Steamed Spare Ribs Rice from Tim Ho Wan features tender pork spare ribs marinated in a savory black bean sauce, delicately steamed atop fragrant jasmine rice, presenting a flavorful and comforting dim sum classic with a harmonious blend of umami and aromatic textures.
Equipments
- Steamer (stackable or bamboo steamer)
- Rice cooker or pot with lid
- Mixing bowls
- Chopping board
- Chef's knife
- Measuring spoons
- Measuring cups
- Spoon or spatula
- Heatproof plate (for steaming ribs)
- Serving bowl or plate
Ingredients
- 1 lb (450g) pork spare ribs, cut into small pieces
- 2 tablespoons fermented black beans
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 1 cup (200g) jasmine rice
- 1 1/4 cups (300ml) water
- 1 scallion, finely sliced (for garnish)
- 1 small red chili, sliced (optional, for garnish)
Fermented black beans are key to achieving the authentic umami flavor of Tim Ho Wan's Steamed Spare Ribs Rice, so ensure they are well rinsed to balance saltiness. Use jasmine rice for its fragrant aroma, which complements the savory steamed ribs perfectly. Marinate pork spare ribs with a mixture of soy sauce, oyster sauce, Shaoxing wine, and cornstarch to tenderize the meat and lock in flavor during steaming. Your water-to-rice ratio should be precise at 1 1/4 cups water per cup of jasmine rice to maintain ideal texture. This Steamed Spare Ribs Rice copycat menu replicates Tim Ho Wan's signature blend of tender pork and aromatic jasmine rice for a comforting dim sum experience at home.
Instructions
- Rinse and soak jasmine rice for 20 minutes; drain.
- In a bowl, mix pork spare ribs with black beans, garlic, soy sauce, oyster sauce, Shaoxing wine, cornstarch, sugar, white pepper, sesame oil, and vegetable oil.
- Marinate ribs for at least 30 minutes.
- Place drained rice and measured water into rice cooker or pot.
- Start cooking rice according to device instructions.
- Arrange marinated spare ribs evenly on a heatproof plate.
- When rice is halfway cooked, start steaming spare ribs over boiling water for 18–20 minutes, until tender.
- Fluff cooked rice and transfer to serving bowls or plates.
- Top each portion of rice with steamed spare ribs and sauce from the steaming plate.
- Garnish with sliced scallion and optional red chili.
- Serve immediately.
Substitution
Steamed Spare Ribs Rice from Tim Ho Wan copycat menu can be adapted if you don't have access to fermented black beans by substituting with miso paste or a mix of soy sauce and a small amount of chopped black olives for similar umami depth. If a bamboo or stackable steamer is unavailable, use a heatproof plate covered with foil inside a pot fitted with a rack to steam the ribs and rice effectively. When using a rice cooker, add water according to your rice cooker's instructions while keeping the water-to-rice ratio close to 1.25:1 for perfectly cooked jasmine rice. For a gluten-free option, replace soy sauce and oyster sauce with tamari or coconut aminos without compromising flavor. Your garnishes, like scallions and red chili, can be omitted or replaced with fresh herbs like cilantro or basil to suit personal taste preferences.
Tips
Ensure you soak the jasmine rice for the full 20 minutes; this helps achieve the perfect fluffy texture after cooking. When marinating the spare ribs, evenly coat each piece with the black bean mixture to maximize flavor absorption. Start steaming the ribs only when the rice is halfway done to synchronize cooking times and retain moisture. Your final dish will be enhanced by using a heatproof plate to catch the savory juices, which you should drizzle over the rice before serving.
Nutritions
Steamed Spare Ribs Rice from Tim Ho Wan provides a rich source of protein primarily from pork spare ribs, essential for muscle repair and growth. The inclusion of jasmine rice offers complex carbohydrates, supplying sustained energy. Fermented black beans contribute antioxidants and probiotics that support digestive health. Your meal also contains moderate sodium from soy and oyster sauces, so balancing it with vegetables can maintain nutritional harmony.
Storage
Store leftover Steamed Spare Ribs Rice in an airtight container to maintain moisture and prevent odors from other foods from affecting its flavor. Cool the dish to room temperature before refrigerating, and consume within 2-3 days for optimal freshness and safety. When reheating, use a microwave or steamer to evenly warm the rice and pork, preserving the tender texture and aromatic sauce for your best dining experience.
Variation or Alternatives
You can substitute jasmine rice with brown rice or glutinous rice for a different texture and nutritional profile. For a spicier version, add finely chopped fresh chili or a dash of chili oil to the marinade. If you prefer a smoky flavor, grill the marinated ribs briefly before steaming to enhance the aroma. Using a bamboo steamer can infuse a subtle woody scent, elevating your dish's authenticity.
Allergies
Steamed Spare Ribs Rice from Tim Ho Wan contains common allergens such as soy (from soy sauce and fermented black beans), shellfish (from oyster sauce), and sesame oil. Individuals with allergies to pork or sesame should also exercise caution when enjoying this dish. You should always check ingredient labels and inform restaurant staff about any specific food allergies to avoid adverse reactions.
Why this recipe?
Steamed Spare Ribs Rice from Tim Ho Wan is highly favored for its tender pork spare ribs marinated in a flavorful blend of black bean sauce and spices, creating a savory and aromatic profile. The perfectly steamed rice absorbs the rich sauce, enhancing the dish's overall texture and taste. You will find that replicating this iconic menu item at home offers an authentic culinary experience while saving the cost of dining out at a Michelin-starred establishment. Its balance of simplicity and depth of flavor makes it a rewarding dish to master in your own kitchen.