Steamed Ribs with Glutinous Rice (糯米蒸排骨)

Method12 steps · about 9 hr

1. 1

   Step 1: The night before, cover the precut ribs with fresh soaking water and soak for 2 hours in the refrigerator. Change the water a couple of times during the soak. Drain, rinse and pat the ribs dry with paper towels.

   Soak the ribs · 120 minUses 1 lb raw pork ribs, cut by the butcher into 2-inch pieces · Fresh water, enough to cover the ribs for soaking, change twice and rinse them

2. 2

   Step 2: Finely chop the 2 scallions and keep their white and green parts separate. The whites go into the rib marinade and the greens into the rice the next day; hold the reserved greens refrigerated.

   Uses 2 scallions, finely chopped with white and green parts kept separate

3. 3

   Step 3: Mix the drained ribs with the mashed piece of red fermented bean curd (1 piece), 1 tbsp liquid from its jar, ½ tsp of the sugar, ½ tsp sesame oil, 2 tbsp Shaoxing wine, ¼ tsp of the white pepper, 1 tbsp minced ginger and all the prepared scallion whites.

   Uses All prepared ribs, excluding their discarded soaking and rinsing water · 1 piece red fermented bean curd (mashed) · 1 tablespoon liquid from the red fermented bean curd jar · ½ tsp sugar, the marinade half · ½ teaspoon sesame oil · 2 tablespoons Shaoxing wine · ¼ tsp white pepper, the marinade half · 1 tablespoon minced ginger

   
4. 4

   Step 4: Cover the marinated ribs and refrigerate overnight.

   Uses Raw ribs with their complete marinade

5. 5

   Step 5: Submerge the large dried lotus leaf (1) in its separate soaking water, weighting it down with a plate or bowl. Leave it overnight in the refrigerator and handle it gently because it tears easily.

   Uses 1 large dried lotus leaf · Fresh water, enough to submerge the lotus leaf overnight and rinse both sides the next day

   
6. 6

   Step 6: The next day, rinse the 2 cups dry sticky rice and soak it for 1 hour, keeping the water at least 2 inches above the rice. Leave the marinated ribs in the refrigerator until assembly.

   Soak the sticky rice · 60 minUses 2 cups dry sticky rice (sweet or glutinous rice) · Water for rinsing the rice and soaking it at least 2 inches above the rice level

   
7. 7

   Step 7: Lift the soaked lotus leaf from its water and rinse both sides with fresh water. Line a bamboo steamer or a large heatproof platter at least 2–3 inches deep with the leaf, leaving its outer edges available to fold over the food.

   Uses The softened leaf, excluding its discarded soaking water · Fresh water to rinse both sides of the soaked lotus leaf

8. 8

   Step 8: Fill the external steamer with enough water to maintain steam below the food without flooding the lined dish. Cover and bring the water to a full boil. Have boiling top-up water available if the water level becomes low during cooking.

   Uses Water below the food, enough to maintain steam without flooding the dish

9. 9

   Step 9: Drain the soaked rice well. Mix the drained rice with 1 tsp dark soy sauce, 3 tbsp light soy sauce, ½ tsp salt, the remaining ½ tsp sugar, remaining ¼ tsp white pepper and all the reserved scallion greens.

   Uses The complete soaked rice, drained of its free soaking water · 1 teaspoon dark soy sauce · 3 tablespoons light soy sauce · ½ teaspoon salt · Remaining ½ tsp sugar, for the rice · Remaining ¼ tsp white pepper, for the rice · All green parts from the two prepared scallions, kept cold

10. 10

    Step 10: Take the marinated ribs from the refrigerator and mix them, including their complete marinade liquid, into the seasoned rice. Spoon everything onto the prepared lotus leaf and fold its outer edges over the top.

    Uses Seasoned drained sticky rice · Overnight-marinated ribs and their marinade · The prepared leaf liner, excluding its rinsing water

    
11. 11

    Step 11: Carefully put the leaf-wrapped ribs and rice in the boiling steamer, cover and steam over high heat for about 60 minutes from steady steam. Check the external water every 10–15 minutes and add boiling top-up water if needed. The rice must be cooked and soft with no hard centers, and the ribs cooked through and tender; continue steaming if needed.

    Steam the ribs and sticky rice · 60 minUses Leaf-wrapped ribs, rice and complete marinade · Boiling water, only if needed to top up the external steamer water

12. 12

    Step 12: Lift out the cooked parcel carefully and open the leaf. Garnish with the separate extra chopped scallion if desired and serve the ribs and rice hot; the lotus leaf is the wrapper, not an edible serving ingredient.

    Uses Cooked leaf-wrapped ribs and sticky rice · Extra chopped scallion, to garnish if desired