Pai Gwat Shu Mai

This classic Cantonese dish features tender spare ribs marinated in a savory blend of fermented black beans, oyster sauce, and sherry. The ribs are steamed until succulent, allowing the rich, umami flavors to penetrate the meat without the heaviness of frying. The combination of garlic, ginger, and a hint of heat from pepper flakes creates a complex and aromatic profile. Ideal for dim sum gatherings or as an elegant starter, this recipe delivers authentic home-style Chinese flavor. The texture is melt-in-your-mouth soft, balanced by the slight crunch of the marinade ingredients. It pairs beautifully with jasmine rice or steamed buns.

Cooking Method: Boiling, Steaming, Stir Frying

Cuisine: Chinese

Courses: Appetisers

Difficulty: Intermediate

Servings: 6

Calories: 180.0

Description

This classic Cantonese dish features tender spare ribs marinated in a savory blend of fermented black beans, oyster sauce, and sherry. The ribs are steamed until succulent, allowing the rich, umami flavors to penetrate the meat without the heaviness of frying. The combination of garlic, ginger, and a hint of heat from pepper flakes creates a complex and aromatic profile. Ideal for dim sum gatherings or as an elegant starter, this recipe delivers authentic home-style Chinese flavor. The texture is melt-in-your-mouth soft, balanced by the slight crunch of the marinade ingredients. It pairs beautifully with jasmine rice or steamed buns.

Ingredients

2 teaspoon Salt
2 tablespoon Sugar
1 tablespoon Sherry
2 tablespoon Oyster Sauce *
2 tablespoon Fermented black beans *
4 tablespoon Tapioca flour *
1 teaspoon Sesame oil
2 teaspoon Minced garlic
3/4 teaspoon Baking soda
1/2 teaspoon Hot pepper flakes
1 pn White pepper
2.5 lbs Spare ribs
3 cups Water

Directions

1
Trim the spare ribs to remove excess fat and cut them into 1 to 2-inch cubes.
2
Rinse the fermented black beans under cold water to remove excess saltiness, then drain well.
3
In a large bowl, combine the salt, sugar, sherry, oyster sauce, rinsed black beans, tapioca flour, sesame oil, minced garlic, baking soda, hot pepper flakes, and white pepper to create the marinade.
4
Add the cubed spare ribs to the bowl with the marinade and mix thoroughly until every piece is evenly coated.
5
Cover the bowl and refrigerate the ribs for at least 4 hours, or preferably overnight, to allow the flavors to penetrate the meat.
6
Place 3 cups of water in a wok or large pot and bring to a rolling boil.
7
Transfer the marinated ribs into a heatproof steamer dish or plate.
8
Place the steamer dish over the boiling water, cover with a lid, and steam for 30 minutes until the ribs are tender.
9
Carefully remove the steamer dish from the wok using pot holders and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 180.0kcal

% Daily Value *
Total Fat 2.5g4%
Saturated Fat 0.5g3%
Cholesterol 4.1mg2%
Sodium 9772.7mg408%
Total Carbohydrate 38.7g13%
Dietary Fiber 7.7g31%
Sugars 8.6g
Protein 6.7g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the spare ribs are cut into uniform sizes to guarantee even cooking.

Fermented black beans can be quite salty; rinsing them is crucial to balance the flavor profile.

If you cannot find fermented black beans, substitute with a small amount of miso paste and soy sauce, though the flavor will differ.

The baking soda helps tenderize the meat, giving it a silky texture characteristic of this dish.

Serve with steamed jasmine rice to soak up the savory juices.

Any leftovers should be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the steamer or microwave.

Keywords: chinese, steamed, pork, ribs, black beans, marinated, dim sum, appetizer, cantonese, oyster sauce, garlic, sherry, tapioca, savory, umami, spare ribs, asian, gluten free, potluck, dinner party

Read it online: https://www.chefs-mate.com/recipe/pai-gwat-shu-mai-steamed-spare-ribs-in-blac/