Steamed Spare Ribs Recipe

Prepare ribs

Cut the spare ribs into 1½–2 inch pieces between the bones if not already cut. Rinse and pat dry with paper towels. Sprinkle the coarse salt over the ribs and rub to season; let sit for 5 minutes, then rinse briefly and pat dry again to remove excess surface salt.

Parboil (optional but recommended for less scum and more tender texture)

Bring a pot of water to a boil and add the ribs. Boil for 2 minutes, skimming any foam. Drain and rinse the ribs under warm running water, then pat dry. This removes impurities and helps the final texture.

Make the marinade

In a large bowl combine light soy sauce, dark soy sauce, Shaoxing wine, sesame oil, minced garlic, grated ginger, brown sugar, cornstarch, white pepper, and chili bean sauce. Whisk until the sugar and cornstarch are dissolved and mixture is uniform.

Marinate ribs

Add the prepared ribs to the marinade and toss thoroughly so each piece is evenly coated. Cover and refrigerate for at least 30 minutes, preferably 1–2 hours. For best flavor, marinate up to 4 hours.

Arrange ribs for steaming

Set up a steamer pot with 4 cups of water (or enough to just reach a vigorous simmer without touching the steaming rack). Line a large heatproof plate with a few slices of ginger or lightly oil the plate to prevent sticking. Arrange the marinated ribs in a single layer on the plate, scraping any remaining marinade over the ribs.

Steam

Bring the water in the steamer to a full simmer (not a rolling boil). Place the plate of ribs on the steaming rack, cover tightly, and steam over medium-high heat for 25–30 minutes for 2 lbs of ribs, or until the ribs are tender and the meat pulls easily from the bone. If pieces are thicker, add 5–10 minutes as needed.

Finish and garnish

Carefully remove the plate from the steamer. Spoon any collected juices over the ribs. Sprinkle with thinly sliced green onions, chopped cilantro and toasted sesame seeds if using. Serve immediately while hot.