Braised Pork Ribs with Garlic and Bamboo Shoots


  • 35 ounces pork spare ribs
  • 1.7 grams winter shoots
  • 1 tablespoon olive oil
  • 2-3 slices Ginger
  • 2 green onions
  • 5-6 cloves garlic
  • 1 star anise
  • 1 tablespoon cooking wine
  • 2 tablespoons premium dark soy sauce
  • 1 1/2 tablespoons light soy sauce
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons sugar
  • 3 tablespoons Water
  • 1 teaspoon sesame oil
  • Soak dried bamboo shoots in cold water for 8 hours. Rinse under water and drain well.
  • Remove membrane from the back of the ribs. Wash and cut between bones into small pieces, rinse and drain.
  • Heat 1 tablespoon of olive oil in a non-stick sauté pan over high heat, or in the Instant Pot on the Saute function and adjust to high heat. Sauté ginger, green onion, garlic and star anise for about 1 minute. Toss in pork ribs, and cook for 3-4 minutes until the ribs start to turn brown
  • Add bamboo shoots and sauté for another 1-2 minutes. Add in 1 tablespoon cooking wine, 2 tablespoons premium dark soy sauce, 1 1/2 tablespoons light soy sauce, 1/2 teaspoon salt, 1 1/2 teaspoons sugar, and 3 tablespoons water. Bring to a boil. If cooking in a separate pan, transfer contents to the Instant Pot.
  • Cover the lid and place the pressure valve to “Seal” position. Press Manual” button and set 36 minutes of cooking time. When the program is done, wait another 5 minutes. Slowly release the pressure then open the lid.
  • Select “Sauté” and set temperature to More. Stir occasionally until the sauce is reduced to 1/4 of its original volume. Transfer to a serving bowl, and serve over rice. Yummy!!
Previous Next