Equipment
Ingredients
Ribs
- 1000 g baby back pork ribs, membrane removed, cut into 3-rib sections
- 6 g kosher salt
Braising Liquid & Glaze
- 120 ml orange juice, freshly squeezed
- 80 g honey
- 60 ml soy sauce
- 30 g tamarind concentrate
- 25 g fresh ginger, peeled and thinly sliced
- 4 garlic, smashed
- 2 star anise, whole pods
- 60 ml water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 673 kcal
- Protein
- 50 g
- Carbohydrates
- 28 g
- Fat
- 41 g
- Fiber
- 1 g
- Sugar
- 22 g
- Sodium
- 1628 mg
- Saturated Fat
- 15 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 17 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 173 mg
- Potassium
- 850 mg
- Calcium
- 105 mg
- Iron
- 2.7 mg
- Magnesium
- 66 mg
- Phosphorus
- 435 mg
- Zinc
- 6.6 mg
- Vitamin A
- 21 mcg
- Vitamin C
- 17 mg
- Vitamin D
- 2.8 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 1.2 mg
- Vitamin B12
- 1.4 mcg
- Thiamin
- 1.23 mg
- Riboflavin
- 0.81 mg
- Niacin
- 17.6 mg
- Folate
- 13 mcg
- Water
- 225 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Season the sectioned baby back ribs evenly with kosher salt. Wash hands and all surfaces thoroughly with hot soapy water after handling the raw pork to prevent cross-contamination.
In the insert of the pressure cooker, whisk together the orange juice, honey, soy sauce, tamarind concentrate, ginger, garlic, star anise, and water until well combined.
Submerge the ribs in the liquid mixture. Secure the lid on the pressure cooker, ensure the valve is set to seal, and cook on high pressure for 25 minutes.
Allow the pressure to release naturally for 10 minutes, then carefully switch the valve to manually vent any remaining steam.
Preheat your oven broiler to high, approximately 260°C/500°F. Line a baking sheet with aluminum foil for easy cleanup.
Using tongs, carefully transfer the tender ribs to the prepared baking sheet meat-side up. Strain the remaining cooking liquid through a fine mesh strainer into a saucepan, discarding the solids.
Boil the strained liquid over medium-high heat for 10 to 15 minutes, stirring occasionally, until it reduces by more than half and thickens into a glossy, syrup-like glaze.
Generously brush the reduced glaze over the meat side of the ribs. Place under the broiler for 3 to 5 minutes until the glaze bubbles and deeply caramelizes. The internal temperature of the pork must exceed 74°C/165°F for safety, though reaching 90°C/195°F is optimal for collagen breakdown and tenderness.
Chef's Notes
- Removing the membrane from the bone side of the ribs is crucial. It prevents the rack from curling during cooking and allows the braising liquid to penetrate the meat thoroughly.
- Tamarind concentrate varies wildly in acidity depending on the brand and origin. Taste your braising liquid before sealing the cooker; adjust with a pinch of extra sugar or honey if it reads overly tart.
- For maximum caramelization and depth of flavor, apply the glaze in two thin layers. Broil for 2 minutes after the first application, brush again, and broil for a final 2 minutes rather than using one thick coat.
Storage
Refrigerator: 4 days — Store ribs and extra glaze in separate airtight containers.
Freezer: 3 months — Freeze ribs tightly wrapped in foil and placed in a heavy-duty freezer bag.
Reheating: Thaw overnight in the refrigerator if frozen. Reheat wrapped in foil in a 150°C/300°F oven until warmed through, about 20 minutes.
Troubleshooting
Glaze is too thin and watery after reducing
Cause: Not enough reduction time, or the heat was too low
Fix: Return to the stove and whisk in a slurry made of 5g cornstarch and 10ml cold water, simmering for 1 minute until instantly thickened
Prevention: Ensure the liquid achieves a rolling boil and allow enough time for water evaporation before removing from heat
Ribs fall completely apart when transferring to the baking sheet
Cause: Overcooking in the pressure cooker or rough handling
Fix: Cannot be fixed structurally, but you can shred the meat and toss it in the glaze to serve as pulled pork
Prevention: Use two spatulas to support the entire rib section from underneath when moving them, and do not exceed 25 minutes under pressure
Cultural Context
Sweet and sour flavor profiles, known as tangcu, are foundational to various regional Chinese cuisines, relying heavily on the exact balance of sugar and vinegar to harmonize dishes. This modern adaptation utilizes tamarind and orange juice for complex, fruity acidity while leveraging the pressure cooker to achieve slow-cooked tenderness in a fraction of the traditional time.
