Pressure Cooker Sweet Black Vinegar Pork Ribs-Tender pork ribs are coated with sweet and tangy sweet black vinegar will guarantee you will lick those fingers as you eat them. These were made with Instant Pot. Other cooking methods are included too.
Sweet black vinegar pork ribs are one of my favorite home-style dishes. Traditionally, this dish is prepared by deep frying the ribs and then coat them with sweet black vinegar sauce. I enjoy eating deep-fried food, but I hate to deep fry anything to be honest 🙂
So, after a great result with the Pressure Cooker Chinese Pork Ribs, I decided to make this without deep-frying. The highlight of this dish is really the sweet black vinegar sauce. I love the tangy and sweet taste of the sauce coating the ribs.
WHAT IS CHINESE BLACK VINEGAR?
Also known as Chinkiang Vinegar because it was originated from Zhenjiang, China. Its black is contributed mainly contributed by the black rice that is used in making the black vinegar. Many Chinese (including my mom) believes in the medicinal property the black vinegar has in lowering blood pressure and help people who have diabetes. I have no scientific support on this, so proceed with your own risk if you decide to do so.
The Chinese black vinegar almost has that similarity with balsamic vinegar. Balsamic vinegar is sweeter though. Chinese black vinegar has no sweet taste to it. It almost has that fruity aroma and when you sweetened it, it turns into a nice sweet sauce like in this recipe.
I’ve tried several Chinese black vinegars that are available for me to purchase here in Minnesota and to be honest, this particular one (as shown in the photo below), is the only one I truly like. They are only carried in specific store here. I couldn’t even find this on Amazon.
WHAT CAN I USE AS A SUBSTITUTE CHINESE BLACK VINEGAR?
That will be balsamic vinegar. You might need to adjust the amount of sugar (you may not need as much as called for in the recipe) because some balsamic vinegar already has that pleasant sweet taste. But, yes, balsamic vinegar would be your closest substitution. Do not substitute with other rice vinegar or white vinegar, the tartness and flavor isn’t really the same
The longer you cook that sauce, of course, the stickier it will get as the sugar caramelizes. Can’t stop licking those fingers!
*Recipe is written for 6-quart Instant Pot. Cooking time should remain the same for 8-quart size but will take longer to pressurize. For mini duo (3-quart), I suggest to half the recipe and use the same amount of time to cook*
Pressure Cooker Sweet Black Vinegar Pork Ribs
- 2 lbs pork ribs
- 1 Tbsp cooking oil
- 1 Tbsp minced garlic
- 2 Tbsp corn starch if using deep-fry method
- Oil for deep-fry the pork ribs if using deep-fry method
- 1 ½ Tbsp soy sauce
- ½ Tbsp shaoxing wine / dry sherry
- ¼ tsp salt
- ½ tsp baking soda if using deep-fry method
- ½ tsp sesame oil
- 6 Tbsp Chinese black vinegar available in Asian grocery store
- 5 Tbsp sugar
- 2 Tbsp water
- Wash the pork ribs and drain the water. Add marinade and mix well, marinate for at least 2 hours or overnight
- Remove the membrane at the back of the ribs. Use a sharp knife to lift the membrane up and then cut it off as you pull it up. Leave the ribs whole unseparated is best
Cooking with Instant Pot:
- Place 2 cups of water in the insert of the instant pot. Place the trivet in. Place it on top of the trivet in the standing upright position, circling around the pot, with the meat side facing you. Close the lid. Turn the steam release handle to seal. Press Pressure Cook and then High Pressure for 30 minutes. Once it is done cooking in Instant Pot, wait for 10 minutes then turn the steam release handle to venting. Open the lid and carefully lift the pork ribs out from the pot. Proceed to prepare the sauce
- Add in corn starch to the marinated pork and rub it in. Deep fry in hot oil until golden brown and pork ribs are cooked through. Remove and set aside. Proceed to prepare sauce
- Get your steamer ready by filling it up with water and bring it to a boil. Place the bowl of pork ribs in the steamer and steam the pork ribs for about 45-55 minutes or until they are cooked through and tender. If your ribs are in smaller pieces, it will take about 25-30 minutes to cook. Be sure to check the water level and refill with some if it almost runs out. Proceed to prepare sauce
Preparing the sauce and serving (for all cooking methods):
- In another large skillet, stir-fry garlic in 1 Tbsp oil until fragrant, pour in seasonings and water. The sauce will thicken up as the sugar caramelizes. Taste and add more salt, sugar and black vinegar as needed and to your liking
- Add the cooked pork ribs back to the sauce and mix well to make sure every piece is coated with the sauce. Serve immediately
CHECK OUT other INSTANT POT RECIPES
Hi, Sorry first time using an instant pot.
What does this mean?
“Place 2 cups of water in the insert of the instant pot. Place the trivet in”
Hi, you pour 2 cups of water into the pot (which is the insert/inner pot that comes with the instant pot) and it should also come with a metal trivet. Place your ribs on top of the metal trivet. I have updated the recipe to make it more clear. Please let me know if anything is unclear.
Sauce: vinegar, seasonings and water. What water? You don’t mention water for the sauce
Hi Lori, I’m sorry that I have left the water out in the ingredient list. There should be about 2 Tbsp of water. I have updated the recipe accordingly. I hope this helps!
Hi, for cooking in the presence cooker, do you add the sauce ingredients to the pot to cook together or do you add the vinegar and sugar to the marinade? For the other methods, how much water do you add to the sauce?
Sorry for the confusion. The vinegar and sugar are cooked later and then the cooked ribs are tossed back into the sauce. I have fixed the recipe to make it more clear. Let me know if anything still unclear. Hope that helps.
These ribs look so good with the black vinegar sauce! Saving the recipe to make this summer! Mmmm!
Thank you Rebecca. We like the sweet and sour profile for the sauce 🙂
The pictures are so tempting, they make me hungry. Can you believe I have made pork ribs for the first time only about 6 weeks ago? They were so gooooood! I have also marinated and cooked them in an Asian inspired sauce with hoisin and soy sauce, but cooked them in a wok. I don’t have an instant pot, maybe I should wish for one for Christmas… 🙂
Thank you! It just looks sooo delicious… I think that might be what’s for dinner tomorrow! =)
I see 🙂 I hope you guys like it. Let me know if you think it can be improved if you end up trying it 🙂
Hi Yuwie, Sorry for the confusion. I have edited the recipe to make it more clearly. You will be adding the corn starch to the marinated pork ribs and yes, rub it on the pork before you deep fry them. Hope that helps. Let me know if you have more questions. Thanks.
I have a question.. that step two – add in cornstarch… add to what? The hot oil or to the pork? As is just rub it in?