Pai Gwat (Steamed Spare Ribs with Black Bean Sauce)
Tender Cantonese dim sum style pork ribs, steamed until soft in garlicky black bean sauce with a little chilli.
Made with Black bean sauce and Chinese chilli oil. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelEasy
- Costabout £3.55 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rib pieces and pat them dry. Put them in a heatproof shallow dish that fits in your steamer, in a single layer if you can.
- 2
Mix the cornflour into the ribs with your hands until lightly coated. Add your ready made black bean sauce (see the base recipe), the sunflower oil, ginger and half the chilli. Stir well and leave to marinate in the fridge for 30 minutes.
30 min - 3
Bring a few centimetres of water to a simmer in a wok or large pan with a steaming rack. Stand the dish on the rack, cover tightly and steam over a medium heat for 40 minutes, topping up with boiling water if needed.
40 min - 4
Meanwhile, cook the rice following the packet instructions, then keep it covered.
- 5
Check that the ribs are tender and no pink remains near the bone. If not, steam for 10 minutes more.
10 min - 6
Scatter over the spring onions and remaining chilli, then drizzle with your ready made Chinese chilli oil (see the base recipe). Serve with the rice and spoon over the juices.
Tips
- Ask the butcher to chop the ribs across the bone into short pieces. Whole racks steam unevenly and are awkward to eat with chopsticks.
- Do not add extra salt. The black bean sauce is already very savoury and the juices will concentrate as they steam.
- Soak the ribs in cold water for 20 minutes first if you like very pale, clean looking meat, then dry well before marinating.
Storing and freezing
Keeps up to 3 days in the fridge in a covered dish once cooled within 2 hours. Freeze in portions for up to 2 months and reheat until steaming hot all the way through.
Questions
Can I make steamed ribs without a steamer?
Yes. Stand a small heatproof bowl or metal rack in a large lidded pan, add water to just below the dish, and put the plate of ribs on top. Cover tightly and keep the water simmering.
Is this dish gluten free?
Yes, if your black bean sauce is made with gluten free tamari and fermented beans as in the base recipe. It is also dairy free, egg free and nut free.
How do I know the ribs are done?
The meat should pull easily from the bone and be tender with no pink near the bone. Spare rib tips usually take 40 to 50 minutes of steady steaming.
More made with black bean sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.