Lunch · 45 min · chinese

Steamed Spareribs with Black Beans

This is the kind of Chinese lunch you’ll make on repeat — pork spareribs and fermented black beans, 45 minutes, big payoff. It is weeknight cooking that still hits your targets — 44 grams of protein per serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Pork spareribs
• 2 tbsp Fermented black beans
• 4 cloves Garlic
• 1 tbsp Light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp Sugar
• 1 tbsp Cornstarch
• 2 Red chiles
• 2 Scallions

Steps

1. Chop the ribs into 1.5-inch pieces — ask the butcher, or use a heavy cleaver and commitment. Toss with the cornstarch and rest 15 minutes.
2. Mash the black beans with the garlic into a coarse paste; this is the flavor engine of the dish.
3. Toss the ribs with the black bean paste, soy, wine, sugar, and sliced chiles. Spread in a single layer on a heatproof plate.
4. Steam over boiling water 25 minutes until the meat is tender and pulls easily from the bone.
5. Scatter with scallions and serve over rice with the savory juices spooned over. Dim sum classic, weeknight easy.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes