Dim Sum Style Steamed Pork Ribs

Ingredients

• 300 gpork ribs, cut into bite-sized pieces
• 1 clovegarlic, finely minced
• 1 tbspfermented bean paste, minced
• 1 tspsugar
• 1 tbspwater
• 1 tspcornflour (optional)
• 1 tbspspring onion, chopped

Instructions

1. 1

   Prepare the ingredients

   Cut the pork ribs into bite-sized pieces and finely mince the garlic. Have the minced fermented bean paste and sugar ready.

2. 2

   Blanch the ribs

   Bring water to the boil in a wok or pan. Blanch the ribs for a few minutes, just until no blood is visible, then set them aside.

3. 3

   Combine the seasoning

   Put the minced garlic, fermented bean paste and sugar in a bowl.

4. 4

   Mix the seasoning

   Stir the ingredients together.

5. 5

   Coat the ribs

   Add the seasoning mixture to the blanched, cooled ribs in a large bowl.

6. 6

   Add water and cornflour

   Add 1 tbsp water, using the bowl that held the seasoning mixture, and the optional 1 tsp cornflour to the ribs.

7. 7

   Massage the marinade

   Mix and massage until the ribs are evenly coated.

8. 8

   Marinate the ribs

   Arrange the ribs on a heatproof plate. Cover and refrigerate to marinate for at least 30 minutes.

9. 9

   Set up the steamer

   Bring water to a simmer in a wok with a steaming rack at the bottom, then place the plate of ribs in the steamer.

10. 10

    Steam until cooked

    Cover and steam for about 10 minutes, or until the ribs are cooked through.

11. 11

    Check for doneness

    Pierce a piece of pork with a chopstick to check that it is cooked through.

12. 12

    Garnish and serve

    Scatter over the chopped spring onion and serve hot with steamed rice.

What are dim sum-style steamed pork ribs?

These are small pork rib pieces steamed with a savoury seasoning, a familiar kind of dish on dim sum menus. Dim sum is associated with Cantonese tea-house dining, where small plates are shared alongside tea.

This home version relies on fermented bean paste, garlic and sugar for a salty, savoury marinade with a little sweetness. Steaming cooks the ribs gently while keeping the seasoned juices on the plate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 14g protein, 3g carbs, 17g fat.

The pork ribs provide most of the protein and fat, while the small amount of sugar and any rice served alongside contribute most of the carbohydrates. Fermented bean paste is the main source of sodium. Serve with a moderate portion of rice and add vegetables to round out the plate.

The seasoning and ribs

Fermented bean paste: its concentrated savoury flavour seasons the ribs, so mince it to help it mix evenly through the marinade.

Pork ribs: cut them into bite-sized pieces as directed so they are easier to coat and serve. Pieces of similar size are also more likely to cook at a similar rate.

Why blanch the ribs first?

Blanching: briefly boiling the ribs until no blood is visible is the first cooking step in this method. Drain and set them aside before adding the marinade.

Marinating: massage the seasoning over the cooled ribs, then cover and refrigerate for at least 30 minutes. The optional cornflour helps the marinade cling to the pieces.

How to steam them well

Steamer setup: place a steaming rack in the wok and bring the water to a simmer before adding the plate. Keep the plate heatproof and cover the wok while the ribs steam.

Doneness: the recipe gives about 10 minutes as a guide, but check by piercing a piece with a chopstick and make sure the pork is cooked through. The size of the rib pieces can affect the timing.

Serving and timing

Serve the ribs hot with steamed rice, as suggested in the recipe. Rice makes a simple accompaniment for the savoury sauce and juices on the plate.

Allow at least 30 minutes for marinating, then steam for about 10 minutes. The stated total time is 55 minutes, with preparation and blanching making up the remaining time.

Recipe notes & tips

• Cut the ribs into pieces of similar size for more even cooking.
• Let the blanched ribs cool before mixing them with the marinade.
• Use the same bowl to measure the water so some seasoning is picked up.
• Keep the plate stable on the steaming rack and cover the wok during steaming.
• Check a rib for doneness rather than relying on the time alone.

Variations

• Add chilli: Mix a little minced chilli into the seasoning for heat.
• Use black bean paste: Swap it for the fermented bean paste for a different savoury flavour.
• Add ginger: Mix in finely minced ginger with the garlic.
• Finish with coriander: Use chopped coriander alongside or instead of spring onion.
• Serve with greens: Add steamed greens alongside the ribs and rice.

Common mistakes to avoid

• Large uneven pieces: They may cook at different rates; cut the ribs into similar bite-sized pieces.
• Skipping the blanch: The method calls for blanching first; cook the ribs briefly until no blood is visible.
• Short marinating: The seasoning has less time to coat the ribs; refrigerate for at least 30 minutes.
• Adding the plate too early: Wait until the water is simmering before putting the ribs in the steamer.
• Guessing doneness: Pierce a piece with a chopstick and check that the pork is cooked through.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat until piping hot, using a steamer or microwave; add a splash of water if reheating in the microwave.

Frequently asked questions