Peking Ribs Recipe
Fall off the bone Peking ribs, five spiced French fries, Asian slaw & dressing - all within an hour!
Serves 2-3 A Perfect Snack, Lunch Or Dinner
Succulent, tender and falling off the bone, these sweet and savoury super easy to make Peking ribs will have you amazed!
Ingredients For The Ribs:
• 750g Pork ribs individually cut
• 4-6 Level tablespoons of Taishon's Peking Sauce
• 200ml Water
Ingredients For The Asian Slaw:
• ½ Red cabbage finely cut
• ¼ Red onion finely sliced
• A handful of grated carrot
• A handful of fresh coriander chopped
• A handful of beansprouts
Ingredients For The Asian Dressing:
• 2 X Tablespoons fresh lime juice
• 2 X Tablespoons of fish sauce
• 2 X Tablespoons of Thai sweet chilli sauce
• 1 X Tablespoon caster sugar
Ingredients For The 5 Spiced French Fries:
• 6 X Whole star anise
• 2 X Tablespoons fennel seeds
• 2 X Teaspoons Szechuan peppercorns
• 1 ½ teaspoons of whole cloves
• 1 X Cinnamon stick 3 inches long
• 1 X Teaspoon table salt
• 1 X Teaspoon caster sugar
• 400g Bought French fries for air or deep fryer use
Garnish:
• Spring onions, coriander, sliced red chili and sesame seeds
Method - Ribs:
1. For this recipe we use a Pressure King pressure cooker*, into the inner bowl put 700-750g of pork ribs along with 200ml of water and 4-6 tablespoons of Taishon's Peking sauce. Mix thoroughly and put the lid on. On the pressure cooker select the meat program and set the timer for 20 minutes. A countdown timer will start once the pressure inside has built up.
Method - 5 Spiced French Fries:
2. In a dry hot pan, toast off the spices (cinnamon, fennel, Szechuan peppercorns, cloves and star anise). Allow to cool in a bowl and add a teaspoon of caster sugar and a teaspoon of salt. Place in a spice grinder until it resembles a fine powder. Store in a sterilized airtight container for up to 6 months.
3. With 5 minutes remaining on the pressure cooker you will have approximately 30 minutes before the ribs are completed. For the French fries keep it simple and buy shop brought and cook according to the manufacturer’s guidelines and time to finish the French fries at the same time.
Once the pressure cooker has stopped you will have around 10 minutes to allow the pressure to release before it will open.
Method - Asian Dressing:
4. In the meantime, you can make the dressing for the Asian slaw. Add equal quantities of sweet chilli sauce, fish sauce and lime juice to a bowl along with half the quantity of caster sugar. Mix altogether until the sugar has dissolved and place into the fridge to chill.
Method - Asian Slaw:
5. To make the slaw, thinly slice a quarter of a red onion, half a red cabbage and a bunch of fresh coriander. Mix together in a bowl with a handful of beansprouts and grated carrot.
Method - Finishing The Dish:
6. Once the pressure has been released fully from the pressure cooker, carefully open the lid and remove the pork ribs and place into the air fryer drawer and cook on the roast setting at 200C for a further 10-15 minutes.
7. Back to the pressure cooker, now change to the stew function and rapidly reduce the liquid down to a sticky sauce. Once the ribs are done remove from the air fryer and add back into the sauce in the pressure cooker, stirring ensuring they are fully coated and the sauce clings to the ribs.
8. Remove the cooked french fries and season with the five spice. Ready to serve drizzle the Asian dressing over the slaw and toss together. Serve on a plate with the ribs and garnish with spring onions, chillies, fresh coriander and sesame seeds.
*Alternatively if you don't have a Pressure King Pro cook the ribs in an air fryer for 25-30 minutes on 180C . Then gently add 4-6 tablespoons of the sauce with 1-2 tablespoons of water, toss through the ribs and cook for a further 5 minutes until sticky and delicious!