Thai Braised Pork Ribs Pressure Cooker Recipes

THAI SLOW-COOKED PORK RIBS

Steps:

• Make the marinade. Roughly chop the garlic cloves and coriander roots and stems, then put them in a mortar with the palm sugar and pound to a rough paste. Put the paste in a bowl and mix in the white pepper, the soy, fish and oyster sauces and the sesame oil. Put the rib racks in a bowl and add the mari­nade. Mix well so the marinade coats the meat, then refrigerate for two to four hours. Occasionally mix the ingredients so the meat is marinated evenly.
• Take the rib racks out of the fridge and leave them at room temperature for about an hour. Preheat the oven to 110°C (230°F).
• Remove the rib racks from the marinade (reserve the marinade for later). Lay each rack on a separate sheet of aluminium foil. Bring up the four sides of the foil to loosely but securely wrap the ribs. Place the ribs side-by-side on a baking tray and cook at 110°C/230°F for about four hours, or until tender enough to be esaily pierced between the bones with a sharp knife.
• When the ribs are tender, take them out of the oven and remove the foil. Place the ribs on the baking tray, bony side-up. Turn the grill element of the oven to high.
• Brush some of the reserved marinade over the bony side of the rib racks. Slide the tray under the grill so it's about 7.5cm (3in) away from the heat. Grill until the marinade is crusty and sizzling. Flip the rib racks over so the meaty side is up. Brush the marinade over the rib racks and grill again until crusty and sizzling.
• Cut the racks between the bones into individual ribs and pile them on a serving platter. Sprinkle sesame seeds over the ribs then garnish with coriander sprigs, lime wedges and chillies.

THAI BBQ PORK SPARE RIBS

Steps:

• Combine all the marinade ingredients in a bowl and add the ribs, flipping to make sure the surface of the meat is covered. Let sit in the fridge for at least 6 hours, or overnight (preferred).
• Combine all the BBQ sauce ingredients in a bowl and mix well to combine. Store in the fridge until ready to use.
• Heat the grill to 250 degrees. Wrap the marinated ribs tightly with aluminum foil (use several layers of foil to prevent leakage) and place on the grill.
• Cook for 2 1/2 hours at about 250 degrees, flipping every 30 minutes to keep the ribs juicy.
• Remove the ribs from the grill and take the foil off. Turn the grill up to 400 degrees.
• Brush the Thai BBQ sauce over the ribs and place them directly on the grill. Cook for about 7-10 minutes per side, or until sauce has caramelized.
• Remove from the grill, slice with a cleaver or kitchen shears, and serve brushed with additional BBQ sauce and crushed peanuts.

THAI-INSPIRED BRAISED SHORT RIBS

Steps:

• Heat the oil in a large skillet over high heat.
• Season short ribs with salt, ground grains of paradise and black pepper.
• When the oil is shimmering, sear the short ribs on all sides to deep brown caramelization, three to four minutes per side.
• Work in batches if necessary.
• Transfer the beef to a slow cooker in an even layer.
• Pour off all but 2 tablespoons of fat from the skillet.
• Add the onions and carrots to the skillet.
• Cook over medium heat until they have good color.
• Transfer them to the slow cooker with the ribs; pour off the remaining fat from the skillet.
• Squeeze the oranges by hand into a small bowl and nestle the quarters in between the short ribs in the slow cooker, along with the lemongrass pieces.
• Dissolve the chile paste or sauce in the orange juice.
• Deglaze the skillet with the juice mixture.
• Pour the juices over the ribs and vegetables in the slow cooker.
• Add just enough water to come up to the level of the ribs, so that they are just shy of submerged, with about ¼ inch sticking out of the liquid.
• Cover and cook on high until very tender, six to eight hours.
• Defat as much as you can and remove the lemongrass pieces before serving.
• If you make ahead, store in the fridge, remove any solid fat that collects on top and reheat in the slow cooker on low for two to three hours before serving.

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.

BEER-BRAISED RIBS IN BARBECUE SAUCE (PRESSURE COOKER)

Steps:

• Pour the beer, water and vinegar into a 6-quart or larger pressure cooker; add ribs, arranging them so none are right on top of each other, though they do not have to be submerged in the liquid to cook properly.
• Lock the lid in place and heat to high pressure over high heat, then lower heat so that pressure is maintained; cook 15 minutes and then turn off the heat and release the pressure (I carefully place the cooker in the sink and run cold water over the side of it, this releases the pressure quickly).
• Carefully remove the lid, tilting the cooker away from you to allow the steam to escape.
• Heat your oven to 400°; transfer ribs to a foil-lined baking pan and brush the barbecue sauce on all sides of the ribs; roast until browned and crisp on top, about 10 minutes; turn the ribs over, brush with more sauce and roast about 5 more minutes.
• Serve with more sauce, if you like.

VIETNAMESE BRAISED PORK RIBS

Steps:

• Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well.
• Put the meat in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well. Let marinate, refrigerated, for at least 2 hours and preferably overnight, well wrapped. Bring back to room temperature before proceeding.
• Heat oven to 450 degrees. Add 2 cups water to the pan, cover tightly with foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350 degrees for 1 hour more. When done, the meat should be very tender, nearly but not quite falling off the bone. Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned.
• Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter.
• Serve family style with steamed rice and pan juices. Garnish with scallions, cilantro and mint sprigs.

PRESSURE-COOKER CHINESE-STYLE RIBS

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.

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.

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 .

SLOW-COOKER THAI STYLE RIBS

Steps:

• Place ribs in large shallow dish or resealable freezer plastic bag.
• In small bowl, stir remaining ingredients with wire whisk. Reserve 3/4 cup sauce for dipping; cover and refrigerate. Pour remaining sauce over ribs. Cover dish or seal bag; refrigerate 8 hours, turning occasionally.
• Spray 5- to 6-quart slow cooker with cooking spray. Remove ribs from marinade; discard marinade. Place 1 rack of ribs in bottom of slow cooker; stand remaining rib racks on their sides around edge of slow cooker. Cover; cook on High heat setting 1 hour. Reduce heat setting to Low; cook 5 hours longer.
• In 1-cup microwavable measuring cup, microwave reserved 3/4 cup sauce uncovered on High 1 minute to 1 minute 30 seconds or, stirring once, until thoroughly heated. Serve sauce with ribs.

THAI-STYLE SPARE RIBS

Steps:

• Lay the ribs flat in a roasting pan. (You will have 4 long pieces.) Season lightly with salt on both sides.
• Make the marinade: In a small bowl, combine honey, soy sauce, tamarind paste, sesame oil, garlic, ginger, red pepper, black pepper, cinnamon, nutmeg and cayenne. Add the wine and 1/4 cup hot water and whisk well.
• Pour marinade over ribs to completely coat. Marinate at room temperature for 2 hours, turning once or twice, or cover and refrigerate for several hours or overnight.
• Position a rack in the middle of the oven and heat to 250 degrees. Transfer the roasting pan, uncovered, to the rack. Roast ribs for 1 1/2 hours, basting with pan juices and turning ribs over every 20 minutes or so. If pan juices seem to be drying out or burning, add a little water to the pan. (Alternatively, cook ribs over indirect heat in a covered charcoal grill, turning ribs every 20 minutes or so.)
• Pour juices from the roasting pan into a small saucepan. Spoon off fat from surface of sauce, then simmer sauce for a few minutes until slightly thickened, then use the juices to paint the ribs.
• Turn up oven heat to 400 degrees. Return ribs to oven for 10 to 15 minutes, until nicely glazed. (Alternatively, return ribs to the grill to glaze.)
• Use a sharp knife to divide ribs, cutting between the bones. Pile ribs onto a platter, sprinkle with garlic chives and cilantro, and serve.

MY WORLD FAMOUS PRESSURE COOKER CHINESE RIBS

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.

FALL-OFF-THE-BONE 30-MINUTE INSTANT POT® RIBS

Steps:

• Mix brown sugar, chili powder, parsley, salt, garlic powder, black pepper, cumin, onion powder, and paprika in a bowl using a fork, breaking up any large clumps. Rub spice mixture over both sides of the ribs.
• Place a steam rack inside a multi-functional pressure cooker (such as Instant Pot®). Pour water and cider vinegar into the bottom of the pot. Lower ribs into the pot by curving them around the edge. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place ribs on the foil. Top with barbeque sauce.
• Broil ribs until sauce is bubbling, about 3 minutes.