Instant Pot Chinese Spareribs with Black Bean Sauce
Instant Pot Chinese Spareribs with Black Bean Sauce braise in a deep rich flavorful garlic black bean sauce. An Authentic dim sum dump and cook recipe.Instant Pot Chinese Spareribs with Black Bean Sauce braise in a deep rich flavorful garlic black bean sauce. An Authentic dim sum dump and cook recipe.
Rinse the fermented black beans in hot water to remove any impurities.
Chop scallions and separate the white part from the green part.
Add fermented black beans, soy sauce, Shaoxing wine, Sambal Oelek, ginger, garlic, white part of scallions and sugar to cooking pot and mix together.
Allow the fermented black beans to soak in the liquid mixture in the pot while preparing the pork spareribs.
Rinse the ribs well using room temperature water to remove any bone shards. Run your fingers over the ribs to make sure there are no loose bone fragments.
Pat the ribs dry with a paper towel and place on cutting board. If using beef flanken, prepare the ribs the same way.
Use a good solid knife or cleaver to cut (your butcher can cut the meat if you ask) the strips of pork spareribs into individual riblets. Cut the meat evenly between the bones.
Place riblets into a large bowl or baggie.
Sprinkle on potato starch, salt and white pepper and massage into riblets so they are fully coated.
Add seasoned riblets to sauce in cooking pot.
Lock on lid and close pressure valve. Cook at high pressure (most machines default to high pressure) for 5 minutes.
When beep sounds, wait 10 minutes and then release the rest of the pressure.
Remove lid and then hit cancel.
Hit Saute and add sesame oil. Let simmer for 1 minute just to incorporate the sesame oil.
Turn off pot and mix in the green parts of the scallions. If eating later, turn pot to warm and add green parts of scallions right before serving.
In an American market, the pork spareribs may be called "flanken." An Asian market will know what you want.If you are Kosher or do not eat pork, use beef flanken instead.
When cooking Chinese Spareribs in Black Bean Sauce under pressure, there is no need to first soak the douchi.
There is no need to marinate the black beans with the sauce when cooking under pressure.
By coating the riblets prior to cooking with the potato starch mixture, this eliminates the need to add a slurry after pressure has been released. The starch will adhere to the ribs during cooking, so that there is no worry about a burn notice and the pot coming to pressure. After removing the lid and stirring the ribs through the sauce, the starch will release and mix through the sauce and naturally thicken.
The fermented beans can be soaked in the liquid earlier in the day, so that all ingredient can be tossed in at once to make this a dump and push start recipe.
The sauce is wonderful over white or brown rice, as well as over noodles.To make this recipe using jarred black bean garlic sauce, follow the same method, but reduce the ginger, garlic, Shaoxing wine, soy sauce, sugar and oil by one teaspoon.
How to Make Rice at the Same Time
If you would like to make rice at the same time, please check my Pressure Cooker Perfectly Cooked Pot In Pot Rice recipe. You do not need to add any additional liquid to the black bean garlic sauce. Make sure to rinse the rice well, until the water runs clear.