Who knew you could make ribs… in a rice cooker? These sticky pork ribs are inspired by Chinese flavours, and are absolutely worth getting messy for. And they’re cooked in less time than more traditional methods – result! Sweet, rich and downright delicious. It doesn’t get much better.
In collaboration with Panasonic.
1 tbsp sweet chilli sauce
1 tbsp soy sauce
1 tbsp Chinese Shaoxing wine
1 tsp fish sauce
1 tsp dark soy sauce
2 tbsp brown sugar
800g (1 lb 12 oz) pork ribs, cut into individual ribs
2 tbsp honey
sesame seeds, to sprinkle
Add sweet chilli sauce, soy sauce, Chinese Shaoxing wine, fish sauce, dark soy sauce, brown sugar and 80ml (2.75 fl oz) of water to the Panasonic rice cooker bowl, and mix with a wooden spoon until well combined. Add the ribs to the marinade and mix to ensure they are evenly coated.
Select the Soup/Slow Cook function for 1 hour. Close the lid.
Once the ribs are cooked, use tongs to transfer them to a large bowl and set aside, leaving the remaining sauce behind. Add in honey. Select the Steam function for 10 minutes to reduce the sauce until thickened and glossy – if after 10 minutes it’s looking a bit runny, feel free to give it a bit longer.
Pour the marinade over the ribs and give them a good mix to ensure the glaze coats them all nice and evenly. Transfer sticky ribs to a serving plate and drizzle over any extra marinade. Sprinkle with sesame seeds, then dive on in.