40-Minute Ribs, Asian Style
The pressure cooker is one of the most important and underused kitchen tools. This recipe demonstrates its value and versatility, perfect for getting dinner on the table in a hurry or cooking in a culinary world championship.
- 8 hours, 30 minutes inactive
- 40 minutes active time
- 2 pounds pork spareribs, one rack
- 2 teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon finely grated ginger
- 2 garlic cloves, grated on a rasp grater
- 1 ½ tablespoon dark soy sauce
- 3 tablespoon rice vinegar
- ¼ cup dark brown sugar
- 2 scallions
- 2 garlic cloves, peeled and halved
- 1 ½ teaspoons cornstarch
- 1 ½ tablespoons water
- 1 tablespoon toasted sesame seeds
- 1 lime, cut into wedges
To Prep the Spareribs
Line a baking sheet with parchment paper.
Cut the rack of ribs into 4 equal portions. Season on both sides with the salt, pepper, ginger, and garlic. Let sit at room temperature for 1 hour, or preferably refrigerate overnight.
To Make the Braising Liquid and Cook the Ribs (Pressure Cooker)
Combine the soy sauce, rice vinegar, and dark brown sugar in your pressure cooker. If specified in the instruction manual, add water as needed. (Some pressure cookers require 1 cup of liquid for cooking, so add some water if needed). Bring the liquid to a simmer and put the ribs on top. Cover and bring to pressure, then cook for 40 minutes.
Remove from the heat and wait for the pressure to release, 8 to 10 minutes, before opening.
To Prepare the Sauce and Finish the Ribs
Meanwhile, cut the dark green portion from the scallions, thinly slice on the diagonal, and set aside. Slice the white and light green portion of the scallions into 1-inch pieces.
Heat a small saucepan over high heat. Add the 1-inch pieces of scallion and the halved garlic cloves and cook turning to lightly burn on all sides, 2 to 3 minutes. Remove from the heat.
Set a cooling rack over a baking sheet.
Transfer the ribs to the baking sheet. Strain the cooking liquid through a fine-mesh strainer into a large liquid measuring cup and allow the fat to settle for 2 to 3 minutes. Skim the fat off of the top and discard.
Carefully, because it might splatter, add the skimmed liquid to the saucepan with the scallions and garlic. Set over medium heat, bring to a simmer, and reduce the liquid by about one-third, 5 to 7 minutes.
Meanwhile, in a small bowl, mix together the cornstarch and the water to make a slurry. Stir into the reduced liquid.
Preheat the oven to the broiler setting. Adjust a rack to the second rung from the top, about 5 ½-inches from the broiler.
Brush the glaze over the meaty-side of the ribs and place under the broiler until the glaze begins to brown, about 1 minute. Brush the ribs again and repeat.
Transfer the ribs to serving plates. Top with the toasted sesame seeds and sliced scallion greens and the lime wedges on the side.