{"id":4800,"date":"2023-11-19T09:55:00","date_gmt":"2023-11-19T15:55:00","guid":{"rendered":"https:\/\/www.kevskitchen.com\/?p=4800"},"modified":"2023-11-18T17:55:56","modified_gmt":"2023-11-18T23:55:56","slug":"soy-garlic-beef-ribs","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=4800","title":{"rendered":"Soy Garlic Beef Ribs"},"content":{"rendered":"\n
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These are made with a cut of ribs I’ve only seen at Asian supermarkets. They have a wide bone and are cut into squares versus long, whole ribs on a rack. If you can’t find them, big beef (not the skinny “finger ribs”) ribs on the rack will work if you cut them into singles. “Unctuous” best describes this dish. Enjoy!<\/p>\n\n\n\n

Time: 130 minutes plus marinading time (10 minutes active)<\/strong><\/p>\n\n\n\n

Serves: 2<\/strong><\/p>\n\n\n\n

Ingredients:<\/strong><\/p>\n\n\n\n

125ml dark soy sauce (mushroom flavoured preferred)
4 cloves garlic – finely chopped or grated
1kg beef back ribs – cut into squares
4 green onions \u2013 sliced (for garnish)<\/p>\n\n\n\n

Preparation:<\/strong>
In a measuring cup, combine the soy sauce and garlic.<\/p>\n\n\n\n

Place the ribs into a large zipper seal bag. Pour over the soy sauce mixture. Toss to coat evenly. Seal and refrigerate overnight or up to two days.<\/p>\n\n\n\n

Place the ribs in a bowl suitable for use inside a pressure cooker. Discard the remaining marinade.<\/p>\n\n\n\n

Add two centimetres of water to the base of the pressure cooker.<\/p>\n\n\n\n

Place the bowl of ribs inside the cooker on a trivet.<\/p>\n\n\n\n

Seal the cooker and bring to high pressure for two hours, beginning the timer once full pressure is reached.<\/p>\n\n\n\n

Safely vent the cooker.<\/p>\n\n\n\n

Plate the ribs, garnished with green onion.<\/p>\n\n\n\n

Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

These are made with a cut of ribs I’ve only seen at Asian supermarkets. They have a wide bone and are cut into squares versus… <\/p>\n","protected":false},"author":1,"featured_media":4798,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,10,43],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2023\/11\/Soy-Garlic-Beef-Ribs-scaled.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/4800"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4800"}],"version-history":[{"count":1,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/4800\/revisions"}],"predecessor-version":[{"id":4801,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/4800\/revisions\/4801"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/4798"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4800"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4800"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4800"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}