Leave a Reply
Want to join the discussion?Feel free to contribute!
Chocolate Fudge Cake
Five-Spice Pork Ribs
| By : |
Barbecuing ribs is often an all-day affair, but it doesn’t have to be!
This method cuts cooking to a fraction of the time, but combined with the quick broiling step at the end, yields the same results—falling-off-the-bone
meat with a finger-licking coating flavored with an aromatic blend of spices.
| Prep Time | 10 minutes |
| Cook Time | 53 minutes |
| Servings |
6 servings
|
Ingredients
- 3 lb baby back pork ribs
- kosher salt
- 1/2 cup Freshly Squeezed Orange Juice (from
1 large orange) - 2 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tbsp Chinese five-spice powder
- 2 tsp sambal oelek (Indonesian red chile paste) or Sriracha
- 1 tsp sugar
- 1 tbsp canola oil
- 2 shallots diced
- 3 cloves garlic minced
- 2 inch piece fresh ginger peeled and minced
Ingredients
|
|
Instructions
- Cut rib racks into slabs of about 3 ribs each. Place in a large bowl, season lightly with salt, and set aside.
- In a small bowl or measuring cup, whisk together the orange juice, soy sauce, fish sauce, five-spice powder, sambal oelek, and sugar. Set aside.
- Select Sauté on the Instant Pot® and heat the oil. Cook the shallots, stirring occasionally, until soft and slightly browned, about 4 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the juice mixture and bring to a simmer. Press the Cancel button to reset the program.
- Pour the five-spice sauce over the ribs and let sit for 5 minutes. Stack the ribs upright in the pot and pour the sauce over the ribs. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 25 minutes at high pressure.
- Line a rimmed baking sheet with aluminum foil.
- Let the steam release naturally. Carefully remove the lid and use tongs to transfer the ribs to the prepared baking sheet. Preheat the broiler.
- Select Sauté on the Instant Pot® and simmer the sauce until thickened, 10–12 minutes. Brush the top side of the ribs with the sauce, place in the broiler, and broil for 3 minutes. Carefully remove the baking sheet from the broiler. Using tongs, turn the ribs over and brush them with the remaining sauce. Return the ribs to the broiler and broil for 3 minutes.
- Transfer to a platter and serve.
From nutritious breakfasts to decadent desserts, Everyday Instant Pot presents a go-to collection of delicious, well-tested recipes for anytime cooking with an electric pressure cooker.
The Instant Pot has become an instant classic, a must-have item for home cooks everywhere. Everyday Instant Pot presents an indispensable collection of well-curated recipes that are easy to follow and yield delicious, consistent results. From comforting classics like One-Pot Bolognese, French Dip Sandwiches, and Texas Beef Chili, to lighter fare such as chicken braised with citrus and olives, gingery salmon, and zesty and bright wild rice salad, you’ll find plenty of inspiration for getting the most out of your pressure cooker.
The well-tested recipes include all the basics—like yogurt, eggs, jam, rice, beans—as well as dishes for every meal of the day. You’ll learn the fundamentals and benefits of cooking various cuts of meat—such as pork shoulder, chicken thighs, or beef chuck—in an Instant Pot. Along with a basic cooking method for each cut as well as a selection of flavor profiles—such as Korean, Mexican, Indian, Thai, and Mediterranean—that work well with it and suggestions for serving. With this comprehensive “building block” approach, and collection of inspiring recipes to draw on, you’ll become an Instant Pot expert in no time.
You might also like
Feel free to contribute!
Download Recipe App
Will add a little more red chile paste next time to get more spice!
I found this recipe lacked flavour and too salty. Won’t make it again. KNI
I agree that they’re a bit too salty as is, but this is a good starter recipe for IP rib making. I was really happy with how tender they were and how they tasted when they came out of the pot and before reducing the sauce and basting ribs. I think this is where the salt overload is. We really liked them sauce-less, and liked them well enough sauced. All-in-all, the recipe is a good one for getting the hang of making ribs in your IP.
Was good. Tender and tasty. Sauce didn’t thicken up as much as I’d like. Will have to cook it longer next time.
These ribs were by far the best I’ve ever had. I do cook quite a bit of asian food, as my son loves it. When i saw this, we had to try them. Would highly recommend.
Best ribs i ever had. Oh they were soooo good.