Today, I would like to introduce Just one cookbook’s honey spare ribs recipe. She has made it specifically with Instant pot and I have used a regular pressure pan to try to make the same dish and it worked!!! The spare ribs was very tender and saucy and this dish will definitely stay on my list of regular dishes to make for diner as it doesn’t take long to make this.
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
people
|
Ingredients
Spare ribs:
- 1 kg Spare ribs cut in small chunks. ou can ask the butcher to cut it for you or if you live in the Netherlands you can order at myeushop where they have already cut it in small chunks for you
- 1/2 tsp Sea salt
- A pinch of black pepper to taste
- 1/2 Small onion
- 1 large piece of ginger cut in very small pieces
- 1 clove of minced garlic
- 1 tbsp vegetable oil I used grape oil.
Sauce*:
- 3 tbsp Chinese rice wine Substitute: Sake
- 3 tbsp Mirin
- 3 tbsp light soy sauce
- 3 tbsp Honey
- 2 tbsp Brown sugar
- 2-3 tbsp rice vinegar
- Any green vegetable I used paksoi.
Ingredients
Spare ribs:
Sauce*:
|
|
Instructions
- Collect all ingredients.
- Wash the spare ribs and pat them dry with paper towels. Marinate the spare ribs with salt and pepper.
- Cut the onion, ginger and mince the garlic.
- Put the pressure pan on the stove and turn the stove on. When the pan is heated add the vegetable oil.
- Put the spare ribs in the pan, but not all of them, you want each spare rib to have a nice brown color. So put the spare ribs in 2-3 batches in the pan. Take the spare ribs out after each batch.
- In Just one cookbook’s recipe, she recommended you to char all the spare ribs. I just cooked until they were nicely brown and didn’t char them as I don’t find it very healthy to char my meat. In the end, my spare ribs and pan looked like this:
- By skipping the charring, the meat still tasted very good in my opinion.
- After all spare ribs have a brown color, take the last batch of spare ribs out of the pan, you can wipe the pan if it’s very oily. Mine was not oily, so I skipped this step.
- Add the minced onion to the pan and then add the Chinese rice wine or sake to the pan. Use a spatula or wooden spoon to deglaze the bottom of the pan.
- Add garlic and ginger. Mix everything together.
- Add the spare ribs back to the pan and add the remaining sauce ingredients (soy sauce, mirin, honey, brown sugar and rice vinegar) to the pan. Mix all ingredients together well.
- Now you can put the lid on the pan. Turn your stove to high heat, put the pressure pan on the “meat pressure” and wait until steam comes out of the pan. Then you can cook the spare ribs over low heat for 25 minutes.
- In the mean time, you can cut/wash your favorite green vegetables and cook them the way you like it. I cooked the paksoi with hot water and added a little bit of oil to keep the green color and some salt and pepper.
- After 25 minutes, rinse the pan with cold water so that the pressure drops. If the pressure has dropped, you can open the lid and enjoy your spare ribs with some green vegetables and white rice.
Recipe Notes
*You can also use 4 Tbsp for Chinese rice wine, mirin, soy sauce and honey if your spare ribs are not covered by using 3 tablespoons of each aforementioned ingredients.
I hope that you will enjoy this recipe as much as I do and please let me know about your thoughts on this recipe!
Thank you for visiting my blog! Like this post? Follow me on instagram or pinterest for updates!
