How to make quick and easy fall-off-the-bone Chinese ribs in just 30-40 minutes.
Chinese food often tops the list of things gluten free people miss, thanks to the dreaded soy sauce making its way into absolutely everything… But over the years, as my cooking skills have improved, I’ve come to realise that many dishes are actually quite simple to make at home. And Chinese ribs are a perfect example.
Seeing as this delicious Cantonese dish can take ages to cook to perfection if made the authentic way (over an hour in a wok or a few hours in the oven), it’s not something I used to eat very often… but it turns out that they taste just as good when done in a pressure cooker! So full of flavour, tender and juicy . And for just a fraction of the cooking time. 👍
This is by far my favourite cooking method for weekday meals and something I highly recommend getting if you don’t already own one. It’s such a huge time saver
P.S.: While Chinese restaurants are still a no-go zone for the most part, on the other hand Chinese/Asian shops are brilliant these days. I recommend looking there first if you have one nearby as they tend to have much better soy sauces, five spice mixes and even naturally gluten free shaohsing wine. If not, you can always buy it all online. 🙂
Gluten free Chinese Ribs Recipe:
- Pork ribs (a whole rack)
- 5 tsp GF soy sauce (I used Lee Kum Kee)
- 5 tsp GF Shaohsing wine (I used Hua Diao Jiu)
- 12 tsp ketchup
- 5 tsp red wine vinegar
- 1 tsp sesame oil
- 1 + ½ cup water
- 2 tsp garlic powder
- 1 tsp Chinese five spice
- 2 tsp ginger powder
- ½ tsp chilli powder
- 4 tsp brown sugar
- Black pepper
- 2 Tbsp cooking oil of your choice
- Cut the ribs apart and pan fry them for about 5-10 minutes on medium heat in 2 tablespoons of cooking oil to brown the meat.
- Add all the seasonings (Chinese five spice, garlic, ginger, chilli powder, black pepper), lower the heat to medium/low and keep frying for a couple of minutes.
- Add the rest of the ingredients, bring to a boil on high heat, secure the pressure cooker lid on and cook for about 30 minutes, lowering the heat down to low once the pressure gets high (this should take about 3 to 4 minutes).
- Once done and depressurised, fish the ribs out of the pan and keep on cooking the sauce by itself (with the lid off and stirring constantly), until it reduces to your liking.
- Serve the ribs with the sauce on top and fresh spring onions to garnish.