This is a simple seasonal, yet oh so yummy recipe that is perfect for the fall. It uses apples, pears, and kale, all of which are abundant during this season. It’s also an Asian-Western fusion dish in that it uses spices and seasoning that are typically found in Asian and western dishes. By cooking everything in a pressure cooker like an Instant Pot, the pork just falls off the bone, and is so wonderfully tender. Try it out and let me know what you think!
- 4 pounds bone-in short ribs
- 1 tablespoon sea salt (use half the amount if you’re using a fine grain salt)
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon dried rosemary (or 1/2 tablespoon fresh rosemary)
- ½ cup coconut aminos
- 1 tablespoon rice, white balsamic, or coconut vinegar
- 2 teaspoons fish sauce
- 3 medium organic pears, cored, and chopped coarsely – set 1 chopped up pear aside for the sauce
- 3 medium organic apples, cored, and chopped coarsely – set 1 chopped up apple aside for the sauce
- 6 garlic cloves, peeled and roughly chopped
- 2 cups chopped kale
- 1 onion, roughly chopped
- 1 inch ginger, peeled and roughly chopped
- Pat the short ribs dry with a paper towel and sprinkle with salt, pepper, and rosemary. Use your hands to rub the salt, pepper, and rosemary all over the ribs.
- Place the seasoned ribs to a 6-quart (or larger) pressure cooker, making sure all the ribs fit in the pot.
- Blend the coconut aminos, vinegar, fish sauce, 1 chopped up pear and 1 chopped up apple, garlic, onions, and ginger in a high-speed blender or food processor until smooth.
- Pour the sauce over the short ribs in the pressure cooker, top with the kale and remaining pears and apples, and stir everything around so the sauce reaches the bottom of the pot. If the sauce doesn’t reach the bottom of the pot, the ribs might burn and you’ll get an “ovHT” error message on the Instant Pot display. If you get the error message even though the sauce hit the bottom of the pot, turn off your Instant Pot, and add ¼ cup broth or water. Then, restart the Instant Pot. That should clear the error.
- Cook under high pressure for 45 minutes by pressing “Manual” and the “+” button until the number says “45.”
- Let the pressure release naturally. If the pressure hasn’t dropped after 25 minutes, release it manually by turning the top valve to the “venting” position. Pop open the lid and check that the ribs are fork-tender. If they’re not, cook ’em for another 5 to 10 minutes under high pressure.
- Taste the liquid for seasoning before transferring everything to a platter for serving. Adjust if necessary with additional salt and pepper. If desired, skim the fat off the top.