Pressure cooker pork ribs - easy fall-off-the-bone recipe

I recently bought a multi-cooker that has been a great time-saver in my daily cooking routine. I plan to use it to prepare pressure cooker pork ribs, which involve browning, braising, and thickening the gravy. I'd like to see how efficiently it can handle all these steps.
I have shared a few Chinese braised pork rib recipes on this blog, which I prepared on the stovetop. It will be interesting to see how the results of pressure-cooked compare to the traditional stovetop cooking method for pork ribs.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/pressure-c... )
Ingredients (A) - Blanch the pork ribs
1kg g pork ribs, cut into single-bone pieces
5 slices ginger
2 stalks of green onions
1 tbsp rice wine
Water to blanch the pork ribs
Ingredients (B)
5 slices ginger
2 stalks green onions, cut into 5cm length
2 cinnamon sticks
2 star anise
8 pieces cloves
Ingredients (C)
2 tablespoons Shaoxing wine
3 tablespoons light soy sauce
1 tsp five-spice powder
1/2 tsp ground white pepper
40 g rock sugar
1.5 tsp salt
Water is sufficient just to cover the ribs in the pan
Method:
Blanch and brown the pork
- Cut the whole rack of ribs into short sections.
- Wash the pork ribs thoroughly with water to remove dirt, debris, and broken bones.
- Place all ingredients in A and blanch the pork ribs for about two to three minutes.
- Remove the pork ribs and drain them in a colander.
Brown the pork ribs
- Add vegetable oil to the multi-cooker bowl, turn on the sauteing option, and then sear the pork ribs.
- Brown the ribs on bothe sides.
Braise the pork ribs
- After the pork ribs have turned golden, add about a cup of water or until enough to submerge them halfway. Then, add Ingredients B and C to the pot.
- Close the lid and set it to the pressure cooking mode.
- After the multicooker completes the pressure cooking process, open the lid and check the pork ribs to ensure they are tender.
- Remove the pork ribs and let the liquid remain in the pot.
Thicken the gravy
- Initiate the sauce thickening mode of the multicooker.
- Keep stirring the cooking liquid until it reduces to half its original amount.
- Mix two teaspoons of cornstarch with two tablespoons of cold water to create a slurry. Then, stir it into the braising liquid to thicken the gravy.
- To serve, place the pork ribs on the serving plate and drizzle the gravy on top.
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Website: tasteasianfood.com/
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[@TasteofAsianFood]

Please download the recipe and read about how to cook the pork ribs with a multi-cooker here tasteasianfood.com/pressure-cooker-pork-ribs/

[@zalibecquerel3463]

Happy New Year to you! Great to see you back! Always look forward to your videos.

[@davidhalldurham]

Excellent recipe! Thank you so much.

[@Purpleroses]

Great

[@jaytracks]

Great recipe and i love my pressure cooker! Dumb question but have you ever made beaded chicken with almond sauce? There isn't any almonds in it but it was so good and the people retired i can't find it anywhere

[@TasteofAsianFood]

Have not try it yet but hope will attempt it one day.

[@daxenus1]

I've you channel.