Ingredients
- 1 lb pork ribs (cut into small, bite-sized pieces)
- 6 cloves fresh garlic (finely minced)
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tbsp cornstarch
- Salt and pepper to taste
- Sliced chili or green onion (optional for garnish)
Instructions
- Cut the ribs into small pieces and rinse them under cold water. Pat dry before marinating.
- In a bowl, combine the ribs with minced garlic, soy sauce, oyster sauce, Shaoxing wine, sugar, salt, pepper, sesame oil, and cornstarch. Mix well to ensure the sauce coats the ribs.
- Let the ribs marinate for at least 30 minutes, or longer if possible, to allow the flavors to infuse.
- Place the marinated ribs in a heatproof dish and set them in a steamer over boiling water. Steam for 35–45 minutes until the ribs are fully cooked and tender.
- Garnish with sliced chili or green onions and serve hot with steamed rice.
Notes
- This recipe serves about 3–4 people.
- You can add black beans or fermented black bean sauce for extra umami flavor.
- A few slices of ginger in the marinade add extra depth and warmth.
- For extra spice, add chili garlic sauce or chili oil to the sauce.
- If you prefer a crisp finish, you can broil the ribs for a few minutes after steaming.
- Leftovers can be stored for up to 3 days in an airtight container in the fridge. Reheat gently by steaming or microwaving with a splash of water.
- Prep Time: 15 minutes
- Cook Time: 35–45 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
