Braised Pork Ribs with Garlic and Bamboo Shoots 蒜烧排骨

【Braised Pork Ribs with Garlic and Bamboo Shoots】
by MaomaoMom

I made braised pork ribs with garlic and bamboo shoots for dinner. Both my husband and my son Maomao love it. It goes well with steamed rice, perfect for leftover lunch.

烧排骨F1 Braised Pork Ribs with Garlic and Bamboo Shoots 蒜烧排骨
Meal type: Pork
Prepare time: 10 minutes
Stand time: 8 hours
Cook time: 45 minutes
Level: Easy
Serves: 6 servings

1) 1000g spare ribs;
2) 50g dried winter shoots;
3) 1 tbsp olive oil, 2-3 slices of fresh ginger, 2 green onion rinsed and cut into 2-inch length, 5-6 cloves garlic, 1 star anise;
4) 1 tbsp cooking wine, 2 tbsp premium dark soy sauce, 1.5 tbsp light soy sauce, 1/2 tsp salt, 1.5 tsp sugar, 3 tbsp water;
5) 1 tsp sesame oil.


1: Soak dried bamboo shoots in cold water for 8 hours. Rinse under water and drain well.

2: Remove membrane from the back of the ribs. Wash and cut between bones into small pieces, rinse and drain.

3: Heat 1 tbsp olive oil in a non-stick sauté pan over high heat. Sauté ginger, green onion, garlic and star anise for about 1 minute (Picture 1). Toss in pork ribs (Picture 2), and cook for 3-4 minutes until the ribs start to turn brown.

烧排骨1 Braised Pork Ribs with Garlic and Bamboo Shoots 蒜烧排骨

4: Add bamboo shoots (Picture 3), sauté for another 1-2 minutes. Add all ingredients of Ingredient 4) and bring to a boil. Transfer all contents into a InstantPot pressure cooker (Picture 4). Cover the lid and place the pressure valve to “Seal” position. Press “Manual” button and set 36 minutes of cooking time.

5: When the program is done, wait another 5 minutes. Slowly release the pressure then open the lid (Picture 5). Select “Sauté” and set temperature to “More”, stir occasionally until the sauce is reduced to 1/4.

6: Transfer to a serving bowl, and serve over rice. Yummy!!

烧排骨F1 Braised Pork Ribs with Garlic and Bamboo Shoots 蒜烧排骨

pf button big Braised Pork Ribs with Garlic and Bamboo Shoots 蒜烧排骨

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14 Responses to Braised Pork Ribs with Garlic and Bamboo Shoots 蒜烧排骨

  1. Xiaoxiongbaobao says:


  2. sammi says:


  3. Claire says:


  4. 乖乖妈妈 says:


  5. Mary says:

    1. 待程序(90分钟)完成后,发现用3-4个牙签插住的一片藕头早已与整节藕分离,辛苦灌入的糯米大半都漏出在煮藕的汤里,虽然插牙签的时候已经插的很深,也多插了几个,但看来还是无法避免在过程中脱离,请问您有否碰到同样问题,是怎么解决的呢?

    2. 做出来的藕的颜色很深,您看是否我baking soda放的多了,我是按照1/3 tsp的要求放的,但看来这个量我没有掌握的很好。

    3. 做出来的藕感觉过于酥软了一些,请问您在操作时是严格按照90分钟,还是80分钟也可以?


  6. Fiona Tan says:

    A question for you… Will fresh bamboo shoots also work in this recipe?

  7. Eric says:

    Hi Maomao Mom,

    I’m new to pressure cooking, and I have some questions re this recipe. I have the latest instant pot cooker, and it’s great thus far.

    1. I thought pressure cookers required a minimum amount of water/liquid? This recipe has very little moisture. Am I missing something?

    2. Is the sesame oil included in step #4?

    Thank you

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