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Place 400g pork ribs in a bowl.
Add ¾ teaspoon salt.
Mix well to coat the ribs evenly.
Marinate overnight for the best flavour and texture, or for at least 1 hour if short on time.
Measure 1 cup of jasmine rice.
Rinse the rice with water.
Drain and repeat 2 to 3 times until the water runs mostly clear.
Add the marinated pork ribs to the rice cooker with the washed rice.
Pour in 1.2 litres (5 cups) of water.
Press the cook function on your rice cooker.
Tilt the lid slightly to prevent the porridge from overflowing.
If using a stainless steel inner pot, stir occasionally to prevent rice from sticking to the base.
Cook for about 1 hour, or until the rice has broken down into a creamy porridge and the pork ribs turn tender.
Check the texture — for a thicker porridge, cook a little longer; for a thinner consistency, add a splash more water and cook briefly.
Season with salt and pepper to taste.
Ladle into bowls and top with julienned ginger and diced spring onions.
Add a dash of light soy sauce and a few drops of sesame oil if desired.
Serve hot and enjoy.