Barbecue Ribs

Vasconia
Pork ribs, also known as ribs in the United States or thin ribs in the United Kingdom, are less meaty and more tender than beef chops.
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Ingredients
4
Servings
  • 1.5 kilos pork ribs, approximately 12 ribs
  • 1 tablespoon corn oil
  • 2 tablespoons white vinegar
  • 1/2 cups ketchup
  • 1/2 cups soy sauce
  • 2 tablespoons honey
  • 2 teaspoons fresh ginger, grated
  • 2 cloves garlic, finely chopped
Preparation
1h
1h
Low
  • Mix the vinegar, ketchup, soy sauce, honey, ginger, and garlic in a large bowl.
  • Add the ribs and mix to coat. Cover and refrigerate for at least 4 hours or overnight.
  • Place the tablespoon of oil in a Pressure Cooker® and heat. Sear the ribs in batches in the Pressure Cooker® over high heat for about 3 minutes on each side. Place the seared ribs on a platter.
  • Next, pour 1 1/2 cups of boiling water (to prevent splattering) into the pot and scrape the bottom to deglaze.
  • Add the ribs, close the Pressure Cooker® and put on the pressure regulator, place it on the stove over high flame for about 25 minutes or until a steady steam comes out, then reduce the flame to medium and cook for 45 minutes.
  • Remove the pot from the heat and let it cool. Remove the pressure regulator and uncover. Adjust the seasoning and serve hot.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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