Sinaloan Barbecue
Pork Ribs with Piloncillo Sauce
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Born in Mazatlan Sinaloa, he has been a cook since he was 18 years old and as a chef he competed in Masterchef Mexico 2016.
Ingredients
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Instructions
- Place the stainless steel inner pot inside the Instant Pot® and add the piloncillo and water (two bars of piloncillo for every
2 cups of water). - Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 10 Minutes.
- When done cooking, let the pot release steam naturally for 15 minutes. Then press Cancel and turn the steam release valve to Venting and put the piloncillo syrup in an ovenproof container.
- Clean the stainless steel inner pot of the Instant Pot®. Once clean and dry, press Saute, on More, and set time to 10 Minutes. Add
2 tbsp oil and the ribs; turn to sear all sides. - While the ribs are searing, pour the mixture that was separated in the pan (piloncillo syrup) into the Ace™ Nova blender and add 3 chipotle peppers, soy sauce, Worcestershire sauce, vinegar, salt, and pepper to taste. Press Puree and once ready, set aside.
- When the ribs are seared, incorporate the sauce with the ribs. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 20 Minutes.
- When done cooking, let the pot release steam naturally for 15 minutes. Then press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid, plate and garnish with sesame seeds.
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