Sweet and Sour Riblets by Rich Lum

Rich Lum

Cooked in a 6 qt IP

1 cup pineapple juice

⅓ cup packed brown sugar

⅓ cup rice vinegar

3 tablespoons catsup

2 tablespoons Soy Sauce

¼ teaspoon sea salt

1 rack of ribs...have your butcher cut them in half or thirds lengthwise

Cornstarch slurry

2 tablespoons cornstarch

2 to 3 tablespoons water

I added chopped red bell pepper ..I didn't have any green bell pepper

Half a small can of pineapple chunks

¼ chopped yellow onion

Mix the first six ingredients together in a bowl and set aside

Mix your cornstarch slurry and set aside

Prep your veggies..chop into bite sized pieces

Set your pot to sauté

Cut your rack into riblets

Add oil to your HOT pot

Brown your riblets in small batches

Deglaze your pot with a couple tablespoons of pineapple juice or water

Return the riblets to the pot, pour in your sweet and sour sauce and veggies

Close and seal your lid

Set your pot to manual or meat 25 minutes.

Beep...allow a 10 minute NPR

Release remaining pressure, set the pot to sauté . When the liquid begins to boil add in your cornstarch slurry a little at a time until you get your desired thickness. Shut your pot off

I served the sauce over white rice...put 1 cup of rinsed white rice, 1 cup of water into your pot. Close and seal your pot. Manual 3 minutes with a full NPR .

( Instant Pot ) Pot in Pot White Rice by Rich Lum

I have my butcher cut the rack of ribs into 3 lengthwise strips then I cut into riblets

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