Rice & Fried Rice · Chinese home cooking
Rice Cooker Pork Ribs and Rice
Blanched and soy-browned pork ribs steamed on top of jasmine rice in a rice cooker, so the meat juices streak the grains and scallions finish the pot.
About this dish
Ribs and rice in one pot is a matter of timing, because the meat needs far longer than the grains. Blanching strips away the grey foam that would muddy the rice, and a quick sear gives the ribs a dark, caramelised edge. As the cycle runs you hear the liquid bubbling under the lid, then a slower, thicker sound as it is absorbed. When the switch clicks, the meat has slipped from the bone and the bottom grains carry a faint brown tint.
Before you start
Equipment: Rice cooker, Skillet. Tap the ingredient checkboxes as you go.
Method
7 steps · tick each one off as you finish it.
Blanch the ribs
Put 400 g of rib pieces in a pot with 20 g of ginger and 600 ml of water, then bring to a boil over high heat for 3 minutes. It is ready to drain when grey scum floats and the water turns cloudy.
Rinse and dry
Tip the ribs into a colander off the heat and rinse with 200 ml of warm water for 30 seconds until no foam clings. Pat dry; it is ready when the surfaces look matte rather than wet.
Marinate
Toss the drained ribs with 2 tbsp of light soy sauce, 1 tbsp of dark soy sauce and 1 tbsp of sugar in a bowl off the heat for 60 seconds. Let them sit 10 minutes until the coating turns deep brown and tacky.
Sear the ribs
Heat 1 tbsp of oil in a skillet over medium-high heat for 45 seconds, then brown the ribs for 4 minutes, turning once. They are done when the edges caramelise and you smell a sweet, roasted soy aroma.
Load the cooker
Spread 270 g of rinsed rice in the rice cooker with 330 ml of water over the low heat setting for 10 seconds, then arrange the ribs on top in one layer. It is ready to cook when the liquid sits level with the grains.
Run the cycle
Close the lid and cook 270 g of rice and the ribs on the standard cycle for 40 minutes on automatic heat, then rest 10 minutes off the heat. The moment it is ready is when the switch clicks and the meat pulls from the bone.
Finish the pot
Scatter 40 g of scallion and drizzle 1 tsp of sesame oil over the rice off the heat, folding once for 30 seconds. It is ready to serve when the grains are separate and streaked pale brown from the rib juices.
Tips that matter
- Blanching the ribs first keeps the cooking water clear and stops grey scum from clouding the rice in the cooker.
- Choose rib pieces of a similar 4 cm size so the meat tenderises in the same 40-minute cycle instead of some staying firm.
Easy variations
- Add 150 g of cubed potato with the rice over the low heat setting so it softens during the 40-minute cycle.
- Replace the dark soy sauce with 1 tbsp of hoisin for a sweeter, thicker glaze on the browned ribs.
Questions that come up
Are the ribs tender enough after one cycle?
They should be, if the pieces are small and blanched first. If not, add 30 ml of hot water and run a second 15-minute cycle on the same heat.
Can I skip the browning step?
You can, but the ribs will taste flatter and look pale. The 4-minute sear over medium-high heat builds the roasted edge that colours the whole pot.
Nutrition, roughly
| Energy | 560 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrate | 58 g |
| Fat | 22 g |
Estimated per serving from standard ingredients, rounded. Treat it as a guide, not clinical data.
Rice, Water and Heat: A Ratio Field Guide
Why one cup of rice does not always want one cup of water, and how to tell a cooked pot from a steamed one before you lift the lid.
