Tuesday, 6 June 2017

Asian spiced pressure cooker ribs

This is a SortedFood recipe. I wanted to try it for myself before I serve it to friends. That is a good reason to eat ribs anyway. They only need 30 minutes and a bit of oven time under the grill and they are ready, so that is much faster than all other ways to cook ribs.

I just made my own 5 Spice Powder, it smells amazing in the kitchen. It takes a bit of planning ahead, but it gives such a lovely taste to the food, much better then the bought stuff. I discovered that lots of 5 spice powders from the spice racks of the supermarkets acually contain only 4 spices. They leave out the Szechuan pepper, what a shame. I can understand why, this pepper is expensive and leaves a numbing feeling on the tongue, so many people don´t like it. At the end of this blog you can find the method.

2 racks of ribs
100 ml tomato ketchup
70 ml runny honey
3 tbsp sriracha sauce
3 tbsp soy sauce
2 tsp 5 spice powder
2 tbsp brown sugar
2 tsp garlic granulate
salt and pepper
150 ml orange juice
150 ml sake
100 ml water
2 cups short grain rice
2 spring onions x

Make the wet rub with ketchup, soy sauce, honey and sriracha and cut up the racks into chunks that will fit into the pressure cooker. Best do it a couple of hours before cooking time.
Make the dry rub with sugar, 5 spice powder, garlic powder, salt and pepper and rub it on top the wet ribs, it will help to stick it to the ribs.
Place the ribs in the pressure cooker, add the rest of the rub, orange juice, sake and water and close 
the lid. Bring to a boil until the marker shows up level 2, reduce the heat and cook for 30 min.
Preheat the grill of the oven 200 C
Release the steam and take out the ribs, reduce the liquid until it thickens and brush it on top of the ribs which are placed on a rack to go into the oven.
Grill for 5-10 min.
Cook the rice and chop the spring onions and serve-
Sorted served it with Chinese wok noodles.

Homemade 5 spice powder:
2 star anise
5 cloves
1 1/2 tsp fennel seeds
2 cinnamon sticks
2 tsp szechuan peppercorns

Use a pestel and mortar first to crush up the spices roughly, transfer to a blender and get it finer, pour through a medium fine sieve.

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