If you haven’t tried Chinese steamed spare ribs before, you’re in for a real treat. This Cantonese classic is far too rare outside Asia. It is one of my must-order dishes at any dim sum spot. You might come across versions seasoned with fermented black beans, five spice, chili oil, and more, so consider it endlessly adaptable.
Steamed pork ribs take on a strikingly pale colour. They keep a slight chew, yet are tender enough to slip off the bone. In other words, they are the polar opposite of their braised cousins, the Chinese spare ribs
For a full dim sum spread, pair them with my Xiao Long Bao, Chinese chicken feet, and pearl dim sum.
Dim sum kitchens achieve this texture by spinning the ribs in a washing machine – yes, really. The detergent drawer is replaced with Chinese alkaline water (jianshui).
The constant tumbling stretches the muscle fibers and washes out most of the myoglobin, the protein that keeps meat red.
After that, the ribs are finally marinated and steamed.
Relax, this recipe does not call for a washing machine; nobody wants raw meat near their laundry.
Instead, we’ll mimic the process with a tip I learned from the YouTube channel “Chinese Cooking Demystified.” Because jianshui is hard to find, we’ll rely on their baked baking soda trick.
Ingredients for Chinese Steamed Pork Ribs
Baking soda: Roast it in the oven at 150 degrees C for one hour to turn it into sodium carbonate, a far stronger alkali that tenderizes the meat more deeply than raw baking soda without ruining the flavor.
Make a bigger batch and keep it in a jar; I like to reuse it in other dishes, especially chicken. Just avoid touching it with bare hands – after all, it is lye and can irritate the skin.
Sesame oil: Measure carefully or it will overpower every other flavour.
The Chinese five-spice: It is widely available in supermarkets now, so grab some – its aroma is unbeatable.
The black beans fermented: They are optional, but if you find them in an Asian grocery they add depth and keep the dish authentic. Alternatively, you can add some fermented black-bean sauce.
Cornstarch: Essential for the dish’s final texture
Chinese Steamed Pork Ribs (豉汁蒸排骨)
Ingredients
- 500 g pork ribs, chopped into 1–2 cm pieces (separate each bone; about 3 pieces per rib)
- 1 teaspoon baking soda, baked 1 hr at 150 °C
- 1 liter cold water mixed with 1 tsp baked baking soda
Marinade
- 1 garlic clove, minced
- 1 teaspoon salt
- 0.5 ½ tsp chicken bouillon (paste or powder)
- 2 tablespoons sugar
- 0.5 teaspoon ½ tsp white pepper
- 10 g douchi (fermented black beans), optional
- 1 tablespoon tablespoon Chinese five-spice powder
Breading
- 4 tablespoons cornstarch
- 1 tablespoon tablespoon peanut oil
- 0.5 tablespoon ½ Tbsp sesame oil
Instructions
- Bake the baking soda for 1 hour, then let it cool. Wear gloves or use a utensil to handle it—it’s caustic.
- Chop the ribs into 1–2 cm pieces.
- Place the ribs in 1 liter of water and stir in 1 tsp baked baking soda. Soak for 30 minutes.
- Drain. Under cold running water, swish the ribs around, rotating the bowl every few minutes. Rinse for about 12 minutes, until the meat turns very pale.
- Spin the ribs in a salad spinner for about 2 minutes until mostly dry. If the water is still noticeably pink, rinse and spin once more.
- Toss with the marinade. Cover and chill for 30 minutes, or overnight for deeper flavor.
- Add the breading ingredients and work them in with your hands until every piece is evenly coated.
- Steam for 15 minutes, or until the ribs are cooked through and tender.
