Using an electric pressure cooker during these busy holidays makes perfect sense, even on the weekends. Scouring the internet or malls for Christmas gifts, visiting local craft markets and fairs, and decorating our homes with abundant green and red with splashes of Santa, fill most of our days, and a warm delightful meal that’s ready when you walk in the door is something to truly look forward to. Sweet Chili Ginger Country Pork Ribs are terrific to make before you head out the door, or while your putting the star on the top of the tree. These ribs are both sweet and savory with aromatic notes from the ginger and are cooked until almost fall-apart tender in no time.
You can find most of the ingredients in your pantry, but items like sweet chili sauce and pork country ribs are available at any market. I added an onion to the pot to start the sauce, which will give it that velvety texture when ladled over the ribs before serving. I recommend a scoop of hot rice in bowls beforehand, to soak up the juices from the pork ribs and drink up that luscious chili sauce. You can double the recipe if needed, and the leftovers heat up nicely the next day, or stay tuned for a transformation recipe in the upcoming days.
1 1/4 pound bone-in country pork ribs (you can use boneless, see below)
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1 white onion, sliced in half moons
1 clove garlic
2 teaspoons fresh minced ginger
1 cup sweet chili sauce, any variety
1/4 cup soy sauce
1/4 cup fresh parsley, roughly chopped
oil for cooking
hot rice for serving
- In an Instant Pot or other electric pressure cooker, add 2 teaspoons oil. While cooker is heating up, mix salt, cumin, paprika, pepper and onion powder together and sprinkle over all sides of ribs. Add ribs to pot and sear for 3 minutes on first side (if doubling, do in batches). Flip and sear second side for 2 minutes.
- Remove ribs from pot and add onion. Sauté for 2 minutes, then add garlic and ginger, stir. Cook for 1 minute and add chili sauce, soy sauce and 1/3 cup water, stir.
- Place ribs back in pot and cover with lid. Cook on high pressure for 35 minutes (cook 25 minutes, if boneless ribs).
- Let steam release naturally, and remove lid. Ladle sauce over ribs in pot. Spoon hot rice into bowls and place a rib in each bowl and spoon sauce over top. Sprinkle with parsley. Enjoy!