Sweet and sour pork ribs (black vinegar) (Instant pot) 糖醋排骨

  

Ingredients

• 1.5 pounds baby back ribs (Chinese cut)
• 5 slices of Ginger, cut into strips
• 3 cloves of Garlic, crushed
• 80g rock sugar (冰糖)

Sauce

• 2tbsp cooking wine (米酒)
• 2tbsp regular soy sauce
• 1tbsp dark soy sauce (老抽)
• 4tbsp black vinegar (烏醋/鎮江醋)
• About 4tbsp water

Garnish

• Scallions
• Sesame seeds

Steps

1. Cut the baby back ribs into pieces, and place into a pot. Add cold water, bring it to a boil, and keep boiling for 2 minutes. Drain and rinse.
2. Turn the instant pot to sauté mode (high). Add a little bit of oil and sauté the ginger, garlic and rock sugar until the sugar melts slightly.
3. Add the rinsed ribs into the pot and sauté until golden brown.
4. Add cooking wine, soy sauce, dark soy sauce, and black vinegar to the pot and mix well.
5. Add about 4tbsp water and spread the ribs out in the pot to submerge them in the sauce as much as possible. Turn the instant pot to pressure cooking ("Meat / Stew" mode) and set to 12 minutes. (The pot should finish pre-heating quickly since we were just sautéing on high).
6. Once done, let the food stand in the pot for 10 minutes to naturally reduce the pressure.
7. After 10 minutes, slowly release the pressure and open the pot. Stir to mix and coat the sauce evenly.
8. Taste the sauce and add 2-3tbsp of black vinegar. Or add sugar if it needs more sweetness.
9. Transfer to plate and add scallions and sesame seeds for garnish.

Comment

• Can be more sour instead of sweet. I reduced the rock sugar from 100g to 80g.
• The meat can cook for a little longer, so I changed the cooking time from 10 to 12 minutes.