Black bean pork ribs with veges

Black bean pork spare ribs 豉汁蒸排骨

One of my favourite dishes (even before being on the keto bandwagon) at yum cha was pork spare ribs.  The chilli and black bean taste and pork was such an awesome combination.

I made my version in a pressure cooker.  You can just steam it normally too…

Pork Spare Ribs with Black beans
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5 from 1 vote

Black bean pork spare ribs 豉汁排骨

Using a pressure cooker or instapot is great for this dish. No cornstarch in this ketofied recipe!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Chinese
Keyword: black bean, Chinese, dim sim, instapot, pork, pork ribs, pressure cooker, Yum Cha
Servings: 8


  • 1 kg soft pork bone ribs
  • 1 tablespoon black bean garlic sauce Lee Kum Kee
  • 3 cloves of garlic crushed or chopped or minced
  • 1 small piece of ginger in thin 'sticks'
  • 2 medium chillis birds eyes chopped - if you can't take chilli feel free to leave this out
  • 1 splash of soy sauce


  • Chop up the soft pork bone ribs into smallish chunks.  I would estimate about 2.5cm x 2.5cm.  I bought mine pre chopped!  
  • Mix the black bean sauce and soy sauce with the chopped up garlic and chilli and marinate the pork bone ribs.  Marinate for at least 10 minutes.
    I usually use this type of time to wash and prepare my Chinese veges.  Or clear the dishwasher.  Or check Instagram!
  • Use the browning function or just heat up a wok or pot use some pork fat to fry the ginger so it's fragrant.  Then stir fry the marinated meat so the meat is browned on the outside.
  • Take out the meat and whatever sauces and fat from the pot and put it in a heat proof bowl (which will fit in your pressure cooker).  Add any additional garlic or chilli.
  • Use the steamer rack and add water to your pressure cooker and put the heatproof bowl with meat on the rack.  Steam it for 15 minutes.
  • Remember to release the steam before opening your pressure cooker!  Garnish with spring onions or coriander - or don't.  It's good the way it is. 
  • I portioned this to be about 6 or more meals.  The container is 1/2 of the recipe.  


I didn't thicken the sauce but could have with some gelatin or xanthum gum or even a bit of beaten egg... but I don't think I need it.

Eat this with cauliflower rice if you want but I just have it with a side of Chinese vegetables.  My go to is Bok Choy.



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