Steamed Black Bean Spareribs on Rice Noodles

Bite-size pork spareribs marinated with fermented black beans, garlic and a touch of sugar steam over silky wide rice noodle sheets, which soak up every drop of savory juice. Topped with scallions, this Cantonese dim sum staple is tender, glossy and surprisingly simple to make at home.

4.6 from 119 cooks

Method 5 steps

Soak the ribs in cold water for 15 minutes, rinse and pat dry so they steam up pale and clean.

Mix the ribs with the black beans, garlic, soy sauce, wine, cornstarch, sugar and oil and marinate for 20 minutes.

Separate the rice noodle strips and spread them in a shallow heatproof dish that fits inside a bamboo steamer.

Arrange the ribs in a single layer over the noodles and steam over boiling water for 20 to 25 minutes, until the meat is opaque and tender at the bone.

Scatter the scallions on top and serve hot in the steamer.

Tap a step to mark it done.

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