This is one of the first recipes we tried from The Pressure Cooker Cookbook when we got our new pressure cooker. It’s ideal for cooking meat that usually needs hours to cook using traditional methods. You could easily find recipes that call for simmering ribs for up to 7 hours. Using the pressure cooker cuts this down to 30 mins!
These Pressure Cooker Chinese Spare Ribs were so easy to do, and turned out so well that we will defiantly be doing it again soon. The meat was quite literally falling of the bone. As a bonus, any leftover sauce can will keep in the fridge for a while and can be used as a dipping sauce. Delicious and adds some oriental flavour to almost anything!
Pressure Cooker Chinese Spare Ribs
Heat the oil in the pressure cooker. Add the ribs and fry until browned.
Add the garlic, ginger, cinnamon, star anise and szechuan pepper and fry for 1 minute.
Pierce the chilli a couple of times with the point of a sharp knife and add to the pot.
Pour over the soy sauce, vinegar and apple juice. Sprinkle over the sugar, then season with salt and pepper.
close the lid, bring to high pressure and cook for 30 minutes. when the time is up, allow the pressure to drop naturally.
Remove the ribs and the chilli from the pressure cooker and return it to the heat. Summer the liquid until it has reduced to a light syrup.
Return the ribs to the cooker and heat through again. Serve garnished with the shredded spring onions.