Easy Pork Ribs Porridge in Rice Cooker

Prep Time: 10 minutes | Cook Time: 1 hour | Marinating Time: 1 hour or overnight | Total Time: 1 hour 10 minutes | Active Time: 15 minutes | Servings: 2

This pork ribs porridge in the rice cooker is my go-to recipe when I want something warm and comforting without much effort in the kitchen. This is also what I make when I want something soothing for my stomach — easy to digest and genuinely comforting.

Just 15 minutes of prep work, then throw everything in the rice cooker and let it do the work. 

The porridge is very similar to Cantonese-style congee. It is savoury, with a subtle sweetness from the pork ribs and gentle fragrance from the ginger and lovely aroma from the coriander. Although the flavours are simple, the porridge is incredibly soothing and satisfying. The pork ribs turn soft and tender while the rice breaks down into a smooth, creamy consistency. 

This is part of my rice cooker series. Click here for more rice cooker recipes. 

What Is Pork Ribs Porridge?

Pork ribs porridge (排骨粥) is a Chinese rice porridge cooked with pork ribs until the grains fully break down into a thick, smooth consistency. I grew up eating this as a simple home meal — it is the kind of food you make when someone is sick, or when you just want something light and easy on the stomach. Nothing fancy, but always satisfying.

Ingredients

• 400 grams pork ribs 400克排骨
• 1 cup jasmine rice 1杯茉莉香米
• 1.2 litres (5 cups) water 1.2升5杯水

Pork Marinade (猪肉腌料):

• 3/4 teaspoon salt 3/4茶匙盐

Seasoning (调料):

• Pepper to taste 适量胡椒粉
• Light soy sauce to taste, optional 生抽适量可选
• Few drops sesame oil, optional 几滴芝麻油可选

Garnish (装饰):

• 1 tablespoon ginger, julienned 1汤匙姜丝
• 2 sprigs spring onion, diced 2根葱切丁

Method

Step 1 – Marinate the Pork Ribs

1. Place 400g pork ribs in a bowl.
2. Add 3/4 teaspoon salt.
3. Mix well to coat the ribs evenly.
4. Marinate overnight for the best flavour and texture, or for at least 1 hour if short on time.

Step 2 – Prepare the Rice

1. Measure 1 cup of jasmine rice.
2. Rinse the rice with water.
3. Drain and repeat 2 to 3 times until the water runs mostly clear.

Step 3 – Cook the Porridge

1. Add the marinated pork ribs to the rice cooker with the washed rice.
2. Pour in 1.2 litres (5 cups) of water.
3. Press the cook function on your rice cooker.
4. Tilt the lid slightly to prevent the porridge from overflowing.
5. If using a stainless steel inner pot, stir occasionally to prevent rice from sticking to the base.
6. Cook for about 1 hour, or until the rice has broken down into a creamy porridge and the pork ribs turn tender.

Step 4 – Season and Serve

1. Check the texture — for a thicker porridge, cook a little longer; for a thinner consistency, add a splash more water and cook briefly.
2. Season with salt and pepper to taste.
3. Ladle into bowls and top with julienned ginger and diced spring onions.
4. Add a dash of light soy sauce and a few drops of sesame oil if desired.
5. Serve hot and enjoy.

Tips for the Best Pork Ribs Porridge

• Marinating time matters: I usually marinate the ribs overnight — the meat turns out more tender and the flavour goes deeper. If you are short on time, 1 hour will do.
• Use jasmine rice: I always use jasmine rice for porridge. It breaks down into a thicker, creamier texture, and the fragrance makes a difference.
• Tilt the lid: The porridge will start to bubble up as it cooks. Tilting the lid slightly prevents it from overflowing.
• Stainless steel vs non-stick pot: If your rice cooker has a stainless steel pot, stir it occasionally so the rice does not stick to the base. If it is non-stick, stir gently so the pork bones do not scratch the coating.
• Adjust the texture: If you want a thicker consistency, cook longer. If you prefer it thinner, just add more water and cook for a few more minutes.

Serving Suggestions

• I like to serve it with century egg (皮蛋) or Chinese pickled vegetables on the side — classic pairing.
• A drizzle of sesame oil and a dash of white pepper right before eating makes a big difference.
• Crispy fried shallots on top add a nice crunch.
• If you want a proper Chinese breakfast spread, pair it with fried dough sticks (油条).

Frequently Asked Questions

Can I use a multifunctional rice cooker?
Yes, you can! Use the slow cook function and cook for an hour, or until the pork ribs are tender and the porridge reaches your desired consistency.

Can I use a different type of rice?
I always use jasmine rice, but regular white rice works too — the porridge will just be slightly less thick and creamy. I would not use brown rice.

Do I need a porridge setting on my rice cooker?
No. I just use the regular cook function. Tilt the lid to prevent overflow and give it about an hour, stirring occasionally.

Can I use boneless pork instead of pork ribs?
You can, but I prefer bone-in ribs. The bones add a lot of flavour to the broth as they cook. Boneless pork will work but the result will not be as flavourful. If you are cooking for kids, use boneless meat. 

How do I store and reheat leftovers?
Usually I don’t store porridege but you can store in an airtight container in the fridge for up to 1 day. The porridge thickens a lot when chilled, so add a splash of water when reheating. 

Can I make this ahead of time?
Yes — I often marinate the ribs the night before. In the morning, add everything to the rice cooker and press cook. About an hour later it is ready with almost no effort.

You Might Also Like

• Steamed Pork Ribs with Sweet Potatoes
• Old Cucumber Soup with Carrots
• Silken Tofu with Minced Pork

Hope you enjoy this one. It is simple and so comforting. Let me know how it turns out in the comments below!
More rice cooker recipe here. 

Print

Pork Ribs Porridge in Rice Cooker

Prep Time10 minutes minutes

Cook Time1 hour hour

Marinating Time1 hour hour

Total Time1 hour hour 10 minutes minutes

Servings: 2 servings

Ingredients

• 400 grams pork ribs 400克排骨
• 1 cup jasmine rice 茉莉香米
• 1.2 litres (5 cups) water 水

Pork Marinade (猪肉腌料)

• 3/4 teaspoon salt 盐

Seasoning (调料)

• pepper to taste 适量胡椒粉
• light soy sauce to taste, optional 生抽适量可选
• few drops sesame oil, optional 芝麻油可选

Garnish (装饰)

• 1 tablespoon ginger, julienned 姜丝
• 2 sprigs spring onion, diced 葱切丁

Instructions

Step 1 – Marinate the Pork Ribs

• Place 400g pork ribs in a bowl.
• Add 3/4 teaspoon salt.
• Mix well to coat the ribs evenly.
• Marinate overnight for the best flavour and texture, or for at least 1 hour if short on time.

Step 2 – Prepare the Rice

• Measure 1 cup of jasmine rice.
• Rinse the rice with water.
• Drain and repeat 2 to 3 times until the water runs mostly clear.

Step 3 – Cook the Porridge

• Add the marinated pork ribs to the rice cooker with the washed rice.
• Pour in 1.2 litres (5 cups) of water.
• Press the cook function on your rice cooker.
• Tilt the lid slightly to prevent the porridge from overflowing.
• If using a stainless steel inner pot, stir occasionally to prevent rice from sticking to the base.
• Cook for about 1 hour, or until the rice has broken down into a creamy porridge and the pork ribs turn tender.

Step 4 – Season and Serve

• Check the texture — for a thicker porridge, cook a little longer; for a thinner consistency, add a splash more water and cook briefly.
• Season with salt and pepper to taste.
• Ladle into bowls and top with julienned ginger and diced spring onions.
• Add a dash of light soy sauce and a few drops of sesame oil if desired.
• Serve hot and enjoy.

Notes

• Marinating time matters: Overnight marinating gives the pork ribs deeper flavour and a more tender texture. If short on time, 1 hour is the minimum.
• Use jasmine rice: Jasmine rice breaks down into a thicker, creamier porridge and adds a subtle fragrance that makes the dish extra comforting.
• Always tilt the lid: Tilt the lid slightly during cooking to prevent overflow, especially once the porridge starts to bubble up.
• Stainless steel vs non-stick pot: If using a stainless steel inner pot, stir occasionally to prevent sticking. If using a non-stick pot, stir gently so pork bones do not scratch the coating.
• Adjust texture to preference: Prefer it thicker? Cook a little longer. Like it more soupy? Add more water and give it a quick cook.