| | |

Steamed Spare Ribs and Taro (Instant Pot)

Steamed spare ribs with black beans is a classic dim sum dish. This quick recipe results in tender ribs, soft taro, and a savory sauce.

Dim sum steamed spare ribs Full

Steamed spare ribs are a great dim sum recipe that is super quick to whip up. It only requires a few ingredients and very little hands-on time. Cooking the ribs in the Instant Pot results in tender ribs in a short amount of time. However, you can get equally tender ribs if you decide to steam them. The sauce includes Chinese fermented black beans (douchi), which gives this dish a unique and rich flavor. The soft taro then absorbs all of the sauce. Please note that the ribs pictured below are redder in color than typical black bean spare ribs because I used black beans in chili oil.

How to Make Steamed Spare Ribs and Taro

Marinate the Steamed Spare Ribs

Select the right kind of spare ribs:

The best type of ribs for this recipe are spare ribs. They are smaller in size than regular ribs. The spare ribs should have a small bone. They also may be referred to as side ribs, riblets, or rib tips. For the quickest preparation, ask the butcher at your local Asian market to cut the ribs into 1-inch chunks for you. Or, you can buy spare ribs that are cut perpendicular to the bone in roughly 1-inch lengths. Then, cut in between the ribs to get one to two-inch spare ribs chunks.

Wash the cubed spareribs under running water until they turn whitish and pale to remove the excess blood. Drain and/or pat dry.

Washed Ribs
Adding the Seasonings

In a bowl, combine the pork, garlic, ginger, black beans, soy sauce, Shaoxing wine, and white pepper. You can chop the black beans if desired. Let the mixture marinate for at least 30 minutes. Add the oil and cornstarch to the marinated ribs and mix to combine. The addition of cornstarch helps to lock in the moisture of the spare ribs.

Seasoning Mixed In
Oil and cornstarch added

Pressure Cook

To cook in the instant pot:

  • Fill the pressure cooker with water and place the bowl of ribs inside. Cook the ribs at high pressure for 15 minutes and natural release for 5 minutes.
  • While the ribs are cooking/under natural release, chop the taro into 1/2 inch cubes. Then, mix in the cubed taro. Pressure cook on high for an additional 5 minutes and quick release. Do not let the taro sit in the pressure cooker for too long, or else the chunks will turn very mushy.

Steaming

  • To steam: Thinly slice the taro. Place the taro on the bottom of a plate and place the marinated ribs on top. Steam on medium-high heat for 40 minutes or until both the pork and taro are tender and cooked through.
Dim sum steamed spare ribs and chopsticks
Steamed dim sum spare ribs Square
Print Recipe
5 from 1 vote

Steamed Spare Ribs and Taro (Instant Pot)

Steamed spare ribs with black beans is a classic dim sum dish. This quick recipe results in tender ribs, soft taro, and a savory sauce.
Prep Time10 mins
Cook Time30 mins
Inactive Time25 mins
Total Time1 hr
Course: Main Course
Cuisine: Chinese
Keyword: chinese spare ribs recipe, dim sum recipe, steamed spare ribs, taro recipe
Servings: 3 servings
Calories: 570kcal

Ingredients

  • 400 grams pork spareribs (cut into 1 inch cubes, about 1 lb)
  • 3 cloves garlic minced
  • 1 tbsp ginger minced
  • 1 tbsp fermented black beans
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine (or rice wine)
  • 1/4 tsp white pepper
  • 2 tsp oil
  • 1 tbsp cornstarch
  • 200 grams taro

Instructions

  • Wash the cubed spareribs in water until they turn whitish and pale to remove the excess blood. Drain or pat dry.
  • In a bowl, combine the pork, garlic, ginger, black beans, soy sauce, Shaoxing wine, and white pepper. Let the mixture marinate for at least 30 minutes.
  • Add the oil and cornstarch to the marinated ribs and mix to combine.
  • To pressure cook: Chop the taro into 1/2 inch cubes. Fill the pressure cooker with water and place the bowl of ribs inside. Cook on high pressure for 15 minutes, then natural release for 5 minutes. Mix in the chopped taro. Pressure cook on high again for an additional 5 minutes and quick release.
  • To steam: Thinly slice the taro. Place the taro on the bottom of a plate and place the marinated ribs on top. Steam on medium high heat for 40 minutes or until both the pork and taro are tender.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments