Best 7 Rib Hot Pot Recipes

INSTANT POT RIBS

Steps:

• Remove membranes from the back of ribs, if needed.
• Rubs seasonings over both sides of ribs.
• Place wire trivet rack in the bottom of the instant pot.
• Add water, apple juice (or apple cider vinegar) and liquid smoke (optional, but recommended for that great smokey flavor).
• Place the ribs upright, with the meat side facing out. If you're using one large rack of ribs, then circle them around the pot.
• Secure lid and close vent.
• Press "manual" or "pressure cook" and cook on high pressure for 25 minutes.
• When the timer beeps, allow the pressure to naturally release for 15 min, then turn the valve to quick release.
• Carefully remove ribs to a large, foil-lined baking sheet and slather them in BBQ sauce.
• Optional: broil them in the oven for 2-3 minutes to caramelize the bbq sauce.

CHINESE HOT POT AT HOME

Steps:

• Place boiling soup base or stock in a wide, shallow pot the center of the table on a portable electric burner.
• Place individual plates of raw ingredients on the table, along with dipping sauce ingredients.
• Have each diner mix their own dipping sauce while the pot of soup comes to a boil. Once boiling, begin adding ingredients to the pot. Be sure to cook ingredients through before consuming, and allow the pot to boil for at least 30 seconds to 1 minute after adding any raw meat or seafood.

STICKY RIB HOT POT

Steps:

• Combine the hoisin sauce, dark soy sauce, rice vinegar and chicken stock or water in a bowl, then add the ribs. Leave to marinate for at least 30 mins - you can put the ribs in the fridge overnight, if you like.
• Heat the oven to 150C/130C fan/gas 3. Drain the ribs well (set aside any marinade) and toss in the cornflour. Heat the sesame oil in a wok, then add the ribs, garlic ginger and spring onion and fry until the ribs are golden, being careful not to burn the garlic. Season well. Add the remaining marinade along with 100ml water and bring to a boil. Tip the mixture into a casserole dish, then stir in the red pepper and sweet potato. Cover with a tight-fitting lid. Put a piece of parchment under the lid if it isn't tight fitting - this will help seal in the steam.
• Cook in the oven for 50 mins, then stir in the mangetout and cook for 10 mins more. Sprinkle over the remaining spring onion to serve.

INSTANT POT® SHORT RIBS

Steps:

• Pour red wine over short ribs in a large bowl. Marinate in the refrigerator, 8 hours to overnight.
• Remove ribs from marinade, saving marinade for later use. Season short ribs with salt and pepper. Coat 1 side of each short rib with flour.
• Select the "Saute" setting on an electric pressure cooker (such as Instant Pot®); add olive oil and butter. Cook and stir until butter melts, about 2 minutes. Add 3 short ribs to hot butter-oil mixture. Cook until bottom is browned, about 8 minutes. Transfer browned short ribs to a plate. Repeat cooking with remaining short ribs, reserving butter-oil mixture in the pot.
• Cook and stir onion, carrots, garlic, and rosemary in the hot butter-oil mixture, scraping browned bits off the sides of pot, until onion is softened and starting to brown, about 5 minutes. Add reserved wine marinade; stir well. Simmer until wine is reduced by 1/2, about 10 minutes.
• Return ribs to the pot; add chicken stock. Ensure the total volume does not go above the maximum fill line and that the bulk of the ribs are submerged. Seal the pressure cooker. Turn the venting knob on top to "Sealed", causing the floating valve to pop up.
• Press the "Manual" button; set timer for 35 minutes. Tap the venting knob with a wooden spoon or spatula. Stand back; turn knob to point at "Vent." Remove lid when pressure is released, about 5 minutes.
• Transfer the ribs to a plate and cover with aluminum foil, reserving sauce in the pot.
• Turn the Instant Pot to "Saute". Simmer sauce until slightly reduced, about 5 minutes. Stir water and cornstarch together in a bowl until smooth; add to sauce in the pot. Cook for 3 minutes. Strain sauce and serve over ribs.

FALL-OFF-THE-BONE 30-MINUTE INSTANT POT® RIBS

Steps:

• Mix brown sugar, chili powder, parsley, salt, garlic powder, black pepper, cumin, onion powder, and paprika in a bowl using a fork, breaking up any large clumps. Rub spice mixture over both sides of the ribs.
• Place a steam rack inside a multi-functional pressure cooker (such as Instant Pot®). Pour water and cider vinegar into the bottom of the pot. Lower ribs into the pot by curving them around the edge. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place ribs on the foil. Top with barbeque sauce.
• Broil ribs until sauce is bubbling, about 3 minutes.

PRESSURE COOKER HOT HONEY RIBS

Steps:

• Add the sweet and hot smoked paprika, mustard and garlic powders and several generous grinds of black pepper to a small bowl and mix to combine.
• Remove the ribs from the packaging and pat them dry with paper towels. (The easiest place to do this is the sink.) Turn the ribs over to remove the membrane that covers the back of the ribs: Grasp one end of the membrane with paper towels to keep your hands from slipping and pull; the membrane should pull right off in one or two sheets. (If it is not easy to pull off, you can skip this step.) Season the ribs all over, front and back, using about 1 tablespoon of salt per rack of ribs. Coat the ribs in the spice mixture, patting it all over both sides of the ribs.
• Put 2 cups of water into a 6- or 8-quart electric pressure cooker. Fit a steamer basket or trivet into the pot over the water. If you don't have one of those, roll up sheets of aluminum foil to make foil snakes about 1 1/2 inches in diameter. Coil the foil snakes into the bottom of the pot, covering the bottom of the pot with the coil. Make sure the top of the coil is just above the water level. This makes your own steamer trivet. Coil the ribs in the pot with the meaty sides facing the sides of the pot and the bones pointing up, standing them in a ring of concentric circles. Close the lid and cook on high pressure for 18 to 22 minutes. (See Tip)
• Meanwhile, make the hot honey: Combine the honey, chiles and lime peel in a small saucepan over medium heat. Let the mixture get very hot, until it simmers and then starts to foam, about 2 minutes. Remove it from the heat, pour it into a small heatproof bowl and set aside. (The honey can be made several days in advance. When it cools, cover it, and store it at room temperature.)
• When the cook time is over, turn off the pressure cooker and let the pressure release naturally for 15 minutes, then release the remaining pressure manually. Open the lid. The ribs should be very tender, but not falling apart. They are done when the meat shrinks back from the bones, the bones wiggle easily and a fork can easily shred an edge of the meat. If the meat is not tender, pressure cook on high for 1 to 3 more minutes, then immediately release the pressure manually.
• Line a sheet pan with foil. Using tongs, transfer the ribs to the sheet pan, meaty side up. Heat the broiler. Remove the lime zest from the honey (leave the chiles in) and stir the lime juice and apple cider vinegar into the honey mixture. Using a spoon, drizzle the honey all over the ribs, using about half the honey but leaving the chiles in the bowl.
• Broil the ribs until they are caramelized and sizzling, and lightly charred in spots, 2 to 3 minutes. (Check the ribs every 30 seconds or so to prevent burning, and rotate them to make sure that all the surfaces get caramelized.) Season the ribs with salt, then drizzle more of the hot honey and chiles over the ribs, to taste. Serve with any remaining hot honey on the side.

RIB HOT POT!!!

Steps:

• -place ribs in water and boil 1 hour(makes quicker tender).
• -when ribs cooled shred removing all access fat and skin just use meat.
• -heat oil in pan,add spring onions and green pepper and brown,add water if neccessary.
• -add sweet chilli,chutney,sugar,bay leaves,cloves,salt,and pepper.
• -cook for 3 minutes.
• -add ribs and cook for 30 minutes.
• -add rest of water.
• -preheat oven to 180 degrees c.
• -add rib mixture to oven dish.
• -peel patatoes and slice thin.
• -place patatoes over rib mixture add tiny pieces of butter sprinkle salt and black pepper.
• -place in oven for 1-30 to 2 hours.
• -now enjoy and be happy ;0).