I did not grow up in a home which used a pressure cooker. In fact, I don't think my parents ever owned a pressure cooker. Kikukat Mom would rave about crazy & brave UJames, who would use a pressure cooker to cook sweet potato and laulau. I remember my homeroom teacher in high school telling a story of how she cooked beef stew in the pressure cooker, and how the stew ended up on the ceiling of her kitchen. It was probably stories like that which prevented my parents (from the same generation) from wanting to even attempt to use a pressure cooker.
A few months ago, I posted a recipe for pig feet soup, a traditional Okinawan recipe. When Mr. Dependable broke his jaw, the first thing he requested after the wires came off was pig feet soup. Thanks to the large Fagor (and the fat separator), I was able to make it in time for dinner that day. In recent years, The Help successfully lobbied for a pot of beef stew as a no-fuss meal at informal family gatherings. I've obliged him and attained hero status with UJames, who always has second helpings (I've been told my beef stew tastes like the one served at Cafe 100).
I circled back last week, and NN informed me she loves her new pressure cooker! She asked me for some recipes, and the first recipe at the top of my list was sweet sour spareribs! Actually, it was pig feet soup, but I didn't think NN would eat pig feet soup, so I gave her my recipe for sweet sour spareribs. I knew it was a good choice when she said, "yummmmm".
click on recipe title for printable recipe
2 lbs spareribs
4 cloves garlic
1/3 c shoyu
6 tbsp sugar
1/4 c rice vinegar
1/2 tsp salt
1 tbsp oil
1 tbsp cornstarch
1 can pineapple chunks, drained
Combine shoyu, sugar, vinegar and salt. Set aside.
In a medium saucepan, heat spareribs and 1 c water. Boil then simmer for 20 minutes (longer if chunks are large). Drain spareribs. In a clean pan, heat oil. Add garlic and spareribs. Fry for a few minutes. Add shoyu mixture. Cook on low for 25 minutes. Combine cornstarch and a little water. Add to spareribs and stir until sauce thickens. Garnish with pineapple chunks.
Pressure cooker method: Combine spareribs and 1 c water. Heat til boiling. Cover and bring up to high pressure. Cook for 10 minutes. Remove from heat and let pressure decrease naturally. Drain spareribs, discarding broth. Clean and dry pressure cooker. Add oil to pressure cooker. Add garlic and spareribs. Fry for a few minutes. Add shoyu mixture. Heat til boiling. Cover and bring up to high pressure. Cook for 15 minutes. Remove from heat and let pressure decrease naturally. Combine cornstarch and a little water. Add to spareribs. Heat and stir until sauce thickens. Garnish with pineapple chunks.
If you like lots of sauce, double the sauce ingredients.