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.
Asian Spiced Ribs
- 1 rack of baby back pork ribs chopped in individual ribs
- 2 tbsp oil
- 2 tbsp black bean paste
- 2 tbsp hoison sauce
- 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 pressure cooker and brown evenly with oil. Season with salt and pepper.
- 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.