If you love tender, flavorful pork ribs and one-pot meals, this steamed Chinese Black Bean Spare Ribs (Rice Cooker) recipe is about to be your new favorite comfort food.
Juicy, savory spare ribs marinated and steamed in a rich, garlicky black bean sauce cook right on top of the rice, soaking up all the flavors while the rice becomes perfectly fluffy.
These are usually served at dim sum restaurants but you can easily make these at home! Plus, the addition of butternut squash adds a subtle sweetness that balances everything beautifully.
What are Fermented Black Beans?
Fermented black beans (also called douchi in Chinese) are salted, fermented soybeans commonly used in Chinese cooking. They have a deep, umami-rich flavor that pairs incredibly well with garlic, ginger, and soy sauce.
When steamed with pork ribs, they create that iconic dim sum-style black bean sauce you know and love!
Why You’ll Love This Recipe
- Effortless one-pot cooking: The rice cooker does all the work—just marinate, dump everything in, and press start.
- Tender, juicy ribs: Cooking spare ribs with steam and rice makes them fall-apart tender.
- Savory umami flavor: The fermented black beans, soy sauce, and oyster sauce create a deeply flavorful sauce.
- No extra dishes: Everything—meat, rice, and veggies—cooks in the same pot, making cleanup a breeze.
Ingredients
For the Spare Ribs and Rice:
- Pork Spare Ribs: The star of the dish! Cutting them into 1-inch pieces helps them cook quickly and evenly.
- Soy Sauce: Adds saltiness and umami depth to the marinade.
- Oyster Sauce: Contributes a rich, slightly sweet, savory boost to the sauce.
- Salt: Just a pinch enhances all the flavors in the dish.
- Sugar: Balances the saltiness of the black beans and soy sauce.
- Sesame Oil: Brings a nutty aroma and rounds out the marinade.
- Garlic: Essential for that signature garlicky punch!
- Ginger: Adds warmth and fragrance, complementing the fermented black beans.
- Fermented Black Beans: The key to that bold, umami-packed sauce—salty, funky, and delicious.
- Cornstarch: Helps tenderize the ribs and slightly thickens the sauce as it steams.
- White Rice: The base of the dish, absorbing all the flavorful juices from the ribs.
- Water: Just the right amount to cook the rice to fluffy perfection.
- Butternut Squash: Adds natural sweetness and a soft texture to balance the richness of the ribs.
Garnishes:
- Red Chili Pepper: A pop of heat that cuts through the richness.
- Green Onion: Adds freshness and a mild oniony bite.
How to Make Chinese Black Bean Spare Ribs (Rice Cooker)
Marinate the Spare Ribs
In a bowl, combine the pork spare ribs with soy sauce, oyster sauce, salt, sugar, sesame oil, garlic, ginger, black beans, and cornstarch.
Mix everything well until the ribs are evenly coated. Let it marinate for at least 30 minutes, but for the best flavor, marinate overnight.
Prep the Rice and Assemble
Rinse and drain the white rice a few times until the water runs clear. Add the rice and measured water to the rice cooker bowl.
Then, place the cubed butternut squash and marinated spare ribs on top of the rice. Sprinkle a pinch of salt over everything.
Cook
Close the rice cooker lid and cook on the normal rice setting. The machine will automatically turn off once the rice is done and everything is perfectly steamed.
Serve
Once cooked, mix and fluff the rice, ensuring the ribs and squash are evenly distributed.
Serve in a bowl and top with sliced red chili peppers and green onions. Enjoy while warm!
Storage
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the microwave.
Tips
- Marinate for deeper flavor: If you have time, let the ribs marinate overnight—this enhances the taste and tenderness.
- Customize with veggies: If you’re not a fan of butternut squash, swap it for pumpkin, carrots, or sweet potatoes for a similar effect.
Chinese Black Bean Spare Ribs (Rice Cooker)
Equipment
Ingredients
Main Ingredients
- 12 oz pork spare ribs cut into 1-inch chunks along with the bone
- 1.5 tablespoon soy sauce
- 1 tablespoon oyster sauce
- ¼ teaspoon salt
- ½ teaspoon sugar
- 1 teaspoon sesame oil
- 3 cloves garlic minced
- 1 tablespoon minced ginger
- 1 tablespoon fermented black bean
- 1 tablespoon cornstarch
- 1 cup white rice
- ¾ cup water
- 4 oz. fresh or frozen cubed butternut squash
- Pinch of salt to taste
Garnishes
- 1 red chili pepper thinly sliced
- 1-2 green onion thinly sliced
Instructions
- In a bowl, add pork spare ribs, soy sauce, oyster sauce, salt, sugar, sesame oil, garlic, ginger, black bean, and cornstarch together and mix to combine. Marinate for 30 mins or overnight preferred
- Rinse and drain your rice a few times until water runs clear. Add rice and water to a rice cooker bowl then add cubed butternut squash, marinated spare ribs, and pinch of salt to taste. Cook on normal rice cooking setting until machine automatically turns off.
- When cooked, mix and fluff rice then transfer to a bowl. Serve with red chili pepper and green onions.
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