Glutinous Rice Ribs

Rinse the glutinous rice the night before and soak it overnight (put it in the fridge in summer). In the morning, drain the water, add a little light soy sauce and dark soy sauce with 1 gram of salt. I also added a tiny bit of coconut oil to enhance the aroma; it can be omitted if you don't have it.

Then mix well and set aside to marinate for 2 hours.

Wash the ribs, soak out the blood, and then drain the water.

Put all the seasonings from the seasoning rack into a bowl, mix evenly, and marinate for at least 1 hour to let the flavors absorb.

Place the ribs into the glutinous rice and wrap them with the glutinous rice.

Place it on a plate, first spreading a thin layer of glutinous rice on the plate, then put it in the pot and steam for an hour and a half. I used a pressure cooker and cooked it for one hour.

The ribs were soft, glutinous, and fragrant. We finished the whole plate. My mother-in-law usually pays close attention to how much meat she eats, but today she ate many pieces.

The steamed ribs are tender, soft, and juicy, and the glutinous rice is soft and sticky, very delicious. Sprinkle some millet chili and chopped green onions on top for garnish, and it's ready.

The ribs were soft, glutinous, and fragrant. We finished the whole plate. My mother-in-law usually pays close attention to how much meat she eats, but today she ate many pieces.