MY WORLD FAMOUS PRESSURE COOKER CHINESE RIBS
A delicious version of Chinese ribs. Serve with fried rice and/or noodles.
Provided by Ward
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Mix paprika, garlic powder, black pepper, and salt in a resealable plastic bag. Place ribs in bag, seal the bag, and shake thoroughly until ribs are completely coated. Remove ribs from bag and discard dry rub.
- Heat oil in a wok over medium-high heat. Cook ribs in hot oil until browned all over, 3 to 4 minutes per side.
- Stir water, ketchup, brown sugar, vinegar, and Worcestershire sauce together in a pressure cooker. Add browned ribs to pressure cooker. Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to medium.
- Cook ribs over medium heat for 15 minutes. Remove from heat and release pressure according to manufacturer's directions.
Nutrition Facts : Calories 1468.7 calories, Carbohydrate 31.9 g, Cholesterol 389.9 mg, Fat 105.3 g, Fiber 2.3 g, Protein 95.6 g, SaturatedFat 37 g, Sodium 1121 mg, Sugar 27 g
PRESSURE-COOKER CHINESE-STYLE RIBS
It's nice to walk in after a hard day's work and have dinner ready in a short amount of time. I hope you agree these ribs are quick, easy and delicious. Enjoy! -Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Place pork, green onions and water chestnuts in a 6-qt electric pressure cooker. Mix hoisin sauce, water, soy sauce, sherry, garlic, gingerroot, corn syrup, marmalade, pie spice and pepper flakes in a bowl. Pour over pork. Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure. , Remove pork to a serving platter; keep warm. Skim fat from cooking juices. Select saute setting and adjust for medium heat. Bring to a boil. In a small bowl, mix cornstarch and water until smooth. Gradually stir cornstarch mixture into the pressure cooker. Bring to a boil; cook and stir until thickened, about 2 minutes. , Serve ribs with sauce and, if desired, rice and additional green onions.
Nutrition Facts : Calories 493 calories, Fat 22g fat (8g saturated fat), Cholesterol 132mg cholesterol, Sodium 1115mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 2g fiber), Protein 42g protein.
FAST PRESSURE COOKER RIBS
I make these for a fast freezer meal. Boneless ribs and barbeque sauce are done in 20 minutes. Serve how you want. I put them in separate meals and freeze for later.
Provided by Ryan
Categories Main Dish Recipes Rib Recipes
Time 41m
Yield 6
Number Of Ingredients 6
Steps:
- Season ribs with garlic powder, salt, and pepper.
- Place a layer of onion in the bottom of a pressure cooker. Add a layer of ribs. Repeat with remaining onion and ribs.
- Combine barbeque sauce and broth together in a bowl; pour over ribs in the pressure cooker.
- Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust heat until regulator is gently rocking. Cook for 25 minutes. Transfer the pressure cooker to the sink; cool the pot with cold water for about 30 seconds to release pressure quickly.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 32 g, Cholesterol 54.1 mg, Fat 14.4 g, Fiber 0.8 g, Protein 17.3 g, SaturatedFat 5.7 g, Sodium 1132.8 mg, Sugar 22.5 g
PRESSURE-COOKER PORK RIBS
Enjoy melt-in-your-mouth ribs when you try this pressure cooker recipe shared by field editor Paula Zsiray of Logan, Utah. "When I was younger, my mom-Doris Stephenson-made these delicious spareribs for special Saturday dinners," says Paula.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle the ribs with the onion salt, pepper and paprika. In a pressure cooker, brown ribs in oil on all sides. Remove from the pressure cooker and drain. Return meat to the pressure cooker. Combine the remaining ingredients; pour over meat. , Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 15 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) , Remove from the heat; allow pressure to drop on its own. Skim fat from sauce if necessary and serve with ribs if desired.
Nutrition Facts : Calories 402 calories, Fat 24g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 710mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 40g protein.
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PRESSURE COOKER CHINESE SPARE RIBS | SAINSBURY`S …
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5/5 (118)Category MainCuisine ChineseTotal Time 1 hr 20 mins
- Heat the oil in the pressure cooker. Fry the ribs in 2 batches until nicely browned – each batch will take about 5 minutes, transfer to a plate as they're ready.
- Add the garlic, cinnamon, ginger, star anise and Szechuan pepper to the pressure cooker and fry for a moment. Pierce the chilli a few times with the point of a knife and add that, too, with the soy sauce, vinegar, apple juice and sugar; season lightly with salt and pepper. Add the browned ribs, stir and close the lid. Bring up to high pressure and cook for 30 minutes for small ribs (14cm or less) or 40 minutes for larger ribs. Turn off the heat and allow the pressure to drop naturally (see tips 3 and 4, below).
- Remove the ribs and the chilli from the pressure cooker and return it to the heat. Simmer the liquid, uncovered, for 6-8 minutes until it has reduced to a fairly light syrup. Return the ribs to the cooker and, if you are serving immediately, heat through again.
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4.7/5 (3)Calories 506 per servingCategory Weeknight Dinner
- On the bone side of the ribs, work a butter knife between the membrane and the bone, then grab with a paper towel and pull the membrane off of the ribs. Pull gently but firmly; if the membrane tears while you’re pulling, work the knife under the remaining pieces and pull them off as well. Trim the flap of meat from the bone side – either discard it, or season it and add it to the pot with the ribs. (It makes a nice cook’s snack.)
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