Try this Instant Pot Sweet and Sour Spareribs recipe, or contribute your own.
Suggest a better descriptionAdd oil, sauté onions until just translucent.
Add the rest of the ingredients except cornstarch slurry. Make sure spareribs are submerged in sauce. You can marinate refrigerated in the pot for several hours.
Pressure cook on “Stew” for 12 minutes, leave on keep warm for 3 minutes. Release pressure. Check meat for doneness and moisture. If needs more time set timer to “Stew” for a few more minutes.
When meat is done, remove meat to bowl and adjust seasoning (if needed). Set to sauté, when sauce starts to boil, add cornstarch slurry to thicken to desired taste and stir for one minute.
Serve with rice and veggies of your choice.
Variation, brown meat in oil on sauté before cooking. Alternately, “char” firmer meat on bbq or under broiler after pressure cooking, basting with strained sauce. Either of these are preferable if you aren’t using fish sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (2371g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 1228 | ||
Calories from Fat: 493 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.8g | 73 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 29.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 1005.9mg | 35 % | |
Potassium 932.3mg | 25 % | |
Total Carbohydrate 189.6g | 56 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 183.9g | ||
Protein 5.6g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1228
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