Steamed baby ribs with glutinous rice
By Maomaomom
This is a wonderful traditional Chinese dish popular in Nanjing, China. The dish is well loved by my family. This recipe uses InstantPot, an electric pressure cooker to quickly and efficiently achieve a rich and melting in your mouth results.
Prepare Time: 15 minutes
Cook time: 55 minutes
Level: Easy
Serves: 4 servings
Ingredients：
1. Baby ribs 750 g;
2. Marinate ingredients: 1 green onion cut into big pieces, 1 small piece fresh ginger spliced, 1 tablespoon dark soy sauce, 1 tablespoon Kikkoman light soy sauce, ¼t chicken bouillon powder, ½t salt, 1t sugar, 1 tablespoon water and 1.5 tablespoon corn starch;
3. 1/2C glutinous rice, 2C water。
Directions
1: One day ahead, clean baby ribs and cut into pieces between bones. Put baby ribs and marinate ingredients into a Zip-Lock bag, seal it and shake well in a fridge over night.
2: On the day of making this dish, in the morning soak glutinous rice in 2C water for 8 hours. Drain the rice, coat baby ribs with soaked rice and place into a shallow bowl.
2: Take out your InstantPot , add 2C water in and put the stand in side then place the bowl with rice and baby ribs on the stand. Cover the lid and make sure the valve at the close position. Choose “steam” function and set for 55 minutes and then start.
3: When it’s done, wait for 10 minutes and then release the pressure and open the cover. Take out the Steamed baby ribs with glutinous rice and enjoy it.
Maomaomom’s Note: 1C=240ml, 1t=5ml and 1T=15 ml.
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毛毛妈，今天试作这道菜，味道很好。只是一个问题，蒸完后糯米不能好好的粘在排骨上。请教原因和就决方法。
粘米的时候可以捏捏紧。
毛毛妈，这个糯米蒸排骨和豆豉蒜蓉蒸排骨腌制的方法是一样的，不同的是这个有糯米。但是豆豉蒜蓉蒸排骨只要蒸6分钟这个要55分钟，为什么差别这么大啊？上次豆豉蒜蓉蒸排骨的豆豉和蒜蓉我忘记炒了，也一样美味。谢谢毛毛妈给我们带来这么多好的方子。
豆豉蒜蓉蒸排骨是取其嫩，这个是让它完全软糯。
This dish is so awesome and tasty. I look forward to eating it every time.
Thanks.
毛毛妈， 我没搞懂为啥每次我用蒸的菜谱的时候我的碗里都有很多水。。其他的都很好！
水蒸汽凝结了，蒸好将水滗掉就好了。
谢谢毛毛妈，你的图片上排骨比较干，我估计我把水滗掉后也不会这么干，可能我得放在普通锅里再蒸一下？
不用了吧。