INSTANT POT FILIPINO ADOBO PARTY RIBS

Dave Mallari, The Sinful Kitchen and The Pig Kahuna, Portland

One subscriber/judge said she found these ribs surprisingly tender “for a dish that usually takes hours.” Others loved the flavorful glaze, adding that the dish seems perfect for Super Bowl eating. Have the butcher cut the ribs into smaller pieces if you like. For extra flavor, make the marinade (step 1) the night before, let it cool, then marinate the ribs overnight. If you like a little caramelization or charred flavor, before step 6, brush some of the sauce onto the ribs then finish them under the oven broiler, on a grill or with a kitchen blowtorch. Be sure to follow the instructions on your Instant Pot.

Serves 30

1/3 cup chopped garlic (18 to 20 cloves)

1 onion, chopped

2 tablespoons coconut oil

½ cup tamari soy sauce

½ cup apple cider vinegar

1 tablespoon fish sauce

¼ cup dark brown sugar

¼ teaspoon black pepper

4 bay leaves

1 rack baby back ribs (about 3½ pounds)

¼ cup cornstarch mixed with ½ cup water to make a “slurry”

3 scallions, chopped

Fried garlic, found in most Asian markets, or make your own

1. Combine the garlic, onion and coconut oil in the Instant Pot and press the “sauté” button. Cook until the onions are tender. Add the tamari, vinegar, fish sauce, brown sugar, pepper and bay leaves, and whisk to dissolve the sugar into the sauce. Once the sugar has dissolved, push “cancel.” Put the steamer rack into the Instant Pot.

2. Place the ribs into a heat-safe bowl that will fit into your Instant Pot and place the bowl onto the steamer rack.

3. Seal the Instant Pot with the lid, close the steam vent and program for 45 minutes at high pressure.

4. Once the ribs are finished, carefully turn the pressure release valve on top and release the pressure until the lid can be safely removed.

5. Remove the ribs and steamer rack and press “sauté” on your Instant Pot again. Bring the liquid to a boil and add the cornstarch slurry and cook a few minutes until the sauce is thick.

6. Dip the ribs into the sauce and remove onto a serving plate. Sprinkle with scallions and fried garlic, to taste.