Tender Braised Pork Back Ribs with Soy Sauce (Pressure Cooker)
Easy Homemade Soy Sauce Braised Pork Back Ribs Recipe using a Pressure Cooker
Save time and deepen the flavor with a pressure cooker! In about an hour, you can create incredibly tender pork back ribs where the meat falls right off the bone, braised in a savory soy sauce glaze. Perfect for special occasions or a hearty home-cooked meal! Follow along with me step-by-step. 🙂
Main Ingredients- 1kg Pork back ribs (generous portion)
- 3-4 Bay leaves (essential for removing gamey odor!)
- 600ml Water (enough to cover the ribs)
- 2 Bouillon cubes (for enhanced umami!)
- 1 Large leek, roughly chopped
- 1 Onion, roughly chopped
- 1 handful Rice cakes (tteokbokki tteok – optional, for chewy texture!)
Cooking Instructions
Step 1
First, the crucial step: prepare 1kg of pork back ribs by soaking them in cold water for about 2 hours to remove all the blood. Changing the water a few times during soaking will ensure cleaner ribs.
Step 2
While the ribs are soaking, let’s make the delicious braising sauce. In a bowl, combine 6 Tbsp soy sauce, 2 Tbsp oyster sauce, 1 Tbsp minced garlic, 2 Tbsp cooking wine, and 1 Tbsp sugar. Whisk everything together until well combined.
Step 3
Next, prepare the vegetables that will add depth of flavor to your ribs. Roughly chop 1 large leek and 1 onion. Chopping them into larger pieces helps them maintain their texture and infuse more flavor into the braising liquid.
Step 4
Place the blood-removed pork back ribs in a pot, add plenty of water to cover them, and include 3 bay leaves. Bring to a boil over high heat. Once the water is vigorously boiling, let it cook for exactly 5 minutes. This blanching process is key to removing impurities and any gamey smell.
Step 5
After blanching, rinse the pork back ribs thoroughly under running cold water to remove any remaining blood or debris. Once cleaned, transfer these ribs into your pressure cooker.
Step 6
To the pressure cooker containing the cleaned ribs, add the prepared braising sauce and 600ml of water. Ensure there’s enough water to fully submerge the ribs.
Step 7
Now, add the 2 bouillon cubes, the roughly chopped leek, and onion to the pressure cooker. Securely close the lid and bring to a boil over high heat. Once the pressure cooker’s weight valve starts to whistle, reduce the heat to medium and continue cooking for another 20 minutes. After turning off the heat, let it rest, covered, for 10 minutes. This resting period allows the juices to redistribute, resulting in exceptionally tender meat.
Step 8
Wow! Thanks to the pressure cooker, your perfectly tender braised pork back ribs are ready. The meat should be so tender that it slides easily off the bone with just a gentle nudge from chopsticks.
Step 9
I personally love adding rice cakes for an extra chewy texture. When the ribs are almost done, toss in a handful of rice cakes and cook for a few more minutes until they become soft and absorb the delicious sauce. This addition makes the dish even more delightful.
Step 10
And there you have it – your beautifully tender and easy-to-eat soy sauce braised pork back ribs, with meat that separates effortlessly from the bone! Enjoy your delicious meal! 🙂
