Rich Braised Spare Ribs


We’ve been fortunate enough to go to some of the best restaurants in the U.S. One of the weird things I have noticed is how they often they use unusual and cheap ingredients in a very good way. In some ways this is really annoying because you pay a fortune to eat cheap food. However, the cool thing is how they make such awesome meals out of such ordinary ingredients.

Spare ribs, ox tail and pig’s feet are the primary subjects. Our story today centers on spare ribs.

My wife’s family is Chinese. I don’t know if that is why I experiment with Asian ingredients or not, but I’ll blame it any way. The special ingredient in this dish is fish sauce. There are many kinds, I use Vietnamese fish sauce (Noc Mam). In American cooking, the most similar ingredient is Worcestershire sauce.

2 – 3 rib racks of beef spare ribs
2 tbsp sugar
2 tbsp balsamic vinegar
2 tbsp fish sauce (replace with Worcestershire sauce or reduce amount if sensitive)
1 cup red wine
1 sliced red chili
1 medium onion sliced thin
2 tbsp olive oil

1. Heat olive oil in pressure cooker until smoking. Brown ribs well on both sides, approximately 2 minutes per side.
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2. Add remaining ingredients and bring to a boil.

3. Close pressure cooker and bring to pressure. Cook for 1 hour. Release pressure, remove lid.
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4. Serve.

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