We all love ribs but there's one problem- they take so long to cook. In order to really do ribs right, they need to go low and slow. The meat and fats need time to render down a bit in order to get that soft, easy chew and that "fall off the bone" texture.
But sometimes we're under pressure and don't always have enough time- that's when Chef Avi turns to the pressure cooker. Pressure cookers are great, because they create a pressurized environment for the food, cooking it faster without sacrificing the texture.
For the marinade:
- 1 cup soy or tamari sauce
- 1/4 cup sesame oil
- 1/4 cup maple syrup
- 2 shots of sake
- Fresh grated ginger to taste
- A pinch of salt
- A small squeeze of lemon juice (optional)
- 1/4 cup orange juice (optional)
For the ribs:
- KOL Foods Flanken or Boneless Short Ribs
- Kosher salt
- Ground pepper
- 1 onion, sliced
- 1 carrot, sliced
- 1 bay leaf
- 1 hot pepper, diced
- Fresh ginger for grating
- Green onion, chopped
To make the marinade: combine all of the ingredients in a saucepan. Let them come together over low heat. Once well combined, allow the sauce to cool. Season to taste and adjust to your preferences.
To make the ribs: lightly season the ribs with kosher salt, ground pepper, and cinnamon. Heat the pressure cooker and put a small amount of oil in the bottom (Chef Avi recommends grape-seed or avocado oil). Sear the ribs on all sides, cooking in batches to prevent crowding. Once seared, remove them from the pressure cooker.
Add 3/4 of the marinade to the pressure cooker. Add the ribs and any accumulated juices, the onion, bay leaf, pepper, and carrots. Top with the remaining marinade. If necessary, you may want to add a little water. Put the lid on and cook for one to two hours until tender. Once done, depressurize the pot slowly and safely.
Remove the lid and take out the ribs. The marinade will likely be a little thin. Turn up the heat and reduce the sauce uncovered. Once it thickens, you can use a stick blender to blend the carrots and the onions if you desire. If you'd like, you can put the ribs under the broiler topped with a little sauce to glaze them.
Chef Avi recommends serving with basmati rice and fresh bok choy. To plate, garnish with freshly grated diner, green onions, and some extra sauce.
This is a great treat for the family and your guests. It's a one pot meal that will have everyone saying... L'Chaim- Chef Avi