Dim Sum Spare Ribs Recipe

I’m super excited to share how i whipped up these Dim Sum Spare Ribs, which are packed with bold flavors from a crazy mix of light and dark soy sauce, oyster sauce, Shaoxing wine, ginger, garlic and more, and while it might seem a little extra, trust me these bite-size pork spare ribs turn out so tender and crispy you wont be able to stop eating them.

I love cookin Dim Sum Spare Ribs with pork spare ribs marinated in light and dark soy sauces, oyster sauce, Shaoxing wine, garlic, ginger and fermented bean paste. I think the addition of hoisin sauce and cornstarch seals in flavor.

This dish is high in protein and low on sugar.

Ingredients

• Pork spare ribs – rich in protein and healthy fats that give a satisfying, meaty bite.
• Light soy sauce – lends a salty umami boost while keeping carbs low and flavor high.
• Shaoxing wine – tenderizes meats and adds subtle acidity to balance the rich taste.
• Garlic – gives a punch of flavor and supports immunity with natural antioxidants.
• Fresh ginger – offers a spicy zest that aids digestion and brightens the overall dish.

Ingredient Quantities

• 2 lbs pork spare ribs, cut into bite-size pieces
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine (or dry sherry if you cant find it)
• 1 tbsp hoisin sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 2 tsp fermented bean paste
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1/2 tsp white pepper
• 1/4 tsp salt
• 1 tbsp cornstarch

How to Make this

1. In a large bowl, toss the bite-size pork spare ribs with 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine (or dry sherry), 1 tbsp hoisin sauce, 1 tsp sugar, 1 tsp sesame oil, 2 tsp fermented bean paste, 3 minced garlic cloves, 1 tbsp minced ginger, 1/2 tsp white pepper, and 1/4 tsp salt until all pieces are evenly coated.

2. Let the ribs marinate for at least 30 minutes, and if you can, leave them in the fridge for 1 hour so the flavors really soak in.

3. Once the meat is well-marinated, sprinkle 1 tbsp of cornstarch over the ribs and mix it in gently so every piece gets a light coating.

4. Preheat your oven to 400°F if you’re planning to bake the ribs, or get your steamer ready if you’d like to steam them first.

5. If you’re baking, arrange the ribs in a single layer on a baking tray lined with foil; if steaming, put them in a steaming basket.

6. For the baking method, cook the ribs in the preheated oven for about 25-30 minutes, turning them halfway through so they brown nicely; for steaming, steam them for about 20 minutes until they are tender.

7. When using the steaming method, after steaming, heat a little oil in a pan over medium-high heat and briefly pan-fry the ribs for a crispier finish, about 2-3 minutes per side.

8. Keep an eye on the ribs while they’re cooking so they dont burn, and stir occasionally if necessary for even cooking.

9. Once done, remove the ribs from the oven or pan and let them rest for a few minutes; that helps the juices redistribute.

10. Serve your Dim Sum Spare Ribs hot, and enjoy them as they are or with your favorite dipping sauce.

Equipment Needed

1. Large mixing bowl
2. Measuring spoons
3. Spatula or mixing spoon
4. Knife and cutting board for mincing garlic and ginger
5. Refrigerator (for marinating the ribs)
6. Oven with a foil-lined baking tray if baking
7. Steamer with a basket if choosing the steaming method
8. Frying pan for a quick pan-fry finish on the ribs
9. Stove (for both pan-frying and steaming if applicable)

FAQ

• Q: Can I marinate the ribs overnight for this recipe?
  
  A: Yeah, you can marinate them overnight for even stronger flavor, but even a 30 minute soak will work fine.
• Q: Can I use dry sherry if I cant find Shaoxing wine?
  
  A: Yup, dry sherry is a good substitute and works just fine with this recipe.
• Q: What’s the role of cornstarch in the marinade?
  
  A: The cornstarch helps to thicken the sauce so that it sticks to the ribs, making them extra tasty.
• Q: Do I need to stir fry the ribs or can I bake them?
  
  A: Mostly they are stir fried in a hot pan, but you could experiment by baking them if you prefer a different texture.
• Q: What side dishes work good with these Dim Sum Spare Ribs?
  
  A: They taste great with steamed rice or even a side of stir fried greens to balance out the flavors.

Dim Sum Spare Ribs Recipe Substitutions and Variations

• If you dont have dark soy sauce, you could mix a bit more light soy sauce with a small pinch of brown sugar to get that darker, richer flavor
• If oyster sauce is missing from your pantry, try using mushroom sauce instead for a similar savory vibe
• Can’t find Shaoxing wine? Dry sherry works just as well; you can dilute it slightly if needed to mellow the taste
• If you dont have fermented bean paste, a spoonful of miso paste can do the trick, adjusting a bit more if you like a stronger flavor

Pro Tips

Here’s a revised rundown on how to make the Dim Sum Spare Ribs along with some secret pro tips:

First off, cut your 2 lbs of pork spare ribs into bite-size pieces and toss em in a large bowl with 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine (or dry sherry if you dont have the wine), 1 tbsp hoisin sauce, 1 tsp sugar, 1 tsp sesame oil, 2 tsp fermented bean paste, 3 minced garlic cloves, 1 tbsp minced ginger, 1/2 tsp white pepper and 1/4 tsp salt. Mix everything until the pieces are well coated.

Let the ribs marinate for at least 30 minutes. I know its tempting to cook em right away, but if you can leave them in the fridge for an hour the flavors will really bubble in and the meat will be way more tender.

After marinating, gently sprinkle over 1 tbsp of cornstarch. Dont over mix here; you just want a light coat on each piece.

Now you got two ways to cook the ribs:
• If you choose to bake them, preheat your oven to 400°F, lay the ribs in a single layer on a baking tray lined with foil, and bake for about 25-30 minutes. Remember to turn them halfway so they brown on all sides.
• If you prefer steaming, put the ribs in a steaming basket and steam for around 20 minutes until they get tender. For an extra crunch, heat some oil in a pan over medium-high heat after steaming and pan-fry them for about 2-3 minutes per side.

Let the ribs rest for a few minutes after cooking so the juices redistribute and they stay moist.

Pro Tips:
1. Longer marinating makes a big difference. If you got the time, let the ribs chill in the fridge for an hour or even longer to soak up all those flavors.
2. When you add the cornstarch, be gentle. Overmixing can create too heavy of a coat and might mask the natural flavor of the meat.
3. For baking, keep an eye on them. Small pieces can burn fast so turning them halfway through is key for that even browning.
4. If you steam then fry, don’t skip the frying part. It gives the ribs a nice crispy finish that is totally worth it.

Enjoy your Dim Sum Spare Ribs while they’re hot and fresh, and serve them with your fave dipping sauce if you like!