PRESSURE COOKER STICKY TAMARIND BABY BACK RIBS
These gingery sweet-and-sour glazed ribs are tender and intensely flavored - and pretty much impossible to stop eating once you start. The sauce also works well on spare-ribs if you'd like to substitute those here. Just reduce the cooking time by a few minutes on the pressure setting, or as much as an hour if using the slow cooker setting. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.
Provided by Melissa Clark
Categories dinner, cookbook exclusive, meat, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut the ribs into chunks of 2 or 3 ribs, depending on their size, and place them in a large bowl. Toss with 1 teaspoon salt, and set aside while you prepare the sauce.
- In a small bowl, combine the tamarind, orange juice, honey, soy sauce, lime zest and juice and star anise. Set aside.
- Using the sauté function, heat the oil in the pressure cooker. Stir in the shallots and cook until they are starting to brown, about 5 minutes. Stir in the ginger and garlic and cook until fragrant, another minute, then stir in the tamarind mixture. Bring to a simmer, and then scrape the sauce into the large bowl of ribs. Toss gently to combine.
- Arrange the ribs standing up along the outer edge of the pressure cooker, making a ring with the meat side of the ribs facing out. Continue with the remaining ribs, arranging them to make concentric circles. Pour any remaining sauce over the ribs, cover and cook on high pressure for 32 minutes. Allow the pressure to release naturally.
- Heat the broiler.
- Transfer the ribs, meat-side down, to a rimmed baking sheet. Turn the pressure cooker to the sauté function and cook to reduce the sauce until it's thick, about 15 minutes; spoon the fat off the top when finished. Taste the sauce, and adjust the seasoning or add more honey if necessary; then brush the ribs with the sauce. Broil the ribs until they are charred in spots, 1 to 3 minutes. Then flip them over, brush with more sauce, and broil on that side until charred. Serve immediately, with more sauce on the side.
Nutrition Facts : @context http, Calories 1285, UnsaturatedFat 51 grams, Carbohydrate 29 grams, Fat 86 grams, Fiber 1 gram, Protein 100 grams, SaturatedFat 30 grams, Sodium 1359 milligrams, Sugar 22 grams, TransFat 1 gram
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myousaf Khokhar
[email protected]These ribs were amazing! I will definitely be making them again and again.
Balogun Jamaldeen
[email protected]The ribs were a bit dry, but the flavor was good.
Sohel Chwodhury
[email protected]I made these ribs for a party and they were a huge hit. Everyone loved them!
Toritse Offixials
[email protected]These ribs were a bit too sweet for my taste, but I think that's just a matter of personal preference. They were still very good and I would definitely make them again.
Mariatu Conteh
[email protected]I've tried a lot of different tamarind rib recipes, but this one is by far the best. The ribs were fall-off-the-bone tender and the tamarind sauce was perfect.
Claudia Hernandez
[email protected]These ribs were easy to make and turned out delicious. I would definitely recommend this recipe.
Mukwere Aimee
[email protected]The ribs were a bit too tangy for my taste, but my kids loved them.
Stella Ezeobi
[email protected]These ribs were amazing! I will definitely be making them again.
Miko Cha
[email protected]I'm not a big fan of tamarind, but these ribs were still really good. The meat was fall-off-the-bone tender and the sauce was flavorful without being too sweet.
Dara Autos
[email protected]The ribs were a bit dry, but the flavor was good.
Jesus Apolonio Carmona
[email protected]The ribs were a bit too sweet for my taste, but my husband loved them. I would probably use less tamarind sauce next time.
Asad Mukhtiar Sheikh
[email protected]These ribs were easy to make and turned out great. I would definitely recommend this recipe.
Gcobisa Gcogco
[email protected]I've made these ribs a few times now and they are always a hit. The tamarind sauce is so flavorful and the ribs are always tender and juicy.
Dhirendra Jagari
[email protected]I followed the recipe exactly and the ribs turned out amazing! My family loved them.
Kumar Khadka
[email protected]These ribs were fall-off-the-bone tender and had a delicious sweet and tangy flavor. The tamarind sauce was perfect and added a great depth of flavor. I will definitely be making these again!