HONEY GLAZED SPARERIBS

These ribs are melt in your mouth tender without the long hours spent slow cooking them. How can that be possible you say? The humble pressure cooker makes it all possible! You must try them out, if you have one, as there is no other way to get such great results so fast! The flavors are asian, with lots of hoisin sauce, honey and ginger. They really are finger licking good!

Me being Indian, I have a pressure cooker in my kitchen which my mom got me. I rarely use it for things other than some indian food, so was happy when I came across this recipe in Food & Wine magazine and had to give it a go! So glad I did, as I have made these ribs many times since. My other favorite slow cooked oven baked ribs  are slow cooked for 6 hours in a very low heat, and are absolutely divine when I have the time to make them.  You can check out the recipe on Meathead’s amazing website. If you love barbecuing you could lose yourself for hours on his awesome website!

HONEY GLAZED SPARERIBS

1/2 cup hoisin sauce

1/4 cup soy sauce

1 tablespoon unsulfured molasses (I just used pomegranate molasses as that’s all I had at home)

3 1/2 tbsp coarsely chopped peeled fresh ginger

6 garlic cloves

3/4 cup honey

1 tbsp sambal oelek or Chinese garlic chilli sauce

2 racks pork spareribs or baby back ribs (4 pounds or 2 kg)

In a blender combine the hoisin sauce with the soy sauce, molasses, ginger, garlic and 1/2 cup of the honey and puree till smooth. Add the samba oelek and pulse to combine.

Cut the ribs into 3 rib sections and transfer to pressure cooker. Add hoisin puree and let stand turning the ribs occasionally, for 45 minutes

Add 1/4 cup of water to the cooker. Cover and cook on high pressure for 20 minutes.

Line a rimmed baking sheet with foil. Run cold water over pressure cooker to release the pressure. Transfer the ribs to the prepared baking sheet, meaty side up. Boil the cooking juices till reduced to two cups, about 5 minutes. Transfer this hoisin sauce to a bowl.

Preheat your broiler/grill and position the rack 8 inches from the heat. Brush the rib with remaining 1/4 cup of honey and broil, turning once, until the ribs are glazed and browned, about 5 minutes. Transfer to a cutting board and cut into individual ribs. Serve ribs with the hoisin pan sauce.