Dim Sum Style Steamed Pork Ribs

Dim Sum Style Steamed Pork Ribs Recipe – Easy Family Dinner

ByBella Skye
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Dim Sum Style Steamed Pork Ribs

Dim Sum Style Steamed Pork Ribs are one of the most loved savoury dishes served in traditional dim sum restaurants. While dumplings and buns often get the most attention, a plate of steaming hot pork ribs is a true favourite for anyone who enjoys authentic Chinese Style Food. Each bite is packed with rich, savoury flavour, tender meat, fragrant garlic, and the unmistakable taste of fermented black beans. The ribs are lightly coated in a seasoned marinade before being gently steamed, allowing the meat to absorb every flavour while staying juicy and succulent.

Easy Dinner Recipes

Unlike roasted or fried pork dishes, steaming keeps the ribs moist without making them greasy. The natural juices released during cooking combine with the marinade to create a delicious sauce that clings to every piece of pork. This cooking method also preserves the delicate balance of flavours, making the dish rich without becoming heavy.

One of the best things about Dim Sum Style Steamed Pork Ribs is that they are surprisingly easy to prepare at home. Although the dish tastes like something from a professional dim sum restaurant, the recipe requires only a handful of ingredients and a simple steaming method. With a little patience during the marinating stage, you can enjoy restaurant-quality pork ribs from your own kitchen.

These steamed ribs are incredibly versatile. They can be served as part of a family dinner with steamed rice, added to a larger dim sum feast, or enjoyed alongside other Steamed Foods for a complete meal. They also pair wonderfully with popular favourites such as Char Siu Pork Bun, Dim Sum Bbq Pork Bun, Steamed Pork Bun, Bbq Pork Bun, Bbq Buns, and Asian Pork Buns. If you enjoy exploring different Asian flavours, they also fit beautifully into a spread inspired by Thai Dimsum.

The secret behind this classic dish lies in the marinade. Light soy sauce, oyster sauce, fermented black beans, garlic, ginger, sesame oil, and a touch of sugar work together to season the meat without hiding its natural flavour. During steaming, these ingredients slowly penetrate the pork, creating layers of savoury flavour while keeping the ribs exceptionally tender.

Whether you are making dim sum for a weekend brunch, preparing a comforting family dinner, or expanding your collection of authentic Chinese recipes, this Dim Sum Style Steamed Pork Ribs recipe is one worth mastering. Once you taste the juicy, tender meat and rich homemade sauce, you’ll understand why this classic has remained a favourite for generations.

Why You’ll Love This Recipe

  • The steaming method produces incredibly juicy pork without drying out the meat.
  • The marinade creates deep, authentic flavour using simple ingredients that are easy to find.
  • The recipe delivers restaurant-quality results in an ordinary home kitchen.
  • The ribs become tender while still holding their shape, making them easy to eat with chopsticks.
  • Most of the preparation is done ahead of time during marinating, making cooking much easier.
  • The recipe works perfectly as a main course or as part of a traditional dim sum meal.
  • The cooking method is healthier than frying while still producing rich flavour.
  • The sauce that develops during steaming is naturally delicious and perfect for spooning over steamed rice.
  • The recipe pairs well with many other Chinese Style Food favourites.
  • Leftovers remain moist and flavourful, making this recipe excellent for meal preparation.
  • The seasoning can easily be adjusted to suit your family’s taste preferences.
  • Once you learn this technique, you can confidently prepare many other Steamed Foods at home.
Dim Sum Style Steamed Pork Ribs

Preparation and Cooking Time

  • Preparation Time: 20 minutes
  • Marinating Time: 1 to 2 hours (overnight is recommended)
  • Cooking Time: 30 minutes
  • Total Time: About 2 hours 50 minutes
  • Servings: 4
  • Course: Main Course
  • Cuisine: Chinese

Ingredients

For the Pork Ribs

  • 2 pounds (900 g) pork spare ribs, cut into 1½-inch pieces
  • 2 tablespoons light soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon dark soy sauce
  • 2 teaspoons fermented black beans, rinsed and lightly crushed
  • 4 garlic cloves, finely minced
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon Shaoxing cooking wine
  • 1 teaspoon sesame oil
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon white pepper
  • 2 teaspoons cornstarch
  • 1 teaspoon vegetable oil
  • 1 small red chilli, thinly sliced (optional)
  • 2 green onions, thinly sliced

For Steaming

  • Water for the steamer

For Garnish

  • Extra sliced green onions
  • Thinly sliced red chilli (optional)
  • Fresh cilantro leaves (optional)

Substitution Notes

  • Baby back ribs can be used instead of spare ribs, although spare ribs provide the traditional dim sum texture and flavour.
  • Dry sherry is a suitable substitute for Shaoxing cooking wine.
  • Potato starch or tapioca starch can replace cornstarch.
  • Brown sugar may be used instead of granulated sugar for a slightly deeper sweetness.
  • Black bean garlic sauce can replace fermented black beans if necessary, but use a slightly smaller amount because it is more concentrated.
  • The fresh chilli may be omitted if you prefer a milder flavour.
  • Tamari can replace soy sauce if you need a gluten friendly option, provided the oyster sauce is also replaced with a suitable alternative.
Dim Sum Style Steamed Pork Ribs

Step-by-Step Instructions

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Step 1: Prepare the Pork Ribs

Rinse the pork ribs thoroughly under cold running water to remove any small bone fragments left from cutting, then drain them well and pat them completely dry with paper towels. If the ribs are larger than bite-sized pieces, cut them into approximately 1½-inch sections so they cook evenly and are easy to pick up with chopsticks. Drying the ribs thoroughly also helps the marinade cling to every surface instead of becoming diluted by excess moisture.

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Step 2: Make the Marinade

In a large mixing bowl, combine the light soy sauce, oyster sauce, dark soy sauce, crushed fermented black beans, minced garlic, grated ginger, Shaoxing cooking wine, sesame oil, sugar, salt, white pepper, vegetable oil, and cornstarch. Stir everything together until the cornstarch is fully dissolved and the marinade becomes smooth and glossy, ensuring every ingredient is evenly blended before adding the pork.

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Step 3: Marinate the Pork

Add the prepared pork ribs to the bowl and mix thoroughly with your hands or a sturdy spoon until every piece is evenly coated with the marinade. Continue mixing for a minute or two so the garlic and black beans are distributed evenly over the meat, then cover the bowl and refrigerate for at least one hour or preferably overnight, allowing the flavours to slowly penetrate the pork and produce a richer, more authentic taste.

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Step 4: Prepare the Steamer

Remove the marinated ribs from the refrigerator about 20 minutes before cooking so they lose some of their chill and cook more evenly. Fill a wok, large saucepan, or steamer with enough water to produce steady steam while keeping the water level below the steaming rack, then bring it to a gentle boil. Arrange the marinated ribs in a shallow heatproof plate that fits comfortably inside the steamer and pour all of the remaining marinade over the meat.

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Step 5: Steam the Pork Ribs

Carefully place the plate into the prepared steamer, cover tightly with a lid, and steam over steadily boiling water for about 30 minutes. Keep the lid closed during most of the cooking time so the temperature remains consistent, and check the water level only if necessary by adding more boiling water instead of cold water. As the ribs cook, the marinade combines with the natural juices from the pork to create a rich, savoury sauce while the meat gradually becomes tender and full of flavour.

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Step 6: Check for Doneness

After about 30 minutes, carefully remove the lid while avoiding the escaping steam and test one of the larger rib pieces with a fork or chopstick. The meat should be tender, easy to pierce, and fully cooked without any pink colour near the bone. If the ribs still feel slightly firm, continue steaming for another 5 to 10 minutes until they reach your preferred tenderness.

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Step 7: Garnish and Rest

Remove the plate from the steamer and sprinkle the ribs with freshly sliced green onions, a few slices of red chilli if using, and a little fresh cilantro for extra colour and freshness. Let the ribs rest for 2 to 3 minutes before serving so the juices settle throughout the meat and the rich sauce slightly thickens, giving every bite the classic restaurant-style flavour and texture.

How to Serve

Dim Sum Style Steamed Pork Ribs are traditionally served straight from the steaming plate while they are still piping hot. The rich juices collected during steaming are just as delicious as the meat itself, so be sure to spoon some of the sauce over each serving.

For a classic dim sum experience, serve the ribs in a shallow white serving dish and garnish with freshly sliced green onions and a few thin slices of red chilli. The fresh garnish adds colour and a light contrast to the savoury flavours without overpowering the dish.

These ribs pair wonderfully with steamed jasmine rice, which absorbs every drop of the flavourful sauce. If you’re preparing a complete dim sum meal, serve them alongside steamed dumplings, spring rolls, siu mai, shrimp har gow, and steamed vegetables.

If you’re serving family-style, place the ribs in the centre of the table with several small bowls of steamed rice so everyone can help themselves. A side of stir-fried bok choy, Chinese broccoli with oyster sauce, or garlic choy sum adds freshness and balances the richness of the pork.

For dipping sauces, keep them simple so they complement rather than overpower the ribs.

  • Soy sauce with sliced fresh chilli
  • Chilli oil
  • Black vinegar with thin ginger slices
  • Garlic chilli sauce
  • Homemade chilli crisp

To complete the meal, consider serving these ribs with favourites like Char Siu Pork Bun, Dim Sum Bbq Pork Bun, Steamed Pork Bun, Bbq Pork Bun, Bbq Buns, or Asian Pork Buns. Together they create an impressive dim sum spread that everyone will enjoy.

Dim Sum Style Steamed Pork Ribs

Additional Tips

  • Ask your butcher to cut the ribs into small bite-sized pieces using a meat saw. This gives the most authentic dim sum presentation.
  • Choose pork ribs with a good balance of meat and fat because the fat keeps the meat juicy during steaming.
  • Do not skip the marinating time. Even one hour makes a noticeable difference, while overnight marinating produces the richest flavour.
  • Rinse the fermented black beans before using them to remove excess salt while preserving their distinctive savoury flavour.
  • Crush the black beans lightly instead of turning them into a paste. Small pieces provide better texture throughout the finished dish.
  • Always steam over steadily boiling water instead of aggressively boiling water. Gentle, consistent steam cooks the pork evenly.
  • Make sure the steaming water never touches the serving plate holding the ribs.
  • Keep the steamer covered as much as possible to prevent heat loss.
  • Add only boiling water if the steamer begins running low during cooking.
  • Avoid overcrowding the serving plate. A single layer cooks more evenly than a deep pile.
  • Taste the marinade before adding it to the pork and adjust the seasoning if necessary.
  • Serve the ribs immediately after steaming for the juiciest texture.

Recipe Variations

  • Spicy Dim Sum Style Steamed Pork Ribs: Add one tablespoon of chopped fresh red chillies, one teaspoon of chilli flakes, or a spoonful of chilli bean paste to give the ribs a pleasant heat.
  • Black Pepper Pork Ribs: Increase the amount of white pepper and add freshly cracked black pepper for a peppery version with a bolder flavour.
  • Garlic Lover’s Version: Double the amount of fresh garlic for a richer and more aromatic dish that is perfect for garlic enthusiasts.
  • Mushroom Steamed Pork Ribs: Add sliced shiitake mushrooms beneath the pork before steaming. The mushrooms absorb the flavourful juices and become incredibly delicious.
  • Lotus Root Pork Ribs: Arrange thin slices of lotus root underneath the ribs before steaming. They soak up the savoury sauce while adding a pleasant crunch.
  • Potato Steamed Pork Ribs: Place thick potato slices under the pork so they absorb the rich cooking juices and become soft and flavourful.

Freezing and Storage

Refrigerator

  • Allow the ribs to cool completely before storing.
  • Transfer the ribs and all of the cooking juices to an airtight container.
  • Refrigerate for up to 3 days.

Freezer

  • Place the cooled ribs into freezer-safe containers or heavy-duty freezer bags.
  • Freeze for up to 2 months for the best quality.
  • Freeze the cooking juices together with the ribs to keep the meat moist during reheating.

Reheating

  • Steam the refrigerated ribs for 10 to 12 minutes until thoroughly heated.
  • Frozen ribs should be thawed overnight in the refrigerator before reheating.
  • A microwave may be used for convenience, but steaming preserves the texture much better.
  • Add a tablespoon of water before reheating if the sauce has thickened too much during storage.

Nutritional Information

Approximate values per serving

  • Calories: 445 kcal
  • Protein: 28 g
  • Carbohydrates: 6 g
  • Fat: 34 g
  • Saturated Fat: 12 g
  • Cholesterol: 108 mg
  • Sodium: 790 mg
  • Potassium: 405 mg
  • Sugar: 2 g
  • Fibre: 1 g
  • Calcium: 38 mg
  • Iron: 2.3 mg

Final Words

Dim Sum Style Steamed Pork Ribs prove that simple ingredients and careful cooking techniques can create unforgettable flavour. The gentle steaming process keeps the pork juicy and tender while allowing the savoury marinade to soak deeply into every bite. Although this dish is a staple in many dim sum restaurants, it is surprisingly achievable in a home kitchen with just a little preparation and patience.

Once you make this recipe, you’ll discover how rewarding homemade dim sum can be. The combination of tender pork, fragrant garlic, fermented black beans, and rich cooking juices creates a comforting meal that tastes every bit as satisfying as restaurant versions. Whether you’re preparing a weekend family feast, introducing friends to authentic Chinese Style Food, or simply trying something new, these steamed pork ribs are guaranteed to impress.

With a little practice, this recipe will become one of those dependable dishes you return to again and again. Pair it with steamed rice, fresh vegetables, or your favourite dim sum classics, and you’ll have a meal that is both comforting and memorable. Enjoy every bite and don’t be surprised when your family asks you to make it again.

FAQs

Pork spare ribs are the traditional choice because they contain the perfect balance of meat, fat, and connective tissue, resulting in juicy and tender ribs after steaming.

Yes. You can marinate the ribs overnight, which actually improves the flavour. The cooked ribs can also be refrigerated for up to three days and reheated by steaming.

No. A bamboo steamer is traditional, but any steamer, metal steaming rack, or heatproof plate placed inside a covered wok or large pot works well.

The ribs usually need more steaming time. Depending on their size, some batches may require an additional 5 to 15 minutes to become fully tender.

Yes. Cool them completely before freezing in airtight containers with their cooking juices. They can be frozen for up to two months.

Dim Sum Style Steamed Pork Ribs Recipe - Easy Family Dinner
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Dim Sum Style Steamed Pork Ribs Recipe – Easy Family Dinner

Recipe by Bella SkyeCourse: Dinner Recipes
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

445

kcal

Ingredients

  • For the Pork Ribs

  • 2 pounds (900 g) pork spare ribs, cut into 1½-inch pieces

  • 2 tablespoons light soy sauce

  • 1 tablespoon oyster sauce

  • 1 teaspoon dark soy sauce

  • 2 teaspoons fermented black beans, rinsed and lightly crushed

  • 4 garlic cloves, finely minced

  • 1 teaspoon freshly grated ginger

  • 1 tablespoon Shaoxing cooking wine

  • 1 teaspoon sesame oil

  • 1 teaspoon granulated sugar

  • ½ teaspoon salt

  • ½ teaspoon white pepper

  • 2 teaspoons cornstarch

  • 1 teaspoon vegetable oil

  • 1 small red chilli, thinly sliced (optional)

  • 2 green onions, thinly sliced

  • For Steaming

  • Water for the steamer

  • For Garnish

  • Extra sliced green onions

  • Thinly sliced red chilli (optional)

  • Fresh cilantro leaves (optional)

Directions

  • Rinse the pork ribs thoroughly under cold running water to remove any small bone fragments left from cutting, then drain them well and pat them completely dry with paper towels. If the ribs are larger than bite-sized pieces, cut them into approximately 1½-inch sections so they cook evenly and are easy to pick up with chopsticks. Drying the ribs thoroughly also helps the marinade cling to every surface instead of becoming diluted by excess moisture.
  • n a large mixing bowl, combine the light soy sauce, oyster sauce, dark soy sauce, crushed fermented black beans, minced garlic, grated ginger, Shaoxing cooking wine, sesame oil, sugar, salt, white pepper, vegetable oil, and cornstarch. Stir everything together until the cornstarch is fully dissolved and the marinade becomes smooth and glossy, ensuring every ingredient is evenly blended before adding the pork.
  • Add the prepared pork ribs to the bowl and mix thoroughly with your hands or a sturdy spoon until every piece is evenly coated with the marinade. Continue mixing for a minute or two so the garlic and black beans are distributed evenly over the meat, then cover the bowl and refrigerate for at least one hour or preferably overnight, allowing the flavours to slowly penetrate the pork and produce a richer, more authentic taste.
  • Remove the marinated ribs from the refrigerator about 20 minutes before cooking so they lose some of their chill and cook more evenly. Fill a wok, large saucepan, or steamer with enough water to produce steady steam while keeping the water level below the steaming rack, then bring it to a gentle boil. Arrange the marinated ribs in a shallow heatproof plate that fits comfortably inside the steamer and pour all of the remaining marinade over the meat.
  • Carefully place the plate into the prepared steamer, cover tightly with a lid, and steam over steadily boiling water for about 30 minutes. Keep the lid closed during most of the cooking time so the temperature remains consistent, and check the water level only if necessary by adding more boiling water instead of cold water. As the ribs cook, the marinade combines with the natural juices from the pork to create a rich, savoury sauce while the meat gradually becomes tender and full of flavour.
  • After about 30 minutes, carefully remove the lid while avoiding the escaping steam and test one of the larger rib pieces with a fork or chopstick. The meat should be tender, easy to pierce, and fully cooked without any pink colour near the bone. If the ribs still feel slightly firm, continue steaming for another 5 to 10 minutes until they reach your preferred tenderness.
  • Remove the plate from the steamer and sprinkle the ribs with freshly sliced green onions, a few slices of red chilli if using, and a little fresh cilantro for extra colour and freshness. Let the ribs rest for 2 to 3 minutes before serving so the juices settle throughout the meat and the rich sauce slightly thickens, giving every bite the classic restaurant-style flavour and texture.