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Spare ribs – Instant Pot

If you’re looking for a delicious instant pot dish. These Spare ribs are the perfect main dish that everyone will love.

Spare Ribs

This recipe can be made in:

1- An Instant Pot or Pressure Cooker

2- A Dutch Oven

3- Slow Cooker or Crockpot

The Spare Ribs I buy are shorter bones from the Asian Market but if you don’t have an Asian Market near you just ask your butcher to cut the larger Spare Ribs in half. This not only feeds more people but it’s easier to eat with chopsticks to alleviate your fingers from getting messy. After cooking this recipe, you’ll see how the meat just falls off the bone & is so tasty!

This recipe goes great with my Chinese Broccoli recipe

Print Recipe

Spare Ribs

Prep Time20 mins
Cook Time35 mins
Course: Main Course
Servings: 5

Equipment

  • Instant Pot

Ingredients

  • 3 lbs Spare Ribs
  • 2 T Olive Oil
  • 1 t Salt
  • 1 t Pepper
  • 1.5 cups Soy Sauce
  • 1.5 cups Water
  • 3/4 cup Brown Sugar
  • 1 inch Ginger Root, peeled & diced

Instructions

  • Generously season Spare Ribs with Salt & Pepper
  • In an instant pot, brown your spare ribs in olive oil
  • Set aside browned Spare ribs in a dish
  • To instant Pot add Soy sauce, water, brown sugar & ginger & simmer for 5 minutes
  • Place browned Spare ribs into Soy sauce mixture & cook on high for 35 minutes

Notes

I usually serve this with Basmati rice. 

My meatball obsession is so real

Meatballs in handI have a love for meatballs! Have I told you that?  It’s not something someone admits openly but because we’re friends, I think you can handle knowing this about me.

Swear on the bible, I always thought meatballs were suppose to be small & golf ball size at the most. Then I saw the movie “The Wedding Singer” with Adam Sandler. When the little old lady slapped some palm sized meatballs in his hand as payment for her singing lessons, I was like “Holyyyyyy hell”!  My meatball loving heart almost burst with excitement. 

 

For years, I have tried various recipes but none of them hit the spot.  We use to have meatballs every other week as I tried out different recipes.  My hubster said they were all good but I wasn’t blown away by any of them.

To be completely honest, I actually gave up trying to make them for a few years and started buying them from Sbarro because, in my humble opinion, Sbarro’s meatballs are super bomb dot com.  I had forgotten just how good they were until after an alcohol induced night with friends in Vegas, I stumbled upon a Sbarro in the food court of our hotel.  It was like finding a lost love! I truly believe in my heart of hearts that Sbarro meatballs saved me from a mean hang over the next day though my hubster says there’s no scientific proof to my theory.  

When we got back home, I was determined to figure out a good meatball recipe and decided to combine things I liked from other failed attempts into a recipe that I loved.

 Here are the things I knew I needed my meatballs to be:

  • Palm size, no less and no more. Less is pointless & more doesn’t hold up well when cooked.
  • A mixture of meats for taste and texture
  • Well seasoned
  • Tender so you could cut it with a fork while still holding it’s shape
  • Hearty…I wanted to be able to eat them by themselves in sauce with some crusty bread!
  • LOVED…when friends & family tasted them, I wanted them to love meatballs as much as I did.

I came up with the following recipe!  siggy-2

 

[yumprint-recipe id=’8′]

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