Even world-class cookbook authors like Andrea Nguyen use the Instant Pot from time to time.
When you’re craving Viet-style ribs but don’t have much time, pressure cooking can be a game-changer. In Andrea Nguyen’s new book, “Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors,” she shares a delightful recipe that involves using an Instant Pot to quickly steam St. Louis-style ribs to tenderness. Then, she adds a light sweet-spicy glaze and broils them to perfection.
Andrea Nguyen’s Pressure Cooker Honey-Glazed Pork Riblets
- 5 garlic cloves, coarsely chopped
- Brimming ⅓ cup coarsely chopped shallot
- 1½ teaspoons Chinese five-spice powder
- 1 teaspoon packed light or dark brown sugar
- ½ teaspoon fine sea salt
- Rounded ¼ teaspoon freshly ground black pepper
- 1½ tablespoons fish sauce, divided use
- 2½-to 3-pound slab St. Louis-style pork ribs, sawed through the bone into 2 long strips
- 3 tablespoons honey
- 1½ teaspoons sriracha
- Pour 1 cup water into a 6-quart pressure cooker or multicooker. Place a stainless-steel steamer basket inside the cooker.
- In a small food processor, combine the garlic, shallot, five-spice powder, brown sugar, salt, pepper, and 1 tablespoon fish sauce. Whirl together until well blended. Transfer the marinade to a large bowl.
- Halve each rib strip between two bones. Add the ribs to the marinade and coat them well.
- Put the ribs in the prepared pressure cooker, arranging them in the steamer basket loosely for even cooking. Lock the lid in place and cook for 15 minutes.
- While the cooker depressurizes, set an oven rack in the middle position and preheat the broiler. Line a rimmed sheet pan with foil and place a rack inside.
- In a small bowl, combine the honey, sriracha, and remaining 1½ teaspoons fish sauce. Stir well.
- Unlock the cooker and using tongs, place the ribs, bone-side up, on the prepared pan. Brush the ribs with some of the honey glaze, then broil for 4 to 5 minutes until sizzling and browned.
- Flip the ribs and repeat the glazing and broiling. Remove from the oven and let cool for a few minutes, then brush on any remaining glaze for extra shine. Cut between the bones. Serve the ribs hot, warm, or at room temperature.
Now you can enjoy tender and flavorful Viet-style ribs without spending hours in the kitchen. These Instant Pot Pork Riblets are perfect for a quick and delicious meal. Pair them with a side of fresh jicama slaw for a truly satisfying dining experience. For more mouth-watering recipes like this, check out Andrea Nguyen’s book, “Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors.”