Steamed Pork Ribs with Glutinous Rice (Chinese-Style Sticky Rice Ribs)

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  COOK TIME

  Prep 25m • Cook 40m

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1. pork spare ribs, cut into 1.5-inch pieces

   1 lb (about 450g)

2. glutinous rice (sticky rice)

   3/4 cup

3. soy sauce (regular, not low-sodium)

   1 tbsp

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4. dark soy sauce

   1 tsp

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5. granulated sugar

   1 tsp

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6. fine sea salt

   1/2 tsp

7. fresh ginger, thinly sliced

   2 slices (about 1/4 inch thick)

8. green onion, chopped (white and green parts)

   2 tbsp

9. Sichuan peppercorns

   1/4 tsp (about 12–15 whole)

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10. whole star anise

    1 piece

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1. Step 1: Rinse and pat dry the ribs

   Rinse spare rib pieces under cold water, then pat very dry with paper towels. Moisture prevents good seasoning adhesion later.

   

2. Step 2: Soak the glutinous rice

   Place 3/4 cup glutinous rice in a bowl and cover with 1.5 inches of cool water. Soak at room temperature for at least 2 hours.

   

3. Step 3: Toast and crush the aromatics

   In a small dry skillet over medium-low heat, toast Sichuan peppercorns and star anise for 1 minute until fragrant. Let cool slightly, then crush lightly with the back of a spoon — no need for a fine grind, just enough to release oils.

4. Step 4: Marinate the ribs

   In a medium bowl, combine ribs, soy sauce, dark soy sauce, sugar, salt, ginger, green onion, and crushed aromatics. Toss well, cover, and refrigerate for at least 2 hours — or up to 12 hours for deeper flavor.

   

5. Step 5: Grind the soaked rice

   Drain soaked rice very thoroughly in a fine-mesh strainer, shaking out all excess water. Pulse in a blender or food processor 4–5 times until coarsely ground — think cracked wheat, not flour. Don’t over-process or it’ll turn pasty.

   

6. Step 6: Coat and arrange for steaming

   Line a heat-safe plate or shallow steam basket with parchment paper (cut to fit) or banana leaf if available. Take each marinated rib piece, shake off excess liquid, then roll firmly in the ground rice until fully coated. Place ribs in a single layer, spaced slightly apart.

   

7. Step 7: Steam until tender

   Bring 2 inches of water to a full boil in a large pot fitted with a steamer rack. Carefully place the rib plate on the rack, cover tightly, and steam over medium-high heat for 40 minutes — no peeking. The ribs should be tender when pierced with a fork, and the rice coating will be soft but hold its shape.

   

1. Ribs must be patted completely dry, or the ground rice will not stick.

2. Do not over-grind the rice. Coarse grains stay fluffy, not mushy.

3. Shake off excess marinade before coating—this keeps rice grains separate.

4. Never open the lid while steaming; steam loss makes ribs tough and rice hard.

5. Let rest 3 minutes after steaming—rice sets and tastes better.

6. For convenience, you can substitute Sichuan peppercorns with ground Sichuan pepper.

7. Make sure the soaked rice is drained extremely well before grinding. Any excess water will make the rice pastey and sticky when steamed.

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