Pressure Cooker Sticky Tamarind Baby Back Ribs
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4 to 5pounds baby back ribs
- 1teaspoon kosher salt, plus more to taste
- ¼cup tamarind paste or concentrate
- ¼cup fresh orange juice (from about ½ orange)
- ¼cup honey, plus more as needed
- 2tablespoons soy sauce
- ¼teaspoon grated lime zest
- 1tablespoon fresh lime juice
- 1star anise pod
- 2tablespoons neutral oil, such as safflower or canola
- 4small shallots, diced (about ⅓ cup)
- 1½teaspoons grated peeled fresh ginger
- 2garlic cloves, grated on a Microplane or minced
Nutritional analysis per serving (4 servings)
1285 calories; 86 grams fat; 30 grams saturated fat; 1 gram trans fat; 35 grams monounsaturated fat; 16 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 22 grams sugars; 100 grams protein; 1359 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Cut the ribs into chunks of 2 or 3 ribs, depending on their size, and place them in a large bowl. Toss with 1 teaspoon salt, and set aside while you prepare the sauce.
- Step 2
In a small bowl, combine the tamarind, orange juice, honey, soy sauce, lime zest and juice and star anise. Set aside.
- Step 3
Using the sauté function, heat the oil in the pressure cooker. Stir in the shallots and cook until they are starting to brown, about 5 minutes. Stir in the ginger and garlic and cook until fragrant, another minute, then stir in the tamarind mixture. Bring to a simmer, and then scrape the sauce into the large bowl of ribs. Toss gently to combine.
- Step 4
Arrange the ribs standing up along the outer edge of the pressure cooker, making a ring with the meat side of the ribs facing out. Continue with the remaining ribs, arranging them to make concentric circles. Pour any remaining sauce over the ribs, cover and cook on high pressure for 32 minutes. Allow the pressure to release naturally.
- Step 5
Heat the broiler.
- Step 6
Transfer the ribs, meat-side down, to a rimmed baking sheet. Turn the pressure cooker to the sauté function and cook to reduce the sauce until it’s thick, about 15 minutes; spoon the fat off the top when finished. Taste the sauce, and adjust the seasoning or add more honey if necessary; then brush the ribs with the sauce. Broil the ribs until they are charred in spots, 1 to 3 minutes. Then flip them over, brush with more sauce, and broil on that side until charred. Serve immediately, with more sauce on the side.
- If you’d rather use a slow cooker, add ¾ cup water to the machine when adding the sauce in Step 4. Cook the ribs on high for 4 to 5 hours or on low for 6 to 8 hours. Remove the ribs, reduce the sauce and broil as described in Step 6.
Private Notes
Comments
This might be a silly question, but are baby back ribs beef or pork. Yeah, I know. I don’t get out much.
Read the details, the "1 to 3 minutes" broiler part is the final touch for crisp surface.
You can skip that part but it won't look good, nor be crispy.
Just like cooking with a "Sous-Vide": any recipe normally done in an oven or a grill/bbq will need a "direct heat" final step to look and taste great.
You can't cheat with physics so don't blame the chef -or the messenger- ^!^
Using your broiler is a really easy and game changing tool. It helps make a ton of cooking techniques that are impossible possible. Yeah it’s a six minute hassle. But 36 minute ribs??
Made this dish last night for my family! First of all, I had never cooked ribs in the pressure cooker before, and that was a new revelation. What a great way to make these! I will definitely be trying this again, although with a different sauce. I took the advice of other commenters and doubled the sauce. After I simmered it a bit in the pressure cooker, I removed half of the sauce and kept that out. Then I followed the recipe as normal, and when I took out the ribs to broil them, I reduced my extra sauce. This made for a really thick and glossy sauce and I didn’t have to worry about the fat that others had to contend with. I cooked these for 25 minutes with a natural release. Unfortunately, I was disappointed in the final flavors as it felt sort of one dimensional. Mostly just sour. (The sauce, after it was reduced and then broiled, was much better tasting than the just simmered sauce.) This could be because of the brand of tamarind I got, maybe it was more sour than others. Anyway, will definitely use this technique, but with a more standard barbecue sauce or perhaps this recipe with less tamarind or without the lime zest. Might be worth playing around with.
I made this but with chicken- it’s what we had! Sauce is delicious, everyone wants to try it with ribs, so that’s next. The chicken was so dry, we were choking! We all agreed that chicken at least should be marinated. Also I’d like more sauce to pour over the chicken and rice or noodles. I think I’ll make a second batch of sauce and cook that down while the ribs/chicken are in the IP and use that as the glaze before broiling and for extra sauce.
Equal amounts lime juice and brown sugar
Advertisement