Instant Pot Maple Pork Spare Ribs

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Serve these Asian flavored ribs with jasmine rice and sautéed vegetables.

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Instant Pot Maple Pork Spare Ribs

Serve these Asian pork ribs with jasmine rice and sautéed vegetables.

To maximize the heat of the Instant Pot when cooking with the “slow cook” function I prefer to use the appliance’s original lid with the pressure function turned off. If the ribs are not sliced, it is better to remove the membrane before slicing them (see photo in step 2)

portion Servings: 2

Preparation20 minsCooking4 hrs 12 minsTotal4 hrs 32 mins

 1/4 cup maple syrup
 1 tablespoon soya sauce
 3 tablespoons dry sherry
 2 slices of fresh ginger, finely chopped
 1 clove of garlic, finely chopped
 1/8 teaspoon Cayenne pepper
 1 1/4 lb (600 g) pork ribs 2 inches wide, cut between bones
 2 teaspoons cornstarch
 4 teaspoons cold water

1

In the inner pot of the Instant Pot, combine all the ingredients except the ribs, cornstarch and water.

2

If the ribs are not sliced first, remove the skin from the piece of ribs before slicing them.

tire membrane

3

Place, ideally on a single layer, the ribs flesh side down in the bottom of the bowl.

4

Secure lid with the original Instant Pot lid with the pressure release button at off. Select "slow cook", set 4 hours to "medium" with "keep warm to off". Press on "start".

5

When the end of cooking alarm sounds, open the lid, check if the meat is tender and easily comes off the bones. Add more cooking time if necessary. Remove the ribs from the bowl, pour the pan juices into a measuring cup or narrow bowl and let stand for about 3 minutes. Using a spoon or paper towel gently place on the fat that floats on the surface, remove as much fat as possible.

6

Return the broth to the bowl of the Instant Pot, select "sauté", combine the cornstarch and water in a small bowl and stir into the broth. Cook for a few minutes until a sauce forms, add the ribs, toss to coat them and heat for a few minutes.

Ingredients

 1/4 cup maple syrup
 1 tablespoon soya sauce
 3 tablespoons dry sherry
 2 slices of fresh ginger, finely chopped
 1 clove of garlic, finely chopped
 1/8 teaspoon Cayenne pepper
 1 1/4 lb (600 g) pork ribs 2 inches wide, cut between bones
 2 teaspoons cornstarch
 4 teaspoons cold water

Directions

1

In the inner pot of the Instant Pot, combine all the ingredients except the ribs, cornstarch and water.

2

If the ribs are not sliced first, remove the skin from the piece of ribs before slicing them.

tire membrane

3

Place, ideally on a single layer, the ribs flesh side down in the bottom of the bowl.

4

Secure lid with the original Instant Pot lid with the pressure release button at off. Select "slow cook", set 4 hours to "medium" with "keep warm to off". Press on "start".

5

When the end of cooking alarm sounds, open the lid, check if the meat is tender and easily comes off the bones. Add more cooking time if necessary. Remove the ribs from the bowl, pour the pan juices into a measuring cup or narrow bowl and let stand for about 3 minutes. Using a spoon or paper towel gently place on the fat that floats on the surface, remove as much fat as possible.

6

Return the broth to the bowl of the Instant Pot, select "sauté", combine the cornstarch and water in a small bowl and stir into the broth. Cook for a few minutes until a sauce forms, add the ribs, toss to coat them and heat for a few minutes.

Instant Pot Maple Spare Ribs

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