Crispy clay pot rice with ribs and Chinese sausage

Rinse 1 cup of rice and soak it in water anywhere from 5 minutes to overnight. Set it aside. Place the clay pot over medium heat and let it heat for at least 1 minute. Lightly grease the bottom with oil — this helps prevent the rice from sticking too aggressively. Drain the rice and add it to the clay pot. Pour in just enough water so it’s barely above the rice line. Cook on high heat for 5 minutes. Turn heat to low and cook for another 5 minutes. While the rice is cooking, marinate the ribs with the ingredients listed in the marination sauce. When the rice timer is up, use chopsticks to poke a few holes into the rice. This helps the sauce from the ribs sink into the rice. Spread the marinated ribs evenly on top, cover, and cook for 8 minutes on low heat. Lay the sliced Chinese sausage over the ribs. Cover and cook for another 3 minutes. If you like, add some fermented pickles right before serving. If not, this dish is already incredibly flavorful on its own.