Steamed Pork Ribs with Rice

This recipe combines tender, flavorful steamed pork ribs with fluffy rice for a satisfying and easy meal.

Ingredients:

For the Ribs:

 1 kg (2.2 lbs) pork ribs (cut into individual pieces or short sections)

 2 tablespoons light soy sauce

 1 tablespoon Shaoxing wine (or dry sherry)

 1 tablespoon oyster sauce

 1 tablespoon brown sugar

 1 tablespoon honey

 1 tablespoon minced ginger

 2 cloves garlic, minced

 1/2 teaspoon white pepper

 1/4 teaspoon five-spice powder (optional)

 1 tablespoon vegetable oil

For the Rice:

 2 cups jasmine rice, rinsed

 2 1/2 cups water

 1 tablespoon soy sauce

 1/2 teaspoon sesame oil

Optional Garnishes:

 Chopped scallions

 Sliced red chili peppers

Production Steps:

1. Marinate the Ribs:  In a large bowl, combine the soy sauce, Shaoxing wine, oyster sauce, brown sugar, honey, ginger, garlic, white pepper, five-spice powder (if using), and vegetable oil. Add the pork ribs and toss to coat them evenly. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or preferably overnight for deeper flavor.

2. Prepare the Rice: Rinse the jasmine rice in a fine-mesh strainer until the water runs clear. In a rice cooker or pot, combine the rinsed rice with water, soy sauce, and sesame oil. Stir gently to distribute the seasonings.

3. Set Up for Steaming: If using a bamboo steamer, line the bottom with parchment paper or banana leaves to prevent sticking. Alternatively, you can use a metal steamer basket placed over a pot of boiling water.

4. Steam the Rice: Bring the water in the steamer pot to a boil. If using a bamboo steamer, place the rice cooker pot or a heatproof bowl filled with the prepared rice on the steamer rack. Cover and steam for 15 minutes.

5. Steam the Ribs: After 15 minutes, carefully remove the lid of the steamer and arrange the marinated pork ribs on top of the partially cooked rice (without stirring the rice). Redistribute any remaining marinade over the ribs. Recover the steamer and continue steaming for another 45 minutes to 1 hour, or until the ribs are tender and falling off the bone.

6. Check for Doneness: To test for doneness, insert a chopstick or fork into a thicker piece of rib. It should pierce through easily with minimal resistance.

7. Serve and Enjoy: Once cooked, transfer the steamed pork ribs and rice to a serving dish. Garnish with chopped scallions and sliced red chili peppers (optional) and serve hot.

Tips:

 You can adjust the amount of chili peppers to your desired spice level.

 For a richer flavor, substitute dark soy sauce for 1 tablespoon of the light soy sauce in the marinade.

 Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a steamer or microwave until warmed through.

 This recipe can be easily adapted with different vegetables like chopped carrots or green beans added to the rice during steaming.