Sticky spare ribs
- Portion size: Serves 4-6
- Takes 5 minutes to make, 20 minutes to cook
- Difficulty: easy
Can you make spare ribs in a pressure cooker? We’re not sure who first thought to ask the question, but here’s the answer – and yes you can!
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Ingredients
- 3 tbsp dark soy sauce
- 2 tbsp dark muscovado sugar
- 2 garlic cloves, crushed
- 1 tbsp grated fresh ginger
- ½ tsp chilli flakes
- 3 tbsp tomato ketchup
- 3 tbsp runny honey
- 4 spring onions, finely shredded
- 3 tbsp vegetable oil
- 1.5kg short pork spare ribs
- 2 tbsp chopped fresh coriander to serve
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Method
- Combine the first 7 ingredients in a bowl with half the spring onions.
- Heat the oil in the uncovered pressure-cooker pan over a medium heat. In batches, brown the ribs well, then remove and set aside.
- Pour away the fat and discard, then put the ribs back in the pan with the sauce. Toss to coat. Put over a medium heat, attach the lid and bring it up to pressure. Once the correct pressure has been reached, lower the heat, then cook for 15 minutes.
- Allow the pressure to drop by using the quick-release method (see manufacturer’s instructions), then take off the lid. Remove the ribs and keep warm. Pour the sauce into a small pan and bubble briskly for a couple of minutes to thicken. Serve the ribs scattered with the remaining spring onions and the coriander, with the extra sauce alongside. Bowls of water with a few lemon slices added will help clean any sticky fingers.
Nutrition
- 573kcals Calories
- 39.1g fat (13.6g saturated) Fat
- 47.6g protein Protein
- 9g carbs (8.1g sugars) Carbs
- 2.3g salt Salt
(For 6)
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