Chinese Pork Spare Ribs

• 1.5kg pork spare ribs
• 10 ml (2 tsp) dry mustard
• 5 ml (1 tsp) salt
• 30 ml (2 tblsp) oil
• 300 ml dry white wine
• 30 ml (2 tblsp) demerara sugar
• 30 ml (2 tblsp) soy sauce
• 15 ml (1 tblsp) white wine vinegar
• 5 ml (1 tsp) ground ginger
• About 45 ml (3 tblsp) cornflour

Coat the ribs with the dry mustard and season with the salt. Heat the oil in the open pan and brown the ribs on each side.

Mix the wine, sugar, soy sauce, vinegar and ginger together. Pour into the cooker and stir to remove any food particle stuck to the base of the cooker. Use pressure level 2.

close the lid and bring to full pressure. Cook for 15 minutes. Turn the pressure selector to the steam release position or place the cooker under cold running water.

Place the ribs on a warmed plate. To make the sauce, mix the cornflour with a little water and stir into the juices. Bring to the boil, stirring continuously, until the sauce thickens. If the sauce is too thin add a little more cornflour and re-heat. If the sauce is too thick, add some boiling water. Pour the sauce over the ribs.