This recipe, cooked in a pressure cooker, makes absolutely delicious and moist spare ribs – and in just 45 minutes for medium sized ribs (plus marinating). MIAMI loves pressure cookers because they save fuel, they save time and really importantly, they save flavour and nutrients. They’re a sustainable way to cook.
What you need
- 1 Kilo medium pork ribs
- Marinade ingredients
- 100ml dark soy sauce (alternative – Teryaki sauce)
- 75ml runny honey
- 50ml red wine vinegar
- 25ml oil – peanut, sunflower or similar
- 1 inch cube fresh ginger – grated
- 1 large garlic clove – cushed
- 1 red chilli – finely sliced
- 1 5ltr pressure cooker
- Black pepper
Step one: Marinating the ribs
In a glass or plastic bowl large enough to hold the ribs, mix together all the marinade ingredients thoroughly. Using your hands completely coat the ribs with the marinade. They’re best left for 8 hours and 24 hours is great if you can plan ahead, but if you’re in a hurry, you can get away with an hour as the pressure cooker will help concentrate the flavour.
Step two: preparing to cook
About 45 minutes before you want to eat, take the ribs out of the marinade – reserving the liquid. Quickly fry the ribs on all sides to seal in the juices and add a little colour. You can do this in the pressure cooker if you like – it will create more juices in the pan. You may have to do several batches.
Step three: pressure cooking the ribs
Put the browned ribs into the pressure cooker with all the marinade liquid – add a little more water – say 75mls. Seal the lid and put on a high heat until high pressure is reached. On the Duromatic pressure cooker, this is when both red bars are visible and denotes 15lb per square inch (psi) of pressure. This takes about 7/8 minutes.
You can now turn down the heat and the pressure will maintain at high levels . This is all you have to do now, just keep the pressure on. after 25 minutes, turn of the heat and allow the pressure to fall naturally. This will take about 5-8 minutes and you will see the pressure gauge drop back. Now it’s safe to take off the pressure cooker lid.
And your ribs will be cooked to perfection, all the flavours contained and concentrated. Serve with rice and vegetables or salad and use the cooking juices as a thin gravy, or you can reduce in a small pan.
- To make this in the oven. Put the marinated ribs in a single layer in an over-proof dish. Cover and bake at around 180C for 45 mins. Take down the heat to 160C for another 45 minutes. Remove the lid and cook at 200C for 30 mins. Baste the ribs regularly. If it needs cooking longer – increased the covered cooking times. You’re looking for flaking meat and very soft fat on the meat.
- Larger ribs may take longer to cook, smaller less time (though extra cooking will not hurt your ribs)
- Do not fill the pressure cooker more than 2/3 full.
More on pressure cookers