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quick cooking…Spare Ribs | 時短…スペアリブ

Chicken, beef or pork.
I must admit, I tend to be take the ‘slow cooking process’. Most of my everyday cooking veers towards a ‘slow cooking’, chosen ingredients are prepared days in advance, often stored deep inside my ‘chilled section’ of my fridge before it comes on to the dinner table.
this post is most perhaps most favored by busy, working and quick cooks, under pressure to prepare dinner with a minimal amount of time.
PRESSURE COOKER COOKING…is one method to reduce cooking time yet getting quite astonishing results.
The spare ribs can be literally be taken out from the freezer, defrosted with the microwave oven before you can start this recipe. The pressure cooker will hiss for about 20 minutes….the adding taste and flavor to the meat.
The taste and flavor of spare ribs is diverse.
Some like it hot, some like it spicy, some like it sweet.
We, Japanese like it with a taste of soy sauce…’s the recipe!


Spare Ribs Recipe –
Pressure Cooker Cooking-

  • 800g Spare Ribs (about 7~8 ribs)
  • Approx. 200cc Water (to cover 3/4 of the ribs)
  • Approx. 50cc Sake

Final Cooking-

  • 2 Tbsp Sake
  • 3 Tbsp Soy Sauce
  • 1 Tbsp Sugar
  • 3 Tbsp Marmalade or Honey
  • (Option) 1 Clove of Garlic (shredded)
  • (Option) Shiokoji can also be used


  1. Place the spare ribs in the pressure cooker. Cover it with water, 3/4 of height to avoid drying the pressure cooker. I like to add the sake to add slight aroma.
  2. Cook over medium heat for about 20 minutes.
  3. Let is slowly cool down or de-pressure before opening the pressure cooker.
  4. In a separate pan, bring the sake, soy sauce, sugar, marmalade (or honey) and any condiments (to you liking) to boil. Simmer for few minutes and add the cooked spare ribs from the pressure cooker.
  5. Slowly marinate the sauce with the spare ribs, gently turning the ribs until shiny, golden and the sauce thick around the meat.

圧力鍋 Recipe –

  • スペアリブ・・・・800g (約7〜8本)
  • 水・・・・・・・・200cc
  • 酒・・・・・・・・50cc


  • 酒・・・・・・・・大匙2
  • 醤油・・・・・・・大匙3
  • 砂糖・・・・・・・大匙1
  • 醤油・・・・・・・大匙3
  • マーマレード・・・大匙3 (もしくは蜂蜜)
  • (お好みで)にんにく(おろし) ・・・・・・・・5〜1かけ
  • (お好みで)塩麹
  1. スペアリブは常温にもどし、軽くキレイにします。圧力鍋にスペアリブ、水、酒をいれお肉が3/4(水位)程度かぶるようにします。
  2. 中火で中圧、約20分焚きます。
  3. 20分終了したら自然に温度が下がるのを待ちます。(この間でもまだお肉をやわらかくしてくれていると思います。急いでいる方は圧力鍋の上から水をかけて冷まします。)
  4. 別のフライパンに調味料を合わせ、沸騰させます。少し煮つめる様にして途中で圧力鍋からスペアリブを加え、裏返しながら絡ませていきます。調味料の濃度が上がっていくとお肉にからみ、美味しそうな見映えになってきます。
  5. 出来上りです。


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