🇧🇷 ChefTaico
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Recipe for tender pork ribs cooked in the pressure cooker and finished with a flavorful orange, mustard, and garlic sauce.
Recipe Video
Ingredients
- Pork ribs (cut into four-finger strips)
- 3cloves de Garlic
- Onion
- Salt
- Pepper
- Butter
- Mustard
- Chopped chives (or green onion tops)
- Orange juice
Instructions
Season the pork ribs, which should be cut into four-finger strips, generously with salt and pepper.
Dica: You can be a little heavy-handed with the salt, as the cooking liquid (orange juice) will be used in the sauce.
Transfer the seasoned ribs to the pressure cooker and add the orange juice, making sure the meat is not completely submerged.
Dica: It's not necessary to completely cover the meat; the cooking will be fast.
Cook in the pressure cooker for 5 minutes after it starts to build pressure to achieve tender meat that is not yet falling off the bone.
Dica: Five minutes is enough for the desired tenderness.
Remove the ribs from the pressure cooker and place them in a strainer. Reserve the cooking liquid (orange juice with flavorings) and keep it warm over low heat.
Dica: Taste the reserved liquid to adjust the seasoning intensity before using it in the final sauce.
In a skillet, melt the butter and sauté the chopped onion until nicely browned, adding three cloves of garlic (or more, if you desire a more intense flavor).
Dica: If you like spicier garlic and onion, you can let them fry until more toasted.
Add the strained ribs to the skillet, keeping the heat high, and stir so they get a light sear and a little color.
Dica: Don't let them brown too much in this stage, as the main color will come from the mustard.
Incorporate the mustard into the mixture in the skillet, stirring quickly so the mustard heats up without burning.
Dica: Do not let the mustard burn on the bottom of the pan.
Add a little of the reserved orange liquid to the skillet, and as soon as it starts to boil, reduce the heat, cover the pan, and let the final cooking finish over low heat for about 10 minutes.
Dica: This second cooking ensures the meat reaches the ideal tenderness point without falling apart.
Check for tenderness (a fork should slide in easily) and transfer the ribs to a serving platter, covering them generously with the formed sauce.
Dica: Make sure to thoroughly coat the meat with the sauce.
Finish by sprinkling chopped chives over the top before serving.
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