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Set up a large pot with a tight fitting lid for steaming by adding about an inch of water and set a steaming rack inside.
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You will need a pie plate or something that will fit inside your pot.
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Rinse the spare ribs to wash away any bits of bones, trim off any excess fat, pat dry with paper towels and then cut in between the bones into 1-2 inch sized pieces and place in the large pie plate.
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Add the black bean sauce, soy sauce, mirin, corn starch, garlic, sugar, and sesame oil (if using) to the pork and mix.
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Spread the meat out into a single layer and allow it to marinate for at least 30 minutes at room temperature and start boiling the water in the steamer at medium-high.
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Steam for 20 minutes, check that there is still enough water in the steamer and add water as necessary.
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The ribs are ready when you see that the meat is no longer pink and bathed in a broth-like sauce.
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Serve with rice and a favorite vegetable side dish.
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If you make the recipe a day ahead and refrigerate it after it cools down, you can discard the layers of solidified fat floating on top of the sauce, then reheat to serve.