Black Bean Garlic Riblets by Rich Lum

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Cooked in a 6 qt IP on HP
*I served it over Spaghetti Squash but it would be excellent over Rice

1 pound pork riblets ( up to 5 pounds can be used with no changes to the recipe )

3 Tablespoons Black Bean Garlic Sauce

2 Tablespoons Shoyu

2 Tablespoons Shaoxing Wine or Dry Sherry

2 Tablespoons julienned Ginger

4 cloves Garlic pressed

1 Tablespoon Sesame Oil

1 heaping Tablespoon sugar

⅛ teaspoon white pepper

1 cup Chicken Broth

Cornstarch Slurry

Chopped Green Onion for garnish

Toasted sesame seeds for garnish

Mix all the ingredients except the Riblets and the cornstarch slurry directly in your pot. Mix well

Add the Riblets. Stir to coat

Close and seal your lid

Set your pot to Manual or Pressure Cook for 35 minutes

Allow a 10 minute NPR Natural Pressure Release

Release any remaining pressure and remove the lid

Set your pot to sauté. When the liquid begins to boil slowly add the cornstarch slurry to reach the desired thickness.

Serve over spaghetti squash or rice * recipes in the notes

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