Steamed Pork Ribs With Crushed Rice


  • 1.6 lbs pork back ribs, 750 g
  • ½ cup glutinous rice, 125 mL
  • ½ cup white rice, 125 mL
  • ½ tsp peppercorns, 3 mL
  • 1 anise
  • 1 small piece Chinese cinnamon
  • 2 tbsp water, 30 mL
  • 1 tsp green onion fresh & chopped, 5 mL
  • 2 g fresh ginger, shredded
  • 1 tbsp garlic, freshly minced garlic, 15 mL
  • 1 tbsp dark soy sauce, 15 mL
  • 1 tbsp water, 30 ml
  • ⅓ tsp salt, 2 ml
  • ½ tsp sugar, 3 ml
  • 2 tbsp water, 30 ml
  • Clean back ribs and cut into pieces between bones. Put ribs and marinade ingredients into a resealable bag, seal and shake well. Put in fridge for 2 Hours.
  • In a small non-stick frying pan, add rice, peppercorns, anise, and Chinese cinnamon, and cook over medium heat. Stir and cook until rice is slightly golden. Set aside to cool. Discard peppercorns, anise, and Chinese cinnamon.
  • Put cooked rice in a blender and pulse a few times until it becomes cornmeal size. Coat back ribs evenly with crushed rice and place in a shallow bowl. Mix 2 tbsp (30 mL) water with the leftover marinade sauce and pour onto ribs.
  • Place the steam rack inside the Instant Pot. Fill water to the 2-cup mark. Place the bowl with back ribs on the steam rack. Cover the lid and turn the steam release handle to the Sealing Position. Select Steam and adjust the [+] or [-] button to set 45 Minutes of cooking time.
  • When it is done, wait another 5 Minutes. Slowly release the pressure then open the lid.
  • Take out the steamed ribs and decorate with 1 tsp (5 mL) of chopped green onions.
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