Instant Pot Ribs

• 分量: 8 servings
• 調理時間: 20 minutes
• 総時間: 1 hour 25 minutes

材料

4 pounds baby back ribs

1 tablespoon kosher salt

¼ cup peeled and minced fresh ginger

2 tablespoons minced garlic

¼ cup light brown sugar

¼ cup honey

¼ cup fresh lime juice, (from 2 to 3 limes)

3 tablespoons garlic chilli paste or sambal oelek

½ cup low-sodium soy sauce or tamari

1 tablespoon extra-virgin olive oil

1 medium shallot, minced

Fresh cilantro, for garnish

Crushed peanuts, for garnish

手順

Season the ribs.

Pat the ribs dry. Using a knife, loosen the membrane on the back of the ribs at one end, then use a paper towel to grip and pull off the membrane in one piece. Cut the ribs into 2-rib portions. Season with the salt.

Make the sauce.

In a small bowl whisk together the ginger, garlic, brown sugar, honey, lime juice, chili paste, and soy sauce until combined.

Sauté the shallot.

Put the Instant Pot on sauté mode and heat the olive oil. Add shallot and cook just until softened.

Pressure cook the ribs.

Arrange the ribs standing up around the edge of the pot, working in a circle. Add a second layer if needed. Pour the sauce over the ribs. Cover and seal the pot with the lid, making sure that the vent valve is closed. Switch the pot to manual mode and cook on high for 30 minutes. Allow pressure to naturally release for 15 minutes, then release any extra pressure manually.

Reduce the sauce.

Remove ribs from the pot and arrange on a parchment-lined baking sheet. Set the Instant Pot to sauté mode and boil the sauce until reduced by half, about 8 minutes.

Broil and finish.

Brush the ribs generously with the reduced sauce, and broil on high until they are crispy on the outside, about 3 to 4 minutes. Flip, brush with more sauce, and broil for another 3 to 4 minutes until all sides are crispy.

Serve topped with fresh cilantro and crushed peanuts.

栄養

• カロリー: 511
• 脂肪総量: 31 g
• 飽和脂肪: 10 g
• コレステロール: 120 mg
• ナトリウム: 1180 mg
• 炭水化物総量: 24 g
• 食物繊維: 1 g
• 糖質総量: 19 g
• タンパク質: 36 g