Five-Spice Pork Ribs
By :Williams Sonoma Book 2
Print Recipe
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.
Votes: 1
Rating: 5
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Meat
Duration 1-2 hours
Cooking Technique Pressure Cook, Sauté
Main Ingredient Baby Back Ribs, Orange Juice
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
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Meat
Duration 1-2 hours
Cooking Technique Pressure Cook, Sauté
Main Ingredient Baby Back Ribs, Orange Juice
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
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Cut rib racks into slabs of about 3 ribs each. Place in a large bowl, season lightly with salt, and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Line a rimmed baking sheet with aluminum foil.
  6. Let the steam release naturally. Carefully remove the lid and use tongs to transfer the ribs to the prepared baking sheet. Preheat the broiler.
  7. 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.
  8. Transfer to a platter and serve.
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