Steamed Ribs with Sticky Rice  (糯米蒸排骨)

Steamed ribs with sticky rice is a Cantonese-style steamed dish that’s somewhat similar to dim sum lo mai gai, the lotus leaf-wrapped sticky rice with savory chicken you often find on dim sum carts. This version is more of a homestyle dish that you don’t often see at restaurants, but it’s popular with home cooks because it’s much easier to prepare than lo mai gai while being every bit as satisfying. The cooking time might look a little long, but most of it is passive, and the dish itself is quite easy to put together.

Funny enough, this dish came out of a small accident. My husband picked up a bag of glutinous rice thinking it was regular white rice, so I have been cooking my way through it, starting with Chinese Pearl Balls that my 2 year old son asks for again and again. These sticky rice ribs became the next thing I made from that same bag, and now my son wants them just as much.

I make this on a weekend because the timing is slow but the hands-on work is small. What I do is basically soak the rice and ribs, mix one sauce and split it between the meat and the grains, then let the marinade, then the steamer does the rest. That’s all guys! I highly recommend making this recipe by following my detailed step by step directions below. I promise you’ll end up with a rich, sticky, meal-prep-friendly dinner made entirely in one steamer.

Ingredients

What I love the most is that one sauce does two jobs, seasoning the ribs and the rice from the same bowl. Here is all I use to make this steamed ribs with sticky rice recipe:

Glutinous rice: I use glutinous rice, also sold as sticky rice or mochi rice, because it cooks up chewy and gooey in a way plain white rice cannot copy.

Pork ribs: I like to use short-cut ribs, with the slab cut crosswise into shorter sections and then separated into individual riblets. The smaller pieces are easier to coat with the sticky rice and arrange neatly in the steamer. You can usually find ribs cut this way at Asian markets. If you purchase a whole slab of ribs, you can ask the butcher to saw it crosswise into two shorter sections, then cut between the bones to separate them into individual riblets.

One sauce mixture: I stir together Shaoxing wine, oyster sauce, light soy sauce, dark soy sauce, sugar, salt, and white pepper, then work in minced ginger and garlic. I use the light soy for savory depth and the dark soy for color, and I split this one bowl between the ribs and the rice.

Lotus leaf or parchment: I like to line the steamer with a soaked dried lotus leaf, which adds a subtle fragrance and makes for a beautiful presentation. But it’s completely optional – you can simply use parchment paper instead.

Scallions: I slice scallions to scatter over the top at the end for a fresh finish.

How to Make

1. Soak the ribs: Add the pork ribs to a large bowl and cover them with cold water. Soak for 30 minutes to draw out blood and impurities, then drain thoroughly and pat dry. Move the ribs to a clean bowl.

2. Mix the sauce: Combine 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.

3. Marinate the ribs: Pour the rest of the sauce over the pork ribs and mix thoroughly with your hands. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight (highly recommended).

4. Rinse and soak the rice: Add the glutinous rice to a large bowl and cover it with tap water. Stir it in a circular motion to rinse, drain, and repeat 2 more times. Cover with cold water and soak for 2 to 3 hours for short-grain glutinous rice, or 4 to 5 hours for long-grain glutinous rice.

5. Soak the lotus leaf: If using a lotus leaf, soak it in water for 2 hours, or until you are ready to line the steamer.

6. Season the rice: Once the rice has finished soaking, drain it very thoroughly and move it to a large bowl. Add the reserved sauce and mix well.

7. Coat the ribs: Lift the ribs from the marinade, letting the excess drip off, and discard the leftover marinade. Add the ribs to the bowl of seasoned rice and mix so the rice coats the ribs.

8. Prepare the steamer: Line your steamer with the soaked lotus leaf or a sheet of parchment paper. Transfer everything to the lined steamer, then fold the lotus leaf over the rice to cover if you are using one. Bring a large pot of water to a boil.

9. 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.

Quick note: Check the steamer now and then so it does not run dry, adding more water if needed.

10. Garnish and serve: Once steamed, scatter the sliced scallions over the top and serve hot as a main dish.

Serving Suggestions

Sticky rice ribs are rich and filling on their own, so I bring the whole steamer to the table to serve as a main dish. Everyone spoon rice into their bowl and pull ribs straight from it. My son goes for the softest, most rice-coated pieces. On a quiet weekend this is our meal, served with simple sides such as smashed cucumber salad.

When I set a larger table, I keep the ribs as the centerpiece and add lighter dishes around them to balance the richness. A plate of bok choy with oyster sauce or Chinese broccoli with oyster sauce brings a green, crisp note. If I want a second protein dish, char siu chicken or shrimp with black bean sauce are great options. A quick soup such as egg drop soup roundup the table.

Frequently Ask Questions