Braised Pork Ribs
Time: 35 minServings: 4 - 5 people
Ingredients & Amount
| Ingredient | Amount |
|---|---|
| Pork Ribs | 800g |
| Light Soy Sauce | 30g |
| Dark Soy Sauce | 25g |
| Cooking Wine | 25g |
| Scallions (Small) | 15g |
| Rock Sugar | 20g |
| Water | 120g |
| Ginger Slices | 20g |
| Dried Chili Peppers | 3 pieces |
| Chopped Green Onion | To taste |
Instructions
- 1
Parboil: Chop the ribs into pieces. Place in a pot with cold water, ginger slices, and cooking wine. Boil for 2–4 minutes to remove blood and foam. Drain and rinse with cold water.
- 2
Prep Scallions: Wash the small green onions and tie them into a knot.
- 3
Combine: Place the main ingredients, seasonings, and water into the inner pot. Stir well and close the lid.
- 4
Pressure Cook: Press the “Ribs” function button. Use the ”Time Adjust“ button to set it to 35 minutes, then press “Start/Cancel” to begin.
- 5
Reduce Sauce: Once cooking is done, cancel the "Keep Warm" mode and open the lid. Press the “Open Lid Cook”function to reduce and thicken the sauce. Stir occasionally until the sauce reaches your desired consistency. Sprinkle with green onions and serve.
Tips & Variations
- The “Open-Lid Cook” step in this version is the secret to getting that shiny, thick glaze on the ribs rather than a watery sauce.
- You can adjust the cooking time slightly depending on how "fall-off-the-bone" you want the meat to be.