Dim sum ribs with salted black beans


Preparation info

  • Difficulty


  • Serves


Appears in

Food and Travels: Asia

Food and Travels

By Alastair Hendy

Published 2004

  • About

No stonking great ribs here, this is more about soupcons of dim sum flavour sucked from the skimpiest meat-hugging bone. Easy and delicious.


  • 1 tsp salt
  • 1 tbsp caster sugar
  • 1 tbsp Chinese rice wine
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 2 red chillies, chopped, plus some fine slices
  • 2 cloves garlic, crushed
  • 2 tbsp oyster sauce
  • 2 tbsp salted black beans
  • 300 g spare ribs, cut across the bone into 4cm sections (get the butcher to do this)
  • 1 red pepper, deseeded and cut into chunks


Combine all the ingredients except the spare ribs and red pepper in a bowl, toss the spare ribs in the mixture and leave overnight, covered and refrigerated, to bathe. Place them with their bath of flavours in a shallow dish set in a steaming tray, then steam for 20 minutes. Slip the red pepper pieces around the ribs in the steamer, carry on steaming for a further 5 minutes, or until cooked, then serve.