One of the most famous dishes from Shunde, Guangdong. Despite the name, “dry-steaming” does not mean steaming without water. Instead, a small amount of water is used to create an intense oven-like environment inside a cast-iron wok, producing incredibly juicy ribs with deeply concentrated flavor.

Ingredients

Pork Ribs:

• 500 g pork spare ribs, preferably ribs with a single bone
• Water, for soaking

Aromatics:

• 8 g ginger, finely julienned, about 3 slices
• 25 g garlic, minced, about 5 cloves
• 15 g scallion, about 1 stalk, finely chopped with the white and green parts separated
• 15 g fermented black beans, roughly chopped

Hot Oil:

• 40 g neutral cooking oil

Seasonings:

• 10 g sugar
• 0.2 g white pepper
• 12 g Shaoxing wine or rice cooking wine
• 15 g light soy sauce
• 15 g oyster sauce
• 10 g red fermented bean curd liquid, optional

Coating:

• 30 g potato starch

Instructions

1. Cut the ribs into bite-sized pieces. Soak in cold water for about 30 minutes to remove excess blood, then drain and rinse several times under running water. Pat completely dry. Excess moisture will prevent the marinade from properly adhering to the ribs.

2. Combine the ginger, garlic, scallion whites, and fermented black beans in a heatproof bowl. Heat the oil until lightly smoking, then pour it directly over the aromatics and stir immediately to release their fragrance.

3. Add the sugar, white pepper, Shaoxing wine, light soy sauce, oyster sauce, and red fermented bean curd liquid, if using. Mix well.

4. Pour the seasoning mixture over the ribs and massage thoroughly. Stir continuously in one direction for about 1 minute, until the liquid is fully absorbed, no excess marinade remains at the bottom of the bowl, and the ribs become slightly sticky.

5. Add the potato starch and mix until evenly coated. Marinate for at least 45 minutes.

Cooking

Method 1: Traditional Dry-Steam

1. Arrange the ribs in a shallow stainless steel tray or heatproof metal dish. Spread them into a single layer without overlapping.

2. Add approximately 80 g water to a large cast-iron wok or heavy-duty iron pot. Place the tray of ribs inside the wok.

3. Cover tightly with a lid and bring the water to a boil over high heat. Once boiling, reduce to medium heat and cook for 17-20 minutes.

4. For the final 2 minutes, increase the heat to high. Garnish with the scallion greens and serve immediately.

Method 2: Oven or Air Fryer

1. Place the marinated ribs in a baking dish and add a small splash of water to the bottom of the dish.

2. Bake or air fry at 180°C / 360°F for 15 minutes.

3. Flip the ribs and continue cooking for another 8-10 minutes, or until lightly caramelized around the edges.

4. Garnish with chopped scallions and serve immediately.

Notes

• Fermented black beans are essential to authentic Shunde flavor.
• Stirring in one direction helps develop the characteristic springy texture found in restaurant-style steamed ribs.
• Potato starch creates the silky coating that keeps the ribs exceptionally juicy.
• This dish should not be prepared in a nonstick pan. A cast-iron wok or heavy iron pot is required for the traditional dry-steaming method.
• During cooking, most of the water will evaporate, creating an enclosed high-heat environment similar to an oven.
• A stainless steel tray is ideal. High-quality ceramic dishes may also be used, but thin or low-quality ceramic dishes can crack under the intense heat.
• Serve immediately with steamed rice.