The easiest way to recreate the Chinese steamed ribs you love at Yum Cha! Marinated to perfection and packed with garlic flavour, they’re super easy to make at home!

About this Steamed Ribs Recipe

I love yum cha for its variety, but the steamed ribs are always my go-to. I can never get enough! That’s why I decided to recreate them at home—so I can enjoy these delicious steamed ribs anytime I want.

I’ve kept the ingredients simple so you can easily make this home. The only challenge is finding the perfect pork ribs!

Selecting and Preparing Spare Ribs

• Pork Origin: Pork plays a significant role in Chinese cuisine, but after moving overseas, I found that the flavour just isn’t the same. I’ve noticed it can vary significantly by region. Surprisingly, I’ve discovered that pork from Finland, Germany, and other European countries tastes similar to that of China. If you’re not in Europe, look for them in the frozen meat section.
• Cuts: In this recipe, the spare ribs are cut into small bite-sized pieces, typically available at a Chinese butcher. This cut allows for quick marinating and fast cooking, and it also makes them easier to eat.
• Soaking in Water: Soaking ribs in water helps remove excess blood and impurities, making the meat taste cleaner and less gamey. Soaking the ribs in water is a crucial step in this recipe, so try not to skip it. I’ve tried making it without this step, and the ribs didn’t taste as good.

Ingredients for Steamed Spare Ribs

• Spare Ribs: The amount of ribs you use will depend on the size of your steamer and plate. I use about 300g of ribs for this recipe, so if you use more or less, adjust the sauce accordingly.
• Pumpkin: Adding pumpkin underneath the ribs helps absorb the flavour and sauce while adding an interesting texture. You can also use taro or potato, or skip it if you prefer.
• Oil: You’ll need a bit extra oil to fry the garlic. You can drain the oil before mixing it with the sauce and save it for cooking later.
• Spring Onion and Chili: Spring onion is used as a garnish, while chilli adds an extra kick to the dish, but both are optional.

Instructions

Step One: Soaking the spare ribs

Soak the spare ribs in water for at least 30 minutes to 2 hours. Then, drain and pat them dry with paper towels.

Step Two: Marinate the Ribs

• Heat oil and garlic in a pan over medium heat until the garlic is lightly browned. Mix well with dark soy sauce, soy sauce, and oyster sauce.
• Combine the sauce with the spare ribs and marinate for 30 minutes. Mix in cornstarch.

Step Three: Steam the Ribs

• Place the pumpkin on a plate and arrange the ribs on top. Sprinkle the fresh chilli.
• Bring the water in the steamer to a full boil, then Put the plate in and steam for 30 minutes.
• Garnish with spring onions and serve

Cooking Tips

• You can add black beans to the sauce, but since they are pretty salty, you’ll need to reduce the amount of soy sauce.
• I add the cornstarch after marinating and before steaming, as the pork releases some water, which is perfect for mixing in the cornstarch.
• Keep an eye on the water level while steaming, and add more water if necessary.
• You can also use the baking method for this recipe in the oven. I’ve tried this, and it takes about two hours at 350°F (175°C) covered with foil.

Now you know how to make this recipe! I hope you enjoy it as much as I do. 🤗 ❤️

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