Asian Sticky Beef Ribs
Prep Time:
Servings:Serves 4
Cook Time:
Difficulty:
Total Time:
Ingredients
• 1.8kg beef short ribs (four large ribs)
• 1 tbsp oil
• Flaked sea salt
• 1/4 cup apple juice
DRY RUB
• 1/4 tsp white pepper powder
• 1 tsp freshly ground black pepper
• 2 tsp salt
• 2 tsp chinese five spice
BRAISING LIQUID
• 1/4 cup hoisin sauce
• 1/2 cup tomato ketchup
• 1/2 cup BBQ sauce
• 1/4 cup light soy sauce
• 1/4 cup brown sugar
• 4 cloves garlic, crushed
• 3/4 cup beef stock
Instruction
- In a small bowl mix together the dry rub ingredients. Pat your short
ribs dry with paper towel, then sprinkle the dry rub over all sides of the
meat. - In another bowl, combine the briaising liquid ingredients and set aside.
- Preheat the instant pot on the saute setting. Add the oil to the inner
pot and place the short ribs skin side down in the pot and sear each side until
browned. - Remove the meat from the pan and set aside, then add apple juice to the
pot to deglaze and scrape the base with a wooden spoon then add the instant pot trivet. - Add the ribs on top of the trivet and pour over the braising liquid.
With the venting knob in venting position, place the lid on your instant pot.
Set the machine to pressure cook on high for 45 minutes with a natural release
for 10-15 minutes. - Once steam is released, open the lid and Transfer the beef pieces to a
covered dish to rest. Remove the trivet and lay a piece of paper towel in the
pot over the braising liquid to soak up the fat on the top and remove with a
pair of tongs. Do this as many times as you need to remove the fat layer. - Set the pot to saute and cook the braising liquid until thick and glossy
(remembering that the sauce will thicken more as it cools).