Steamed Pork Ribs with Black Bean Sauce

Quick answer

Total time: 45 min
Level: Medium
Servings: 3 servings
Ingredients: 7

About this dish

Douchi paigu is a Chinese steamed pork rib dish seasoned with fermented black beans, soy sauce, cooking wine, and garlic.

For three servings, soak 500 g pork ribs in cold water for 20 minutes, change the water if it becomes cloudy, and dry every surface thoroughly. Chop 1 tbsp fermented black beans while leaving some texture, then mix them with 1.5 tbsp soy sauce, 1 tbsp cooking wine, and 1 tbsp minced garlic. Work this mixture between the bones and meat before adding 1 tbsp starch. The starch absorbs some of the liquid and helps the seasoning stay evenly distributed over the ribs; it does not replace proper steaming. Spread the pieces in one layer in a shallow heatproof dish and rest for 15 minutes. Bring plenty of water to a strong boil before putting the dish in the steamer, then maintain vigorous steam for 18 minutes. Turn off the heat and leave the steamer covered for a 3-minute rest. Check the thickest section of meat, away from the bone, for a center temperature of 63°C. If it is lower, return the steamer to high heat in 2-minute increments. Finish with 1 tsp sesame oil only after the ribs are fully cooked. Fill the steamer with enough water at the start to sustain the full cooking time, because weak or interrupted steam makes the timing unreliable.

Ingredients

servings

IngredientAmountUnit

pork ribs500 gg

fermented black beans1 tbsptbsp

soy sauce1½ tbsptbsp

cooking wine1 tbsptbsp

minced garlic1 tbsptbsp

starch1 tbsptbsp

sesame oil1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Soak 500 g pork ribs in cold water for 20 minutes to draw out excess blood.

Change the water if it turns cloudy, then pat every surface dry so the marinade sticks instead of sliding off.
2

Season

Chop 1 tablespoon fermented black beans, leaving a little texture so their salty aroma spreads through the sauce.

Mix them with 1.5 tablespoons soy sauce, 1 tablespoon cooking wine, and 1 tablespoon minced garlic.
3

Season

Add the ribs to the seasoning and toss until the sauce reaches between the bones and meat.

Sprinkle in 1 tablespoon starch at the end, coating lightly so it forms a thin film rather than clumps.
4

Control

Spread the seasoned ribs in a shallow heatproof dish without piling them up, so steam can reach each piece.

Rest for 15 minutes, until the black bean aroma penetrates and the starch looks damp and translucent.
5

Control

Fill the steamer with enough water and bring it to a strong boil over high heat before adding the dish.

Steam for 18 minutes on high heat, keeping vigorous steam so the ribs cook evenly and stay moist.
6

Control

Turn off the heat and rest the covered steamer for 3 minutes.

Check that the thickest meat section, away from the bone, has reached 63°C at the center. If it has not, steam on high in 2-minute increments. Drizzle with 1 teaspoon sesame oil only after the ribs are fully cooked.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: One tablespoon fermented black beans seasons 500 g pork ribs with soy sauce, wine, and garlic
Finish cue: Rest for 15 minutes, until the black bean aroma penetrates and the starch looks damp and translucent.
Substitution: The starch absorbs some of the liquid and helps the seasoning stay evenly distributed over the ribs; it does not replace proper steaming.