Other than siomai, chicken feet, congee, crab cutlets, dumplings, and spring rolls, another dim sum favorite recipe is steamed spare ribs in a black bean sauce that is nicknamed “pai kuat” in Cantonese. Chinese black bean spareribs are a tasty and simple home-cooked meal. They function like a primary or a secondary platter.
To cooks who want a single pan cooking process, this is a great recipe. With one wok or pan, the entire meal will be completed. This dish is traditionally made of fermented whole black beans but a basic, cookable Black Bean Sauce is found in every Chinese food store. For any busy chef who wants a quick meal but refuses to skip out on great food, this sauce is an important time-saver.
A multi-layer flavor that penetrates the tender meat, braised spare ribs with black bean sauce is a delicious treat that requires effortless preparation. You’d definitely know a dish called “steamed spare ribs with black beans” if you had a Cantonese dim sum-brunch. It is a favorite dim sum plate for many Cantonese. Getting more than 5 ribs in a single serving in a restaurant means you’re lucky!
About Cantonese Ribs
What makes this dish stand out is how the black bean sauce has a strong, savory flavor, which ideal for eating with steamed rice. In China, the chef selects the smaller sizes for the ribs and serves them in the bamboo steamer, which is an important component when it comes to accomplishing the dish.
Steaming is uncommon when we think about cooking spareribs since the traditional way to cook pork ribs is grilled, baked, smoked, or deep-fried. But this platter requires steaming, much like many other dim sum dishes. Click here for more international recipes.