PROGRAM Pressure Cook

PRESSURE High

RELEASE Quick

1 tbsp Chinese 5-spice powder

4lb (1.8kg) rack pork spare ribs, cut into four equal-sized pieces

1 tsp kosher salt

2 cloves garlic, finely chopped

¹⁄₂ cup hoisin sauce, divided

¹⁄₄ cup pomegranate juice

For the Chinese five-spice powder:

1 cinnamon stick

1 tsp whole cloves

1 tbsp fennel seeds

4 whole star anise

1 tbsp Szechuan peppercorns

1. Make the five-spice powder by combining the cinnamon stick, cloves, fennel seeds, star anise, and Szechuan peppercorns in a spice grinder. Grind until a fine powder is formed.

2. Place the ribs in a large bowl. Using clean hands, liberally apply the five-spice powder to the ribs, and then season with the kosher salt. Add the garlic and ¹⁄₄ cup of the hoisin sauce to the bowl. Toss the ribs in the sauce to coat.

3. Arrange the ribs upright in the inner pot. Add the pomegranate juice to the bottom of the pot.

4. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 28 minutes.

5. While the ribs are cooking, preheat the broiler to high and line a large sheet pan with aluminum foil.

6. When the cook time for the ribs is complete, quick release the pressure, remove the lid, and carefully transfer the ribs to the sheet pan. Brush with the remaining hoisin sauce.

7. Place on the top rack in the broiler for 3–4 minutes, watching the ribs carefully to ensure they don’t burn. Allow to cool for 10 minutes before transferring to a cutting board and cutting into individual ribs. Serve warm.

Chinese Five-Spice Sticky Ribs