Dou chi pai gu (豆豉排骨, black bean steamed pork ribs) is one of the most universally popular dim sum preparations — small pieces of pork spare ribs (chopped through the bone into 3-4cm pieces) marinated in black bean sauce, oyster sauce, soy sauce, garlic, ginger, and sesame oil, then steamed in bamboo baskets until the meat is tender and the sauce has concentrated into a glossy coating. The black bean and pork combination is one of the defining flavour pairings of Cantonese cooking — the douchi's deep umami amplifies the pork's natural savouriness.
The preparation: Blanch the spare ribs in boiling water for 3 minutes to remove blood and impurities. Drain and rinse thoroughly. Dry with paper towels. The marinade: 2 tbsp black bean sauce (homemade or Lee Kum Kee), 1 tbsp oyster sauce, 1 tbsp light soy, 1 tsp dark soy, 1 tsp sesame oil, 1 tsp Shaoxing wine, 2 cloves garlic (finely minced), 1 tsp fresh ginger (finely minced), 1 tsp sugar, 2 tsp cornstarch, 1/2 fresh chilli (finely sliced) — optional. Mix. Marinate the ribs minimum 2 hours, ideally overnight. Steaming: Place the marinated ribs in a steamer-safe dish in a single layer (or in bamboo baskets). Steam over boiling water 20-25 minutes. The meat should be completely tender and pulling slightly from the bone.
Eileen Yin-Fei Lo, Mastering the Art of Chinese Cooking (2009); Fuchsia Dunlop, Land of Fish and Rice (2016)