Steamed taro and
pork spare ribs Steamed taro and pork spare ribs

Take comfort food to the next level with a steamed taro and marinated pork ribs dish that's full of flavour.


Makes 4


1 hr, plus marinating



  • 1.3kg pork loin ribs, separated into individual ribs
  • ¼ cup black bean garlic sauce
  • 2 tbs oyster sauce
  • 1 tbs Shaoxing wine
  • 1 tbs soy sauce
  • 2 tsp sugar
  • 1 tsp baking soda
  • 2 tsp sesame oil
  • 500g taro, peeled and cut into 2cm chunks
  • 3 tsp corn starch
  • Sliced spring onions and red chilli, to garnish
  • Steamed rice, to serve


In a large mixing bowl, add the pork ribs, black bean garlic sauce, oyster sauce, Shaoxing wine, soy sauce, sugar, baking soda and sesame oil and mix well to combine. Leave to marinade for at least 2 hours or preferably overnight.
In a large steam-proof dish, add the taro in a single layer. Mix the corn starch with the rib mixture and layer the ribs over the top of the taro. Pour over the remaining marinade.
Bring 3cm of water to the boil in a large wok or wide steaming vessel of choice. Steam the taro and ribs over medium heat for 1 hour, or until the ribs are cooked through and the taro is tender. Carefully remove the taro and ribs from the heat.
Sprinkle over sliced spring onions and red chilli to garnish. Serve warm, with steamed rice.

Originally published in The Costco Connection, May/Jun 2024. Pick up the latest copy at your local warehouse or read it online.