Ingredients
Baby back ribs - approx 2 lbs, cut into 2 inch long pieces
[Marinate sauce]
Ginger - 2 tsp, shredded
Garlic - 1 TBSP, minced
Soy sauce - 1 TBSP
Dark soy sauce - 1 TBSP
Salt - 1/2 tsp
Sugar - 1/2 tsp
Black bean sauce - 1 TBSP
[Crushed Rice coating]
Glutinous rice - 1/2 cup
White rice - 1/2 cup
Star anise - 1
Cinnamon stick - 1/2 stick
Sichuan Pepper (Zanthoxylum) - 1/2 tps
[Garnish]
Green onion - 1tsp, fresh chopped
Steps
1. Put ribs and all ingredients in marinate sauce into a Ziploc bag, seal and shake well. Put in fridge for at least 2 hours, or overnight.
2. Add all ingredients in Crushed rice coating to a frying pan under medium heat. Keep stir it until rice slightly golden. After the rice cool down, discard the Zanthoxylum, anise and cinnamon. Put cooked rice in a blender to ground into coarse powder.
3. Coat back ribs evenly with crushed rice and place in a shallow bowl. Optional, mix 2 tablespoons water with the leftover marinade sauce and pour onto ribs. Place the steam rack inside the Instant Pot. Fill water to the 2-cup mark. Place the bowl with back ribs on the steam rack. Cover the lid and turn the pressure valve to the Seal position. Press the “Steam” button and set 50 minutes of cook time.
4. When it is done, take out the dish and garnish with chopped green onions.
No comments:
Post a Comment