Travers de porc chinois à l’Instant Pot

Ingrédients

• 1 rack (2 to 2.5 lbs / 1 kg) baby back ribs (, or spare ribs)
• 1 cup water
• 1/2 teaspoon liquid smoke ((Optional))
• 1/4 cup Homemade Chinese Barbecue Sauce ((or store bought char siu sauce, or your favorite BBQ sauce))
• 2 tablespoons brown sugar
• 2 tablespoons Chinese chili flakes ((or paprika powder for a non-spicy dish))
• 4 teaspoons garlic powder
• 4 teaspoons ginger powder
• 4 teaspoons freshly ground Sichuan peppercorns ((or ground black pepper))
• 2 teaspoons salt

Préparation

1. 1

   Combine all the dry rub ingredients in a small bowl. Stir to mix well.

2. 2

   Rub the dry mix over the ribs, coating all sides.

3. 3

   Place the steaming rack (the one that came with the Instant Pot) in the bottom of a 6-quart (or larger) Instant Pot. Add water and liquid smoke (if using). Place the ribs in a standing-up position onto the steaming rack, so the side is on the rack and the ribs form a circle in the pot (see the picture above in the blog post). You can cook more ribs (2 to 3 slabs) by letting them stand up in the same position.

4. 4

   Cover the Instant Pot and seal the valve. For baby back ribs, cook on high pressure for 25 minutes. For spare ribs, cook on high pressure for 28 minutes.

5. 5

   Turn on the broiler of your oven. Line a baking sheet with parchment paper (or tin foil).

6. 6

   Once done cooking, allow the pressure to release naturally for 5 minutes, then use quick release using a long spatula to carefully move the valve to the open position. Be careful of the hot steam coming out of the valve.

7. 7

   Carefully transfer the ribs onto the lined baking sheet. Brush both sides with BBQ sauce. Cook under the broiler for 2 minutes. Check on the ribs. The sauce should char slightly. Broil for another 2 minutes if needed.

8. 8

   Serve hot as a main dish.