This recipe for pork ribs is perfect for when you feel like indulging in some dirty food at home. It utilises store cupboard ingredients and is very economical given the price of the ribs. Whether you live in a flat, or it’s the middle of the winter, these ribs satisfy a hankering for barbecued meat without having to cook outdoors. By using a pressure cooker, the time it takes to ensure the rib meat is soft and juicy is reduced. With the addition of liquid smoke you get a wonderful smokehouse flavour. I admit that this recipe shows a little indecisiveness over whether to be North American (Bourbon and maple) or Asian (Soy, sriracha, star anise) inspired – so I perhaps I should call them fusion ribs!
As accompaniments, I’d suggest mac’n’cheese (with bacon and a slug of truffle oil for a touch of decadence), or an oven-baked potato, and roasted corn on the cob. To drink, a glass of cool American Pale Ale is nice, or if you prefer wine I can recommend the widely available and reasonably priced Apothic Red which pairs very well (an interesting Californian blend of Zinfandel, Merlot, Syrah and Cabernet Sauvignon, with sweet notes of cherry, mocha and vanilla).
Skill level: Easy
Equipment required: Large roasting tray with meat rack, pressure cooker, pastry/marinade brush
Prep time: none
Cooking time: 1.5 hours
700g pork ribs
750ml apple juice
100ml bourbon whiskey
1 tablespoon maple syrup or honey
1 tablespoon liquid smoke
1 tablespoon tomato ketchup
Large dash of Worcestershire sauce
Large dash of dark soy sauce
2 teaspoons sriracha hot sauce
1 teaspoon onion salt
1 teaspoon smoked paprika (pimentón)
1 teaspoon mustard powder
1 teaspoon whole black peppercorns
1 stick cinnamon
1 whole star anise
Step 1: Place all the ingredients except the pork ribs into a pressure cooker and stir well. Start to gently heat the mixture allowing the spices to infuse for 10 minutes.
Step 2: Carefully add the pork ribs, close the lid and raise the temperature. Once the pressure cooker has achieved its cooking pressure (i.e. when the seal closes), reduce the heat and cook the ribs for 20 minutes. At the same time, preheat an oven to 140 degrees Celsius.
Step 3: Turn off the heat, and vent the steam from the pressure cooker. When it is safe to do so, open the cooker and remove the ribs using tongs. Place them on the meat rack suspended above the roasting tin to cool (as a tip, line the roasting tin with metal foil making washing-up later more easy).
Step 4: Pass the remaining liquid through a sieve to remove the whole spices and any lumps, and return them to a pan (or the pressure cooker). Place on the stove, and bring to a fast simmer to reduce for 10 minutes.
Step 5: With a brush, paint the ribs generously with the reducing liquid, and place into the pre-warmed oven to roast for 40 minutes. While the pork ribs roast, continue to reduce the liquid on a stove. Every 10 minutes, re-paint the ribs with the reduced sauce.
Step 6: Serve with your chosen accompaniments and dig in!Find Flavour Seeker on social media: