Tiffany Haney
Cooking ribs can be a lengthy process, but with an aroma pot, you can achieve tender, flavourful ribs in under an hour. Aroma pots are countertop appliances that offer a range of cooking functions, including slow roasting and air frying. To cook ribs in an aroma pot, you can first season them with a dry rub or marinade and then place them in the pot with a liquid such as water, apple cider vinegar, or broth. Depending on the type of ribs and your desired level of doneness, you can then cook them under pressure for 25 to 35 minutes. Finally, for a delicious caramelized crust, brush the ribs with barbecue sauce and broil them for a few minutes.
| Characteristics | Values |
|---|---|
| Product | Aroma Rice & Grain Multicooker |
| Type of cooking | Slow cooking, roasting, grilling, air frying, stewing, baking |
| Dish | Beef ribs |
| Other dishes | Rice, soups, stews, steaks, vegetables, tea, coffee, hot chocolate, noodles, oatmeal, beans |
| Material | Non-toxic, PFOA-free clay |
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What You'll Learn
Prepare the ribs by removing the membrane and trimming excess fat
To prepare the ribs, you must first remove the membrane. The membrane is a silverskin or silver membrane on the back of the ribs, covering the bone side. It is semi-opaque and grey and can be tough, gummy, and tasteless, so it is best to remove it to allow your seasonings and flavours to penetrate the meat.
Place the ribs on a cutting board with the meat side down, so the membrane is facing up. Pat the ribs dry with a paper towel, as this will make them easier to work with and prevent your knife from slipping. Then, use a butter knife to loosen the membrane by sliding it under the membrane to separate it from the bone. You can then pull the membrane off with your fingers or a paper towel. If you are struggling to get a grip on the membrane, try running hot water over it for 8-10 seconds, which will make it easier to remove. Alternatively, you can make diagonal slices or criss-cross scores in the membrane with a trimming knife, which will allow some fat to drain and make the membrane unnoticeable.
Once the membrane has been removed, you may notice some white bits on the meat side of the ribs. This is the collagen, or fat, and a little can be suitable for flavouring. If you prefer leaner ribs, you can trim this off with a sharp knife.
Finally, trim any excess fat from the ribs, as this can result in a greasy texture. You can use a sharp filleting knife to cut and scrape off the excess fat.
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Marinate the ribs for a few hours or overnight for deeper flavour
Marinating the ribs is an important step in the cooking process, as it not only adds depth of flavour but also helps to tenderise the meat. You can marinate the ribs for a few hours or even overnight for a deeper flavour.
Firstly, prepare your marinade. A delicious marinade can be made by mixing together soy sauce, olive oil, thyme, salt, pepper, and garlic. Alternatively, you could whisk together soy sauce, beef broth, honey, and garlic. If you're looking for something sweeter, try mixing brown sugar, chile sauce, ketchup, soy sauce, Worcestershire sauce, rum, garlic, mustard, and pepper.
Once you've chosen and prepared your marinade, place the ribs in a shallow baking dish and pour the marinade over them. Cover the dish with plastic wrap and place in the refrigerator. Leave the ribs to marinate for at least a couple of hours, but preferably overnight, for the best flavour.
If you're short on time, you can leave the ribs to marinate at room temperature for around an hour. This will still add flavour to the meat, but it won't be as intense as marinating for a longer period of time in the refrigerator.
Remember, the longer you marinate the ribs, the more tender and flavourful they will become. So, if you have the time, it's definitely worth leaving them to sit in the marinade overnight.
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Set up the aroma pot and add liquid
To cook ribs in an aroma pot, you'll first need to set up the appliance and add liquid to cook the ribs. Here's a step-by-step guide:
- Prepare your aroma pot: Place a steam rack or wire trivet rack inside your aroma pot. This will keep the ribs elevated and ensure even cooking.
- Add liquid: Pour 1 cup of liquid into the aroma pot. You can use water, broth, apple juice, or apple cider vinegar. The liquid helps create steam and adds flavour to your ribs. If you want a smokey flavour, consider adding liquid smoke as well.
- Prepare the ribs: Remove any membranes or silver skin from the back of the ribs to enhance flavour penetration. Trim any excess fat to prevent a greasy texture. You can also marinate the ribs beforehand or rub them with dry spices for added flavour.
- Position the ribs: Place the ribs upright in the aroma pot, with the meat side facing outwards. If you have a large rack of ribs, you may need to curve or circle them around the pot. Make sure they are secure and not overcrowded.
- Lock the lid: Secure the lid of the aroma pot and ensure the vent is closed. This step is crucial for pressure cooking and maintaining the high-pressure environment needed to cook the ribs effectively.
- Set the timer: Follow the manufacturer's instructions to set the timer and pressure level. For pressure cooking, the cooking time may vary depending on the type of ribs, their thickness, and whether they are fresh or frozen. Adjust the timer accordingly.
Remember to refer to your aroma pot's user manual for specific instructions and safety guidelines. The above steps provide a general guide for setting up the appliance and adding liquid to cook ribs.
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Place ribs in the pot and cook on high pressure
To cook ribs in an aroma pot, you'll first need to prepare the ribs by removing the membrane and trimming any excess fat. You can then season the ribs with a dry spice rub or a wet marinade. If you're using a dry rub, you can apply it right before cooking, but if you're using a wet marinade, you'll need to let the ribs sit for at least an hour at room temperature or up to overnight in the refrigerator.
Now you're ready to place the ribs in the pot and cook on high pressure. First, pour 1 cup of liquid into the pot. This can be water, broth, apple juice, or apple cider vinegar. You can also add liquid smoke for extra flavour. Next, place a steam rack inside your aroma pot and lower the ribs into the pot, curving them around the edge. Secure the lid and close the vent.
Select the "manual" or "pressure cook" setting and set the timer according to the type of ribs you're cooking. Baby back ribs, which are smaller and more tender, will take around 25-30 minutes. Spare ribs, which are larger and meatier, will take about 30-35 minutes. If you want your ribs to be tender but not falling off the bone, use a slightly lower cook time.
Once the cooking cycle is complete, allow the pot to release pressure naturally for around 10-15 minutes. Then, carefully release any remaining pressure according to the manufacturer's instructions. Unlock and remove the lid, and your ribs are ready to be served!
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Broil the ribs in the oven to caramelize the BBQ sauce
To broil the ribs in the oven to caramelize the BBQ sauce, start by preheating your oven broiler. Adjust the oven rack to be about 6 to 8 inches away from the heat source. If you want a more charred finish, you can move the rack closer to the heat source.
Next, take your ribs out of the aroma pot and generously brush your BBQ sauce onto both sides of the ribs. You can use a homemade sauce or a store-bought option. If you want to make your own, a simple combination of thicker ketchup, without high-fructose corn syrup, honey, soy sauce, and garlic can be whisked together to make a delicious glaze.
Place the sauced ribs on a baking sheet lined with aluminum foil. This makes cleanup easier and catches any drippings. Broil the ribs for about 3 to 5 minutes on each side, keeping a close eye on them to prevent burning. The sugar in the BBQ sauce can cause the ribs to go from caramelized to burnt very quickly. The ribs are done when the sauce begins to bubble and caramelize, creating a delightful crust.
If you want to add an extra layer of flavor, you can apply a dry rub or sauce to the ribs before broiling. This will enhance the flavor and give the ribs a deeper color.
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Frequently asked questions
Cooking ribs in an aroma pot can take anywhere from 25 to 35 minutes, depending on the type of ribs and your desired level of doneness. For example, baby back ribs are smaller and more tender, requiring around 25-30 minutes, while spare ribs are larger and meatier, needing about 30-35 minutes.
Before cooking, remove the silver skin or membrane from the back of the ribs to enhance flavour penetration. You can also trim any excess fat to prevent a greasy texture. Marinating the ribs beforehand can add flavour and tenderise the meat; you can do this for a few hours or overnight. Additionally, you may want to score between the bones to make it easier to curl or roll the ribs during cooking.
After pressure cooking the ribs, you can brush them with barbecue sauce and broil them in the oven for a few minutes to create a delightful caramelized crust. Keep a close eye on them to avoid burning.
