THE RECIPE JOURNAL · Main Course
My Beloved Pressure Cooker Recipe for Chinese Ribs
These tender, flavorful ribs are a family favorite that come together quickly in the pressure cooker. With a perfect balance of sweet and savory, they’re sure to become your go-to dish for any occasion.
FROM THE KITCHEN • My Beloved Pressure Cooker Recipe for Chinese Ribs
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a resealable plastic bag, combine the paprika, garlic powder, black pepper, and salt. Toss the ribs in the bag, seal it up, and give it a good shake until every piece is nicely coated. Take the ribs out and set the leftover seasoning aside.
02
Step 2
Heat some oil in a wok or a large pan over medium-high heat. Brown the ribs on all sides, about 3 to 4 minutes per side, until they have a nice crust.
03
Step 3
While the ribs are browning, mix together the water, ketchup, brown sugar, vinegar, and Worcestershire sauce in your pressure cooker. Once the ribs are browned, add them to the cooker and lock on the lid.
04
Step 4
Bring the pressure cooker up to pressure, then lower the heat to medium and let the ribs cook for 15 minutes. After that, carefully release the pressure following your cooker’s instructions. Your ribs should be tender and flavorful!
Why you’ll love it
This recipe brings out tender, flavorful ribs in a fraction of the time it usually takes. The pressure cooker locks in all the rich, savory flavors, making every bite juicy and satisfying. It’s perfect for busy days when you still want a comforting homemade meal.
How to serve
Serve these ribs with steamed rice and sautéed greens for a well-rounded meal. They also pair well with pickled vegetables or a simple cucumber salad to add a refreshing contrast. Don’t forget some extra sauce on the side for dipping.
Storage & leftovers
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 the meat moist. For longer storage, freeze the ribs in a sealed bag for up to 2 months.
