also use that style of cooker for steaming by adding water to the outer pot and placing your dish of ribs inside.

Method 4: Instant Pot

You can also steam these pork ribs in an Instant Pot using the pot-in-pot method.

Pour the minimum amount of water required for your Instant Pot model into the inner pot (for many 6-quart models, this is about 1½ cups). Place the trivet inside, then set the ribs and all of their juices in a shallow heatproof dish on top of the trivet.

Close the lid and set the steam release valve to Sealing. Use the Steam setting according to your Instant Pot model, or the equivalent pressure-cooking setting, until the ribs are cooked through and tender.

Because Instant Pot models vary, follow your model's instructions for the Steam program and pressure release.

Important: No matter which steaming method you use, keep the ribs in a shallow heatproof dish so the flavorful juices don't drip away through a perforated steamer.

How to Make Chinese Steamed Pork Ribs with Fermented Black Beans

Prepare the Pork Ribs

You'll need 1 pound of cross-cut pork ribs or pork spare ribs, cut into pieces about 1 to 1½ inches long.

Marinate the Pork

In a large bowl, combine the pork ribs with:

• 1 teaspoon light soy sauce
• 1 tablespoon michiu (Chinese rice wine)
• 2 teaspoons cornstarch
• 1 teaspoon sugar

Mix everything together well so that the pork is evenly coated.

Marinate for at least 15 minutes. If you'd like to prepare the ribs ahead of time, you can cover and refrigerate them overnight.

Prepare the Fermented Black Beans

Rinse 1 tablespoon dried fermented black beans (douchi) briefly with water and set aside.

Stir-Fry the Douchi and Pork

Heat 1 tablespoon cooking oil in a pan over medium heat.

Add the sliced ginger, rinsed fermented black beans, and red chili peppers if you're using them. Stir-fry for about 1 minute, until fragrant.

Add the marinated pork ribs and stir-fry for approximately 1 more minute, just until the outside of the pork begins to lightly brown.

This isn't meant to cook the ribs all the way through - we're just building a little extra flavor before steaming.

Steam the Pork Ribs

Transfer the pork ribs, douchi, ginger, and any juices from the pan into a shallow heatproof dish.

Steam using your preferred method for approximately 20 minutes, or until the pork ribs are cooked through.

Make sure there's enough water in your steaming setup throughout the cooking process, adding more hot water if necessary.

Serve!

Carefully remove the dish from the steamer. Garnish with chopped green onions if you'd like and serve hot.

These Chinese steamed pork ribs are delicious with a bowl of steamed rice and a simple Chinese vegetable dish on the side.

How to Store Leftovers

Let the steamed pork ribs cool, then transfer them along with all of the flavorful juices to an airtight container.

Store leftovers in the refrigerator for up to 3-4 days.

You can also freeze the cooked pork ribs for about 2-3 months for best quality. Thaw overnight in the refrigerator before reheating.

How to Reheat Chinese Steamed Pork Ribs

My favorite way to reheat these ribs is to steam them again, since it helps keep the pork moist and tender.

Place the ribs and their juices in a heatproof dish and steam for about 5-10 minutes, or until heated through.

You can also microwave them. Cover loosely and heat in short intervals, stirring or rearranging the ribs as needed so they warm evenly.

If the juices have thickened in the refrigerator, that's normal. They'll loosen up again as the ribs heat.

For food safety, reheat leftovers until they are steaming hot throughout.

Frequently Asked Questions

Are fermented black beans the same as regular black beans?
No! Fermented black beans, or douchi (豆豉), are salted and fermented black soybeans. They have a strong, savory flavor and are used as a seasoning. They are completely different from canned black beans.

Do I need to rinse fermented black beans?
I recommend giving them a quick rinse before using them. Douchi can be quite salty, and rinsing removes some of the excess salt while keeping plenty of flavor.

What kind of pork ribs should I use?
Cross-cut pork ribs, pork riblets, or spare ribs cut into small 1 to 1½-inch pieces work best. Asian supermarkets often sell ribs already cut crosswise, which makes prep much easier.

Can I make this without a bamboo steamer?
Absolutely. You can steam the ribs using a wok or large pot with a steaming rack, a rice cooker, bamboo steamer, or Instant Pot. The ribs should stay in a shallow heatproof dish while steaming so you keep all of the flavorful juices.

Can I make Chinese steamed pork ribs in an Instant Pot?
Yes. Use the pot-in-pot method by placing the ribs in a shallow heatproof dish on a trivet above water in the Instant Pot. Follow the steaming or pressure-cooking instructions for your specific Instant Pot model.

Do I have to brown the pork before steaming it?
For this recipe, I recommend it. You only stir-fry the ribs for about a minute, so you aren't cooking them through. It helps bloom the ginger and fermented black beans and adds a little extra flavor before steaming.

Are these ribs spicy?
Not unless you want them to be. The red chili peppers are optional, so you can leave them out completely for a mild version.

Can I marinate the ribs ahead of time?
Yes! You can marinate them for at least 15 minutes or cover and refrigerate them overnight. That makes this a nice dish to prep ahead and steam right before eating.

What should I serve with steamed pork ribs?
I love these with steamed white rice and a simple Chinese vegetable dish such as stir-fried bok choy, Chinese broccoli, cabbage, or water spinach.

More Delicious Pork Recipes

Looking for more tasty pork dishes? Try these:

• Sweet and Sour Spare Ribs (糖醋排骨): Tender pork ribs braised in a tangy-sweet sauce with soy, vinegar, garlic, and chili peppers - a homestyle favorite that pairs perfectly with rice.
• Savory Ground Pork with Napa Cabbage: A comforting stir fry made with ground pork simmered in soy sauce and rice wine, with tender napa cabbage that soaks up all the flavor.
• Broccoli Pork Stir Fry: Succulent pork cooked with crisp broccoli in a flavorful stir fry sauce for an easy weeknight dinner.
• Taiwanese Pork Chop: Pork chops marinated, lightly coated, and pan-fried until golden brown and juicy inside - a Taiwanese classic.

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