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Pressure cooker Chinese spare ribs


Serves: 6-8 as a starter
timePrep time: 20 mins
timeTotal time:
Pressure cooker Chinese spare ribs
Recipe by Catherine Phipps from her book The Pressure Cooker Cookbook (Ebury, £20) / Recipe photograph by Maja Smend.

Pressure cooker Chinese spare ribs


Serves: 6-8 as a starter
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
276Kcal
Fat
14gr
Saturates
4gr
Carbs
17gr
Sugars
17gr
Fibre
0gr
Protein
21gr
Salt
4.6gr

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

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Ingredients

  • 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

Step by step

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.
  1. Heat 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.
  2. Add 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).
  3. Remove 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.
  4. To serve, trim the spring onions, cut in half lengthways and finely shred lengthways. Sprinkle over the ribs.

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