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Pork ribs rice cooker recipe served with cucumber slices
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Pork Ribs Rice in Rice Cooker

Prep Time10 minutes
Cook Time40 minutes
Marinating Time30 minutes
Total Time50 minutes
Servings: 2 servings

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.