Char Siew Pork Ribs

Adapted from Lily's Wai Sek Hong website.

Ingredients:

2 lbs pork ribs - spare or baby back

 Marinate:

4 tbsp Hoisin sauce

2 tsp garlic powder

2 tbsp soya sauce

1/2 cup sugar (*can cut sugar in half)

2 tbsp wine - Mui Kai Lo

1 tsp 5 spice powder

1/2 tsp salt

Dash of pepper

Glaze:

2 tbsp dark soya sauce

2 tbsp honey or maltose

2 tbsp oil

Method:

Marinade pork with seasonings for 2 hours.(optional). Pork can be cooked as soon as it is marinated.

Transfer marinated pork on to the pressure cooker, close lid and let the pork and marinate cook for 10 minutes - time is when the pressure is build up.  Release the pressure by running cold tap water over the lid of the pressure cooker.

Open the lid and continue to cook the pork ribs on high heat until the sauce has thickened.  Stir constantly to prevent burning.

When sauce has thickened, transferred pork ribs to the grill or broiler.  Grill/broil until the surface is charred.

Coat charred ribs with the Glaze and put back to grill/broil for 3 - 5 minutes more.

*TIPS: 

• Can use half the sugar called for in the marinade. It calls for 1/2 cup but I really think 1/4-1/3 cup is enough.
• Set manual high 10 and quick release according to recipe, but I either do manual 12 and quick release or just manual 10 and not worry too much about quick releasing right away. Today it was 10 minutes before I release remaining pressure after it finished pressure cooking.
• Rib release alot of fluid in the pressure cooker. I have found this to be even more so when the ribs are cut small like 1-2"
• 6 quart and I did 2.3 lb.