Clay Pot Rice with Black Bean Spareribs is an iconic Cantonese dish consisting of juicy pork ribs flavoured with fermented black beans, all steamed to perfection on a bed of rice that absorbs every bit of flawless flavour.

For many Cantonese kids, this is the ultimate comfort food growing up, and a must-order during Dim Sum.

Luckily, if cravings hit you and there are no Dim Sum spots nearby, this is a dish you can quite easily make at home… if you don’t mind a bit of waiting and prep!

Not deterred? Keep scrolling for our foolproof Dim Sum Style Black Bean Sparerib Clay Pot Rice recipe. It’s pretty inc-rib-ible.

Tips for Nailing This Black Bean Sparerib Clay Pot Rice

While this dish is a simple comfort food classic, there are a few important tips to note if it’s your first time making it yourself. Here are a few must-knows before you embark on your delicious quest.

Pick bone-in pork 

According to Papa G, this recipe works with boneless pork too, but he insists the bones make the end result tastier.

If you’re unclear on the cut to buy, he made me take a photo of the package for you:

Use fermented Chinese black beans

When we talk about “black beans” in this recipe, we are speaking specifically about Chinese fermented black beans (AKA Douchi), which are made from soy beans. To nail the unique aroma and taste of this dish, you need to make sure you get these beans, and not just use regular black beans.

Luckily, fermented Chinese black beans are available at any Asian supermarket, and even online here.

Soak the ribs beforehand 

This might seem like a cumbersome extra step, but Papa G swears by it, especially if you are using frozen ribs. Soaking the ribs in water (and some baking soda) before cooking can help tenderize the meat and create that restaurant-quality tenderness that is so important in this dish.

Of course, as with any Papa G recipe, there’s another big “but”. It’s important that when you soak your ribs with baking soda, you leave them no more than an hour. This is because baking soda can leave a bad taste if it soaks too long with the ribs. So, as we clarify in the recipe, soak your ribs for two hours total – one hour with the baking soda, then rinse, and another hour with just plain water.

Start early and prep everything in advance

While Black Bean Sparerib Claypot Rice is (honestly) quite a simple dish, you’ll soon see that it requires a lot of prep in advance to get the best possible results.

Most of the preparation time is spent waiting (e.g. soaking the ribs, marinating the ribs, etc.) and doesn’t require much hands-on effort… but it’s still important to note that you won’t be able to just throw ingredients together and have a quick meal out of it!

Tweak and make it your own

The beautiful thing about clay pot rice is (with the exception of the rice/water ratio), you can really switch things up a great deal and tweak it all to your personal taste.

Want to incorporate some veggies to the meal? Add some broccoli or bok choy when you steam the ribs. Want to sweeten the end result a little? Whip up some sweet soy sauce and drizzle it on top. Feel like it could benefit from some egg? Crack an egg on top near the end of the steaming process.

There really are so many ways to customize this dish, so go wild!

Ingredients for Our Black Bean Sparerib Clay Pot Rice Recipe

For the spareribs:

• 250g pork spare ribs 
• 1 tsp Chinese fermented black beans
• 1 clove garlic (about 1/2 tsp) 
• 1 tsp cornstarch
• 1/4 tsp salt
• 1/4 tsp chicken powder
• 1/4 tsp sugar 
• 1/2 tsp soy sauce 
• 1/2 tsp sesame oil 
• Soy sauce and green onions for serving

For the rice: 

• 150 grams rice
• 200mL water 
• 1/4 tsp salt
• 1/4 tsp chicken powder
• 1/4 tsp oil (vegetable)

Step by Step Instructions for Our Black Bean Sparerib Clay Pot Rice Recipe

This tasty and comforting dish is easy to whip together for a satisfying lunch or dinner. Here are the step by step instructions!

To prep the meat, cut your ribs into small cubes:

Transfer the ribs into a large bowl soak them in about 2L of cold water with 1/3 tsp of baking soda for one hour. This is important for tenderizing the meat and drawing out any undesirable taste.

After one hour, rinse the ribs under running water for 5 minutes, then fill the bowl with another 2L of cold water. No need to add the baking soda this time! Simply leave the ribs to soak for another hour before using. 

While your ribs are soaking, chop your fermented black beans coarsely and mince your garlic, then set aside.

When your ribs have finished soaking, drain and mix them with one teaspoon of cornstarch. 

Mix well, then add your garlic and black beans along with:

• 1/4 tsp salt
• 1/4 tsp chicken powder
• 1/4 tsp sugar 
• 1/2 tsp soy sauce 
• 1/2 tsp sesame oil 

Marinate all these ingredients for 4 hours in the fridge.

When your pork ribs have finished marinating, start prepping your rice.

Wash your rice until the water runs clear, then mix it with water in your clay pot. NOTE: Papa G recommends a 1:2 ratio of rice to water, but because rice sometimes retains water after washing, he only adds an additional 200mL for every 150g of rice.

Of course, if you want to measure your rice and water the Chinese way, dip your index finger in the rice, and make sure the water comes up to your first knuckle. (Don’t question it – it works!)

Add salt, chicken powder and oil to your clay pot.

Turn your heat to medium and put your clay pot directly on the hob. Bring it to a boil, ensuring you stir occasionally to prevent all the rice from sticking on the bottom.

When your rice is boiling, add your marinated spare ribs then turn your heat to low and steam for 20 minutes.

After 20 minutes, turn off the heat, then let everything steam for another 5 min before serving.

To serve, drizzle your rice with soy sauce, a sprinkle of green onions, and enjoy!

We Hope You Enjoy Our Black Bean Sparerib Clay Pot Rice Recipe!

Let us know in the comments if you have any questions, or be sure to let us know if you’ve tested the recipe out. We’re always looking to improve our recipes and make sure they taste great for everyone.