How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Steamed Spareribs With Black Beans?

You need 7 ingredients. The key ingredients include: 1 lb. fresh spareribs, cut into 1-inch pieces, 2 Tbsp. black beans, washed (dau see), 1 slice ginger, chopped, 2 tsp. shoyu, and more.

Is Steamed Spareribs With Black Beans suitable as seafood?

Yes, Steamed Spareribs With Black Beans falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Steamed Spareribs With Black Beans?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steamed Spareribs With Black Beans Recipe

Name: Steamed Spareribs With Black Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. fresh spareribs, cut into 1-inch pieces; 2 Tbsp. black beans, washed (dau see); 1 slice ginger, chopped; 2 tsp. shoyu; 1/4 tsp. sugar; 1 tsp. oyster sauce; 1/2 tsp. salt

Try this homemade Steamed Spareribs With Black Beans recipe the whole family will love. Made with fresh spareribs, black beans, ginger and shoyu. Easy s…

This Steamed Spareribs With Black Beans relies on simple, everyday ingredients such as ginger, chopped, shoyu, sugar and oyster sauce. It comes together quickly and makes 4 servings, at about 17 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1 lb. fresh spareribs, cut into 1-inch pieces
2 Tbsp. black beans, washed (dau see)
1 slice ginger, chopped
2 tsp. shoyu
1/4 tsp. sugar
1 tsp. oyster sauce
1/2 tsp. salt

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
17 kcal
Category
Seafood

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