Sticky Spicy Asian Ribs
Back ribs pressure-cooked in beer and Asian BBQ sauce with ginger, garlic and Fresno chili, then finished under the broiler with a sticky tamari-agave glaze.
🍳 Cook: 50 min
Nutrition
per per serving480
Calories
70g
Protein
10.3g
Carbs
14.5g
Fat
Ingredients
| 1 cup | 240 ml | Asian BBQ sauce |
| — | sea salt | |
| — | ground black pepper | |
| 2 tsp | 10 ml | toasted sesame seeds |
| 1 | red Fresno chili, sliced | |
| 10 ounces | 285 g | beer |
| 1 | fresh ginger, minced (2-inch piece) | |
| 4 tbsp | 60 ml | tamari sauce |
| 2 tbsp | 30 ml | agave nectar |
| 1 | onion, chopped | |
| 2 | garlic cloves, minced | |
| 2 | racks back ribs |
Instructions
- Sticky Spicy Asian Ribs (Ready in about 1 hour | Servings 8)
Per serving: 480 Calories; 14.5g Fat; 10.3g Carbs; 70g Protein; 4.1g Sugars
- Place the back ribs, beer, BBQ sauce, onion, garlic, Fresno chili, and ginger in the inner pot.
- Secure the lid. Choose the "Manual" mode and cook for 40 minutes at High pressure. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid.
- Add the tamari sauce, agave, salt and pepper and place the ribs under the broiler. Broil the ribs for 10 minutes or until they are evenly browned. Serve garnished with sesame seeds. Bon appetit!