Authentic Thai Pressure-Cooked Pork Ribs with Hoisin Glaze
Indulge in the vibrant flavors of Thailand with these succulent pork ribs, brilliantly tenderized in a pressure cooker and finished with a sweet and sticky hoisin glaze. This dish harmoniously combines aromatics like garlic, ginger, and cilantro with a rich blend of soy and fish sauces to create a marinade that seeps deep into the meat, infusing every bite with incredible taste. After a quick cook in the pressure cooker, the ribs are broiled to caramelized perfection, providing a delightful contrast of textures. Perfect for a family dinner or entertaining guests, these Thai Braised Pork Ribs are hearty, flavorful, and satisfying, sure to impress your guests. Note: Allow for overnight marinating for the best results, and enjoy the deliciousness in just over an hour.
N/A
Servings
800
Calories
10
Ingredients
Ingredients
Pork Ribs
4 lbs (Cut into individual ribs)
Onion
1/2 (Diced)
Green Onions
12 (Chopped)
Garlic Cloves
8 (Peeled)
Fresh Ginger
3 inches (Peeled and chopped)
Cilantro
1 cup (Chopped)
Soy Sauce
6 tablespoons (N/A)
Fish Sauce
2 tablespoons (N/A)
White Pepper
1 teaspoon (Ground)
Hoisin Sauce
1 cup (N/A)
Instructions
1
In a food processor, combine the diced onion, chopped green onions, garlic cloves, chopped ginger, and half of the cilantro. Pulse until you achieve a smooth, thin paste.
2
Pour the marinade over the pork ribs, making sure to coat all surfaces evenly. Cover and refrigerate for at least 8 hours, or overnight for optimal flavor.
3
When ready to cook, place the marinated pork ribs and any remaining marinade into your pressure cooker. Add the minimum amount of water required for your model (approximately 1 cup for a 6-quart cooker).
4
Seal the lid and set the pressure cooker to high pressure. Cook for 15 minutes, then allow the pressure to release naturally for 20 minutes.
5
Once finished, carefully remove the pork from the pressure cooker, ensuring to catch any pieces that may have fallen off the bone. Arrange the ribs in a single layer on a foil-lined baking tray.
6
Generously baste the ribs with hoisin sauce, then broil in the oven for 2 minutes. Remove, re-baste with more hoisin sauce, and return to the broiler for an additional 2 minutes, or until glazed and caramelized. Be sure to monitor closely to prevent burning.
7
Once done, garnish with the remaining chopped cilantro and serve hot with your choice of sides.
Nutrition Information
50g
Fat
30g
Carbs
50g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of these pork ribs?
The ribs feature a vibrant Thai flavor profile combining aromatics like garlic, ginger, and cilantro with a rich blend of soy and fish sauces, finished with a sweet hoisin glaze.
What cut of meat is required for this recipe?
The recipe calls for 4 lbs of pork ribs, which should be cut into individual ribs for cooking.
How long should the pork ribs be marinated?
For optimal flavor, the ribs should be marinated for at least 8 hours, though overnight is recommended.
What ingredients are used to make the aromatic paste?
The paste is made by blending diced onion, chopped green onions, garlic cloves, chopped ginger, and half of the cilantro in a food processor.
How much water is needed for the pressure cooker?
You should add the minimum amount required for your specific model, which is approximately 1 cup for a 6-quart pressure cooker.
What is the cooking time in the pressure cooker?
The ribs should be cooked on high pressure for 15 minutes.
How long is the pressure release period?
After the 15-minute cook time, you must allow the pressure to release naturally for 20 minutes.
How is the hoisin glaze applied?
The ribs are generously basted with hoisin sauce, broiled for 2 minutes, re-basted, and broiled for another 2 minutes until caramelized.
What is the purpose of broiling the ribs at the end?
Broiling creates a delightful contrast of textures by caramelizing the hoisin sauce into a sticky, sweet glaze.
What should I use to garnish the finished dish?
Garnish the ribs with the remaining chopped cilantro before serving.
How many calories are in a serving of these ribs?
Each serving contains approximately 800 calories.
What is the protein content of this recipe?
This dish provides 50g of protein per serving.
How much fat is in these Thai pork ribs?
There are 50g of fat per serving.
How many grams of carbohydrates are in this dish?
The dish contains 30g of carbohydrates per serving.
Is fish sauce necessary for this recipe?
Yes, 2 tablespoons of fish sauce are used to provide the authentic Thai umami flavor.
What type of pepper is recommended?
The recipe specifies 1 teaspoon of ground white pepper.
How much garlic is needed?
The recipe requires 8 peeled garlic cloves.
What is the quantity of hoisin sauce used for glazing?
The recipe uses 1 cup of hoisin sauce for the final glazing process.
Can I use a food processor for the marinade?
Yes, a food processor is used to pulse the onion, green onions, garlic, ginger, and cilantro into a smooth, thin paste.
How many ingredients are in this recipe?
There are a total of 10 ingredients listed for this recipe.
Should the ribs be arranged in a specific way for broiling?
Yes, arrange the ribs in a single layer on a foil-lined baking tray to ensure even caramelization.
How much fresh ginger is required?
You will need 3 inches of fresh ginger, peeled and chopped.
Is this dish suitable for entertaining?
Yes, it is described as perfect for family dinners or entertaining guests due to its hearty and flavorful nature.
How long does the total process take including prep?
While it requires overnight marinating, the actual cooking and glazing process takes just over an hour.
What should I watch out for during the broiling stage?
You must monitor the ribs closely to prevent the sugar in the hoisin sauce from burning.
How much soy sauce is in the marinade?
The marinade includes 6 tablespoons of soy sauce.
What size pressure cooker is the water measurement based on?
The measurement of 1 cup of water is based on a standard 6-quart pressure cooker model.
Can I use green onions in the paste?
Yes, 12 chopped green onions are blended into the aromatic marinade paste.
What is the texture of the meat after pressure cooking?
The pressure cooker brilliantly tenderizes the pork ribs, making them succulent and soft.
Is the cilantro used all at once?
No, half is used in the marinade paste and the other half is saved for garnishing the final dish.