Thai Braised Pork Ribs Pressure Cooker Food

MARINATED THAI-STYLE PORK SPARERIBS

Steps:

• 1. Put the shallots, scallions, ginger, garlic, cilantro, soy sauce, fish sauce, salt, pepper, and sugar in the bowl of a food processor. Process to a loose, finely chopped paste, scraping down the sides of the bowl once or twice.
• 2. Place pork ribs in a large bowl or a pair of heavy resealable plastic bags. Thoroughly coat the ribs with the marinade, massaging the paste into the flesh for a minute or so. Cover and marinate at room temperature for 2 hours or up to 5 hours in the refrigerator, tossing the ribs once or twice during this time.
• 3. Preheat oven to 350°F. Spread the ribs out, bone-side down, on two large, parchment-lined baking sheets and bake until ribs are deeply colored and very tender but not yet falling from the bone, about 11/2 hours, occasionally rotating the pans to encourage even cooking. Remove from the oven and serve with small bowls of Thai Chile-Herb Dipping Sauce .

BEST PRESSURE COOKER STICKY BBQ RIBS EVER

Steps:

• Pour apple cider into an 8-quart multi-functional electric pressure cooker (such as Instant Pot®) to about 1/2 inch below the rack line. Stir in garlic powder, salt, paprika, and pepper. Place rack inside and heat the liquid completely; place ribs on rack.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 27 minutes. Allow 10 to 15 minutes for pressure to build.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with a roasting rack.
• Pour about 2 cups BBQ sauce into a large cup. Add garlic, brown sugar, and chili sauce. Mix with a hand blender until completely smooth. Combine with the remaining BBQ sauce in a large bowl. Set aside to come to room temperature.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
• Remove ribs carefully and drain cooking liquid. Fully submerge each rib into the BBQ sauce. Place on the roasting rack so they are not touching. Brush extra BBQ sauce on top to make them extra sticky.
• Bake in the preheated oven until sauce is set, 15 to 20 minutes.

PRESSURE-COOKER PORK RIBS

Steps:

• Sprinkle ribs with onion salt, pepper and paprika. Select saute setting on a 3- or 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown meat on all sides; remove from pressure cooker. Add water to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Whisk in remaining ingredients. Return ribs to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally. If desired, skim fat and thicken cooking juices.

THAI BRAISED PORK RIBS (PRESSURE COOKER)

Steps:

• Combine everything (except for the pork and the hoisin sauce) in a food processor and process to a thin paste. Pour over the pork and mix, ensuring that all surfaces of the pork get some marinade on them. Allow to marinate in the refrigerator overnight.
• Place pork, any residual marinade, and some water in your pressure cooker (use the minimum amount of water for your pressure cooker -- for my ancient 6-quart cooker it's 1 cup). Bring to pressure, cook 15 minutes, then allow 20 minutes natural pressure release.
• Remove pork from pressure cooker. Some meat may have fallen off the bone, some may still be on the bone, make sure you don't miss any of it. Place in a single layer on a foil-lined baking tray, baste with hoisin sauce, and broil for 2 minutes. Remove from the oven, re-baste with more hoisin sauce, place back in the broiler, and broil another 2 minutes. Broiler temperatures vary, so check often to ensure that nothing's getting burnt.

NINJA FOODI RIBS

Steps:

• Combine water, vinegar and soy sauce in inner pot of a large multi-cooker. Rub ribs with seasoning; add to inner pot. Lock pressure lid. Press pressure function; select ribs setting. Set to medium cook time (30 minutes). Start. , Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Remove ribs to a tray; brush with 1/4 cup barbecue sauce. Discard cooking liquid. Wipe inner pot clean. , Place wire rack into inner pot. Arrange ribs in a single layer on rack. Cover with air frying lid. Press air fry function; select custom setting. Press timer; set to 10 minutes. Start. Cook in batches until lightly glazed. Brush with remaining 1/4 cup sauce.

ELECTRIC PRESSURE COOKER PORK RIBS

Steps:

• Combine dry seasonings. Remove and discard membranes from rib halves. (See tip.) Rub seasoning mixture onto both sides of rib halves.
• Add water to electric pressure cooker. Place trivet in pressure cooker; top with rib halves. Close and lock lid. Turn Pressure Release Valve to Sealing position.
• Cook 30 min. using HIGH PRESSURE COOK setting. When timer goes off, use Natural Pressure Release for 10 min., then do a Quick Pressure Release to release any remaining pressure. Meanwhile, heat oven to 450°F. Cover rimmed baking sheet with foil; spray with cooking spray.
• Turn off pressure cooker. Slowly remove lid. Transfer ribs to prepared baking sheet. Brush barbecue sauce onto both sides of rib halves.
• Bake 10 to 15 min. or until sauce is hot and bubbly.

PRESSURE-COOKER SHORT RIBS

Steps:

• Sprinkle ribs with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add oil. Working in batches, brown ribs on all sides; transfer to a plate and keep warm., Add onions to cooker; cook and stir until tender, 8-9 minutes. Add garlic and tomato paste; cook and stir 1 minute more. Stir in beef broth, wine, thyme and bay leaf. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add ribs back to cooker, partially but not fully submerging them. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Add carrots; bring back to full pressure and cook 7 minutes. Quick-release pressure. Press cancel., Remove ribs and vegetables; keep warm. Skim fat from cooking liquid. Discard thyme and bay leaf. Select saute setting and adjust for medium heat; bring cooking juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with ribs and vegetables.

TAMMY WOOD'S THAI PORK RIBS

Steps:

• Add all marinade ingredients together and stir well. Coat all ribs with marinade and let sit overnight for best results.
• Pour ribs and all marinade in a roaster with a lid and place in middle oven rack at 350 degrees for about 2 hours. Check on your ribs at the 90 minute mark. I take a rib out and see if the meat is falling off the bone. When this begins to happen, your ribs are ready to enjoy.
• In a saucepan, heat the butter olive oil and 2 Tablespoons of brown sugar. Stir well till the sugar dissolves. Add mango and coat well with sauce, flipping gently. Add bell pepper slivers and chill flakes. Heat should be on medium high. Slowly add ribs and continue to toss gently till all is married well together.
• Serving suggestion: place leaf lettuce on a plate, add the ribs and pour the mango mixture over the top.