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Pressure Cooker Asian-Style Ribs

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Pressure Cooker Asian-Style Ribs

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Adjust Servings:
1 rack (2 pounds) Pork Spare Ribs
1 Asian Pear Peeled and sliced into small pieces
1 small Onion Sliced into small pieces
Size of thumb Ginger Sliced into small pieces
3 cloves Garlic
1/2 cup Light Soy Sauce
2 tablespoons Honey
2 tablespoons Rice Vinegar
2 tablespoons Sesame Oil
1 tablespoon Brown Sugar
1 stalk Scallion Thinly sliced
Dashes Toasted Sesame Seeds
Kitchen Supplies
Food Processor
Pressure Cooker (6 Quart)
Baking Pan
Silicon Basting Brush

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Fall off the bone pork spare ribs marinaded in Asian spices and sauces, cooked in a pressure cooker and finished in the oven

  • 1 hour 15 min
  • Serves 2
  • Easy


  • Garnish

  • Kitchen Supplies





Make the marinade

In a food processor, blend the Asian pear, onion, ginger and garlic to a fine paste. Transfer to a small bowl and mix with light soy sauce, honey, rice vinegar, sesame oil and brown sugar.


Marinade ribs

Place ribs and marinade in a large Ziploc bag. Squeezing the air out of the bag, close the bag and marinade the pork for 30 minutes in the refrigerator.


Pressure cook the ribs

Transfer everything from the Ziploc bag to the pressure cooker. Close lid and move steam release handle on lid to "Sealing". Press "Manual", then adjust to "High" pressure and press "+" to increase cooking time to 25 minutes.

After 25 minutes, it will naturally release pressure. While this is happening, preheat oven to 450 degrees Fahrenheit. After the pressure is released, press "Keep Warm/Cancel" to turn off the pressure cooker. Open the lid.


Reduce sauce

Transfer pork from pressure cooker to an aluminum foil-lined baking pan, leaving the sauce in the pot. Press "Saute". You may need to press "Adjust" to get to the "Normal" setting (medium heat). Let the sauce reduce for 5 minutes. Press "Keep Warm/Cancel" to turn off pressure cooker.


Generously brush the sauce on all sides of ribs with a silicone basting brush.

Place ribs in oven for 5 minutes on each side (10 minutes total). After flipping, brush more sauce over the ribs.

Remove ribs from oven and transfer to a serving plate. Garnish with scallions and toasted sesame seeds.

Rebecca Chan

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