Compressing all the time needed for succulent, fall-off-the-bone meat for less than an hour in the pressure cooker, this recipe creates an authentic, mouth-watering Asian beef ribs dish featuring char siu and orange spice.
- 2 tsps five-spice powder
- 2 kg beef spare ribs
- 1 tbsp vegetable oil
- 2 clove garlic, crushed
- 1 fresh long red chilli, chopped finely
- 4 cm (20 g) piece fresh ginger, grated
- ⅓ cup (120 g) char siu sauce
- ¾ cup (180 ml) orange juice
- 1 tbsp light brown sugar
- 2 green onions (scallions), sliced thinly
Rub five-spice all over beef. Heat oil in 6 litre (24 cups) pressure cooker, cook beef, in batches, until browned. Remove from cooker.
Add garlic, chilli, ginger, sauce, juice and sugar to cooker, stir to combine.
Return beef to cooker, secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure, if required, cook 45 mins.
Release pressure using the quick release method, remove lid. Remove beef from cooker, cover to keep warm. Skim excess fat from sauce mixture, season to taste.
Serve beef drizzled with sauce mixture, sprinkle with sliced onion.
TIP Recipe suitable to freeze.