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Risotto with Lemon and Shrimp
Better-Than-Takeout Chinese BBQ Spareribs
| By : |
| Prep Time | 5 minutes |
| Cook Time | 85 minutes |
| Servings |
4 - 6 servings
|
Ingredients
Sauce Mixture:
- 3 tbsp grated fresh ginger or ginger paste
- 8 garlic cloves minced
- 1 cup honey
- 3/4 cup Hoisin Sauce
- 3/4 cup soy sauce
- 1/2 cup Water
- 1/2 cup rice wine or dry sherry
- 2 tsp chinese 5-spice powder
- 1 tsp white pepper
- 1 tsp red food coloring (optional but more authentic looking)
Better-Than-Takeout Chinese BBQ Spareribs:
- 2 lbs racks St. Louis-style spareribs cut into individual ribs, 2 ½ - 3 each
- 2 tbsp toasted sesame oil
Ingredients
Sauce Mixture:
Better-Than-Takeout Chinese BBQ Spareribs:
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Instructions
- Add Sauce Mixture ingredients to the pot and whisk to combine. Add ribs and toss to coat.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Carefully remove the ribs from the pot to a large bowl and cover loosely with foil, reserving juices.
- Strain cooking liquid to remove solids (press solids to extract as much flavor as possible). Discard solids.
- Use a fat separator or spoon to skim fat from the liquid mixture. Discard fat.
- Return braising liquid to the pot. Select the SAUTE function and adjust to MORE or HIGH. Cook, stirring occasionally, until reduced to a glaze, about
2 1/2 cups (20-25 minutes). - Heat oven to 425 degrees. Set a wire rack over a foil-lined, rimmed baking sheet. Pour
1/2 cup water in baking sheet (helps to prevent smoking). - Coat half the ribs in the glaze and arrange on the rack, bone-side up. Roast 5-7 minutes, then flip and roast an additional 5-7 minutes until well-caramelized. Transfer to serving dish and repeat with remaining ribs.
- Serve, passing remaining glaze as a dipping sauce.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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Awesome recipe! Will be making it again. Everyone loved it. Thank you for the recipe. It was really wonderful.
I saw a video for this specific recipe on the IP Community FB site, but the video isn’t here. That one says 3 tbsps of ginger but this one says 2. The other difference is that the video says 2 racks of ribs and this one says “2 lbs racks “, which doesn’t make sense. Since most racks are about 2 lbs and the video doesn’t look like they are actually doing 2 racks, I’d like to know for sure.
For my taste, I would reduce the 5-spice by half next time. Otherwise, loved the texture (slightly chewy), flavor, and crispy bits. Awesome.
I made this tonight. Loved the taste. Used 2- racks of ribs. It took 2 hrs from start to finsh, longer than anticipated. I had to add corn startch to thicken the mixture even after cooking it down for 25 minutes. It was a hit though.
Where does the sesame oil come into play? It’s under the ribs in ingredients but it doesn’t seem to be mentioned in the directions
Very tasty
Excellent, made it yesterday. Bit too salty for those of us who cook without much salt at all. Will reduce soy sauce and water for next time!
Delicious flavor! Cooked ribs 15 minutes & then a 15 minute natural release. Had to add cornstarch to sauce even after the 25 minute saute. This recipe is a keeper.
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