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|By :Bruce Weinstein & Mark Scarbrough|
|Course||Dinner, Main Course, Side Dish|
|Duration||more than 2 hours|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Baby Back Ribs, Brown Sugar, Chicken Broth, Cinnamon, Duck Sauce, Garlic Cloves, Ginger, Hoisin Sauce, Honey, Soy Sauce|
|Cook Time||40 minutes|
|Passive Time||3-24 hours to marinate|
• Substitute 1 teaspoon five-spice powder for the ground cinnamon.
• Garnish the ribs with sesame seeds and/or finely minced scallions.
• Or drizzle with toasted sesame oil and unseasoned rice vinegar.
• Have extra duck sauce or sweet chile sauce for dipping.
• For a 3-quart Instant Pot, you must halve all of the ingredient amounts (using only one rack of ribs). And you must only use baby-back ribs.
• For an 8-quart Instant Pot, you can increase the amount of marinade, ribs, and duck sauce by 50 percent but you must leave the amount of liquid in the insert the same as the original recipe. (Follow the technique for setting one rib spiral in another from the main recipe, then set the third spiral of ribs in the center and let it uncoil a bit, too.)
• For a 10-quart Instant Pot, you must increase the amount of liquid in the insert to 21/2 cups, even if you complete the recipe as otherwise stated. However, you can also increase the other ingredient amounts by 50 percent or you can even double the other amounts.
Nice, thank you. I use the silicone trivet with heat-resistant handles and it’s so much better than the metal trivet that came with the instant pot. I got it on Amazon: https://www.amazon.com/dp/B082XZNGPJ
Thank you very much for the recipe! For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K