Chinese Spare Ribs (PKP 4.8L & 5.7L)
PKP ribs are fall-off-the-bone, melt-in-the-mouth delicious and made in a fraction of the time compared to if you slow cook them.
This recipe uses a great Chinese style marinade, feel free to experiment with your own like chilli and ginger or honey and mustard.
1 kg pork ribs
2 onions, sliced
1 celery stick, chopped
1 tbsp Chinese 5 spice
2 tbsp hoisin sauce (GF)
1 cup Chinese cooking wine (or water)
Combine the Chinese 5 spice and hoisin sauce and coat the ribs, leaving to marinate for at least 30 minutes but preferably overnight.
Add the ribs to the inner pot along with the sliced onions, celery and wine, (or water).
Put the lid on and close the pressure valve then select the MEAT function and adjust the time to 20 minutes.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.
Remove the ribs and set aside. Select the SAUTE function and reduce the sauce until thick and syrupy, then press CANCEL.