Steamed Ribs with Sticky Rice (糯米蒸排骨)
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1.5 lbs pork ribs ( , cut into 2” long single riblets (*Footnote 1))
- 2 tablespoons Shaoxing wine
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 1 1/2 tablespoons minced ginger
- 2 cloves garlic (, minced)
- 1 cup glutinous rice
- 1 piece dried lotus leaf ((optional))
- 2 scallions (, sliced)
Method
- Soak the ribs: Add the pork ribs to a large bowl and add enough cold water to cover. Soak for 30 minutes, then drain thoroughly and pat dry. Transfer the ribs to a clean bowl. (*Footnote 2)
- Marinate the ribs: Mix the Shaoxing wine, oyster sauce, light soy sauce, dark soy sauce, sugar, salt, white pepper, ginger, and garlic in a small bowl. Stir well. Reserve 4 tablespoons of the sauce for the rice, then pour the rest over the pork ribs. Mix thoroughly with your hands. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
- Soak the rice: Add the glutinous rice to a large bowl and add enough tap water to cover. Rinse the rice by stirring it in a circular motion, drain, and repeat 2 more times. Cover with cold water and soak for 2 to 3 hours. (*Footnote 3)
- Soak the lotus leaf: If using the lotus leaf, soak it in water for 2 hours, or until ready to use.
- Mix the rice with sauce: Once the glutinous rice has finished soaking, drain it very thoroughly and transfer it to a large bowl. Add the reserved sauce and mix well.
- Prepare the steamer: Line your steamer with the soaked lotus leaf (or parchment paper). Bring a large pot of water to a boil.
- Mix the ribs with rice: Lift the ribs from the marinade, letting the excess drip off, and discard the remaining marinade. Transfer the ribs to the bowl of glutinous rice. Mix thoroughly so the rice coats the ribs, then transfer everything to the lined steamer. If using a lotus leaf, fold the leaf over the rice to cover it.
- Steam: Cook over medium-high heat until steam starts to come out of the steamer. Reduce to medium heat and steam for 1 hour, or until the ribs are cooked through. Check the steamer occasionally to make sure it does not run dry, adding more water if needed.
- Serve: Garnish with the scallions and serve hot as a main dish.