Cherry & Dennis Recipes
Steamed Pork Ribs with Pumpkin
南瓜蒸排骨
Recipe overview
Steamed Pork Ribs with Pumpkin is a mild, practical Hong Kong family steamed dish. Small bone-in pork ribs are marinated with light soy sauce, oyster sauce, sugar, white pepper, cornstarch, and a little oil, then steamed on sliced pumpkin. The pumpkin absorbs the pork juices and seasonings and becomes soft without needing extra water, while the cornstarch and oil help the ribs stay tender. It is non-spicy and does not require frying, making it suitable for weekday dinners, children, and older adults with softer chewing needs. Cut the ribs small for older adults and always remind everyone to watch for bones. Before serving, check that the meat closest to the bone is fully cooked.
01
Ingredients
Main Ingredients
- 500 g Pork spare ribs or meaty ribs (Bone-in pork; ask the butcher to chop into pieces about 3–4 cm wide)
- About 500 g Pumpkin (Remove seeds and cut into slices about 1 cm thick; peel most of the tough skin if preferred)
- 3 slices Ginger (Cut into fine strips and place over the pumpkin)
- 1 stalk Spring onion (Finely chop and sprinkle on after steaming; optional)
Pork rib marinade
- 1 tablespoon Light soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Shaoxing wine (Omit if alcohol is not used at home)
- 1 teaspoon Granulated sugar
- A pinch White pepper
- 1 1/2 teaspoons Cornstarch
- 1 teaspoon Sesame oil
- 1 teaspoon Cooking oil
Finishing seasoning
- A few drops Warmed cooking oil or sesame oil (Optional; drizzle only after cooking if wanted)
02
Tools
- Cutting board
- Chef’s knife
- Large bowl
- Measuring spoons
- Steaming plate or deep heatproof dish
- Steaming pot or deep pot with a steaming rack
- Steaming pot or deep pot with a steaming rack
- Lid
- Kitchen paper towels
- Chopsticks or food tongs
- Chopsticks or food tongs
- Timer
03
Steps
Step 1
Prepare all ingredients
Set out the bone-in ribs, pumpkin, ginger, spring onion, and every marinade ingredient. Confirm that the ribs are chopped into pieces about 3–4 cm wide so they steam evenly; do not slice the pumpkin too thinly yet.
Step 2
Rinse the ribs
Put the ribs in a large bowl and rinse them quickly under running water to remove bone fragments and surface blood. Do not soak them for a long time; drain well.
Step 3
Dry thoroughly
Spread the ribs on a plate or board and press them dry with kitchen paper. Wet ribs dilute the marinade and make it harder for the cornstarch to coat evenly.
Step 4
Add the basic marinade
Put the ribs in a large bowl and add light soy sauce, oyster sauce, Shaoxing wine, sugar, and white pepper. Toss gently with chopsticks or clean hands until every piece is coated.
Step 5
Add cornstarch and oils
Mix in the cornstarch first until it forms a thin coating, then add sesame oil and cooking oil. This order helps the seasoning cling to the ribs and keeps them tender.
Step 6
Marinate the ribs
Leave the coated ribs for about 20 minutes. In hot weather or a warm room, cover and refrigerate them, taking them out only just before steaming.
Step 7
Prepare the pumpkin
Wash the pumpkin, remove the seeds and fibrous centre, and peel most of the tough skin if preferred. Cut it into evenly sized slices about 1 cm thick.
Step 8
Line the steaming dish with pumpkin
Arrange the pumpkin slices in one layer, or with only slight overlap, in the heatproof dish. Do not pile them too thickly. Scatter the ginger strips over the pumpkin.
Step 9
Lay the ribs on top
Arrange the marinated ribs over the pumpkin in as close to one layer as possible. Drizzle the remaining marinade from the bowl over them, without adding extra water.
Step 10
Preheat the steamer
Add enough water to the steaming pot, set in the rack, cover, and bring the water to a steady boil over high heat. The water must not touch the steaming dish.
Step 11
Steam over high heat
Once the water is boiling, carefully place in the dish, cover, and steam for about 15–18 minutes. Add a little time for larger ribs, a deep dish, or a thicker layer, and avoid opening the lid repeatedly.
Step 12
Check doneness and finish
Turn off the heat and carefully remove the dish. Open the thickest rib near the bone with chopsticks: there must be no blood colour and the juices should run clear. The pumpkin should pierce easily. Sprinkle with spring onion and add a few drops of warmed oil if wanted, then serve immediately.
Common mistakes
- Not drying the ribs: Excess water weakens the marinade, prevents cornstarch from clinging, and makes the steamed juices watery. Press the ribs dry thoroughly after rinsing.
- Slicing pumpkin too thinly: It can collapse completely after steaming. Keep the slices about 1 cm thick and similar in size.
- Piling the ribs too high: The surface can cook while the middle or meat near the bone stays undercooked. Use a wider dish and keep the ribs close to one layer.
- Starting the timer before the water boils: The steaming time becomes unreliable and the ribs may not cook through. Put the dish in only after a steady boil is reached.
- Lifting the lid repeatedly: The steamer loses heat and cooks unevenly. Steam for the stated time and check only near the end.
- Judging doneness from the surface only: Meat by the bone may still show blood colour. Check the thickest rib near the bone and make sure the juices are clear.
Tips
Ask the butcher to chop the ribs into small pieces; they cook more easily and are easier for children to eat. Marinate only after the ribs are dry so the seasoning coats evenly. Add cornstarch first and oil last to help keep the ribs tender. Pumpkin on the bottom absorbs pork juices, so no extra water is needed. A deeper steaming dish may need 2–3 extra minutes. Remind older adults and children that the ribs contain bones; an adult can remove bones before sharing if needed.
