Place the cooking pot back into the Pressure Cooker and brown the ribs until they are no longer pink. It should only take about two minutes.
If you like a sweeter rib, add in some sugar and mix through.
Lock on the lid and you are ready for the first cook. Since this is a one pot meal with the rice, I cooked this in two steps.
Since this is a one pot meal, we will prepare and then add the Pressure Cooker Perfectly Cooked Pot In Pot Rice to the second part of the cooking process for this Pressure Cooker Vietnamese Caramelized Pork Spare Ribs (Sườn Ram Mặn) recipe.
Let’s prepare your Pressure Cooker Perfectly Cooked Pot In Pot Rice while the Pressure Cooker Vietnamese Caramelized Pork Spare Ribs (Sườn Ram Mặn) are in the pot for the first part of the cooking process.
It’s really simple. Rice, Salt and Pressure Cooker Bone Broth, or water! If you want more flavor to your rice, try my Pressure Cooker Ghee Rice for a toasted and buttery experience, or Pressure Cooker Thai Triple Coconut Rice. Both of those are really delicious.
No need for a separate plastic rice washer basket accessory!
Measure in your rice and add it to the smaller Pressure Cooker “Dessert” Pan. These pans come in a set of two.
The larger Pressure Cooker “Dessert” Pan is great for a double recipe of rice. If you make a double recipe of rice, make sure to use the Short Legged Stainless Steel Steaming Rack/Trivet, instead of the Tall Legged Stainless Steel Steaming Rack/Trivet.
Add in the fresh water. If you want to use Broth or other flavorings, that is fine.
For perfect rice, use the measurements in the recipe. If you want a firmer rice, use a tad less water. If you want a softer rice, use a tad more water.
You will notice the water amount is less than if you cooked the rice directly in the Instant Pot or Pressure Cooker cooking pot.
That is because you need to take into account the condensation from the water below the trivet. You don’t want mushy rice. 🙂
When you hear the beep, allow a 5 minute Natural Release and then release the rest of the pressure.
Pot in Pot cooking is so wonderful, as you don’t have to worry about having two Pressure Cookers or waiting to finish one item before starting another.
Remove the rice, fluff, cover and set aside, while your ribs finish up in the Pressure Cooker.
Becky wanted this Pressure Cooker Vietnamese Caramelized Pork Spare Ribs (Sườn Ram Mặn) recipe to have the cartilage soft enough to “chew and eat.”
I had to take that into account with the cook time and the method.
Select Sauté or Browning on your Pressure Cooker and adjust to “Low.” Simmer until the sauce has reduced to about half. It should be sticky thick and dark.
For more delicious Vietnamese dishes, check out some of my other Vietnamese recipes.
Plate the rice and the ribs.
Garnish with the green part of the Scallions. Enjoy!
Becky, thanks so much for asking me to do this recipe. I hope you enjoy this Pressure Cooker Vietnamese Caramelized Pork Spare Ribs (Sườn Ram Mặn) recipe and the cartilage is just how you requested!
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Cilio Olivewood Spatula
- Alpha Armour Salt Box with Spoon
- Bellemain Porcelain Ramekins
- John Boos Maple Cutting Board with Groove
- RSVP Stainless Steel Strainer Basket
- Pressure Cooker “Dessert” Pan
- Tall Legged Stainless Steel Steaming Rack/Trivet
- OXO Stainless Steel Tongs
- Nuoc Mau Caramel Sauce
- Three Crabs Fish Sauce
- Better than Bouillon Chicken Base
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Here is the handy printable recipe:
- 4 pounds Pork Spare Ribs, cut into pieces
- 4 Tablespoons Fish Sauce
- 1.5 cups Fresh Water
- 1 Tablespoon Vegetable Oil
- 4 teaspoons Scallions, white parts, diced (or shallots)
- 4 teaspoons Garlic, minced
- 4 teaspoons Chicken Base
- 1 teaspoon Salt
- 2 teaspoons Black Pepper
- ½ cup Water
- ¼ cup Sugar
- ½ cup Water, very hot (1/4 cup if using the premade [url:]Nuoc Mau[/url] recipe
- 1 Pressure Cooker Perfectly Cooked Pot in Pot Rice recipe
- 2 "rice" cups (12 oz) Rice (Jasmine, White, Basmati)
- 1.5 cups (24 oz) Fresh Water or Broth
- Pressure Cooker Dessert Pan.
- Long legged Trivet
- Soak Ribs in salted water for 15 minutes to remove impurities or add ribs to Pressure Cooker cooking pot and set on Steam for one minute. Alternatively, you can boil the ribs in a pot of water on the stove.
- Drain water from ribs and rinse. Wash out Pressure Cooker cooking pot.
- Place ribs in large bowl and add marinade ingredients. Allow to marinate for 15 minutes.
- Select Sauté or Browning on your Pressure Cooker and adjust to "Low." Allow to fully heat.
- Add a little oil to coat the bottom of the cooking pot.
- Either add ½ cup of Prepared Nuoc Mau Caramel Sauce and ¼ cup Water to your Pressure Cooker cooking pot (and go on to the next step) or make your own Nuoc Mau in the Pressure Cooker by adding ½ cup water and ¼ cup sugar to the cooking pot. Allow the sugar to melt into the water and then mix around until the Nuoc Mau Sauce becomes a deep color. When it becomes a deep color, add in ½ cup of very hot water and remove the cooking pot from the Pressure Cooker.
- Place the marinated ribs and any juices into the Pressure Cooker cooking pot and mix into the Nuoc Mau Caramel Sauce to coat the ribs.
- Place the cooking pot back into the Pressure Cooker and brown the ribs until they are no longer pink.
- Add in 1.5 cups of water and the fish sauce.
- Lock on Lid and close Pressure Valve.
- Cook at High Pressure for 8 minutes.
- When Beep sounds, allow a 5 minute Natural Pressure Release and then do a Quick Release.
- Rinse rice until water runs clear.
- Place Trivet in cooking pot over ribs.
- Add rice and 1.5 cups fresh water to your Pressure Cooker Dessert Pan.
- Place pan of rice/water on Trivet.
- Lock on Lid and close Pressure Valve.
- Cook at High Pressure for 6 minutes. Allow a 10 minute Natural Pressure Release.
- Remove lid and rice, cover and set rice aside.
- Select Sauté/Browning and then "Low" on your Pressure Cooker and simmer until the sauce has reduced in half, about 10 minutes.
- Serve with rice.