Sticky Asian Ribs
I always think of ribs during the hot summer days. I usually get my fill at the Pacific National Exhibition which holds an annual barbecue ribs competition. But when I can’t get there, I can always make these sticky and mouth-watering ribs at home. Maybe not competition ready but still finger-licking good!
Servings: 4 servings
Ingredients
- 2 racks pork back ribs
- 1 tablespoon kosher salt
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon freshly ground black pepper
- 1 cup water
For the Sauce
- ¼ cup hoisin sauce
- ¼ cup oyster sauce
- ¼ cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon crushed red pepper flakes
- ¼ cup brown sugar
- Roasted sesame seeds
- ¼ cup cilantro chopped
Instructions
- In a small bowl, combine the salt, paprika, onion powder, garlic powder, ground ginger, and black pepper.
- 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 seasoning mix.
- Place a trivet in the inner cooking pot of an electric pressure cooker and add 1 cup water. Add the ribs.
- Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 18 minutes. If you prefer the ribs less fall-off-the-bone and with a little tug on them, cook them for only 15 minutes. If you want them to completely fall-off-the-bone, cook for 20 minutes.
- Meanwhile, in a small bowl, whisk together hoisin sauce, oyster sauce, honey, rice vinegar, soy sauce, crushed red pepper flakes and brown sugar. Set aside.
- Once the pressure cooking is done, quick release the pressure.
- Preheat the broiler. Line a sheet pan with aluminum foil. Lay the ribs, bone side up and brush lightly with the sauce. Broil for 3-5 minutes until the ribs are slightly browned and caramelized.
- Flip the ribs over, meat side up and brush liberally with remaining sauce. Broil for 5-7 minutes until ribs are browned and caramelized.
- Alternatively, grill the ribs on the barbecue and baste with the sauce until browned and caramelized.
- Serve on a platter with sauce drizzled on top. Sprinkle with sesame seeds and cilantro.