Instant Pot Din Tai Fung Sweet and Sour Pork Ribs Recipe

February 4, 2021Van

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Prep time: 20 minutes

Cook time: 8 minutes

Serves: 4

Din Tai Fung came to my hometown years back and became one of my favorite restaurants. Everyone knows about their world famous Xiao Long Bao soup dumplings – and yes they are fantastic, but there are so many other amazing dishes on their menu. One in particular, a dish that completely overwhelmed my taste buds, their Sweet & Sour Pork Baby Back Ribs which is their take on a classic Shanghainese dish. The complexity is hard to describe, initially it’s a familiar sweet and sour sauce taste-but the subtle notes of orange shine brightly in the background finished with the slightest bitterness from the caramelized sugar. The dish is quite small – you only get about 6 riblets for $9! My family devours the appetizer in an instant—the true motivation for me to reverse engineer this culinary marvel. As they say—Necessity is the mother of invention. I present my copycat version for Din Tai Fung’s Sweet & Sour Pork Baby Back Ribs cooked in anInstant Pot Pressure Cooker

You’ll need Pork Riblets or Baby Back Ribs that are cross-cut in half so the ribs are about 1.5-2 inches long.

A few ingredients that may not be in your pantry, you can usually find these at any Asian Market

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February 4, 2021Van

Prep time: 20 minutes
Cook time: 8 minutes

Serves: 4

Pressure Cooker Recipe for Din Tai Fung's Sweet & Sour Pork Baby Back Ribs

www.foodisafourletterword.com

Ingredients

2.5 Pounds Pork Riblets / Cross-Cut Baby Back Ribs, cut into individual riblets
6 Tablespoons Granulated Sugar
3 Tablespoons Chinkiang Black Vinegar
3 Tablespoons Rice Vinegar
⅓ Cup Orange Juice
2 Tablespoons Shaoxing Wine
2 Tablespoons Dark Soy Sauce
3 Tablespoons Light Soy Sauce
2 inch Fresh Ginger, peeled & cut into ⅓ inch slices
6 Green Onions, white parts only
Roasted Sesame Seeds

Method

1)
Bring a large pot of water to a rolling boil. Add the ribs and blanch for 5 minutes. Drain and rinse the ribs well.
2)
In a bowl, make the braising sauce by combining 3 Tablespoons Chinkiang Black Vinegar, 3 Tablespoons Rice Vinegar, ⅓ Cup Orange Juice, 2 Tablespoons Shaoxing Wine, 3 Tablespoons Light Soy Sauce, 2 Tablespoons Dark Soy Sauce and set aside.
3)
Place 6 Tablespoons Granulated Sugar into the the pot, choose Sauté on High and cook until the sugar melts and turns into a color like maple syrup, you don’t need to stir or touch it – watch it carefully so the sugar doesn’t burn. Add the Ribs, Sauce, Ginger Slices, Green Onions and hit Cancel to turn off Sauté mode.
4)
Seal the Instant Pot lid, choose High Pressure for 8 Minutes. When the timer is up, wait 18 minutes before switching the knob to venting – once the pin drops, open the lid.
5)
Choose Sauté on High to reduce the sauce, it will take about 10-15 minutes. Remove the green onions and ginger slices and stir the ribs occasionally. Watch carefully at the end so the sauce doesn’t scorch. Once the sauce looks dark, viscous, and gives the ribs a shiny coating, it’s done (there should only be a little bit liquid left). Plate the ribs and garnish with Sesame Seeds. Enjoy!

Notes

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Instant Pot Din Tai Fung Sweet and Sour Pork Ribs Recipe – FOOD is Four Letter Word (2024)

Ingredients

Method

Notes

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