Dec
27
2009
Asian Spiced Ribs
Author: kevin
Inspired by the restaurant P. F. Chang’s Northern dry rib appetizer, I decided to create my own version. Although not dry, these are so moist and fall-off-the-bone-good you will be surprised at the flavor as well as how easy and quick these are to make. I use baby back pork ribs, one rack can easily feed two people with rice and a salad.
- 1 rack of baby back pork ribs, chopped in individual ribs
- 2 tbsp oil
- 2 tbsp black bean paste
- 2 tbsp sugar
- 1 tbsp vegetable oil
- 1 tbsp Chinese five spice powder
- 1 tbsp fresh ground ginger root
- 1 tsp sesame oil
- 3 dried red chilies (optional)
- 1/2 cup of water
- 1/4 cup rice wine vinegar
- 1/4 cup soy sauce
Place chopped ribs in greased pressure cooker and brown evenly with oil. Mix the following ingredients and pour over ribs. Make sure liquid mixture is almost covering ribs. If not add water to almost cover. Close lid and cook for 15 minutes over medium heat after pressure cooker regulator starts to rock and releases a slow steady stream of steam. Remove from heat, release steam as per pressure cooker instructions and the sauce should have thickened. Use a slotted spoon to remove ribs and pour sauce in bowls to dip or over tray of ribs to serve.
