One-Pot Rice Cooker Pork Ribs and Rice (排骨焖饭)
Learn how to make 排骨焖饭 (Páigǔ Mèn Fàn), a savory and simple one-pot rice cooker meal. Juicy pork ribs, fluffy rice, and vegetables are braised together in a rich sauce. This is the perfect beginner-friendly recipe!
Equipment
- 1 Rice Cooker Any standard electric rice cooker.
- 1 Wok or large skillet For blanching and searing.
- 1 Strainer To separate aromatics from oil.
Ingredients
For the Ribs & Veggies:
- 2/3 lb pork ribs, cut into 1.5-inch (3-4 cm) pieces (Approx. 300g). Ask your butcher to cut them.
- 2 tbsp cooking oil (like canola or vegetable)
- 2 scallions, cut into 2-inch sections
- 2 slices ginger
- 2 cloves garlic, sliced
- 1 small shallot, sliced (or 1/4 small onion)
- 1/4 cup frozen corn kernels (Approx. 30g)
- 1/4 cup carrot, small dice (Approx. 30g)
- 1 tsp lard or neutral oil, for greasing the pot (optional)
- 1 tsp chopped scallions (green parts only), for garnish
For the Sauce Mixture:
- 3 tbsp light soy sauce
- 1 1/2 tbsp dark soy sauce
- 2 tbsp Shaoxing wine (or dry sherry)
- 2 tbsp oyster sauce
- 1 tbsp granulated sugar
- 1/2 tbsp thirteen-spice powder (or 1/4 tsp five-spice powder)
- 1 1/4 cups water (300ml)
For the Rice:
- 1 US cup medium or short-grain rice (approx. 200g)
Instructions
- Prep the Rice: Wash the 1 cup (200g) of rice until the water runs mostly clear. Drain well and add it to your rice cooker pot.
- Blanch the Ribs: Place the rib pieces in a pot with cold water. Bring to a boil, let it bubble for 1-2 minutes, then drain and rinse the ribs thoroughly under warm water. Pat them dry.
- Mix the Sauce: In a small bowl, whisk together all the sauce ingredients: light soy sauce, dark soy sauce, Shaoxing wine, oyster sauce, sugar, and thirteen-spice powder. Set aside. (Do not add the 1 1/4 cups of water yet).
- Infuse Oil & Sear: Heat the 2 tbsp of oil in a wok over medium-high heat. Add the scallion sections, ginger, garlic, and shallot. Stir-fry for 30-60 seconds until fragrant, then strain the oil and discard the aromatics.
- Cook the Ribs: Return the infused oil to the wok. Add the blanched ribs and sear on all sides until golden brown (about 3-4 minutes).
- Add Sauce & Water: Pour the sauce mixture over the ribs and stir-fry for 30 seconds. Add the 1 1/4 cups (300ml) of water and bring the entire mixture to a rolling boil.
- Assemble in Rice Cooker: Rub the inside of the rice cooker pot (with the rice in it) with lard or oil. Pour the boiling ribs and broth over the uncooked rice. The liquid should cover the rice by about 1/2 inch (1.5 cm).
- Add Veggies: Sprinkle the diced carrots and corn on top. Do not stir.
- Cook: Close the lid and start your rice cooker on its standard "Cook" or "White Rice" cycle.
- Rest & Fluff: When the cooker finishes (approx. 45 minutes), let it rest on "Keep Warm" for 10 minutes.
- Serve: Open the lid, fluff the rice with a paddle to mix everything, and serve immediately, garnished with fresh chopped scallions.
Notes
Water Level: The 1:1.25 rice-to-liquid ratio (1 cup rice to 1.25 cups water) is a guide. The "finger-joint" or "1/2-inch above the rice" visual check is the most reliable method.
Allergens: Contains soy, wheat (gluten), and shellfish (oyster sauce). Use gluten-free substitutes if necessary.
Nutrition (Disclaimer) Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated. Garnishes are not included.
- Serving Size: 1 serving (if 3 servings)
- Calories: 520 kcal
- Protein: 20g
- Fat: 22g
- Carbohydrates: 60g
- Sodium: 1450mg
- Sugar: 8g