This is the "upgraded" version of the same recipe posted on 31 August 2014. I have done small modification to the marinade and sent the cooked ribs to grill in the toaster oven. The brief grilling helps to dry up the gravy and give the ribs a nice golden coat of sweetness *\(^o^)/*
Yield: 4 adult portions
650g prime pork ribs, room temperature
2 slice ginger
2 cloves garlic, crushed with skin on
2 tbsp raw sugar
1 tsp dark brown sugar
2 tbsp oyster sauce
1 tbsp rice wine
1/2 tsp low salt light soya sauce
1/4 tsp dark soya sauce
1 tsp hoisin sauce
2 tbsp vinegar
1 tsp tomato paste
1 tsp rock sugar (optional)
1. Parboil ribs by pouring boiling water into a bowl of prime ribs. Keep the ribs under water for about 5 to 8 minutes.
2. Pour the marinade over the ribs and mix using your hand. Transfer the ribs and the marinade to a porcelain bowl. Cover and let the ingredients marinate for 1 hour.
If you are using a stainless steel bowl to hold, keep the vinegar and tomato paste till the end of the marinating session then add in.
3. Pour the ingredients into the rice cooker and lie the ribs in a single layer.
Start the "rice cooking" function.
For my Philips Avance Rice Cooker, I chose the 'Standard Rice Cooking" function.
4. Give the ingredients a few stirs, at least twice, during the cooking process to ensure even cooking and coating.
I stir the ingredients in the first 20 minutes, then every 5 minutes.
5. The cooking process is over when you hear the rice cooker "beep". Most of the liquid ingredients would have been dry up , leaving behind melted fat and syrup.
6. Arrange the ribs in a single layer on a baking tray lined with parchment paper.
Use the leftover syrup sauce in the pot to baste over the ribs,
and use a brush to spread evenly.
7. Grill the ribs in a toaster oven set at 200 degree Celsius for 3 minutes, or till the syrup bubbles.
Flip the ribs and repeat the step for the other face.
8. Serve with warm rice :)
Or, you can substitute the ribs by pork belly :)
When the sauce thickens, but before it dries up, stop the cooking process and let the remnant heat of the rice cooker simmer the meat to tender. You can keep the meat in the closed rice cooker for about 1/2 an hour. Then brown the meat in the oven toaster.
Add about 1/2 tsp lemon juice and 20ml of hot water to the sauce in the rice cooker to make the gravy.
if you prefer a more tender texture, you can use the "soup" function to slow-cook the pork ribs for 1 hour,
End of one hour.
Then follow by "ultra quick cook" function, to dry up and thicken the sauce.
Stop the rice cooking process at around 25 minutes if you want to keep some gravy to coat the ribs.
Recipe adapted from