Serves 2


  • Pork Ribs, 250 grams
  • Corn Flour, 1 teaspoon
  • Black Bean Paste, 2 tablespoons
  • Red Date Ginger Sugar, 1 tablespoon
  • Brown Sugar, 1 teaspoon
  • 花雕酒 (Chinese Cooking Wine), 1 tablespoon
  • Pepper, a dash
  • Sesame Oil, a dash
  • Garlic, 1/2 bulb (skinless and thinly sliced)
  • Scallions, 50 grams (chopped)
  • White Rice, 2/3 cup
  • Water, 1 cup


  1. Coat pork ribs with corn flour, and leave it aside for 5 minutes.
  2. In a bowl, combine black bean paste, red date ginger sugar, brown sugar, chinese cooking wine, pepper, sesame oil, garlic, and 25 grams of scallions. Mix well. 
  3. Rinse pork ribs and add into the bowl mixture to marinate. Ensure every piece of pork rib is coated well and leave it to stand while preparing the rice. 
  4. Wash the white rice thoroughly, place into the Thermos® Shuttle Chef® inner pot and add water.
  5. Add marinated pork ribs and remaining marinate on top of the rice in the inner pot. 

    One Pot Pork Rib Rice 1

  6. Bring the contents in the inner pot to a rapid boil on high heat.
  7. Simmer on low heat for 5 minutes, cover the lid and transfer it into the Thermos® Shuttle Chef® outer pot. Let it sit aside for 2 hours. 


  • The recipe is based on using a 1.6L Thermos® Shuttle Chef® such as KBF-1600. 
  • The quantity of ingredients shall be adjusted when a bigger capacity of a Shuttle Chef® is being used. For example, double the ingredients when using a 3.0L Shuttle Chef®, serving 4 persons.
  • The one pot pork ribs rice is ready to serve after 2 hours and can be kept hot in the Shuttle Chef® for up to 6 hours. 

Photo, recipe and tips courtesy of Sheryl Ariel Boh, from fb.com/musingsatweivilla and founder of ‘Cooking with Thermos’ Facebook group.

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