Recipe: Ginger Sesame Glazed Spare Ribs

GINGER SESAME GLAZED SPARE RIBS

"Pork ribs are ideal fodder for the electric pressure cooker. The tough, fibrous flesh will practically melt off the bone in just about 30 minutes, and the pressure helps infuse the meat with the flavor of the sauce. Here, the combination of candied and (plenty of) grated fresh ginger give these sesame spare ribs both sweetness and verve, while Korean chile flakes add a pungent bite. (If you can't find gochugaru, crushed red pepper flakes work well too.)"



"If you want to make these in advance, cook the ribs and reduce the sauce up to 3 days ahead, but don't broil them in step 5 until just before serving. The broiler will glaze and reheat at the same time."

5 large garlic cloves
2 tablespoons chopped candied ginger
1 tablespoon grated fresh ginger
2 tablespoons light brown sugar
2 tablespoons toasted sesame oil
1 tablespoon sake, white wine, or dry vermouth
2 tablespoons white sesame seeds, plus more for garnish
2 teaspoons gochugaru (Korean chile flakes) or crushed red pepper flakes
1 1/2 teaspoons freshly ground black pepper
1/2 cup soy sauce
5 pounds pork spare ribs, racks cut into 2 or 3 pIeces
Lime wedges, for serving

In a mini food processor or blender, puree the garlic, candied ginger, fresh ginger, brown sugar, sesame oil, sake, sesame seeds, gochugaru, and black pepper. Scrape the mixture into a large bowl and whisk in the soy sauce.

Toss the ribs with the sauce, then transfer the ribs to the pressure cooker pot arranging them standing up along the wall of the pot with the meat facing the wall. Continue with the remaining ribs, placing them in concentric circles. Pour any remaining sauce over the rlbs.

Lock the lid into place and cook on high pressure for 34 minutes. Let the pressure release natural.

TO GLAZE THE RIBS:
Line a rimmed baking sheet with aluminum foil. Arrange the ribs, meat-side down on the sheet. Using the saute function, reduce the sauce in the pressure cooker to a
thick glaze, 8 to 15 minutes

Meanwhile, heat the broiler.

Brush the thickened glaze on the ribs and broil the ribs until they are charred in spots, 2 to 3 minutes. Carefully flip the ribs and brush again with the glaze, then broil until evenly charred, 2 to 4 minutes more. Brush with more glaze and sprinkle with sesame seeds. Serve hot with lime wedges on the side.

TO COOK IT SLOW:
Cook the ribs, covered in their sauce, on high for 4 to 5
hours or low for 7 to 8 hours. Proceed with the steps above to glaze the ribs.

Used by permission to Recipelink.com from Random House
Source: Comfort in an Instant: 75 Comfort Food Recipes for Your Pressure Cooker, Multicooker, and InstantPot by Melissa Clark