Pork Ribs Rice in Rice Cooker
Prep Time: 10 minutes | Cook Time: 40 minutes | Marinating Time: 30 minutes | Servings: 2
This pork ribs rice cooker recipe makes tender pork ribs with rice that is savoury and full of flavour from the meat. It takes minimal effort since the rice cooker does most of the work.
This recipe is part of my Rice Cooker Series, where I show you how to make full, flavourful meals using just a rice cooker.
Watch How to Make It
Equipment
Basic Rice Cooker 1 litre — Shopee | Lazada | Amazon
Ingredients You’ll Need
Serves 2
- 1.5 cups rice (1.5杯米)
- 1.5 cups water (1.5杯水)
- 400-500 grams pork ribs (400-500克猪排骨)
Pork Ribs Marinade (排骨腌料)
- 3 cloves garlic, minced (3瓣蒜末)
- 1 teaspoon ginger, minced (1茶匙姜末)
- ½ teaspoon salt (½茶匙盐)
- 1 tablespoon light soy sauce (1汤匙生抽) (buy from Shopee, Lazada and Amazon)
- 1 tablespoon Shaoxing wine (1汤匙绍兴酒)
- Few drops of sesame oil (几滴香油) (buy from Shopee, Lazada and Amazon)
- Pinch of sugar (少许糖)
- 1 teaspoon cornstarch (1茶匙玉米淀粉)
Extra Seasoning (调味料)
- Shallot oil, to taste (葱油适量)
- Light soy sauce, to taste (生抽适量)
Garnish (装饰)
- Spring onion, chopped (葱花)
How to Make Pork Ribs Rice in Rice Cooker
Step 1 — Marinate the Pork Ribs
Wash the pork ribs thoroughly, rinsing until the water runs clear. Combine the pork ribs with garlic, ginger, salt, light soy sauce, Shaoxing wine, sesame oil, and sugar. Mix well to coat, then add the cornstarch last and mix again until the pork ribs turn sticky and the marinade is fully absorbed. Let the ribs marinate for about 30 minutes.
Step 2 — Cook the Rice and Pork Ribs
Wash the rice until the water runs clear, then add it to the rice cooker with the water. Place the marinated pork ribs on top of the rice, then cover and cook for about 40 minutes, until the rice is fully cooked and the pork ribs are tender.
Tip: Some rice cookers stop cooking after about 25 minutes and switch to warm mode. Leave it on warm so the pork ribs cook through fully and turn more tender. You can also press the cook button again to make sure the ribs are cooked.
Step 3 — Season and Garnish
Once the rice cooker switches off, drizzle the shallot oil and light soy sauce over the pork ribs rice to make it more fragrant. Top with chopped spring onion before serving.
Tips for the Best Pork Ribs Rice in Rice Cooker
- Rib size is flexible. Smaller rib pieces cook through in the same 40 minutes as the rice. Longer ribs work too, just give them more cooking time so they cook through.
- Don’t skip the shallot oil finish. Drizzling it on after cooking, rather than adding it to the marinade, keeps its aroma from cooking off.
- Serve with something fresh. Cucumber slices on the side cut through the richness of the pork ribs.
What to Serve with Pork Ribs Rice in Rice Cooker
Fresh cucumber slices are the simplest side — they add crunch and a cool contrast to the rich pork ribs. A light vegetable soup or blanched greens also works well if you want something more substantial alongside.
Frequently Asked Questions
Which part of the pork ribs is best for this recipe?
I recommend spare ribs or the soft bone section. Both turn tender in the rice cooker, and the bones add flavour to the rice as everything cooks together.
How long does it take to cook pork ribs rice in a rice cooker?
About 40 minutes on the regular cook cycle, plus 30 minutes to marinate the pork ribs beforehand.
Can I use a multifunctional rice cooker for this recipe?
Yes. A multifunctional rice cooker works well too. The cooking time may vary depending on your model — check the pork ribs are fully cooked through before serving.
Can I use an Instant Pot for this recipe?
Yes. Cooking times vary between models, so follow your Instant Pot’s instructions for cooking rice and check the pork ribs are cooked through before serving.
How do I store leftover pork ribs rice?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or steam until warmed through.
Tried this recipe? Leave a comment below and let me know how it turned out! Don’t forget to tag @ruyiasianrecipes if you share it on social media.
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Pork Ribs Rice in Rice Cooker
Ingredients
- 1.5 cups rice (1.5杯米)
- 1.5 cups water (1.5杯水)
- 400-500 grams pork ribs (400-500克猪排骨)
Pork Ribs Marinade (排骨腌料)
- 3 cloves garlic, minced (3瓣蒜末)
- 1 teaspoon ginger, minced (1茶匙姜末)
- ½ teaspoon salt (½茶匙盐)
- 1 tablespoon light soy sauce (1汤匙生抽)
- 1 tablespoon Shaoxing wine (1汤匙绍兴酒)
- Few drops of sesame oil (几滴香油)
- Pinch of sugar (少许糖)
- 1 teaspoon cornstarch (1茶匙玉米淀粉)
Extra Seasoning (调味料)
- Shallot oil, to taste (葱油适量)
- Light soy sauce, to taste (生抽适量)
Garnish (装饰)
- Spring onion, chopped (葱花)
Instructions
Step 1 — Marinate the Pork Ribs
- Wash the pork ribs thoroughly, rinsing until the water runs clear. Combine the pork ribs with garlic, ginger, salt, light soy sauce, Shaoxing wine, sesame oil, and sugar. Mix well to coat, then add the cornstarch last and mix again until the pork ribs turn sticky and the marinade is fully absorbed. Let the ribs marinate for about 30 minutes.
Step 2 — Cook the Rice and Pork Ribs
- Wash the rice until the water runs clear, then add it to the rice cooker with the water. Place the marinated pork ribs on top of the rice, then cover and cook for about 40 minutes, until the rice is fully cooked and the pork ribs are tender.
- Tip: Some rice cookers stop cooking after about 25 minutes and switch to warm mode. Leave it on warm so the pork ribs cook through fully and turn more tender. You can also press the cook button again to make sure the ribs are cooked.
Step 3 — Season and Garnish
- Once the rice cooker switches off, drizzle the shallot oil and light soy sauce over the pork ribs rice to make it more fragrant. Top with chopped spring onion before serving.
Video
Notes
- Rib size is flexible. Smaller rib pieces cook through in the same 40 minutes as the rice. Longer ribs work too, just give them more cooking time so they cook through.
- Don’t skip the shallot oil finish. Drizzling it on after cooking, rather than adding it to the marinade, keeps its aroma from cooking off.
- Serve with something fresh. Cucumber slices on the side cut through the richness of the pork ribs.
