GINGER SESAME GLAZED SPARE RIBS
ACTIVE TIME: 25 MINUTES
PRESSURE COOK TIME: 34 MINUTES
TOTAL TIME: 1 HOUR 10 MINUTES
YIELD: 4 SERVINGS
Pork ribs are ideal fodder for the electric pressure cooker. The tough, fibrous flesh will practically melt off the bone in just about 30 minutes, and the pressure helps infuse the meat with the flavor of the sauce. Here, the combination of candied and (plenty of) grated fresh ginger give these sesame spare ribs both sweetness and verve, while Korean chile flakes add a pungent bite. (If you can’t find gochugaru, crushed red pepper flakes work well, too.)
If you want to make these in advance, cook the ribs and reduce the sauce up to 3 days ahead, but don’t broil them in step 5 until just before serving. The broiler will glaze and reheat at the same time.
5 large garlic cloves
2 tablespoons chopped candied ginger
1 tablespoon grated fresh ginger
2 tablespoons light brown sugar
2 tablespoons toasted sesame oil
1 tablespoon sake, white wine, or dry vermouth
2 tablespoons white sesame seeds, plus more for garnish
2 teaspoons gochugaru (Korean chile flakes) or crushed red pepper flakes
1½ teaspoons freshly ground black pepper
½ cup soy sauce
5 pounds pork spare ribs, racks cut into 2 or 3 pieces
Lime wedges, for serving
1. In a mini food processor or blender, puree the garlic, candied ginger, fresh ginger, brown sugar, sesame oil, sake, sesame seeds, gochugaru, and black pepper. Scrape the mixture into a large bowl and whisk in the soy sauce.
2. Toss the ribs with the sauce, then transfer the ribs to the pressure cooker pot, arranging them standing up along the wall of the pot with the meat facing the wall. Continue with the remaining ribs, placing them in concentric circles. Pour any remaining sauce over the ribs.
3. Lock the lid into place and cook on high pressure for 34 minutes. Let the pressure release naturally.
4. Line a rimmed baking sheet with aluminum foil. Arrange the ribs, meat-side down, on the sheet. Using the sauté function, reduce the sauce in the pressure cooker to a thick glaze, 8 to 15 minutes.
5. Meanwhile, heat the broiler.
6. Brush the thickened glaze on the ribs and broil the ribs until they are charred in spots, 2 to 3 minutes. Carefully flip the ribs and brush again with the glaze, then broil until evenly charred, 2 to 4 minutes more. Brush with more glaze and sprinkle with sesame seeds. Serve hot with lime wedges on the side.
COOK IT SLOW
Cook the ribs, covered in their sauce, on high for 4 to 5 hours or low for 7 to 8 hours. Proceed with steps 4 through 6 to broil the ribs.
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