Pressure cooked spareribs

I feel spring springing. The trees are still bare and stark against the sky, but there are tiny buds everywhere, and today, the sun is shining. Our garden is a mess of broken bits, torn bushes and ragged grass. A gardener would look at it and see the promise of flowers. I think of grills and barbecues.

However, this is Scotland, and I suspect snow is just around the corner, so here´s the preferred method for grilled meat right now. It also works for summer, though, since the two step method allows you to get ahead of the game and reduce the grilling time.

So. Get your spare ribs and marinate them. This is entirely up to you. I have my Southwestern moments and I have my Chinese moments, and they are both brilliant.
Put the ribs, cut into twos and threes, in a big freezer bag inside a bowl. Now add soy sauce, sherry, garlic, ginger, hoi sin sauce and a few red pepper flakes. Or, soy sauce, sherry, garlic, oregano and barbecue sauce and red pepper flakes.
Leave them in the fridge overnight, or for a couple of hours outside.

Now cut a corner in the bag and as much of the marinade as you can into a measuring jug. Add water or stock or beer or what you want so that you have 250 ml liquid.
Put that and the ribs inside the pressure cooker, bring the pressure up and give the meat 25 minutes.
This is step one. You can smear them with a bit more hoi sin sauce or barbecue sauce and put them under the grill until blistered and dark and sticky. Or you can do that the day after. This is very convenient.

As for the liquid in the pot, you´ll have just over a cup of the most insanely flavorful jelly.
I like to add water, boil it, add dried wakame, cooked noodles, whatever leftover scraps of ribs there are (there never are any, but you can try hiding a few before serving) and some mint or cilantro and spring onions.

This is good stuff, light and bright, and yet comforting while it´s still cold.