tender, flavorful ribs are quick and easy to make using a pressure cooker, perfect for a weeknight dinner or special occasion. With a rich blend of Chinese spices and sauces, they’re sure to become a family favorite.
Prep Time15 min
Cook Time25 min
Total Time40 min
Difficulty
Medium
Helpful Chef Tips
Brown the ribs before pressure cooking to enhance the flavor.
Use natural pressure release to keep the meat juicy and tender.
Adjust the soy sauce and sugar to balance sweetness and saltiness to your taste.
Ingredients
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Why This Dish Is Hard To Resist
These ribs come out tender and flavorful in a fraction of the time it takes to slow-cook them. The pressure cooker locks in all the spices and juices, making every bite rich and satisfying. It’s a perfect dish for busy weeknights or when you want a comforting meal without the long wait.
Step 1
Blend the paprika, garlic powder, black pepper, and salt in a resealable bag. Toss the ribs in the bag, seal it up, and give it a good shake until they’re nicely coated with the seasoning.
Step 2
Heat some oil in a wok or large pan over medium-high heat. Brown the ribs in the hot oil, turning them every few minutes so they get a nice color all around—this should take about 3 to 4 minutes per side.
Step 3
While the ribs are browning, whisk together the water, ketchup, brown sugar, vinegar, and Worcestershire sauce in your pressure cooker. Once the ribs are browned, transfer them into the cooker and lock the lid in place. Bring it up to pressure, then lower the heat to medium.
Step 4
Let the ribs cook under pressure for about 15 minutes. When they’re done, carefully release the pressure following the instructions for your cooker.
296
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Great Ways To Serve
Serve the ribs with steamed jasmine rice or fried rice for a complete meal. Add a side of stir-fried vegetables or a simple cucumber salad to keep things fresh and light. Garnish with chopped green onions and sesame seeds for extra color and crunch.
Storage Instructions
Store leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to keep them moist. For longer storage, freeze the ribs for up to 2 months and thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use baby back ribs instead of pork ribs?
Yes, baby back ribs can be used, but reduce the pressure cooking time to about 10 minutes for best results.
What can I substitute for Chinese vinegar?
You can use rice vinegar or apple cider vinegar as a good alternative.
Do I need to brown the ribs before pressure cooking?
Browning adds flavor and color but is optional if you're short on time.
Can I make this recipe in a slow cooker instead of a pressure cooker?
Yes, cook the ribs on low for 6-8 hours or high for 3-4 hours until tender.
How do I avoid salty ribs since there is salt in the seasoning?
Adjust the salt amount to your taste or omit it if you prefer less salt.
Can I make the sauce thicker?
After pressure cooking, remove the ribs and simmer the sauce uncovered to reduce and thicken.
How should I store leftover ribs?
Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Is it safe to release pressure quickly with this recipe?
Yes, a quick release is safe, but be cautious of hot steam when opening the lid.
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