Dim Sum Style Steamed Pork Ribs on Rice: With USA Calrose Rice

First Post: Oct 17, 2024
Update: Oct 17, 2024
Leslie Tay

Pork spare ribs with black beans is a must-order for me whenever we have dim sum. It’s not too difficult to make at home, but getting the perfect colour and texture takes some work. After trying several online recipes without success, I decided to create my own. It involves a unique brining and massaging process that requires a bit more effort, but the results are definitely worth it.

We’ll be steaming the pork ribs over a bed of fluffy USA Calrose rice, turning it into a hearty one-dish meal! I used a bamboo steaming basket, but you may cook this in a normal rice cooker too. Simply add the pork ribs on top once the water is all absorbed. Give it a try—you’ll be amazed!

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Watch the step by step recipe steps

USA Calrose Rice

USA Calrose rice is a medium-grain variety known for its soft, sticky texture when cooked, making it ideal for dishes like sushi, stir-fries, and stews. US farmers use sustainable practices such as precision leveling of fields and controlled irrigation systems to optimize water use and reduce environmental impact. It is very versatile and we have created many other delicious recipes with it!

You may purchase USA Calrose Rice from here:

PaddyKing Rice
Okome Rice

RECIPE CARD

Serves: 4 pax
Prep Time: 30 mins
Cooking Time: 30 mins

Please note that in the video, I only steamed half the portion of rice and pork.

Ingredients

Rice
USA Calrose Rice 2 rice cups (360ml)
Water 2 rice cups (360ml)

Pork Spare Ribs 500g

Brine for Pork
Water 2 cups (500ml)
Baking Soda 1 tsp
Salt 2 tsp

Marinade for Pork
Salt 1 tsp
Sugar 1 tsp
MSG 1/2 tsp
White Pepper 1/4 tsp
Sesame Oil 2 tsp
Chinese Wine 1 Tbsp
Corn Starch 2 Tbsp
Oil 1 Tbsp

Topping
Black Soy Beans 1 Tbsp
Sliced Chillies 1
Julienned Ginger 1 tsp

Seasoned Soy Sauce
Soy Sauce 2 Tbsp
Chicken Powder 1/2 tsp
Sugar 1 tsp
Water 3 Tbsp

Method

Chop pork bones into 2cm bite-sized pieces
Massage, wash, and drain. Repeat four to five times or until the water runs clear
Combine ingredients for brine and pour over ribs and brine for 15mins
Wash and drain until water runs clear
Add marinade and leave for an hour or overnight
Wash rice till water runs clear
Add water to rice and steam for 20mins
Fluff rice and add pork bones
Top with black beans, chillies and ginger
Steam for 10mins
Combine ingredients for seasoned soy sauce and heat in microwave

Cooking Tips and Notes

Preparing the Pork Ribs

After researching online for a while, I couldn’t find a recipe that yielded pork ribs that looked as white and tender as those served in dim sum restaurants. At the restaurants, they soak the pork in a bucket with slowly running water to wash out the myoglobin (the red-colored fluid). At home, we don’t need to do this since we’re handling a smaller amount of pork.

First, I squeeze and wash out as much myoglobin as possible before soaking the meat in a salt and baking soda brine for 15 minutes to tenderize it. After brining, I rinse the pork 2 to 3 more times until the water runs clear.

Once the water is clear, I add the marinade to the meat. I avoid ingredients like soy sauce and oyster sauce, as they can darken the meat—I want it to look nice and white. I also only add the black beans just before steaming the pork, as they can darken the meat as well.

Steaming the Rice

I learned the technique of steaming rice (rather than cooking it directly in a rice cooker) from a local rice distributor. This method produces rice with a better texture. You can easily adapt this technique using your existing rice cooker by placing the rice and water in a bowl, setting the bowl on a trivet inside the rice cooker, adding an inch of water to the cooker, and cooking the rice as usual. Here, I’m using a bamboo steamer, but any steamer will work.

After washing your rice, use a 1:1 ratio of water to rice (1 cup of water for 1 cup of rice). Place the bowl into a steamer and steam the rice for 20 minutes. Once the rice is cooked, fluff it with a rice spatula and top it with the marinated pork ribs, followed by the julienned ginger, black beans, and chopped chilies. Steam for another 10 minutes, and you’ll be rewarded with tender pork ribs on fluffy rice!

Note: If you are only steaming rice without the pork ribs, use a 1:1.25 rice-to-water ratio. I reduced the amount of water because the pork ribs will release some water as it steams.

Using A Rice Cooker

In the video, I used a bamboo steamer for that classic dim sum look. You can easily replicate this steaming method in a rice cooker too. Simply place the rice and water in a separate bowl inside the rice cooker. Then place it on a trivet with an inch of water underneath.

This recipe will also work if you simply cook your rice in the rice cooker. Add the pork ribs once all the water is all absorbed and leave it for another 10mins for the pork to cook through.