pressure cooker PPC pork ribs braise

I Braised spare ribs in sugar and vinegar (糖醋排骨)

This is truly a yummy dish 😋. I adjusted the recipe for PPC (HD2137) based on a braised spare ribs recipe from Marion’s kitchen.

Ingredients:
700g spare ribs, cut individually
3 tbsp brown sugar
2 tbsp light soy sauce
1 tbsp dark soy sauce
3 tbsp apple cider vinegar
2 tbsp Chinese shaoxing wine
1/4 cup water
2 slices fresh ginger
2 cloves garlic, lightly bruised

Method:
1. Place ribs into a pot of water at room temperature and bring to boil over the stove. Remove ribs and rinse in clean water.  Put aside.
2. Place sugar in PPC pot with 2 tbsp water at sauté high temp mode without lid. Stir until sugar dissolves, then place in the ribs. Stir for 2 mins until melted sugar has coated the ribs.
3. Add in all other ingredients and mix well. Cover with lid and switch to meat mode at 15kpt with valve at seal.  Manual pressure release at end of kpt by covering pressure valve with wet cloth and turning the pressure knob slowly with a long chopstick until the pin drops.  Remove the lid carefully.
4. Switch back to sauté high temp mode and stir to ensure all ribs are covered in sauce for about 8 mins. By then, the oil would start to separate at the bottom of the pot.  Remove the ribs from the pot (leaving the oil behind) and place on a serving plate. Sprinkle some sesame seeds and serve. Enjoy!