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Vortex Plus - Crispy Boneless Buffalo Wings
Better-Than-Takeout Chinese BBQ Spareribs
| By : |
| Prep Time | 5 minutes |
| Cook Time | 85 minutes |
| Servings |
4 - 6 servings
|
Ingredients
Sauce Mixture:
- 3 tbsp grated fresh ginger or ginger paste
- 8 garlic cloves minced
- 1 cup honey
- 3/4 cup Hoisin Sauce
- 3/4 cup soy sauce
- 1/2 cup Water
- 1/2 cup rice wine or dry sherry
- 2 tsp chinese 5-spice powder
- 1 tsp white pepper
- 1 tsp red food coloring (optional but more authentic looking)
Better-Than-Takeout Chinese BBQ Spareribs:
- 2 lbs racks St. Louis-style spareribs cut into individual ribs, 2 ½ - 3 each
- 2 tbsp toasted sesame oil
Ingredients
Sauce Mixture:
Better-Than-Takeout Chinese BBQ Spareribs:
|
Instructions
- Add Sauce Mixture ingredients to the pot and whisk to combine. Add ribs and toss to coat.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Carefully remove the ribs from the pot to a large bowl and cover loosely with foil, reserving juices.
- Strain cooking liquid to remove solids (press solids to extract as much flavor as possible). Discard solids.
- Use a fat separator or spoon to skim fat from the liquid mixture. Discard fat.
- Return braising liquid to the pot. Select the SAUTE function and adjust to MORE or HIGH. Cook, stirring occasionally, until reduced to a glaze, about
2 1/2 cups (20-25 minutes). - Heat oven to 425 degrees. Set a wire rack over a foil-lined, rimmed baking sheet. Pour
1/2 cup water in baking sheet (helps to prevent smoking). - Coat half the ribs in the glaze and arrange on the rack, bone-side up. Roast 5-7 minutes, then flip and roast an additional 5-7 minutes until well-caramelized. Transfer to serving dish and repeat with remaining ribs.
- Serve, passing remaining glaze as a dipping sauce.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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Awesome recipe! Will be making it again. Everyone loved it. Thank you for the recipe. It was really wonderful.
I saw a video for this specific recipe on the IP Community FB site, but the video isn’t here. That one says 3 tbsps of ginger but this one says 2. The other difference is that the video says 2 racks of ribs and this one says “2 lbs racks “, which doesn’t make sense. Since most racks are about 2 lbs and the video doesn’t look like they are actually doing 2 racks, I’d like to know for sure.
For my taste, I would reduce the 5-spice by half next time. Otherwise, loved the texture (slightly chewy), flavor, and crispy bits. Awesome.
I made this tonight. Loved the taste. Used 2- racks of ribs. It took 2 hrs from start to finsh, longer than anticipated. I had to add corn startch to thicken the mixture even after cooking it down for 25 minutes. It was a hit though.