In reply to Jasmine.

Pressure-Cooker Chinese-Style Ribs

Total Time
Prep: 20 min. Cook: 30 min. + releasing

Makes
6 servings

Ingredients

3 pounds boneless country-style pork ribs
6 green onions, cut into 1-inch pieces
1 can (8 ounces) sliced water chestnuts, drained
3/4 cup hoisin sauce
1/2 cup water
3 tablespoons soy sauce
2 tablespoons sherry or chicken stock
5 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1 tablespoon light corn syrup
1 tablespoon orange marmalade
1 teaspoon pumpkin pie spice
1/2 teaspoon crushed red pepper flakes
1 to 2 tablespoons cornstarch
2 tablespoons water
Hot cooked rice, optional
Thinly sliced / chopped green onions, optional
Directions

Place pork, green onions and water chestnuts in a 6-qt electric pressure cooker. Mix hoisin sauce, water, soy sauce, sherry, garlic, gingerroot, corn syrup, marmalade, pie spice and pepper flakes in a bowl. Pour over pork. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 25 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure according to manufacturer's instructions.
Remove pork to a serving platter; keep warm. Skim fat from cooking juices. Select saute setting and adjust for normal heat. Bring to a boil. In a small bowl, mix cornstarch and water until smooth. Gradually stir cornstarch mixture into the pressure cooker. Bring to a boil; cook and stir until thickened, about 2 minutes.
Serve ribs with sauce and, if desired, rice and additional green onions.