Chinese Sweet and Sour Sticky Ribs
A simple family recipe passed down to me from my mother. It hits all the flavour high notes with the perfect balance of sweet, sour, and savoury all in one meaty package.
Ingredients:
- 1 tbsp of oil
- 1 star anise
- 3 black cardamoms
- 1 1/2 pound of pork ribs
- 3 tbsp of soy sauce
- water to cover ribs
- half a stick of chinese brown sugar
- 4 tbsp of chinese black vinegar
- Optional garnish:
green onions, chopped
sesame seeds
Instructions:
- Heat oil in pressure cooker on medium heat.
- Put in star anise, cardamom, and ribs. Sear the ribs for 3-5 minutes.
- Add in soy sauce, and just enough water to cover the ribs.
- Close the pressure cooker until it’s reached 2 lines. Then cook over low heat for an additional 8 minutes, then take off the heat completely to let pressure cooker unlock.
- Once you are able to open the lid, pour out the water so the water only comes up to about a quarter of the height of the ribs.
- Stir in the sugar and vinegar, over medium high heat to reduce the liquid to a sticky syrup.
- If the ribs are falling apart, you can take them out first and keep reducing the liquid until it has thickened.
- Once the liquid is thick, you can take the ribs out and pour liquid over top with optional sesame seeds and green onion as a garnish.
