387
CALORIES
PER SERVING
SERVES 6
SERVING SIZE 3 ribs
PREP TIME 10 mins
COOK TIME 32 mins
TOTAL TIME 1 hr
Fall-apart ribs are less than an hour away! Cooking these sweet and spicy ribs under pressure helps render much of the fat away from the meat, and cut the calories.
PROGRAM Pressure Cook |
PRESSURE High |
RELEASE Quick |
1 tbsp Chinese 5-spice powder
4lb (1.8kg) rack pork spare ribs, cut into four equal-sized pieces
1 tsp kosher salt
2 cloves garlic, finely chopped
1⁄2 cup hoisin sauce, divided
1⁄4 cup pomegranate juice
For the Chinese five-spice powder:
1 cinnamon stick
1 tsp whole cloves
1 tbsp fennel seeds
4 whole star anise
1 tbsp Szechuan peppercorns
1. Make the five-spice powder by combining the cinnamon stick, cloves, fennel seeds, star anise, and Szechuan peppercorns in a spice grinder. Grind until a fine powder is formed.
2. Place the ribs in a large bowl. Using clean hands, liberally apply the five-spice powder to the ribs, and then season with the kosher salt. Add the garlic and 1⁄4 cup of the hoisin sauce to the bowl. Toss the ribs in the sauce to coat.
3. Arrange the ribs upright in the inner pot. Add the pomegranate juice to the bottom of the pot.
4. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 28 minutes.
5. While the ribs are cooking, preheat the broiler to high and line a large sheet pan with aluminum foil.
6. When the cook time for the ribs is complete, quick release the pressure, remove the lid, and carefully transfer the ribs to the sheet pan. Brush with the remaining hoisin sauce.
7. Place on the top rack in the broiler for 3–4 minutes, watching the ribs carefully to ensure they don’t burn. Allow to cool for 10 minutes before transferring to a cutting board and cutting into individual ribs. Serve warm.
Total fat 13g Saturated fat 5g |
Cholesterol 168mg Sodium 533mg |
Carbohydrates 18g Dietary fiber 0g |
Sugars 13g Protein 47g |