Shanghainese Scallion Spareribs 上海香蔥排骨
Essence of scallions infused into the typical Shanghainese sauce, gotta make sure you have rice to go with this absolutely delicious dish.
Shanghainese Scallion Spareribs 上海香蔥排骨
St. Louis style spareribs is perfect to make this dish. The more cartilage, the better!
Servings: 6 servings
Equipment
- Instant Pot
Ingredients
- 3 slabs
- 4 in ginger, sliced
- 2 bunches scallions, cut into 3
Marinade
- 2 tbsp shaoxing wine or any cooking wine
- 1 tbsp dark soy sauce
- 1 tbsp soy sauce
- 1½ tsp sugar
- 1 egg
- 3 tbsp cornstarch
Sauce
- 2 tbsp shaoxing wine
- 2 tbsp dark soy sauce
- 1 tbsp soy sauce
- 2 tbsp rock sugar
Instructions
- Soak the spareribs in water with 2 tbsp of salt for 30 minutes
- Wash the spareribs, drain, and wipe dry, cut into individual ribs
- Combine the marinade in a bowl except cornstarch, and massage into the ribs until all marinade is mostly absorbed, add the cornstarch, mix well, set aside for 30minutes
- Heat a pan of oil, while the oil is heating, add 2 tbsp oil to the ribs, mix well
- Fry the ribs until slightly golden, set aside
- Set the saute function on the Instant Pot, add 2 tbsp oil from the frying oil, fry the ginger until fragrant
- Add ⅓ of the scallion, fry until fragrant, add the ribs and all the sauce, mix well. The dark soy sauce should coat the ribs and give it a healthy dark color.
- Try to fit the ribs as flat is possible so it fits to the bottom of the pot. Cover with the rest of the scallions.
- Cancel the saute function, cover and set the meat function (30 minutes high pressure).
- Cover the valve with a wet towel, quick release.
- Remove the ribs and some of the scallions, set aside.
- Set the saute function, and the sauce reduce until it's at syrup consistency. Now is the time to taste test and adjust accordingly.
- Spoon sauce over ribs and serve.
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