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Honey-glazed pork riblets
Serves 4 Starters and mains
Ingredients
- 5 garlic cloves, coarsely chopped
- 50g coarsely chopped shallot
- 1 1⁄2tsp Chinese five-spice powder
- 1tsp light or dark brown sugar
- 1⁄2tsp fine sea salt
- heaped 1⁄4tsp freshly ground black pepper
- 1 1⁄2tbsp fish sauce
- 1-1 1⁄4kg St Louis-style pork ribs, sawed through the bone into 2 long strips
- 3tbsp honey
- 11⁄2tsp Sriracha
- 6-litre-capacity pressure cooker steamer basket
Method
Pour 250ml of water into your pressure cooker, then place a stainless-steel steamer basket (use a perforated metal insert designed for a pressure cooker or a large collapsible steamer basket) inside the cooker and set aside.
In a small food processor, blitz together the garlic, shallot, five-spice powder, brown sugar, salt, pepper and 1tbsp of the fish sauce and whizz together, pausing to scrape down the sides and add 1⁄2tsp water if needed. (If you don’t have a processor, mince the garlic and shallot and then combine with the other ingredients.) Transfer the marinade to a large bowl.
Halve each rib strip between two bones so that they’re more manageable. Add to the marinade and coat really well.
Put the ribs in the prepared pressure cooker, arranging them in the steamer basket somewhat loosely to facilitate even cooking. (You can stand the strips to resemble a tepee or coil them.) Lock the lid in place. Bring to high pressure, adjust the heat to maintain pressure, and cook for 15 minutes. Then, remove from the heat, depressurise naturally for 10 minutes, and release the residual pressure.
While the cooker depressurises, set a rack in the middle of your oven and preheat the grill so it’s nice and hot. Line a rimmed baking tray with foil and place another rack inside it.
In a small bowl, combine the honey, Sriracha, and remaining 11⁄2tsp fish sauce and stir to mix. Set the glaze aside.
Unlock the cooker and, using tongs, place the ribs, bone-side up, on the prepared tray. Brush the ribs with some of the honey glaze, then grill for 4-5 minutes, until sizzling and browned here and there. Flip the ribs and repeat the glazing and grilling. Remove from the oven and allow to cool for a few minutes, then brush on any remaining glaze for extra shine. Cut between the bones.
Serve the ribs hot, warm or at room temperature. The cooked, unglazed ribs will keep, chilled, for up to 3 days. To reheat, bring to room temperature, bake in the oven at 200C/400F/Gas 6 on a prepared baking tray for around 12 minutes, and then glaze and grill for 5-6 minutes per side.
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