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Fall-off-the-bone braised Pork Ribs

Pork ribs braised over medium heat usually take at least 2 hours for the meat to soften and tenderise. To reduce the cooking time, I decided to take out my pressure cooker to cook this dish and it took just 30 minutes. I was rewarded with a flavourful fall-off-the bone pork ribs.

Watch my video and see how I cooked this soft and tender pork ribs by clicking on the image below to view my video tutorial. 

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YouTube link: https://youtu.be/7kwaEtMK4wM

Fall-off-the-bone braised Pork Ribs

Pressure cooked pork ribs

Author: Shiokman Eddie
Ingredients
  • 1 kg pork ribs
  • Cooking oil
  • 3 inches ginger sliced
  • 2 star anise
  • 1 cinnamon stick
  • 1 stalk of coriander leaves with roots
  • 5 stalks of spring onions
  • 10 cloves garlic
  • 4 – 6 Tbsp dark soy sauce
  • 1 Tbsp oyster sauce
  • 2 Tbsp light soy sauce
  • 4 Tbsp worcestershire sauce
  • 1 Tbsp rock sugar
  • 1 tsp white pepper
  • 2 Tbsp shaoxing wine
  • 1 tsp five spice powder
  • 1 litre water
Instructions
  1. Cut pork ribs into small pieces and sear them in a pressure cooker pot until brown .
  2. Remove seared pork ribs and deglaze the pot with some shaoxing wine.
  3. Add ginger slices, cinnamon stick and star anise.
  4. Add star anise and cinnamon stick in a hot frying pan and fry lightly until fragrant.
  5. Wash the roots of the coriander stalk thoroughly and add to the pan with the spring onions.Fry for about a minute.
  6. Put garlic in spice bags and add to the pot.
  7. Put in the seared pork ribs and add dark soy sauce, oyster sauce, light soy sauce, worcestershire sauce, rock sugar, white pepper, shaoxing wine and mix well.
  8. Pour in water and add more dark soy sauce if it’s not dark enough.
  9. Cover the pressure cooker with the lid and lock into place.
  10. Boil at high heat until plunger pops out fully. then lower heat to medium.
  11. Cook for 30 minutes.
  12. Switch off the flame and slowly release the pressure until plunger drops completely.
  13. Unlock the lid and remove the cover.
Recipe Notes

Simmer without the lid on, if you want gravy to be further reduced.

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