Fast Chinese Pork Ribs Stew Cooking Guide --- Pressure Cooker Step By Step

This recipe is for Super Easy Fall-Off-the-Bone Chinese Style Ribs, a "one-pot" dish designed for a multi-cooker or pressure cooker. It focuses on creating tender meat with a rich, "sticky" sauce that is traditionally served over steamed rice

The preparation follows these primary stages:
• Browning the Meat: Approximately 500 grams of prime ribs are first browned in the pot to achieve a "good color" and to render the fat, which is then used to fry the aromatics

• Building the Flavor Profile: A variety of aromatics, including star anise, cinnamon, ginger, shallots, garlic, and red chili, are sautéed to release their fragrance
. This is followed by a liquid base consisting of Chinese rice wine, brown sugar, hoisin sauce, oyster sauce, light and dark soy sauce, and rice wine vinegar

• Pressure Cooking: The ribs are returned to the pot and covered with just enough water to submerge them
. They are then pressure cooked for 40 minutes, which ensures the meat becomes tender enough to fall off the bone

• The Reduction: After the pressure is released, the cooker is set to "openly cooking" for about 15 minutes
. This crucial step evaporates excess liquid until the sauce is thick enough to coat the back of a spoon

While the recipe specifically uses pork ribs, the source notes that it is versatile; beef short ribs, mutton, or lamb can be used as substitutes, though the cooking times would need to be adjusted (ranging from 30 minutes to over an hour depending on the meat)

To understand the importance of the final reduction stage, think of it like thickening a coat of lacquer; you start with a thin liquid, but as it simmers down, it transforms into a glossy, concentrated finish that clings perfectly to the surface of the ribs.