CantoneseMedium 30 min serves 4

Black Bean Sauce Ribs | Chinese Chi Zhi Pai Gu

Name: Black Bean Sauce Ribs | Chinese Chi Zhi Pai Gu
Total time: 30 min
Yield: 4 servings
Cuisine: Cantonese
Ingredients: pork ribs; fermented black beans; garlic; fresh ginger; light soy sauce; shaoxing wine; sesame oil; cornstarch

豉汁排骨 · chǐ zhī pái gǔ

家庭快手版 · Home version: Steamed ribs with fermented black beans — dim sum favorite.

Chi zhi pai gu is a dim sum classic. Fermented black beans add deep umami, while ginger and garlic provide aroma. The ribs are steamed until tender.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

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Ingredients

pork ribs排骨🛒 local500 g
fermented black beans豆豉🏮 asian15 g
garlic大蒜🛒 local4 cloves
fresh ginger生姜🛒 local1 inch
light soy sauce生抽🏮 asian15 ml
shaoxing wine料酒🏮 asian10 ml
sesame oil香油🏮 asian5 ml
cornstarch淀粉🛒 local10 g

🌶️ Adjust to your taste

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Spice level

Saltiness

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Instructions

1Cut ribs into 4-cm pieces. Soak in cold water 30 minutes to remove blood. Drain.
排骨泡水去血
🔍 Look for 30 minutes
Visual: 水色变浅。Water becomes less pink.
You know it's right when: Water runs clear; no pink clouds.
2Mince garlic, ginger. Chop fermented black beans.
配料切碎
🔍 Look for
Visual: 细碎均匀。Fine mince, uniform size.
You know it's right when: Aroma of garlic and ginger released.
3Mix ribs with all ingredients except sesame oil. Marinate 20 minutes.
腌制入味
🔍 Look for 20 minutes
Visual: 排骨裹满深色腌料。Ribs coated in dark marinade.
You know it's right when: Salty, funky aroma from black beans.
4Drizzle sesame oil on top. Steam 20 minutes.
大火蒸制
🔍 Look for High heat 20 minutes
Visual: 排骨软嫩，酱汁冒泡。Ribs tender, sauce bubbly.
You know it's right when: Steam rises; meat pulls from bone easily.
5Garnish with scallions. Serve hot.
出锅装饰
🔍 Look for
Visual: 葱段翠绿新鲜。Garnish fresh green.
You know it's right when: Aromatic steam rises; ready to eat.

Tips

· Soak ribs to remove blood — makes cleaner flavor.
· Don't over-steam — ribs get dry.
· Fermented black beans vary in saltiness — adjust soy sauce.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine