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Pork Ribs in a Multicooker
Instructions
I prepare the ingredients. I rinse the ribs, pat them dry and cut them into pieces ready to go into the multicooker. I peel the onion and garlic.
I add 1–2 pinches of salt to the ribs and mix everything together. The salt at this stage spreads evenly over the meat.
On the multicooker I set the "Fry" mode for about 20–50 minutes (depending on the power). I pour a little vegetable oil into the bottom of the bowl.
Once the bowl has heated up, I place the pork ribs into it. If there are a lot of ribs, I fry them in batches on both sides until golden.
While the ribs are frying, I prepare the dressing. In a separate dish I add 1.5 tsp of mustard. Mustard "works" as a natural meat tenderiser.
I add 1 tsp of tomato paste. The tomato paste gives the sauce "depth" and a pleasant tang.
I add 1/2 tsp of ground ginger. The ginger gives a light, warm heat that does not overpower the other spices.
I add 1/2 tsp of paprika. The paprika gives the sauce its characteristic reddish colour.
I add 1/2 tsp of curry. Curry is the "secret" behind the yellow-orange colour and the warm, spicy aroma.
I add 1/4 tsp of hot ground pepper. You can adjust the amount to your own taste – hot or mild.
I add 1–2 pinches of ground black pepper. The black pepper enhances the heat and aroma of the dish.
I stir the dressing until smooth. The sauce is ready to be added at the following stages.
Once the ribs have browned, I add 2 tsp of honey to them and mix. The honey gives a characteristic "glossy" crust.
After the frying mode finishes, I pour 1 multicooker cup of boiled water in with the ribs. This creates a "broth" base for stewing.
I add the dressing and mix everything together. I set the multicooker to the "Stew" mode for 50–60 minutes. On this mode the meat becomes as tender as possible.
Meanwhile, I finely chop the onion and garlic. They will be added later so that they do not "boil down" into mush.
After 15–20 minutes I open the multicooker lid and add the chopped onion and garlic to the ribs. I mix the vegetables together with the ribs. I cover with the lid and wait for the stewing program to finish.
The aromatic and juicy stewed pork ribs in the multicooker are ready. I put them on a plate and serve.
Tips
- 1
Two-stage cooking (frying plus stewing) is the "secret" to juicy ribs with a golden crust. Stewing alone gives "boiled" meat, while frying alone gives dry meat.
- 2
Add the onion and garlic in the MIDDLE of stewing (after 15–20 minutes) – that way they "release" their aroma but do not "boil down" into mush.
- 3
Adjust the heat with the hot pepper – from 1/4 to 1/2 tsp depending on family preference. I use a similar principle in other meat dishes in the multicooker.
- 4
Add the honey after frying, before stewing – that way it does not burn and gives the characteristic glossy crust.
Video
FAQ
Is the recipe suitable for other multicookers? +
Yes, the recipe is universal for any multicooker with "Fry" and "Stew" modes. Equivalents: Redmond – "Fry" mode 20–50 minutes + "Stew" 50–60 minutes (like Panasonic); Polaris – the same; Philips – "Bake" 30 minutes + "Stew" 60 minutes. If your model does not have "Fry", use "Bake" 30–40 minutes instead. For a pressure cooker – the "Pork" or "Stew" mode for 25–30 minutes under pressure.
What can replace honey in the recipe? +
Alternatives: brown sugar (1 tbsp – a similar consistency once dissolved), maple syrup (2 tsp), caramel syrup (for a premium version), boiled condensed milk (1 tsp). Without a sweet component you get "salty" ribs – also tasty, but without the characteristic "glossy" crust. Natural honey is best – it gives a mild sweetness and works as a natural "thickener" for the sauce during stewing.
How long do the cooked ribs keep? +
In the refrigerator – 3–4 days in a closed container. On the second day the meat is even tastier, as it soaks up the spices and sauce. Reheat in the multicooker on the "Keep Warm" mode for 10–15 minutes, in the microwave (2–3 minutes) or on the stove. You can freeze them in portions for 1–2 months – defrost in the refrigerator for 8–10 hours and reheat on the stove. The sauce left in the bowl is perfect as a gravy for a side dish.
What side dish should I serve with them? +
Classic side dishes: potatoes in any form (baked, mashed, boiled), boiled rice or pilaf, buckwheat, pasta. From the vegetables – freshly sliced tomatoes, cucumbers, peppers, Greek salad. Sauces – the multicooker's own sauce (it is already made), sour cream with herbs, garlic sauce. With beer – with pickled cucumbers, sauerkraut, black bread. For a festive table – with baked potatoes and a salad.
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