***Just noticed the lovely chip in our expensive Target plate that you’ll often see on this blog showcasing our creations. Nuthin’ but the best for our readers!!***
Thanks to We Are Never Full reader/commenter Valerie (see Under Pressure), we decided to check out Epicurious.com’s recipe for Asian Beef Short Ribs. This inspired me to use our pressure cooker again, using the Epicurious recipe as a backbone for our own creation using Pork Ribs. Months ago we ate in Little Korea in NYC (YUM! That’s a whole other post!) and after our gut-busting meal, shopped at a local Korean market where we picked up a beef marinade. Although it’s not necessary to use for our recipe, I think it added a little bit more body (and maybe saltiness?) to the dish. The end result was a very rich and satisfying meal. If your butcher can’t cut up your pork ribs to 2-2.5 inch pieces, hopefully you have a super sharp knife/cleaver to try out your hacking skills! I hacked my own up – it gave me a real burst of adreneline and helped me get out some aggression! Also, remember to hack up your ribs BEFORE you marinate them. I was an idiot and looked like I honestly hacked something to death with all the marinade splattered on my shirt!
KOREAN-STYLE PORK RIBS WITH BOK CHOI
- 1-2 lb. pork spare ribs, chopped into 3 inch pieces (use cleaver, sharp knife or ask your butcher to cut it for you)
- 1 cup of korean kalbi marinade (could substitute w/hoison sauce with a bit of soy sauce mixed in)
- 2 cloves of garlic
- 1 large onion chopped
- 1 cup beef or chicken broth (or a mix of both) – low sodium so you can measure the level of salt in the dish (there’s alot!)
- 3 tablespoons soy
- 2 tablespoons brown sugar
- 2 red chiles, chopped, seeds and all
- 2 tablespoons sesame oil
- 2 large potatoes, peeled and cut into 1-2 inch pieces
- 1 large carrot, chopped
- 2 inch piece of ginger, chopped
- 1 scallion, thinly sliced for garnish
What to do:
- Marinate your pork rib pieces for a few hours (if you have time) in the Korean BBQ marinade or the hoison sauce.
- Heat up pressure cooker and add a bit of olive oil on medium-high heat. Add pieces of pork ribs and brown on all sides. Remove ribs and reserve on the side.
- Deglaze the bottom of the pressure cooker with your stock. Make sure you pick up all the browned bits on the bottom with a wooden spoon!
- Add back your ribs and ALL the other ingredients (including any extra Korean Kalbi/hoison sauce that was used for the marinade.
- Cook in your pressure cooker for 30 minutes. Remove lid and reduce sauce even more, simmering for about 20-30 minutes. Add some cornstarch to thicken if necessary.
- Serve with white rice/stick rice and some bok choi sauteed with garlic, chiles a bit of soy and a bit of sesame oil. Sprinkle thin slices of scallion on top and enjoy!
Super easy! The added potatoes and carrots make for a really hearty sauce. You’ll love how the pork falls off the bone. Thanks, Valerie for the inspiration! Happy Columbus Day!
CHECK OUT SOME OTHER POSTS YOU MAY ENJOY:
- WINE-BRAISED LAMB SHANKS WITH ROSEMARY AND THYME IN PRESSURE COOKER
- LEBANESE-SPICED LAMB OVER CRISPY PITA WITH CHICKPEAS, PINENUTS, POMEGRANATE SEEDS SMOTHERED IN GARLIC YOGURT SAUCE
- LEMONGRASS BEEF SHORTRIBS
10 thoughts on “Under Pressure 2 – Korean-Style Pork Ribs”
This sounds really yummy! I am thinking it would work ing the slow-cooker! The flavors sound delectable and your pix make me want to lick my fingers!
That was delicious… I just cooked it, ate it, and can’t get enough! This is going to be a base model for my continued pressure-cooking experiments 🙂
Hey, Ian! Thank you so much for giving this older recipe of ours a try! Sometimes old recipes get shoved under the carpet never to be seen again – thanks for bringing this into the light again. 🙂
Making this tonight, cannot wait!
Love using my pressure cooker, and have experimented with quite a few pork rib recipes….and this is by far my favourite!!
I like to serve it with Sweet Potato fries, or tomato salad.One large pefarrebly garden tomato, thinly slicedOne cucumber, thinly slicedOne garlic clove, smashed, then chopped4T olive oilNatures and Italian seasoning to tasteIce cubesToss together and let marinate for 20 minutes or so.Best served with warm bread to soak up the juices.I’ve even diced the veggies up and served over rotini to make a cold pasta dish for hot days for Danny at work, I call it Bruschetta pasta, you do the same thing, but, I marinate the pasta with the rest overnight and its amazing! Eileen(I still haven’t figured out the administrator thing, if you could help that would ROCK!)