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Steamed Chilli and Blackbean Spareribs

As you can probably imagine, these spare ribs end up dark and sticky with plenty of spice and real depth of flavour. It’s a tough ask for wine, and you really need something with both weight and muscle to match. Think red and zoom in on examples with sweet fruit and spice character - one of the many great value blends of Grenache, Shiraz and Mourvedre would be spot on. Watch out for great examples from Torbreck, Penfolds, Jacobs Creek, and Chapoutier.



  • 1.

    Place the chopped spare ribs into a Chinese steamer over some boiling water and steam for about 25-30 minutes. Once they are soft and tender remove from the heat.

  • 2.

    Pop the black beans into a mixing bowl and use a fork to mash them a little, add the salt, sugar, rice wine, chilli, ginger, garlic and oyster sauce.

  • 3.

    Heat a wok or large pan on a high heat, add about two tablespoons of sesame oil to the wok and when hot add the steamed spareribs, use a wooden spoon to stir the ribs so they brown on all sides. Splash in the soy sauce and continue to stir.

  • 4.

    After about a minute add the remaining ingredients and continue to cook until the sauce has reduced and is coating they ribs so they are lovely and sticky.

  • 5.

    Serve immediately with steamed rice and bok choy.

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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Steamed Chilli and Blackbean Spareribs.


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