Riblets in Black Bean Sauce are Chinese mini ribs cooked in the Instant Pot with an umami rich cooking sauce.
Riblets in Black Bean Sauce
By Sue Lau | Palatable Pastime
Riblets in Black Bean Sauce is my recipe of the day with the blogging group Multicooker Monday. We join forces on the third Monday of the month and share our favorite recipes using small appliances.
This month I am sharing an instant pot recipe for Chinese pork riblets in black bean sauce.
The riblets are brothy and full of umami, which makes them perfect to serve over rice. You can also serve these in a bowl as an appetizer to eat with your fingers.
I used riblets that are precut. You can certainly use pork spare ribs or baby back ribs and add those to the cooker.
Perfect sides for this recipe, besides rice, would be steamed or stir-fried vegetables. Or perhaps noodles.
Multicooker Monday
Multicooker Monday
- Buttermilk Fried Chicken from A Day in the Life on the Farm
- East Indian Pork Roast from Sneha’s Recipe
- Easy Pork Vindaloo – Instant Pot from Food Lust People Love
- Garlicky Collard greens and Split Pea Stew/ Collard Greens and Split Pea Dal from Magical Ingredients
- Korean-Style Chile-Braised Brisket (Instant Pot) from Karen’s Kitchen Stories
- Riblets in Black Bean Sauce from Palatable Pastime
Riblets in Black Bean Sauce
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Pork Riblets in Black Bean Sauce
Equipment
- Instant Pot or Electric Pressure Cooker
Ingredients
- 3 pounds pork spare ribs (pre-cut into riblets)
- 1/2 cup rice wine
- 2 tablespoons dark soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- pinch red pepper flakes
- 1 tablespoon brown sugar
- 1 tablespoon chopped garlic
- 1 inch knob fresh ginger (grated)
- 2 tablespoons fermented black beans
- 1/4 cup water
Instructions
- Place ingredients in Instant Pot and lock lid, setting the vent to seal.
- Cook at pressure on high/manual for 45 minutes.
- Use the quick release.
- When steam subsides, lift lid and stir ribs with sauce.
- Serve with rice.
Notes
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I have everything except the riblets! I need to get some asap!
I have a bottle of unopened black bean sauce, this is a wonderful recipe, will try this soon.
Don’t use the canned sauce in this. The recipe calls for fermented black beans (or salted) which come in bags and are called Douchi (豆豉) in Mandarin.