Ingredients

The following ingredients have 6 Servings
  • 2 teaspoon five-spice powder
  • 2 kilogram beef spare ribs
  • 1 tablespoon vegetable oil
  • 2 clove garlic, crushed
  • 1 fresh long red chilli, chopped finely
  • 4 centimetre (20g) piece fresh ginger, grated
  • 1/3 cup (120g) char siu sauce
  • 3/4 cup (180ml) orange juice
  • 1 tablespoon light brown sugar
  • 2 green onions (scallions), sliced thinly

Instruction

  • Rub five-spice all over beef. Heat oil in 6-litre (24-cup) pressure cooker, cook beef, in batches, until browned. Remove from cooker.
  • Add garlic, chilli, ginger, sauce, juice and sugar to cooker, stir to combine.
  • Return beef to cooker, secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure, if required, cook 45 minutes.
  • Release pressure using the quick release method, remove lid. Remove beef from cooker, cover to keep warm. Skim excess fat from sauce mixture, season to taste.
  • Serve beef drizzled with sauce mixture, sprinkle with sliced onion.