Hong Kong Style XO Steamed Spare Ribs
Hong Kong Style XO Steamed Spare Ribs
Ingredients
For the Spare Ribs
- 900 g pork spare ribs, chopped small
For Cleaning the Ribs
- 2 teaspoons salt
- 2 tablespoons cornflour
- as needed water
For the Marinade
- 1 1/2 tablespoons light soy sauce
- 1 1/2 tablespoons oyster sauce
- 2 teaspoons fish sauce
- 2 teaspoons XO sauce, or 3 teaspoons for stronger flavor
- 2 tablespoons fermented black beans, rinsed and mashed
- 2 tablespoons garlic, minced
- 2 teaspoons sugar
- as needed white pepper
- 2 tablespoons Shaoxing wine
- 2 1/2 tablespoons cornflour
- 3 1/2 tablespoons water
- 1 teaspoon sesame oil
Optional Garnish
- 1 teaspoon chopped chili, or 2 teaspoons
- 1 teaspoon chili oil, or 2 teaspoons
For Serving
- as needed spring onions, chopped, for garnish
- 2 tablespoons hot oil, or 3 tablespoons, for drizzling
Instructions
- 1
Place the chopped pork spare ribs in a large bowl. Add 2 teaspoons of salt and 2 tablespoons of cornflour. Massage the ribs thoroughly with these ingredients, then add enough water to cover and continue massaging to clean the ribs. Rinse the ribs under cold running water until clean, then drain them very well.
⏱️ 5 min
- 2
In a large bowl, combine all the marinade ingredients: light soy sauce, oyster sauce, fish sauce, XO sauce, mashed fermented black beans, minced garlic, sugar, white pepper, Shaoxing wine, cornflour, water, and sesame oil. Mix well to create a uniform marinade.
⏱️ 5 min
- 3
Add the cleaned and drained spare ribs to the marinade. Mix thoroughly, ensuring every piece of rib is evenly coated with the marinade. If using, add the optional chopped chili or chili oil at this stage.
⏱️ 5 min
- 4
Cover the bowl and marinate the ribs for at least 30 minutes. For a deeper and richer flavor, marinate them overnight in the refrigerator.
⏱️ 30 min
- 5
Arrange the marinated ribs in a shallow, heat-proof plate or dish, spreading them out in a single layer as much as possible to ensure even cooking.
⏱️ 5 min
- 6
Prepare a steamer by bringing water to a strong boil. Once the water is boiling vigorously, carefully place the plate of ribs into the steamer. Cover and steam for 15 to 18 minutes, or until the ribs are glossy, tender, and cooked through.
⏱️ 18 min
- 7
Once steamed, carefully remove the plate from the steamer. Garnish the ribs generously with chopped spring onions. Heat 2-3 tablespoons of oil until very hot (just smoking), then carefully drizzle it over the spring onions and ribs to release their aroma.
⏱️ 2 min
- 8
Spoon any accumulated sauce from the plate over the ribs before serving. Serve immediately with steamed rice or over chee cheong fun for a classic dim sum experience.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hong Kong Style XO Steamed Spare Ribs
For the Spare Ribs
- 900 g pork spare ribs, chopped small
For Cleaning the Ribs
- 2 teaspoons salt
- 2 tablespoons cornflour
- as needed water
For the Marinade
- 1 1/2 tablespoons light soy sauce
- 1 1/2 tablespoons oyster sauce
- 2 teaspoons fish sauce
- 2 teaspoons XO sauce, or 3 teaspoons for stronger flavor
- 2 tablespoons fermented black beans, rinsed and mashed
- 2 tablespoons garlic, minced
- 2 teaspoons sugar
- as needed white pepper
- 2 tablespoons Shaoxing wine
- 2 1/2 tablespoons cornflour
- 3 1/2 tablespoons water
- 1 teaspoon sesame oil
Optional Garnish
- 1 teaspoon chopped chili, or 2 teaspoons
- 1 teaspoon chili oil, or 2 teaspoons
For Serving
- as needed spring onions, chopped, for garnish
- 2 tablespoons hot oil, or 3 tablespoons, for drizzling
Instructions
- 1
Place the chopped pork spare ribs in a large bowl. Add 2 teaspoons of salt and 2 tablespoons of cornflour. Massage the ribs thoroughly with these ingredients, then add enough water to cover and continue massaging to clean the ribs. Rinse the ribs under cold running water until clean, then drain them very well.
⏱️ 5 min - 2
In a large bowl, combine all the marinade ingredients: light soy sauce, oyster sauce, fish sauce, XO sauce, mashed fermented black beans, minced garlic, sugar, white pepper, Shaoxing wine, cornflour, water, and sesame oil. Mix well to create a uniform marinade.
⏱️ 5 min - 3
Add the cleaned and drained spare ribs to the marinade. Mix thoroughly, ensuring every piece of rib is evenly coated with the marinade. If using, add the optional chopped chili or chili oil at this stage.
⏱️ 5 min - 4
Cover the bowl and marinate the ribs for at least 30 minutes. For a deeper and richer flavor, marinate them overnight in the refrigerator.
⏱️ 30 min - 5
Arrange the marinated ribs in a shallow, heat-proof plate or dish, spreading them out in a single layer as much as possible to ensure even cooking.
⏱️ 5 min - 6
Prepare a steamer by bringing water to a strong boil. Once the water is boiling vigorously, carefully place the plate of ribs into the steamer. Cover and steam for 15 to 18 minutes, or until the ribs are glossy, tender, and cooked through.
⏱️ 18 min - 7
Once steamed, carefully remove the plate from the steamer. Garnish the ribs generously with chopped spring onions. Heat 2-3 tablespoons of oil until very hot (just smoking), then carefully drizzle it over the spring onions and ribs to release their aroma.
⏱️ 2 min - 8
Spoon any accumulated sauce from the plate over the ribs before serving. Serve immediately with steamed rice or over chee cheong fun for a classic dim sum experience.
⏱️ 1 min