In this recipe we'll pull flavors from the East. Ginger, coriander and black cardamon pair nicely with pork and spicy Gnar Gnar sauerkraut. The sauce itself is optional but adds another layer of sweet and tangy that is just as delicious.
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs
- 1 oz Canola oil
- 1 cup Onion - julienned
- 3 Cloves Garlic - finely chopped
- 2 Star anise
- 2 Tb. Fresh ginger - peeled & finely chopped
- 2 Fresh bay leaf
- 1 tsp Ground black cardamon
- 1 (Spicy) Gnar Gnar Kraut
- 1/2 tsp Ground coriander
- 1 1/2 tsp Ground black pepper
- 1 16 oz Bottle of Belgian style ale - we used Hitachino white ale
- 1 1/2 -2 lbs. Baby back ribs - silver removed and cut in half to fit the pot
- Ginger BBQ Sauce
- 10 oz. Crushed tomato
- 2 Tb. Tomato paste
- 1/3 cup Rice wine vinegar 1/3 cup Molasses
- 1/2 cup Tamari
- 3/4 cup Yellow Onion - minced
- 1/4 cup Brown sugar
- 2 1/2 Tb. Fresh ginger - peeled and finely chopped
- 2 cloves Garlic - chopped
- Set your pressure cooker @crockpot to Brown/ Sear and when it says hot, add the vegetable oil, wait a few seconds.
- Season ribs: with salt and pepper
- Sear ribs: meat side down in a single layer. Transfer them to a platter.
- Change @crockpot settings to Sauté: Add the onions, garlic, ginger, bayleaf, anise pepper, cardamom and coriander and sauté until translucent.
- Add ingredients: Add Gnar Gnar sauerkraut and ribs to the pot making sure the ribs are covered by the sauerkraut.
- Pour in your beer and bring to a simmer.
- Put the lid on the @crockpot and set the knob to sealing.
- Press the Cancel/Keep Warm button to cancel the sauté mode.
- Press the Pressure Cook (or Manual) button or dial, make sure it is set to high pressure, and use the +/- button or dial to adjust the time to 60 minutes.
- After the cooking cycle ends, press the Cancel button to turn off the pot, and wait 10 minutes (NPR - Natural Pressure Release).
- Release the rest of the pressure manually .
- Give it a good stir. Once done the rib meat should pull away from the bone with relative ease. Be sure to remove and discard the bayleaf and star anise after cooking.
- Garnish with sesame seeds and green onions, Enjoy!
- Sauté: onion, garlic and ginger in a saucepan over medium heat for one minute.
- Add: tomato paste and continue to cook until the onions are translucent stirring often to prevent the tomato paste from burning.
- Combine: the crushed tomato,molasses, rice vinegar, soy sauce, brown sugar in the sauce pot.
- Whisk: until well incorporated. When the sauce comes to a simmer, turn the heat to medium-low and keep at a very low simmer until thickened, about 20 minutes. Check and stir periodically.
- Remove: the sauce from the heat and let cool before transferring to a blender.
- Blend: until smooth starting with a low speed and the moving to a higher speed. Be sure to allow the steam heat to escape from your sauce as you blend. Removing the cap from the blender top should help.