Sprig Originals's kitchen / Pressure Cooker Sticky Soy-Ginger Spare Ribs
Pressure Cooker Sticky Soy-Ginger Spare Ribs
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Fall-apart pork ribs cooked in one pressure cycle with soy, ginger, garlic and brown sugar, then tossed in the pot's own sauce boiled down to a glossy glaze. Six steps, ten ingredients, and no oven or grill — serve over rice with steamed greens.
Ingredients
Ribs and Aromatics
- 2 lb pork spare ribs, cut into individual ribs
- 1 tbsp vegetable oil
- 4 cloves garlic, smashed
- 2 inch fresh ginger, sliced into coins
Sauce
- 1/3 cup soy sauce
- 1/4 cup rice vinegar
- 1/3 cup packed brown sugar
- 1/2 cup water
To Finish
- 2 scallions, thinly sliced
- 1 tbsp toasted sesame seeds
Instructions
- Set the pressure cooker to Sauté (normal/medium). Add the vegetable oil and, once it shimmers, the garlic and ginger. Stir for 30 seconds, just until fragrant — do not let the garlic brown.
- Pour in the soy sauce, rice vinegar, brown sugar and water. Stir for about 1 minute until the sugar dissolves, scraping the bottom of the pot clean so nothing sticks. Turn Sauté off.
- Add the ribs and turn them with tongs to coat, arranging them so most pieces sit in the liquid. Lock the lid, set the valve to Sealing, and cook on High Pressure for 25 minutes (it takes about 10 minutes to come up to pressure).
- Let the pressure release naturally for 10 minutes, then move the valve to Venting to release the rest. Lift the ribs onto a plate with tongs and pick out the ginger coins and garlic.
- Set the pot back to Sauté on High and boil the sauce, stirring often, for 8 to 10 minutes, until it reduces to about 1 cup and coats a spoon like thin syrup. Turn off the heat, return the ribs, and toss to glaze in the residual heat.
- Pile the ribs onto a platter, spoon over any sauce left in the pot, and scatter with the scallions and sesame seeds. Serve with steamed rice.
Chef's tips
- Ask the butcher to cut a rack of spare ribs crosswise into individual ribs, or buy pre-cut riblets — smaller pieces glaze far better than a whole rack.
- Watch the sauce closely in the last 2 minutes of reducing; the sugar can go from syrupy to scorched quickly. Pull it off the heat while it still flows off the spoon.
- Baby back ribs work too but are leaner — cut the pressure time to 20 minutes.
- For a little heat, add 1/2 teaspoon of red pepper flakes with the sauce ingredients.
- Leftover ribs reheat well covered in a 325°F oven for 15 minutes with a splash of water.
Nutrition (per serving, estimated)
620calories
33gprotein
32gcarbs
38gfat
Estimates only — values vary with brands and portions.
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