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Pressure cooker Chinese spare ribs

  • Serves 6-8 as a starter
  • Prep 20 mins
  • Total time 1 hr 20 mins
4.4/5 rating (7 votes)
Pressure cooker Chinese spare ribs
Pressure cooker Chinese spare ribs

step by step

  • 1Heat the oil in the pressure cooker. Fry the ribs in 2 batches until nicely browned – each batch will take about 5 minutes, transfer to a plate as they're ready.
  • 2Add the garlic, cinnamon, ginger, star anise and Szechuan pepper to the pressure cooker and fry for a moment. Pierce the chilli a few times with the point of a knife and add that, too, with the soy sauce, vinegar, apple juice and sugar; season lightly with salt and pepper. Add the browned ribs, stir and close the lid. Bring up to high pressure and cook for 30 minutes for small ribs (14cm or less) or 40 minutes for larger ribs. Turn off the heat and allow the pressure to drop naturally (see tips 3 and 4, below).
  • 3Remove the ribs and the chilli from the pressure cooker and return it to the heat. Simmer the liquid, uncovered, for 6-8 minutes until it has reduced to a fairly light syrup. Return the ribs to the cooker and, if you are serving immediately, heat through again.
  • 4To serve, trim the spring onions, cut in half lengthways and finely shred lengthways. Sprinkle over the ribs.
  • Recipe by Catherine Phipps from her book The Pressure Cooker Cookbook (Ebury, £20) 

    Recipe photograph by Maja Smend.

Get ahead

Cook the ribs a day ahead and reheat (bring to the boil, then cook at pressure for 5 minutes). The cooked ribs freeze well in the sauce.

You will need

  • 2 tbsp vegetable oil
  • 1 x 1.3kg pack meaty pork spare ribs
  • 6 garlic cloves, crushed
  • 5-6cm piece of cinnamon stick
  • 5cm piece of root ginger, peeled and finely grated
  • ½ star anise
  • 1 tsp Szechuan pepper (or crushed black pepper)
  • 1 red chilli, left whole
  • 1 x 150ml bottle light soy sauce
  • 100ml rice or cider vinegar
  • 200ml apple juice
  • 75g light brown soft sugar
  • 3 spring onions

+ Nutritional Information