I usually think barbecue sauce with ribs but there is something about sweet and tang that goes so well with pork. I love the combination of pineapple and soy sauce to give the ribs a Hawaiian taste profile.
With the electric pressure cooker doing the hard work, I can get juicy and tender ribs on the table within an hour from start to finish. Of course if you have the time, you can also do this low and slow in the oven. Instructions are given below.
Makes 4-6 servings
Ingredients
2 racks pork back ribs
3 ounce ginger, reserve 1 tablespoon, grated; slice remaining ginger
1 cup water
For the Dry Rub
1 tablespoon kosher salt
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
For the Sauce
1 can (500 ml or 19 ounces) crushed pineapple
1 cup chicken broth
½ cup brown sugar
1 tablespoon dark soy sauce
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 tablespoon cold water
Instructions
- Remove the silver skin from the back of two racks of pork back ribs and cut the ribs into 3-4 rib sections. Season the ribs front and back with the dry rub.
Electric Pressure Cooker
- In the inner cooking pot, add 1 cup water and layer ribs and ginger slices.
- Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 18 minutes. If you like the ribs less fall-off-the-bone, with a little tug on then, cook them for only 15 minutes. If you want them to completely fall off the bone, cook 20 minutes.
- Meanwhile, in a medium saucepan, add pineapple, broth, sugar, dark soy sauce, soy sauce, oyster sauce and grated ginger. Bring to a simmer on medium heat and let it simmer for 30 minutes.
- In a small bowl, dissolve cornstarch in cold water and add the slurry into the sauce. Stir until thickened.
- Once the cooking is done, quick release the pressure.
- Preheat the broiler. Line a sheet pan with parchment paper or aluminum foil. Lay the ribs, bone side up and cover with half the sauce. Place about 6 inches under the broiler for 3-5 minutes until the sauce is caramelized. Repeat on the other side and broil them for 7-9 minutes.
- If there is any sauce remaining, you may want to reduce it further while the ribs are under the broiler.
- Serve with the caramelized sauce from the pan and any extra sauce.
Oven
- Preheat oven to 300℉. Line a sheet pan with parchment paper or aluminum foil.
- Tear off a piece of aluminum foil for each section of ribs, large enough to enclose the rib in packets.
- Place a section of seasoned ribs on a piece of foil. Lay a couple pieces of ginger on the ribs. Bring two opposite ends of the foil up, meet in the middle above the ribs, fold and roll the foil down like a paper bag. Fold the two open ends under to create a tightly sealed foil packet. Put the packets on the prepared pan. Repeat with the remaining ribs.
- Bake in the preheated oven for 2½ hours until tender..
- Meanwhile, in a medium saucepan, add pineapple, broth, sugar, dark soy sauce, soy sauce, oyster sauce and grated ginger. Bring to a simmer on medium heat and let it simmer for 30 minutes.
- In a small bowl, dissolve cornstarch in cold water and add the slurry into the sauce. Stir until thickened.
- Remove the ribs when they are done and preheat the broiler.
- Open up the packets and lay the ribs back on the sheet pan, bone side up and cover with half the sauce. Place the ribs about 6 inches under the broiler for 3-5 minutes until the sauce is caramelized. Repeat on the other side and broil them for 7-9 minutes.
- If there is any sauce remaining, you may want to reduce it further while the ribs are under the broiler.
- Serve with the caramelized sauce from the pan and any extra sauce.
Hawaiian Style Ribs
I usually think barbecue sauce with ribs but there is something about sweet and tang that goes so well with pork. I love the combination of pineapple and soy sauce to give the ribs a Hawaiian taste profile.With the electric pressure cooker doing the hard work, I can get juicy and tender ribs on the table within an hour from start to finish. Of course if you have the time, you can also do this low and slow in the oven. Instructions are given below.
Servings: 4 people
Ingredients
- 2 racks pork back ribs
- 3 ounce ginger reserve 1 tablespoon, grated; slice remaining ginger
- 1 cup water
For the Dry Rub
- 1 tablespoon kosher salt
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
For the Sauce
- 1 can crushed pineapple (500 ml or 19 ounces)
- 1 cup chicken broth
- ½ cup brown sugar
- 1 tablespoon dark soy sauce
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- Remove the silver skin from the back of two racks of pork back ribs and cut the ribs into 3-4 rib sections. Season the ribs front and back with the dry rub.
Electric Pressure Cooker
- In the inner cooking pot, add 1 cup water and layer ribs and ginger slices.
- Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 18 minutes. If you like the ribs less fall-off-the-bone, with a little tug on then, cook them for only 15 minutes. If you want them to completely fall off the bone, cook 20 minutes.
- Meanwhile, in a medium saucepan, add pineapple, broth, sugar, dark soy sauce, soy sauce, oyster sauce and grated ginger. Bring to a simmer on medium heat and let it simmer for 30 minutes.
- In a small bowl, dissolve cornstarch in cold water and add the slurry into the sauce. Stir until thickened.
- Once the cooking is done, quick release the pressure.
- Preheat the broiler. Line a sheet pan with parchment paper or aluminum foil. Lay the ribs, bone side up and cover with half the sauce. Place about 6 inches under the broiler for 3-5 minutes until the sauce is caramelized. Repeat on the other side and broil them for 7-9 minutes.
- If there is any sauce remaining, you may want to reduce it further while the ribs are under the broiler.
- Serve with the caramelized sauce from the pan and any extra sauce.
Oven
- Preheat oven to 300℉. Line a sheet pan with parchment paper or aluminum foil.
- Tear off a piece of aluminum foil for each section of ribs, large enough to enclose the rib in packets.
- Place a section of seasoned ribs on a piece of foil. Lay a couple pieces of ginger on the ribs. Bring two opposite ends of the foil up, meet in the middle above the ribs, fold and roll the foil down like a paper bag. Fold the two open ends under to create a tightly sealed foil packet. Put the packets on the prepared pan. Repeat with the remaining ribs.
- Bake in the preheated oven for 2½ hours until tender..
- Meanwhile, in a medium saucepan, add pineapple, broth, sugar, dark soy sauce, soy sauce, oyster sauce and grated ginger. Bring to a simmer on medium heat and let it simmer for 30 minutes.
- In a small bowl, dissolve cornstarch in cold water and add the slurry into the sauce. Stir until thickened.
- Remove the ribs when they are done and preheat the broiler.
- Open up the packets and lay the ribs back on the sheet pan, bone side up and cover with half the sauce. Place the ribs about 6 inches under the broiler for 3-5 minutes until the sauce is caramelized. Repeat on the other side and broil them for 7-9 minutes.
- If there is any sauce remaining, you may want to reduce it further while the ribs are under the broiler.
- Serve with the caramelized sauce from the pan and any extra sauce.