INSTANT POT RIBS [电饭锅红烧排骨]
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Hi everyone, Welcome to Souped Up Recipes. Today we are going to use an instant pot to make BBQ spare ribs. I know, it sounds unusual, but I love these beautiful, glossy, fall off bones tender ribs. If you don’t say anything, nobody will ever think it is made out of an instant pot. The most amazing part is that this is an easy recipe. I know I said BBQ ribs but this is not American style. The recipe is actually from a traditional Chinese dish – Hong Shao Pai Gu (红烧排骨)- translate as red braised pork ribs.
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INGREDIENTS (serves 3-4 people)
– 2.5 pound of pork spare ribs
– 8 slices of ginger
– 5 cloves of garlic
– 1 piece of cinnamon stick [Amazon Link: https://amzn.to/2L0doS7]
– 1 pieces of star anise [Amazon Link: https://amzn.to/2ZcqVex]
– 1 piece of bay leave [Amazon Link: https://amzn.to/31OGieU]
– 1 small piece of orange peel [Amazon Link: https://amzn.to/2ZdnTH6]
– 3 pieces of dried hot chili [Amazon Link: https://amzn.to/2Zdo19y]
– 8 pieces spring onion
– 3 tbsp of light soy sauce [Amazon Link: https://amzn.to/2KIVrsA]
– 1/3 cup of Chinese cooking wine [Amazon Link: https://amzn.to/31VgcXx]
– 5 tbsp of sugar
– 2 tsp of cornstarch + 1.5 tbsp of water
INSTRUCTION
– You will need some ribs. Back ribs or spare ribs, both will work fine. Cut the ribs into smaller pieces so it fits into your instant pot.
– Set the ribs aside and get your instant pot ready. Add about 5 tbsp of sugar. Shake it a little bit so the sugar spreads out. Cover the lid. Press the saute button. Adjust the heat to normal. Set the timer immediately and come back to check the sugar in 5 minutes.
– If everything goes perfectly, the sugar should be caramelized well. But sometimes things don’t go perfectly so yours might be caramelized incompletely. Part of the sugar is still solid due to the uneven heat. No matter which situation you get, you have to turn off the instant pot immediately and do not try to caramelize the solid sugar anymore or else you will burn the sugar that is already caramelized and that will bring a bitter taste.
– Get a bunch of scallions. Discard both ends and cut it in half. Add it to the instant pot. Throw in and ginger slices and garlic cloves. Keep adding 1 piece of star anise, 1 piece of bay leaf, 1 small piece of cinnamon stick, a few pieces of dried red chilies, 1 piece of dried orange peel. If you can’t find dried orange peel, you can use a fresh orange peel instead.
– Simply place the ribs in the pot. Pour in 3 tbsp of soy sauce and 1/3 cup of Shao Xing wine. If you don’t like to cook with alcohol, you can mix 3 tbsp of water and 3 tbsp orange juice instead. Remember, besides the soy sauce and the Shao Xing wine, I didn’t add any extra water. That is because instant pot can be sealed very well. If you make this recipe in a regular pot, you will have to use extra water.
– Cover the lid and put the knob at the sealing position. Press the meat/stew bottom. Adjust the heat to more setting. For the timing, usually, I will put 10 minutes for each pound of meat. I used 2.5 pounds of ribs so I put it on 25 minutes. One thing that is quite time-consuming when using an instant pot or pressure cooker, you have to wait for the valve to be unlocked or else you can’t open the lid.
– When the valve is unlocked, open the lid. There should be some liquid in the pot but it is only reaching the bottom piece of the ribs. The top 2 pieces didn’t get any love which means they are kind of bland now. Don’t worry, we gonna fix that.
– Take out the ribs, the aromatics, and the spices. I have about a little bit more than a cup of liquid in the pot. We gonna reduce that down to half. Press the saute button, keep the lid open. Let the liquid boil away. Remember I said that there are 2 pieces of ribs are bland. You can put them into the pot while you are reducing the sauce. That way the ribs will be flavorful.
– Don’t need to measure it exactly. Just eyeball it. Will take about 10 minutes to reduce the sauce. Take out the ribs. Taste the sauce to make sure it is a good flavor. Then add some cornstarch water. Keep stirring it until the sauce thickens up like a thick syrup texture.
– Brush the sauce on the surface of the ribs. Enjoy!
WONDERFUL! No Instant Pot, so used a 6 quart Presto Pressure Cooker. For a 3 pound Baby Back, I cooked for 30 minutes at 15 pounds pressure. No Green Onions so I used 1/2 chopped Spanish Onion. No dried Tangerine so I used the entire skin of a small fresh Tangerine. Had an overripe Fuya Persimmon on counter, so threw that in also. Don't eliminate dried pepper – it is important to the overall flavor. Used 2 dried Chili Peppers instead of 3 to keep heat down.
My wife normally hates ribs because of the bones and sticky nature. Just pushed bones out of her serving so she could eat with a knife and fork. Also hates Chili heat – said these were wonderful.
Let ribs cool completely for easier handling, brushed with sauce and finished on gas BBQ for 10-15 minutes until rewarmed and crispy. Recipe marked "MAKE AGAIN". Thanks Mandy
I am going to try this tonight thank you for sharing the recipe.
Thank u for giving us other options beside alcohol ❤
Which state do you live? I'm from Florida, currently live in NYC, really missing Publix here!!!
Wanted to buy it but not listed in amazon uk
Great vid! Is wok available on taobao or JD?
Can you show us how to make 白糖糕?
If you want a fall-off-bones kind of tender for the ribs but don't really want the meat to literally fall off the bones – most esp if you use Intant Pot – don't peel that thin membrane on the bone side. You may just run your knife and make a few scores on that membrane like on that nice ribs Mandy bought for this vid which seem to have been pre-scored already by the store – 0:40. Thanks, Mandy for this recipe.
Do you know many Diabetics are on this Earth.
lowkey are you single?
Where have you been all my life!!!! I'm a new subscriber!! Ni hao!
Your cooking videos are awesome!
You are a beautiful pork angel
Hi Mandy. I made your rib recipe. It’s very good! As I had my first bite, I was taken back many years to my moms cooking at my childhood home. What a surprise! My mom used to make a very similar recipe! What a wonderful, pleasant surprising memory. Thank you for a great recipe. (Your wok will be here tomorrow!)
Thank you honey. Love your videos 🙂
HOW DOES SHE (AND OTHER PEOPLE) HAVE CUSTOM LABELED PRODUCTS FOR SALE? SHE HAS LESS THAN 400K SUBSCRIBERS? HOW WOULD ANY COMPANY DO THAT FOR THESE LOW-SUBSCRIBER YOUTUBERS?
Could I use my slow cooker for this recipe? I don't have an instant pot.
You have been so inspirational to me in learning how to cook Asian cuisine, your videos are very informative, not just recipes, plus you show different results that can occur. This helps people see what mistake they may have made and how to correct it or how to avoid it as well. You are a great teacher. Your recipes are fantastic, better than going to the restaurant, and a lot cheaper. Now you have begun a product line, this is great news. I can't wait to finally get a real wok from you, I had a wok in the past but it was cheaply made (aluminum) and didn't last. You have the most beautiful personality and pleasant speaking voice. You are beautiful as well. I easily fell in love with you the first time I saw you on here. Thank you again for all your work in putting together your videos, the effort has made a lot of us better cooks and better people overall. I wish you the same happiness and joy you have given me. Good luck with the new product line, can't wait to see what's next.
Publix ribs looked good, but should have removed the membrane, and overall doesn't look good at all cooked in the instapot.
Hi Mandy! I just suscribed, i love your videos.
I happen to have some Publix ribs. I'm trying this tomorrow
Looks sooo delicious !