Braised Pork Ribs with Garlic and Bamboo Shoots
30-60 min, 6 servings, chinese, contributed, cook 45 min, cooking wine, dairy free, easy, garlic, ginger, green onions, light soy sauce, low carb, main course, MaoMao Mom, olive oil, pork spare ribs, premium dark soy sauce, prep 10 min, pressure cook, salt, sesame oil, star anise, sugar, water, winter shoots
Ingreadient
- 35 ounces pork spare ribs
- 1.7 grams winter shoots
- 1 tablespoon olive oil
- 2-3 slices Ginger
- 2 green onions
- 5-6 cloves garlic
- 1 star anise
- 1 tablespoon cooking wine
- 2 tablespoons premium dark soy sauce
- 1 1/2 tablespoons light soy sauce
- 1/2 teaspoon salt
- 1 1/2 teaspoons sugar
- 3 tablespoons Water
- 1 teaspoon sesame oil
Direction
- Soak dried bamboo shoots in cold water for 8 hours. Rinse under water and drain well.
- Remove membrane from the back of the ribs. Wash and cut between bones into small pieces, rinse and drain.
- Heat 1 tablespoon of olive oil in a non-stick sauté pan over high heat, or in the Instant Pot on the Saute function and adjust to high heat. Sauté ginger, green onion, garlic and star anise for about 1 minute. Toss in pork ribs, and cook for 3-4 minutes until the ribs start to turn brown
- Add bamboo shoots and sauté for another 1-2 minutes. Add in 1 tablespoon cooking wine, 2 tablespoons premium dark soy sauce, 1 1/2 tablespoons light soy sauce, 1/2 teaspoon salt, 1 1/2 teaspoons sugar, and 3 tablespoons water. Bring to a boil. If cooking in a separate pan, transfer contents to the Instant Pot.
- Cover the lid and place the pressure valve to “Seal” position. Press Manual” button and set 36 minutes of cooking time. When the program is done, wait another 5 minutes. Slowly release the pressure then open the lid.
- Select “Sauté” and set temperature to More. Stir occasionally until the sauce is reduced to 1/4 of its original volume. Transfer to a serving bowl, and serve over rice. Yummy!!
