Chinese Steamed Ribs with Glutinous Sticky Rice (Stove-top or Instant Pot)
Servings: 6 servings
Calories: 495kcal
Learn how to make this popular Chinese steamed pork ribs with glutinous rice using Instant Pot pressure cooker. The umami ribs are tender and perfect with glutinous sticky rice.
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Ingredients
- 1 kg pork ribs see notes 1
- 200 g glutinous rice
- 50 g jujube pitted
To marinate the ribs
- 1 tsp grated ginger
- 1 Tbsp cooking wine
- 2 Tbsp soy sauce
- 1 Tbsp dark soy sauce
- 2 Tbsp oyster sauce
- 1 tsp salt
- 1 tsp sugar
- ¼ tsp ground white pepper
For steaming:
- Lotus leaves see notes 2
Garnish:
- 1 stalk green onion finely chopped
Instructions
Soak sticky rice:
- Soak the sticky rice for at least 4 hours or overnight. Drain off the soaking water after that
- Lotus leaves are large in size. Cut into the size you need to line the steaming rack. Soak the lotus leaves in warm water to soften them
Marinate the ribs:
- Remove excess fat from the ribs and cut into an individual rib. Soak the ribs in cold water for 30 minutes to remove excess blood. Drain off water and pat them dry
- Add all ingredients for the marinade and mix thoroughly to make sure the marinade coats the ribs. Cover and let marinade for at least 2 hours or overnight for the best result
Cooking with Instant pot:
- Remove the ribs from the fridge. Add the jujube and soaked sticky rice. Use your clean hand to mix everything to make sure the ribs are coated with the rice
- Fill up the inner pot with 2 cups of water. Put a steaming rack inside. Line the rack with lotus leaves, overlapping each other if necessary
- Arrange the ribs on top of the leaves. It is best if you can line them in one layer so they cook more evenly. If not, you can stack in two layers, it may take a bit longer to cook
- Cover the lid. Press the "pressure cooker" function and make sure it's on high pressure. Set the timer to 40 minutes if you use baby back ribs and 45 minutes if you use spare ribs
- When the timer is done, do a natural release. The pressure valve will collapse on its own, which may take about 10 minutes or so. Unlock the lid. You may see some of the rice grain may not be fully cooked, especially if you arrange the ribs for more than one layer. Just close the lid back up and let the residual heat cooks the rice for another 10 minutes
Cooking on the stove:
- Bring the water in the steamer to a boil.
- Remove the ribs from the fridge. Add the jujube and soaked sticky rice. Use your clean hand to mix everything to make sure the ribs are coated with the rice
- Line the steaming rack with lotus leaves, overlapping each other if necessary
- Arrange the ribs on top of the leaves. It is best if you can line them in one layer so they cook more evenly. If not, you can stack to two layers, it may take a bit longer to cook. Scatter the remaining rice grains and jujube on top of the ribs
- Let it steam over high heat for 1 hour for baby back ribs and about 1 hour 10 minutes for spare ribs or until the ribs are tender but not falling off the bones yet
Serving:
- Transfer to ribs to a serving platter, garnish with some chopped green onion if you like and serve while they are warm
Notes
- You can use baby back ribs or spare ribs. Spare ribs are meatier and have more bone and take a bit longer to cook compared to baby back ribs but spare ribs are cheaper. So , it's up to you which one you want to use
- If you don't have lotus leaves, you can use bamboo leaves, cabbage leaves, napa cabbage, or parchment paper to line the steamer
Nutrition
Serving: 1serving | Calories: 495kcal | Carbohydrates: 38g | Protein: 21g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 1052mg | Potassium: 376mg | Fiber: 1g | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg
