This Chinese braised pork rib is is one of my go-to dishes for cooking pork rib. It's savory, sweet, and a bit tangy. The meat is soft enough to easily separate from the bone, yet still retaining a bite. This is indeed a perfect dish to go with rice. I've made this recipe more than 30 times, sometimes for my family, sometimes for dinner gathering with friends, and it's always a popular dish for any occasion.
I used to spend 3 hours between searing the rib, sauteing the aromatic ingredients, simmering and reducing the sauce. The results were always amazing, but now I don't always have that kind of time and energy, since my daughters keep me busy all the time.
One day when I asked my mom how she makes her Chinese braised rib, she told me that she always cooks them in the pressure cooker and she never bothers with browning the meat, because the final step of reducing the broth will make the ribs as good as if it's been browned. This totally brew my mind because she makes the best ribs and I couldn't believe how easy her method is! So after I tested and tweaked this method several times, I developed this quick and easy recipe using the instant pot.
Not only does this new method cut down over half the cooking time, using the instant pot allows me to set it up and walk away, without needing to continually fuss with the pot. This recipe is as simple as throwing all the ingredients into the pot, cooking, rotating the ribs, cooking it again, then reducing the sauce. Altogether, this should only take about an hour, and the result is surprisingly good !
The most important part of this recipe is to reduce the sauce until the flavor is concentrated and the sauce is thickened and able to stick on the ribs, just like how a typical BBQ sauce works on the grilled rib.
You can even mix all the ingredients together the night before and toss it into the Instant pot whenever you are ready to cook!
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Instant Pot Chinese Braised Pork Rib
- Instant Pot
- 1 rack baby back ribs
- 2 scallions, cut into half
- 1 piece thumb sized ginger, smashed
- 1 tablespoon Shaoxing wine or rice cooking wine
- 4 tablespoon soy sauce
- 4 tablespoon Chinese black vinegar, or balsamic vinegar
- 3 tablespoon brown sugar
- 1 teaspoon ketchup
- ¼ white pepper powder, optional
- 1 pinch thirteen spice or five spice powder, optional
- 1 pinch cinnamon, optional
- toasted white sesame seeds
- Separate each individual rib from the rack.
- Mix all the seasonings and spices with the rib. If you have time, marinate it for 30 minutes or over night in the fridge.
- Put ribs and the seasoning mixture with 1⁄2 cup of water into the Instant Pot, cook for 15 minutes on high pressure.
- Release the pressure after 10 minutes, rotate the ribs so the ones on the top can also get a chance to soak in the sauce.
- Cook for another 15 minutes, release the pressure after 10 minutes or wait until pressure naturally releases.
- Remove the scallions and ginger. Use saute function to reduce the sauce until the sauce is almost dried up and becomes sticky enough to stick on the ribs. Rotate the ribs occasionally to allow them to cooked evenly. It will take around 15 minutes for the sauce to be reduced.
- Sprinkle some toasted white sesame seeds and serve.