Make delicious and east braised pork ribs in a pressure rice cooker.
Prep time: 5min
Marinate time: 60min
Cook time: 35min
For Braised Pork Ribs:
- 2 pounds pork riblets or spare ribs cut into 1½ to 2 inches pieces
- 2 medium russet potato peeled and cut into 2 inch chunks
- 1 large carrot peeled and cut into 1 inch chunks
- 1 large yellow onion peeled and cut into large pieces
- Green onions thinly sliced (optional for garnish)
- Cooked white rice (for serving)
- ½ cup regular soy sauce
- ¼ cup dark brown sugar packed
- 2 tablespoons Shaoxing cooking wine
- ½ large apple cored, peeled, and cut into smaller chunks (preferably Fuji apples)
- 2 cloves garlic
- 1 inch knob of ginger peeled and cut into smaller pieces
- Few cracks of black pepper
Marinate the pork ribs:
- Combine all of the marinade ingredients into a food processor and blend until evenly combine and mostly smooth.
- Pour the marinade into a large mixing bowl along with the pork ribs. Mix until the ribs are well coated with the marinade. Cover and set aside to marinate for at least 1 hour, preferably overnight. Pro tip: Wash and rinse the ribs a couple of times before marinating to get rid of any excess blood or bone fragments that came from cutting the ribs.
(Pressure) Rice cooker method:
- Transfer the marinated ribs and the marinade into the rice cooker pot. Scatter the cut potato, carrots, and onion on top of the ribs.
- Secure and lock the rice cooker lid and set the rice cooker to the multicook setting for 35 minutes.
- Once the cook time is up, carefully remove the pot and garnish with green onions. Serve the galbijjim hot with steamed rice.
We recommend a IH Pressure Rice Cooker like CUCKOO's 10-Cup IH Pressure Rice Cooker (CRP-JHR1009F).