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Steamed dim sum spare ribs Square
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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


  • 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


  • 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.