1 kg pork ribs (cut into small pieces, if possible)
2 tsps chilli powder
2 tsps ginger powder
1 tsp salt
100 ml chicken stock
100 ml red wine
- Mix the chilli, ginger and salt together, rub into the ribs and leave to sit in the fridge for anything between 1 hour and 1 day.
- Heat a little vegetable oil in an open pressure cooker, add the ribs and fry for a couple of minutes until browned.
- Add the stock and the wine, bring to a boil and simmer for a couple of minutes uncovered to release the alcohol.
- Put the lid on the pressure cooker, bring to full pressure, turn heat to minimum and cook for 20 minutes. Turn off heat and allow to cool slowly.
- You can serve the ribs straight from the pot, or if you want that 'sticky ribs' effect you can bake them in an oven dish.
I'm not a great recipe follower, but even without following someone else's instructions word for word, I still draw heavily on other people's expertise and inspiration. There is a brilliant site I have mentioned before called hip pressure cooking, which, in addition to being a wonderful source of information about all things pressure pot related, is a constant reminder that cooking is all about finding new combinations and new ways of performing old tricks. I couldn't find a spare rib recipe on the site, so I dedicate this to Laura at hip pressure cooking.