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Pressure-Cooker Chinese-Style Ribs

It's nice to walk in after a hard day's work and have dinner ready in a short amount of time. I hope you agree these ribs are quick, easy and delicious. Enjoy! —Paula Marchesi, Lenhartsville, Pennsylvania
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  • Total Time
    Prep: 20 min. Cook: 30 min. + releasing
  • Makes
    6 servings

Ingredients

  • 3 pounds boneless country-style pork ribs
  • 6 green onions, cut into 1-inch pieces
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 3/4 cup hoisin sauce
  • 1/2 cup water
  • 3 tablespoons soy sauce
  • 2 tablespoons sherry or chicken stock
  • 5 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 1 tablespoon light corn syrup
  • 1 tablespoon orange marmalade
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon crushed red pepper flakes
  • 1 to 2 tablespoons cornstarch
  • 2 tablespoons water
  • Hot cooked rice, optional
  • Thinly sliced green onions, optional

Directions

  • Place pork, green onions and water chestnuts in a 6-qt electric pressure cooker. Mix hoisin sauce, water, soy sauce, sherry, garlic, gingerroot, corn syrup, marmalade, pie spice and pepper flakes in a bowl. Pour over pork. Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure.
  • Remove pork to a serving platter; keep warm. Skim fat from cooking juices. Select saute setting and adjust for medium heat. Bring to a boil. In a small bowl, mix cornstarch and water until smooth. Gradually stir cornstarch mixture into the pressure cooker. Bring to a boil; cook and stir until thickened, about 2 minutes.
  • Serve ribs with sauce and, if desired, rice and additional green onions.
Nutrition Facts
1 serving: 493 calories, 22g fat (8g saturated fat), 132mg cholesterol, 1115mg sodium, 28g carbohydrate (15g sugars, 2g fiber), 42g protein.

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