Ingredients
¾ cup brown sugar
2 teaspoons Chinese 5 spice
2 kg American style pork ribs
2 Tbsp oil
6 green onion, cut into 5cm lengths
1 Tbsp finely grated ginger
4 cloves garlic, crushed
⅓ cup finely chopped coriander roots and stems
3 cups chicken stock
¼ cup soy sauce
1 cinnamon stick steamed gai larn (Chinese broccoli) and rice, to serve
CHILLI, ONION, CUCUMBER SALAD
1 red chilli, halved lengthways, seeded, julienned
1 long green chilli, halved lengthways, seeded, julienned
2 green onions, trimmed
Method
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Combine sugar and 5 spice in a small bowl. Rub mixture all over ribs to coat. Heat half oil in a large frying pan. Cook ribs, turning for 5 minutes or until browned. Transfer to a 6 litre pressure cooker bowl.
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Heat remaining oil in pressure cooker. Cook onion, ginger, garlic and coriander for 1 minute. Transfer to pressure cooker. Add stock, soy and cinnamon. Secure lid. Bring cooker to high pressure. Cook for 45 minutes.
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Meanwhile, for salad, combine all ingredients in a medium bowl. Refrigerate until required.
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Release pressure using quick release method. Carefully transfer ribs to a plate. Strain cooking liquid into a medium saucepan. Bring to boil, cook for 25-30 minutes or until reduced and thickened. Brush glaze over ribs.
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Serve ribs with salad, gai larn, rice and remaining glaze.
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You may also enjoy making Ed's classic pork ribs with three sauces and easy sour cream and chives milk buns