Step 1

Add the fermented black beans to a bowl with around a tablespoon of water, to allow to rehydrate. Push them down with the back of a spoon to release their flavour. In the meantime, you can prepare the other ingredients.

Step 2

Put the cut pork spare ribs in a large bowl.

Step 3

Add the sugar, salt, pepper, garlic, and ginger.

Step 4

Add the oyster sauce, Shaoxing wine, sesame oil and soy sauce.

Step 5

Add the cornflour, then half of the spring onions and the chilli [you can save some for garnishing later]. Then the fermented black beans.

Step 6

Using your hands, give all the ingredients a good mix, so the spare ribs are coated well. Set to one side, and let marinate for at least 10 minutes.

Step 7

Get your wok or pot ready with a trivet or steaming rack with simmering water. Then add your spare ribs in a single layer to your bamboo steamer or bowl. You may have to stack the bamboo baskets on top of one another, or do several batches, as you don't want to overcrowd the spare ribs.

Step 8

Cover and steam for 13-15 minutes until the meat is tender and cooked. Be careful - the bowl or basket will be very hot.

Step 9

Garnish with spring onions and optional slices of chilli before serving.