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Pressure Cooker Chinese Ribs | DadCooksDinner.com

Pressure Cooker Chinese Ribs


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4.7 from 3 reviews

  • Author: Mike Vrobel
  • Total Time: 1 hour 15 minutes
  • Yield: 13 ribs 1x

Description

Pressure Cooker Chinese Ribs recipe. Sweet soy ribs, inspired by the appetizer menu at my local hole-in-the-wall Chinese American restaurant.


Ingredients

Scale
  • 1 slab St. Louis Cut spareribs, membrane peeled off
  • 1/2 cup soy sauce (for the pot)
  • 1/2 cup water (or more to reach the minimum liquid amount for your pressure cooker)

Spice Rub

  • 1 teaspoon fine sea salt (or 1 1/2 teaspoons kosher salt)
  • 1 teaspoon Chinese five spice powder

Chinese Glaze

  • 2 tablespoons Honey
  • 1/4 cup Hoisin Sauce
  • 1/4 cup liquid from the PC pot

Instructions

  1. Remove the membrane from the ribs: On the bone side of the ribs, work a butter knife between the membrane and the bone, then grab with a paper towel and pull the membrane off of the ribs. Pull gently but firmly; if the membrane tears while you’re pulling, work the knife under the remaining pieces and pull them off as well. Trim the flap of meat from the bone side - either discard it, or season it and add it to the pot with the ribs. (It makes a nice cook’s snack.)
  2. Season the ribs and put them in the pressure cooker: Cut the rack of ribs between every bone. (To try to keep them about the same size, I always run my knife down the same side of the rib.) Stir the salt and five spice powder together, then sprinkle over the ribs. Add the 1/2 cup of soy sauce and 1/2 cup of water into the pressure cooker pot (or use the minimum liquid amount for your pressure cooker). Add your pressure cooker rack, then stack the ribs in the pressure cooker pot, on top of the rack.
  3. Pressure cook the ribs for 30 minutes with Natural Pressure Release: Lock the lid and pressure cook on high pressure for 30 minutes in an electric PC, or 24 minutes in a stovetop PC, then let the pressure come down naturally, about 15 more minutes.
  4. Glaze the ribs: In a small bowl, whisk the hoisin sauce, honey, and 1/4 cup of pot liquid. Gently lift the ribs out of the pressure cooker, put them in a large bowl, and pour the glaze over them. Spread the ribs out in a single layer on a rimmed baking sheet, and brush the ribs again with the glaze. Serve, or tighten the sauce with an extra step…
  5. Optional step: Broil the ribs and glaze again: Put the baking sheet of ribs under a broiler set to high, and broil the ribs until the glaze is bubbling and just starting to brown, about 5 minutes, depending on the strength of your broiler. Remove the ribs from the broiler, brush with another layer of glaze from the bowl, and serve.

Notes

  • Want super-tender ribs? Pressure cook for 45 minutes in an electric PC or 36 minutes in a stovetop PC. I did a slab for that long, and they were falling apart when I tried to lift them out of the cooker. I prefer a little bite to my ribs - or at least that I can grab the bone without them falling apart - but if you want ultra-tender ribs, go longer.
  • Want traditional “red” Chinese ribs? Add a few drops of red food coloring to the glaze as you whisk it. (Yes, that’s what they do in restaurants.)

Equipment

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Weeknight Dinner
  • Method: Pressure Cooker
  • Cuisine: Chinese