Tiffany Haney
Cooking ribs in a hot pot is a great way to make a delicious meal without the long cooking times of traditional methods. The process is simple: start by preparing the ribs, adding a rub or marinade, and then placing them in the hot pot with other ingredients. The cooking time is relatively short, and you can finish the ribs under the broiler for a few minutes to add a crispy texture and extra flavour. This method is perfect for a quick and easy meal that will impress your friends and family.
| Characteristics | Values |
|---|---|
| Type of dish | Casserole |
| Ingredients | Pork ribs, sweet potato, red peppers, mangetout, hoisin sauce, dark soy sauce, rice vinegar and chicken stock or water, cornflour, sesame oil, garlic, ginger, spring onion |
| Preparation | Combine hoisin sauce, dark soy sauce, rice vinegar and chicken stock or water in a bowl, then add the ribs. Leave to marinate for at least 30 minutes. Drain the ribs well and toss in the cornflour. Heat the sesame oil in a wok, then add the ribs, garlic, ginger and spring onion and fry until the ribs are golden. Add the remaining marinade along with 100ml water and bring to a boil. Tip the mixture into a casserole dish, then stir in the red pepper and sweet potato. Cover with a tight-fitting lid. |
| Cooking | Cook in the oven for 50 minutes, then stir in the mangetout and cook for 10 minutes more. |
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What You'll Learn
Removing the membrane
Firstly, the membrane can prevent seasonings and sauces from fully penetrating the meat. Removing it allows the flavours of your chosen rub or marinade to permeate the ribs more effectively, resulting in a more intensely flavoured dish.
Secondly, the membrane can become tough and chewy after cooking, detracting from the desired tender texture of the meat. Removing it beforehand ensures that the ribs remain tender and moist, achieving that sought-after, fall-off-the-bone consistency.
To remove the membrane, start by placing the rack of ribs bone-side up. Using a dull knife, such as a butter knife, or even your fingers, carefully get underneath the membrane and loosen it by sliding the knife or your fingers along the ribs. Once you have enough membrane free, grip it with a paper towel to gain a better hold, and then pull it away from the bones towards the other end of the ribs. It may come off in one piece, or you may need to remove it in several pieces if it tears.
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Preparing the rub
Firstly, you should check that the membrane on the back of the ribs has been removed. If it is still present, use a butter knife to slowly pull it away. This step is important as the membrane will not soften or tenderise during cooking.
Next, it's time to make the rub. A basic rub can be made using pantry staples such as chilli powder, garlic powder, and cayenne pepper. You can also add brown sugar to balance the spice and create a sweet and savoury flavour profile. If you want your ribs to have a smokey flavour, include some liquid smoke in your rub. You can find liquid smoke in most grocery stores, and it adds a depth of flavour that would typically be achieved through longer cooking methods like smoking.
When applying the rub, be generous and make sure to coat both sides of the ribs evenly. You can also score the ribs by making small cuts between the bones before applying the rub. This will help the flavour penetrate the meat and also make it easier to curl or roll the ribs when it's time to cook them.
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Cooking the ribs
To cook ribs in a hot pot, you'll first need to prepare the ribs themselves. Pork ribs typically have a thin layer of membrane lining the bone side, which needs to be removed before cooking. To do this, place the ribs with the bones facing up and slide a butter knife under the membrane between two rib bones. Grip the membrane and slowly pull it away.
Next, you'll want to season the ribs. You can make a dry rub using spices such as chilli powder, garlic powder, cayenne pepper, and brown sugar. Rub this mixture over both sides of the ribs. If you want to add extra flavour, you can also add liquid smoke to the ribs or use smoked salt in your rub.
Once your ribs are seasoned, it's time to place them in the hot pot. If you're using a pressure cooker, you'll want to add a wire trivet rack to the bottom of the pot to elevate the ribs and prevent them from being submerged in liquid. Curve the ribs around the edge of the pot, with the meat side facing out. If you're using a large rack of ribs, you may need to stand them upright in a circle around the pot.
After the ribs are in the pot, secure the lid and cook on high pressure. The cooking time will vary depending on the type of ribs you're using, your elevation, and how tender you want them. For example, baby back ribs will cook faster than a large rack of regular pork ribs. In general, ribs cooked in a pressure cooker will take around 25-30 minutes, followed by a natural pressure release of 10-15 minutes.
Once the ribs are finished cooking, release any remaining pressure and carefully remove the lid. At this point, you can brush your favourite BBQ sauce onto the ribs and place them under the broiler for a few minutes to caramelize the sauce.
If you're using a hot pot to make a casserole-style dish, the process is a bit different. First, marinate the ribs in a mixture of hoisin sauce, dark soy sauce, rice vinegar, and chicken stock or water for at least 30 minutes or overnight. Drain the ribs, reserving the marinade, and toss them in cornflour. Heat some sesame oil in a wok and fry the ribs with garlic, ginger, and spring onion until golden. Add the reserved marinade along with water and bring to a boil. Transfer everything to a casserole dish and add red pepper and sweet potato. Cover with a tight-fitting lid and cook in the oven for 50 minutes. Finally, stir in some mangetout and cook for an additional 10 minutes.
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Adding sauce
When it comes to adding sauce to your ribs, there are a few options to choose from. Firstly, decide whether you want to use a store-bought or homemade BBQ sauce. If you opt for store-bought, you can choose from a variety of options like Sweet Baby Ray's or a sweet and spicy pineapple sauce.
If you decide to make your own sauce, you can create a marinade by combining hoisin sauce, dark soy sauce, rice vinegar, and chicken stock or water. Leave the ribs to marinate in this mixture for at least 30 minutes, or even overnight for more flavour. After marinating, drain the ribs and toss them in cornflour before frying. Add the remaining marinade to the wok with 100ml of water and bring to a boil.
Another option for a homemade sauce is to make a dry rub for the ribs. You can use basic pantry staples like chilli powder, garlic powder, cayenne, and brown sugar to create a delicious spice mix. Rub this mixture over both sides of the ribs before pressure cooking.
Once your ribs are cooked, you can brush or slather them with your chosen sauce and place them under the broiler for a few minutes to caramelize the sauce. This step will add a bit of crispness to the meat and enhance the flavour of the sauce.
Whether you choose a store-bought or homemade sauce, don't be afraid to get creative and experiment with different flavours to find your perfect combination.
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Serving suggestions
When serving ribs cooked in a hot pot, you can choose to serve them as part of a larger meal or as a standalone dish.
If you're serving the ribs as a main course, consider providing some side dishes to accompany them. Some classic side dish ideas include potatoes, corn, greens, or potato salad. You can also serve them with baked potatoes or a green salad.
For a heartier meal, you can turn your ribs into a casserole by adding sweet potato, red peppers, and mangetout. This creates a flavourful and filling dish that can be served as a standalone item.
If you prefer your ribs with a sauce, you can brush them with BBQ sauce and place them under a broiler for a few minutes until the sauce becomes sweet and thick. You can also serve the ribs with additional barbecue sauce on the side for dipping or slathering.
Finally, don't forget that presentation is important. Arrange the ribs neatly on a platter or individual plates, garnished with fresh herbs or sliced lemons for a pop of colour. You can also sprinkle some spring onions or chopped parsley on top to enhance the flavour and make the dish more visually appealing.
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Frequently asked questions
Cooking ribs in a hot pot takes anywhere from 25 to 35 minutes, depending on the type of ribs you are using and your desired level of tenderness.
Before cooking, it is important to remove any membranes from the back of the ribs. You can do this by sliding your fingers or a butter knife under the membrane and slowly pulling it off. Then, rub a spice mixture over both sides of the ribs.
Place a wire trivet rack at the bottom of the hot pot to elevate the ribs. Add water, apple juice or apple cider vinegar, and liquid smoke for extra flavour.
Place the ribs upright in the hot pot, with the meat side facing outwards. If you are using a large rack of ribs, curve them around the edge of the pot.
After the ribs are done cooking, brush them with BBQ sauce and place them under the broiler for a few minutes until the sauce becomes thick and caramelized.
