• 26.5 ounces Back Ribs • 1/2 cup Glutinous Rice • 2 cups Water • 1 Green Onions cut into big pieces • 1 piece Ginger fresh and sliced • 1 tbsp Dark Soy Sauce • 1 tbsp light soy sauce • 1/4 tsp Chicken Couillon Powder • 1/2 tsp Salt • 1 tsp Sugar • 1 tbsp Water • 1 1/2 tbsp Corn Starch

1. One day ahead, clean the ribs and cut into pieces between the bones. Put ribs and marinade ingredients into a sealable plastic bag. Seal the bag, shake well and place in the fridge overnight.
2. On the day of making the dish, soak the glutinous rice in 2 cups of water for 8 hours. Drain the rice, coat the ribs with the soaked rice and place into a shallow heat resistant bowl.
3. In the Instant Pot, add 2 cups of water and place the steaming rack inside the pot. Place the bowl containing the rice and ribs on top of the steaming rack.
4. Close and lock the lid of the instant Pot, making sure the valve is in the sealing position. Choose the Steam function and set for 55 minutes. When time is up, open the Instant Pot using quick pressure release.
5. Take out the steamed baby ribs and rice and enjoy!