Pressure Cooker Chinese Style Ribs Recipes

MY WORLD FAMOUS PRESSURE COOKER CHINESE RIBS

My World Famous Pressure Cooker Chinese Ribs image

A delicious version of Chinese ribs. Serve with fried rice and/or noodles.

Provided by Ward

Categories World Cuisine Recipes Asian Chinese

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

3 tablespoons paprika
1 tablespoon garlic powder
½ teaspoon ground black pepper
½ teaspoon salt
6 ½ pounds pork ribs
2 tablespoons vegetable oil
3 cups water
¾ cup ketchup
¼ cup brown sugar
¼ cup Chinese vinegar
1 teaspoon Worcestershire sauce

Steps:

Mix paprika, garlic powder, black pepper, and salt in a resealable plastic bag. Place ribs in bag, seal the bag, and shake thoroughly until ribs are completely coated. Remove ribs from bag and discard dry rub.
Heat oil in a wok over medium-high heat. Cook ribs in hot oil until browned all over, 3 to 4 minutes per side.
Stir water, ketchup, brown sugar, vinegar, and Worcestershire sauce together in a pressure cooker. Add browned ribs to pressure cooker. Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to medium.
Cook ribs over medium heat for 15 minutes. Remove from heat and release pressure according to manufacturer's directions.

Nutrition Facts : Calories 1468.7 calories, Carbohydrate 31.9 g, Cholesterol 389.9 mg, Fat 105.3 g, Fiber 2.3 g, Protein 95.6 g, SaturatedFat 37 g, Sodium 1121 mg, Sugar 27 g

PRESSURE-COOKER CHINESE-STYLE RIBS

Pressure-Cooker Chinese-Style Ribs image

It's nice to walk in after a hard day's work and have dinner ready in a short amount of time. I hope you agree these ribs are quick, easy and delicious. Enjoy! -Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

3 pounds boneless country-style pork ribs
6 green onions, cut into 1-inch pieces
1 can (8 ounces) sliced water chestnuts, drained
3/4 cup hoisin sauce
1/2 cup water
3 tablespoons soy sauce
2 tablespoons sherry or chicken stock
5 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1 tablespoon light corn syrup
1 tablespoon orange marmalade
1 teaspoon pumpkin pie spice
1/2 teaspoon crushed red pepper flakes
1 to 2 tablespoons cornstarch
2 tablespoons water
Hot cooked rice, optional
Thinly sliced green onions, optional

Steps:

Place pork, green onions and water chestnuts in a 6-qt electric pressure cooker. Mix hoisin sauce, water, soy sauce, sherry, garlic, gingerroot, corn syrup, marmalade, pie spice and pepper flakes in a bowl. Pour over pork. Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure. , Remove pork to a serving platter; keep warm. Skim fat from cooking juices. Select saute setting and adjust for medium heat. Bring to a boil. In a small bowl, mix cornstarch and water until smooth. Gradually stir cornstarch mixture into the pressure cooker. Bring to a boil; cook and stir until thickened, about 2 minutes. , Serve ribs with sauce and, if desired, rice and additional green onions.

Nutrition Facts : Calories 493 calories, Fat 22g fat (8g saturated fat), Cholesterol 132mg cholesterol, Sodium 1115mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 2g fiber), Protein 42g protein.

CHINESE-STYLE RIBS

Chinese-Style Ribs image

When I was working two jobs, slow cooking was my way of life. Sometimes I had more than one slow cooker going at a time to help me feed my family delicious home-cooked meals. It's nice to walk in after a hard day's work and have dinner ready. I hope you agree these ribs are quick, easy and delicious. Enjoy! -Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 6h20m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

3 pounds boneless country-style pork ribs
6 green onions, cut into 1-inch pieces
1 can (8 ounces) sliced water chestnuts, drained
3/4 cup hoisin sauce
3 tablespoons soy sauce
2 tablespoons sherry or chicken stock
5 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1 tablespoon light corn syrup
1 tablespoon orange marmalade
1 teaspoon pumpkin pie spice
1/2 teaspoon crushed red pepper flakes
2 tablespoons cornstarch
2 tablespoons water
Hot cooked rice
Additional sliced green onions, optional

Steps:

Place pork, green onions and water chestnuts in a 5-qt slow cooker. Mix hoisin sauce, soy sauce, sherry, garlic, gingerroot, corn syrup, marmalade, pie spice and pepper flakes in a bowl. Pour over pork. Cook, covered, on low until meat is tender, 6-8 hours., Remove to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Mix cornstarch and water until smooth. Gradually stir into saucepan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with ribs, rice and, if desired, additional green onions.

Nutrition Facts :

FAST PRESSURE COOKER RIBS

Fast Pressure Cooker Ribs image

I make these for a fast freezer meal. Boneless ribs and barbeque sauce are done in 20 minutes. Serve how you want. I put them in separate meals and freeze for later.

Provided by Ryan

Categories Main Dish Recipes Rib Recipes

Time 41m

Yield 6

Number Of Ingredients 6

Ingredients

2 pounds boneless country-style ribs, or more as desired
¼ teaspoon garlic powder, or to taste
salt and ground black pepper to taste
1 red onion, sliced
2 cups barbeque sauce (such as Famous Dave's®)
1 cup beef broth

Steps:

Season ribs with garlic powder, salt, and pepper.
Place a layer of onion in the bottom of a pressure cooker. Add a layer of ribs. Repeat with remaining onion and ribs.
Combine barbeque sauce and broth together in a bowl; pour over ribs in the pressure cooker.
Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust heat until regulator is gently rocking. Cook for 25 minutes. Transfer the pressure cooker to the sink; cool the pot with cold water for about 30 seconds to release pressure quickly.

Nutrition Facts : Calories 333.5 calories, Carbohydrate 32 g, Cholesterol 54.1 mg, Fat 14.4 g, Fiber 0.8 g, Protein 17.3 g, SaturatedFat 5.7 g, Sodium 1132.8 mg, Sugar 22.5 g

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