Try this Asian Sweet and Spicy Ribs recipe, or contribute your own.
- Carbohydrate 3.11838125250352 g
- Cholesterol 0 mg
- Fat 0.00264687500113509 g
- Fiber 0.0151250002318663 g
- Protein 0.295881250243509 g
- Saturated Fat 0.000302500000129725 g
- Serving Size 1 1 serving (89g)
- Sodium 2.38062500198096 mg
- Sugar 3.10325625227165 g
- Trans Fat 0.00117218750050268 g
- Calories 76 calories
Step-by-step
- Place beef ribs in the Instant Pot. Add 1/2 cup water.
- Close and lock pressure cooker lid. Use Meat/Stew function or Manual at high-pressure; set program to 60 minutes.
- Meanwhile, combine mirin, chili garlic sauce, agave nectar, brown sugar, ginger, lime juice and soy sauce in large saucepan. Simmer 20 minutes.
- When time is up for the ribs, use the quick release to release pressure; carefully remove lid.
- Return beef to cooking liquid; cook 1 to 2 minutes or until heated through, stirring occasionally.
- Serve ribs with rice and remaining sauce, if desired. Enjoy!
Sticky amber glaze clings tightly to tender beef fibers, releasing sharp aromas of fermented soy and fermented chili. Pressure cooking breaks down tough connective tissue rapidly, but the resulting meat lacks character without aggressive seasoning adjustments. Initial moisture inside the sealed pot dilutes natural beef proteins, leaving a neutral base that relies entirely on external reduction.
Jarred ginger paste introduces stale metallic notes that dull the bright heat of fresh rhizomes. Grating fresh ginger directly into the simmering pan releases volatile gingerol compounds that survive the twenty-minute reduction. Substituting cheap cooking wine containing salt ruins the balance; authentic mirin brings essential sugars and umami depth that commercial substitutes lack.
Simmering the sauce separately for twenty minutes drives off excess water content until the viscosity coats the back of a spoon. Combining the cooked beef with this reduction for precisely two minutes prevents the meat from drying out while driving flavors deep into the surface pores.
Refrigerated leftovers develop denser profiles overnight as gelatinized collagen solidifies further. Cold shredded portions fold easily into morning fried rice without requiring additional fat in the skillet.
