Sticky Pressure Cooker Ribs On Noodles
Juicy, tender, sticky, fall off the bone ribs have just become accessible for a midweek meal thanks to the glorious pressure cooker. This recipe combines a delicious wet rub with a spicy dry rub to soak a rack of ribs and prepare it for a half hour cook under pressure. The results are insane and the leftover sauce is mega over a bowl of noodles. Haven't got a pressure cooker? We've got plenty of ribs recipes for you too, don't worry. Just search on sortedfood.com
For The Ribs
- 2 racks pork ribs
- 100 g tomato ketchup
- 75 g honey
- 2 tbsp sriracha
- 2 tbsp light soy sauce
- 1 tbsp brown sugar
- 1 tbsp garlic powder
- 2 tbsp five spice powder
- 1 tbsp black pepper
- 1/2 tbsp salt
For The Sauce
- 100 ml fresh squeezed orange juice
- 100 ml water
- 2 tbsp shaoxing rice wine
- 2 spring onions
- 1 fresh red chilli
- 200 g egg noodles
Prepare The Ribs
Rinse and dry your ribs. Trim any excess fat and remove the membrane. Cut the racks into thirds or quarters, so that they fit into the pressure cooker.
Mix together the ketchup, honey, sriracha and soy sauce.
Rub the wet mix onto the ribs.
Mix together the brown sugar, garlic powder, five spice powder, black pepper and the salt.
Rub the dry mix on the ribs.
Leave the ribs in a fridge to marinate for a few hours, or overnight, if you can as the results are so much better.
Cook The Ribs
When you’re ready to cook, pour the orange juice, water and rice wine into a pressure cooker. Scrape in any excess ketchup marinade.
Stand the ribs on their ends in a pressure cooker, put the lid on and cook for 30 minutes at high pressure.
After 30 minutes, release the pressure and remove the lid.
Reduce The Sauce
Transfer the ribs to a plate and reduce the sauce in the pan (without a lid) for 10 minutes until thick enough to coat a spoon without running off.
Grill Ribs And Cook Noodles
Preheat the grill to high and bring a pan of water to a boil.
Place the ribs onto a rack over a tray lined with foil and spoon over the reduced sauce.
Grill for a few minutes each side, until they begin to crisp up and blacken.
Reheat the noodles for 5 minutes (or follow the instructions on the packet) in a wok with a little oil or as per packet instructions.
Toss with the sauce.
Finish And Serve
Slice the spring onions and chilli.
Plate up the noodles with a couple of the quarter racks per plate. Scatter over the spring onions and chilli (to taste!) and serve up!
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