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Braised pork ribs with hoisin sauce

Hoisin-Braised Pork Short Ribs is cooked with hoisin sauce and other spices for 2 hours. This will ensure that the meat is tender and the flavor will infuse into the meat. Once the short ribs are cooked, the sauce is thickened and drizzled back to the ribs. Beef short ribs can definitely be used in this recipe as an alternative to pork short ribs Braised pork ribs in hoisin sauce. Ingredients: about 1/2kg pork ribs; 2 cloves garlic (minced) cornflour; water; Seasoning for marinating pork ribs: about 3 tablespoons hoisin sauce; about 1.5 tablespoon oyster sauce; sesame oil; sugar; ginger juice; hua diao jiu; Method: Wash the pork ribs clean and remove any visible fats. Marinate the pork. In a medium-sized bowl, combine the soy sauce, hoisin sauce, ketchup, rice wine or sherry, brown sugar, and chopped garlic. Pour the mixture over the spareribs. Cover and marinate overnight in the refrigerator, turning occasionally to make sure the ribs are thoroughly coated. Preheat the oven to 350 F/177 C 1 cup (250ml) hoisin sauce 1. Toss the ribs in salt and pepper. Heat the oil in a large roasting pan and fry the short ribs until each side is very dark and well-caramelized Preheat the oven to 300 degrees F (150 degrees C). Pour hoisin sauce over the ribs in the Dutch oven. Step 4 Bake ribs uncovered in the preheated oven for 30 minutes

Add 1 cup good-quality ginger ale, 1/2 cup low-sodium chicken broth, 2 tablespoons hoisin sauce, and 2 teaspoons soy sauce. Stir with a whisk until the hoisin sauce dissolves. Add the pork ribs to the pan and turn to coat. Cover the pan tightly with foil and cook in the oven until the meat is very tender, turning occasionally, about 2 hours Pour sauce over ribs, turning to coat. Turn ribs meat side down; cover pan with aluminum foil and refrigerate overnight. Preheat oven to 400°F Bake ribs, covered, until just tender, about 30 minutes Braised Country Style Pork Ribs in Ginger Ale & Hoisin Sauce. Comments : 15 Posted in : Dinner, Taste Test Thursday on October 13, 2011 by : Chris Tags: asian, Dinner, ginger, ginger ale, pork, soy sauce Place a sheet of baking parchment paper in the bottom of a roasting pan. Place the ribs on top and coat 1/2 of the vinegar, brown sugar & hoisin sauce mixture evenly on each rib. Bake ribs for 45 minutes. Turn them over and baste with remaining mixture and bake for another 20 minutes or until pork is cooked thoroughly with no hint of pink

Hoisin-Braised Pork Short Ribs - One Chopping Boar

Whisk hoisin sauce, sugar, soy sauce, white wine, tomato paste, garlic, chili-garlic sauce, and five-spice powder together in a bowl. Step 4 Grease a slow cooker insert with cooking spray. Transfer pork ribs to the pot Add ginger ale, chicken broth, hoisin sauce, and soy sauce. Stir with a whisk until the hoisin sauce dissolves. Add the pork ribs to the pan and turn to coat. Cover the pan tightly and cook in the oven until the meat is very tender, turning occasionally, about 2 hours

Braised pork ribs in hoisin sauce - Simply Mommi

  1. utes and drain them well. In a large bowl whisk together the honey, the soy sauce, the garlic paste, the hoisin sauce, the..
  2. utes. Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with..
  3. utes (depending how soft you want the ribs to be)

Chinese Spare Ribs Recipe With Hoisin Sauce Recip

Sauce Instructions. Heat oil in a saucepan over medium heat. Add garlic and ginger and cook 1-2 minutes or until light golden. Add hoisin, sriracha, fish sauce, and apple cider vinegar and stir well. Cook for 5 minutes and then remove from heat and set aside to cool Add mushrooms, broth, 1 1/4 cups green onions, hoisin, soy sauce and ginger and bring to boil, scraping up browned bits. Reduce heat to low, cover and simmer until pork is just tender, stirring.. 70g (¼ cup) sugar. 60ml (¼ cup) hoisin sauce. 2 tablespoons honey. 5cm (2-inch) piece of ginger, sliced. 2 star anise. Put the pork belly in a large resealable plastic bag. In a jug, stir the salt and sugar into 1 litre (4 cups) cold water and pour into the bag, covering the pork. Seal the bag up, sit it in a dish in case of leaks, and. Add sugar, hoisin sauce and oyster sauce simmer for another 25 to 30 minutes or until the meat is tender and the pork skin is soft like gelatin and the liquid is reduced to about half. Thicken sauce with cornstarch diluted in 1/4 cup water. Season with salt to taste if required. Serve hot with a lot of rice

Place the covered ribs in the oven and bake, undisturbed, for 1½ hours. Remove the ribs from the oven and carefully remove the foil (the steam will be very hot and can burn). Using a pastry brush or back of a spoon, coat the racks generously with the reserved barbecue sauce. Turn the oven heat up to 350 degrees Braised Country Style Ribs in Ginger Ale & Hoisin Sauce. 2 lbs. country-style (boneless) pork ribs. 1 tsp kosher salt. 3/4 tsp freshly ground black pepper. 2 tbsp canola oil. 1 tbsp peeled and finely chopped fresh ginger. 2 garlic cloves, finely chopped. 1 cup good-quality ginger ale. 1/2 cup low-sodium chicken broth

Braised Short Ribs recipe - David Lebovit

  1. utes. Preheat the oven to 300 degrees F. Remove ribs and ginger from sauce
  2. utes. Remove the ribs and ginger from the sauce. Strain fat from the top of the pot if there is any, return the ribs to.
  3. Cut pork ribs crosswise, through the bone, into 1″-long pieces. Mix together hoisin sauce, fish sauce, vegetable oil, and garlic in a large bowl. Add the ribs, rubbing the meat with the sauce to.
  4. About 1/2 cup hoisin sauce. Credit: LauriPattersonE+/Getty Images Directions. 1. Move oven rack to center position and preheat oven to 325 degrees. 2. Sprinkle ribs with salt and allow to sit, refrigerated, for 1 hour or up to 12 hours. 3. Dry ribs with paper towels, then rub all over with pepper

Braised Hoisin-Beer Beef Short Ribs Recipe Allrecipe

Directions: Pat the short ribs dry and season with salt and pepper. In a Dutch oven or other heavy-bottomed ovenproof pot, heat 1 tablespoon of the oil over medium-high heat. Sear the short ribs to brown them on all sides, 2 to 3 minutes per side, and remove them from the pan. Set aside. Preheat the oven toe 325 degrees Return the pot to the stove, and saute the garlic and ginger on med. heat for about 3 mins. Add the ribs, beer, vinegar and water to the pot. Stir and then cover and simmer for 2 hours Prepare the ribs the night before: Trim the membrane from the back of 2 racks (about 4 pounds) St. Louis pork ribs. Then make the rub: Whisk 1 cup rice vinegar, 1/4 cup soy sauce, 3 tablespoons.

Braised Country Style Pork Ribs Recipe in Ginger Ale

Baked Pork Ribs With Hoisin Barbecue Sauce - Food

Remove the ribs from the sauce and keep warm in a 200 degree oven. Over medium high heat, bring the cooking sauce to a boil, uncovered for about 10 minutes. Whisk the cornstarch with 2 tablespoons of cold water then add to the sauce. Stir until it has thickened. Remove from heat and add the ribs back to the sauce and coat with the glaze Preheat oven to 475°. Off the heat, mix first 5 ingredients in a small saucepan. Place tenderloin on a greased rack in a foil-lined 15x10x1-in. pan; brush with 1/4 cup hoisin mixture. Roast until a thermometer reads 145°, 15-20 minutes. Stir water into remaining hoisin mixture; bring to a boil Drain on paper towels and set aside. The ribs should still be. rare inside but they'll finish cooking in the slow cooker. Peel the garlic and grate them finely. You can also do a fine mince. In a bowl, combine the Hoisin sauce, soy sauce, garlic, honey, balsamic vinegar and water. Arrange the spareribs in the slow cooker neatly then pour

Braised Country Style Pork Ribs in Ginger Ale & Hoisin Sauc

Braised Irish Whiskey Beef Short Ribs - Debragga

Hoisin Country-Style Spare-Ribs Recipe - Food

Slow-Cooker Hoisin Ribs Recipe Allrecipe

Pork Shoulder. Pork By Method. Pancit Palabok (Filipino Noodles With Smoky Pork and Seafood Sauce) Recipe. Charcoal-Grilled Al Pastor Skewers Recipe. Low-and-Slow Pulled Pork (Smoked Pork Shoulder) Recipe. Bossam (Korean Boiled-Pork Wraps) Recipe. Bacon Recipes. Bacon, Egg, and Cheese Breakfast Burrito Recipe Combine the ribs with the marinade ingredients and marinate for 20 minutes. Heat 2 tablespoons of oil in a wok or Dutch oven over medium high heat. Add the smashed ginger and sear the ribs for 1 minute on each side until browned. Turn the heat down to medium and add the shallots and garlic. Stir-fry for another minute and add the Shaoxing wine. onion, ginger, pork ribs, dark soy sauce, hoisin sauce, Orange and 8 more Portuguese Grilled Pork Ribs Portugeuse Recipes fresh thyme, salt, garlic, pork rib, white wine, black pepper and 1 mor Jun 28, 2020 - Explore Jessy's board Braised pork ribs on Pinterest. See more ideas about braised, stuffed peppers, braised pork Supercook found 15 oyster sauce and pork ribs recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. It uses pork ribs, oyster sauce, sugar, hoisin sauce, ginger, rice wine, garlic, soy sauce, sesame seed, ketchu

Braised Country Style Pork Ribs Barbara Bake

Combine all of the ingredients for the BBQ sauce in a small bowl and stir until smooth. Pour 1/3 of the sauce (about 1/2 cup) over the ribs. Using tongs, flip the ribs over and spoon another 1/3 of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs. Cover the pan with aluminum foil and roast for 2-1/2 hours Beef with Black Bean Sauce; Fried Rice with Hoisin Sauce; Chicken Mushroom and Tomato Omelet; Pan-Fried Noodles with Hoisin Sauce; Barbecue Pork Ribs with Hoisin Sauce; Vietnamese Salmon-and-Mango Spring Rolls; Broccoli Beef with Oyster Sauce; Stewed Pork with Hoisin Sauce; Mexican Style Chicken and Corn Soup; Tomato Mozzarella Pizz Braised pork shoulder in hoisin wine sauce & dried plums recipe. Learn how to cook great Braised pork shoulder in hoisin wine sauce & dried plums . Crecipe.com deliver fine selection of quality Braised pork shoulder in hoisin wine sauce & dried plums recipes equipped with ratings, reviews and mixing tips

Hoisin and Honey Pork Riblets recipe Epicurious

4 · 40 minutes · Braised pork ribs and taro stew is one of those lesser known Chinese comfort food dishes that our family used to make during the colder months. Pork ribs and Taro braised in the stock created from the pork ribs makes this dish especially tasty Set the cooking liquid aside. On a work surface, cut the chilled pork into 12 slices. In a large non-stick skillet, lay out the pork slices. Cover with the reserved cooking liquid. Bring to a boil and let reduce, spooning the sauce over the meat, until the pork is nicely glazed and there is no cooking liquid left in the skillet, about 10 minutes Add Guinness, brown sugar, tomatoes and hoisin sauce. Cook until mixture reaches a boil then lower the heat and add back the pork. Cover and simmer for 20 minutes. Remove pork from skillet and cut into thick slices; cover and set aside. In a small bowl, combine corn starch and water then add to skillet with sauce While chicken is cooking, prepare barbeque sauce by warming olive oil in large saucepan over medium-high heat. Add garlic and sauté for 30 seconds; add 1 cup beer, hoisin sauce, chili powder and soy sauce. Cook for 10-15 minutes or until thickened and reduced, remove from heat. When chicken is cooked, remove from pot and allow to cool

Korean Style Pork Ribs

Chinese Bbq Ribs With Hoisin Sauce China Sichuan Food. Braised pork ribs in oyster sauce recipe image of food barbeque pork ribs flavor nc how to make baby back ribs 10 best pork spareribs with oyster sauce recipes yummly. Related. Post navigation. Pork Spare Ribs Oyster Sauce Recipe. Braised Pork Ribs In Oyster Sauce Recipe Backyard St. Louis-Style Pork Ribs with Spicy Cola Barbecue Sauce. Baked Ham. Baked Ham with a Brown Sugar, Rum and Cayenne Glaze. Baked Ham with Green Beans. Baked Rigatoni with Fennel, Sausage and Peperonata. (7) Baked Ziti with Pork Ragù. Balsamic and Pinot Braised Pork Shoulder. Balsamic Quick-Braised Pork Chops Pressure-Cooker Boneless Beef Short Ribs with Hoisin Sauce. 0. PUBLISHED JANUARY/FEBRUARY 2013. SERVES 6. WHY THIS RECIPE WORKS. One of the keys to pressure-cooker success is using enough moisture to cook the food through and keep the pan from scorching but also to provide good flavor that isn't too diluted. We decided a sweet and savory. This Brown Braising Sauce is perfect for making authentic Chinese braising dishes, including braised pork belly. Ingredients: Soy sauce (Water, soybeans, salt, wheat, caramel color, high fructose corn syrup), sugar, rice wine (water, rice, wheat), caramel color, water, monosodium glutamate and disodium 5'-inosinate and disodium 5'-guanylate as flavor enhancers, potassium sorbate added as a.

Let ribs cool. Cover and refrigerate for at least 4 hours, or up to 24 hours. Cut cold ribs into two-rib pieces. Return to baking sheet. Preheat broiler. In saucepan, heat oil over medium heat. Sauté shallots and garlic until fragrant, about 1 minute. Add broth; bring to boil over medium-high heat Add in garlic, ginger, star anise, chillies, Hoisin sauce, Chu Hou paste, Ground Bean paste and fry over medium heat for 1-2 minutes until aromatic. 3. Add the pork cubes into the wok and fry for 7 minutes until the pork pieces are browned and coated in the sauces/pastes In a frying pan sear the chicken in batches on all sides, keep aside. In a medium size sauce pan sauté the garlic and onion until fragrant. Add in the chicken and continue to stir cook for about 2 to 3 minutes, then add in 1 to 1 1/2 cup of water, the hoisin sauce, the oyster sauce, the soy sauce, bay leaf, sugar, some salt and pepper 1/3 cup (80ml) light soy sauce 1/4 cup (55g) firmly packed light brown sugar 1/2 cup (125ml) beef stock 1kg beef short ribs 5 fresh small red thai chillies 2 cup (500ml) water 1 medium carrot, peeled, thinly sliced 1/2 small wombok cabbage, finely shredded 1 teaspoon toasted sesame seeds Steamed Rice, to serve, optional Kimchi, to serve, optiona

Braised Hoisin Beer Short Ribs with Creamy Mashed Yukons

1 tbs soy sauce; 1 tbs fish sauce; 2 tbs hoisin sauce; Mix all ingredients well in small bowl. After 1 hr, baste the ribs with a brush, both sides and repeat every 20 minutes, and it will form a nice golden brown/red crust. We repeated this for about 3 1/2 hrs total and the ribs were very tender and slightly falling off the bone Place ribs in 3 1/2- to 4-quart slow cooker. Cover with onion slices. Mix remaining ingredients except cilantro; pour over ribs and onion. 2. Cover and cook on low heat setting 8 to 10 hours or until ribs are tender. 3. Remove ribs to serving platter; keep warm. Skim fat from surface of juices in cooker. Serve ribs with sauce; sprinkle with.

Chinese BBQ Ribs with Hoisin Sauce China Sichuan Foo

Heat 1 tbsp of oil and fry garlic, ginger and bay leaves till fragrant. Add pork belly and soy sauce. Fry till pork is a bit brown. Add enough water to cover pork. Add rest of ingredients other then chinese chives. Reduce sauce till nearly dry. Before serving. Add chinese chives and stir for 10 seconds. Serve Combine hoisin sauce, soy sauce, sugar, ginger, garlic and five-spice in a large casserole, add pork ribs and stir to coat. Add 150ml water, cover and braise in oven until very tender (2½-3 hours). Remove meat and set aside until cool enough to handle, then shred meat (discard skin, sinew and bone) Steps to Make It. Gather the ingredients. Preheat oven to 250 F. Combine garlic powder, brown sugar, salt, pepper, cayenne, onion powder, cumin, paprika, and chili in a bowl and stir until completely blended. Place ribs on a large baking sheet

Add to Shopping List. 3 pounds bone-in pork country style ribs. 1 large knob fresh ginger, peeled and sliced thickly. 5 to 6 cloves garlic, split. 2 to 4 fresh red Thai chilies. 1/2 teaspoon five spice powder. 2 tablespoons chee hau sauce. 2 tablespoons rice wine. 2 tablespoons soy sauce Drain and rinse rib pieces in cold water for a second time, removing any excess fat, debris and ginger. Place a large Dutch oven, or heavy bottom pot over medium-high heat and add oil. Add ribs and season with salt and pepper. Brown for about 3 minutes. Add remaining ingredients to the pot and stir together

Braised Orange-Ginger Short Ribs with Dried Apricots

Sticky Hoisin Oven Baked Ribs Spoon Fork Baco

Stir in the pork ribs and stir fry for about 5 minutes until browned on both sides. Add the sauce prepared in step 4 into the pan, stir to make sure the pork ribs are evenly coated with the sauce. Pour in the hot water and turn to medium-low heat and simmer for about 7 minutes with lid off until there is only ¼ sauce left in the pan Add all of the ribs back to the dutch oven, snuggling them evenly together. Scatter the tops with the sliced onions. Whisk the BBQ sauce and pour evenly over the onions and ribs. Cover tightly with the lid and bake for 1 1/2 to 2 hours or until the onions are soft and jammy and the pork is tender Instructions. Combine hoisin sauce, soy sauce, wine, honey, sugar, garlic, colouring (if using) and spice powder in a shallow bowl. Whisk well to combine. Pour half of the sauce into a jug and reserve for later. Add the pork into the bowl with the remaining sauce Set aside to marinate for 20 minutes (or overnight). Preheat oven to 160°C/320°F (all oven types). Place ribs on a tray in a single layer. Pour apple cider underneath the ribs, cover with foil then bake for 1 hour 30 minutes or until the meat is pretty tender (Note 5). Remove from oven, turn up to 180°C/350°F

Hoisin sauce forms the main ingredient in the marinade, giving the ribs a lovely sweet and fruity flavour. The recipe is kiddie-friendly in that it is absent of any chillies in the marinade, but I love to have a spicy kick with my pork ribs, so a generous garnish of freshly chopped chillies is a must for me Place pork ribs, garlic and onion in slow cooker. Spoon about half of the pineapple with some of the juice over ribs. Reserve remaining pineapple and juice. Cover; cook on Low heat setting 8 to 10 hours. About 35 minutes before serving, drain and discard cooking juices from slow cooker; wipe edge of slow cooker clean Braised Sweet and Sour Pork Ribs; Beef with Black Bean Sauce; Poke Rice Burrito/Poke Seaweed Wraps; Carne Asada; Baked Salmon Packets; Pan-Fried Noodles with Hoisin Sauce; Braised Chicken with Oyster Sauce; Baked Mussels with Sriracha Mayo; Chili Garlic Butter Prawns; Baked Mushrooms with Black Truffle and Oyster Sauce in Shell Past Kosher Salt. ½ Tsp. Black Pepper. 1Tbls. Brown Sugar. ½ Cup Blackberry Hoisin Sauce (recipe above) Method. Trim the thin membrane off of the bone side of the spareribs - Take a knife and scrape the tip along one of the bones. Once the membrane breaks, grab the edge with a paper towel and slowly pull down the rack Cut the spare ribs between the bone. Wash. Drain.Set Aside. In a pan, heat oil. Brown the pork ribs, both sides. Add in garlic and ginger. Put all the ingredients. Lower the heat. Cover. Let simmer for 45minutes to 1 hr or until the meat is tender. Add some water if needed. The minced onions also gives a nice thickness to the sauce

Instant Pot Hoisin Ribs Recipe - Pressure Cooker Hoisin Rib

Remove the pork from the oven and heat the oven to 200°C (400°F). Transfer the pork belly back into the hot oven and cook for 10-15 minutes, or until the skin is crispy and golden. Remove the pork from oven and cut into 5 mm (1⁄4 in) slices. Serve with sliced spring onion and hoisin sauce Place pork ribs in an oven proof pan. Place the ginger, garlic, white onion, cooking wine and oil into the pan. Cover with water and add the tamarind paste and gently stir the paste into the. I often cook multiple dishes with overlapping ingredients at the same time for ease. So while the Chinese Braised Oxtails with 5-Spice and Hoisin Sauce were simmering away, I also made a pot of Thit Suon Kho Ngu Vi (Vietnamese Braised Spare Ribs with 5-Spice). This is another classic Vietnamese recipe, along the same lines as Thit Heo Kho Trung (Vietnamese Braised Pork with Eggs), but I. Asian Pork Ribs With Sriracha Hoisin Sauce White On Rice Couple. Hoisin glazed barbecue pork spareribs recipe hoisin glazed ribs with asian coleslaw calgary co op chinese five e pork ribs recipe bon é vietnamese braised pork ribs recipe nyt cooking sticky hoisin oven baked ribs spoon fork bacon. Related. Post navigation Finishing Korean pork ribs on the grill. Heat the grill to about 400°-425°. Add the ribs and baste with the Korean BBQ sauce. Cook for 3-4 minutes per side, until the sugars in the sauce start to caramelize and fuse to the Korean spareribs and the ribs take on a slight char. Remove the ribs to a cutting board and slice into 2-3 rib segments.

Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F. Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup. Combine hoisin sauce, ketchup, soy sauce, vinegar and the water. Remove 1/2 cup mixture and pour into a small saucepan. Bring mixture just to a boil, stirring constantly. Remove from heat and cool to room temperature. Meanwhile, place pork on rack of broiler pan and brush with half of remaining sauce mixture • Pork Ribs - Preferable with more fat. Chop to about 4 inches long. Pat-dry. - • Fresh Aromatics - Scallion/Parsley - sliced to about 2-inches long. Smashed Garlic and slices of Ginger. - Ribs Marinate - • An Egg and a tablespoonful of Corn Flour (just to lightly coat the Ribs).Salt, Sugar, White/Black Pepper, a dash of 5-spice powder (can be over-powering), Hoisin sauce.

Remove ribs from slow cooker and place them on foil lined baking sheet. Remove the top layer of fat from the juice in the slow cooker. Pour liquid into a small saucepan and whisk in 2 teaspoon cornstarch. Let come to a low boil to thicken. Brush thickened sauce over ribs and broil 5-6 minutes to caramelize on top Supercook found 31 pork ribs and star anise recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! It uses pork ribs, hoisin sauce, star anise, food colouring, ginger, honey, brown sugar, soy sauce, sherry, garlic Soy-Braised Pork Country Ribs with Carrots and Turnips. epicurious.

Oyster Sauce Braised Chicken with Mushrooms | USA

Lemon slices (thinly sliced) Large onion cut in rings. 4 to 5 Ibs pork ribs. 1 cup ketchup. 1/2 cup chili sauce. 2 cloves fresh garlic. Melt margarine and add garlic, paprika, Wor Chester shire sauce (a good shot). Then add ketchup, water, chili sauce and bring to boil. Add a shot of Tabasco sauce Instructions. Cut the ribs between the bones to give individual ribs. Put the in a single layer in the bottom of the slow cooker. Mix together the hoisin sauce, honey, soy sauce, rice wine, Chinese five spice, ginger and garlic. Pour on top of the ribs and turn them over a little to coat

Slow Cooker Asian Braised Beef- The Little Epicurean

Slow cooker pork ribs.Pork ribs with hoisin sauce cooked in slow cooker.. Ingredients. 2 racks pork back ribs, cut into 4-rib sections; 2 cups (500 g) hoisin sauce; 1 cup (250 ml) pineapple juic Instructions. To make the Blackberry Hoisin BBQ Sauce, puree all sauce ingredients in a food processor or blender and optionally strain to remove the blackberry seeds. Rub the ribs with the mixture of the remaining ingredients, place in the slow cooker and cook until fall off the bone tender, 6-8 hours on low or 3-4 hours on high Arrange the beef into an even layer. Seal the Instant Pot and make sure the valve lock is on. Set to Manual at High Pressure. Set the timer for 60 minutes if using brisket, 50 minutes for neck bones and shin bones, and 40 minutes for chuck. Once the Instant Pot is done cooking, let it release the pressure naturally Braised Pork Short Ribs with Bitter Melon (燴苦瓜豬排骨, Wui6 Fu2 Gwaa1 Zyu1 Paai4 Gwat1) Pork short ribs are the spare rib or baby back rib tips, cut into a single 2-inch (5 cm.) wide piece with the intercostal meat (the meat between the ribs) and meat above the bones still attached Make Asian-style spareribs by simmering sections of pork ribs with onion, garlic, ginger, Campbell's® Condensed French Onion soup, honey, hoisin and soy sauce until the ribs fall off the bone. Thicken the sauce with cornstarch blended with more soup or water then serve the ribs over steamed rice with stir-fried broccoli and carrots Braised pork belly (红烧肉/hong shao rou/red cooked pork) is a well-known pork dishes prepared with a combination of ginger, garlic, and soy sauce and a myriad of aromatic spices and cook over an extended period. The pork is cooked until the fat is gelatinized, and the meat attains the melt in the mouth texture