- 1 lb. boneless country ribs
- 1/2 c. honey
- 1/2 c. soy sauce
- 1/4 c. plum jam
- 1/4 c. hoisin sauce
- 2 T. olive oil
- 4-5 cloves garlic, minced
- 1/2 c. diced onion
- 1/4 tsp. crushed red pepper flakes
- 1 T. cornstarch
- Flour tortillas, for serving
- Grated beauty heart radish, for serving
- Black sesame seeds, for serving
Arrange the ribs in a pressure cooker or slow cooker so that they are not overlapping.
In a medium bowl, whisk together the honey, soy sauce, plum jam, hoisin, olive oil, garlic, onion, and crushed red pepper flakes; pour the sauce over the ribs. Cover the pressure cooker and cook over high pressure for 10 minutes; use the quick pressure release method for your pressure cooker to end the cooking cycle. Alternately, cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the pork is fully cooked.
Using two forks, shred the pork ribs into smaller pieces. Place the shredded pork in a large bowl.
In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry. Add the cornstarch mixture to the cooking liquids from the pork and sauté until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the pork, tossing to combine. Serve the pork tucked inside warm flour tortillas and topped with grated radish and sesame seeds.
- Yields: 4 servings
- Preparation Time: Pressure Cooker: 30 minutes, Slow Cooker: 4.5-5.5 hours