1. Pre-heat pressure cooker on BROWN setting. 2. Add the olive oil, season the ribs with salt and pepper and sear in batches, until browned on all sides. Once nicely browned, remove them to a side plate and set aside. 3. Discard all but 1 tablespoon of the oil. Add the onion, celery, garlic, thyme, and bay leaf and saute for 3 to 4 minutes. 4. Add the wine and deglaze the cooker, scraping up the brown bits on the bottom of the pan. Let the wine simmer and reduce until it has almost entirely disappeared. 5. Add the orange juice and soy sauce, and return the ribs to the cooker. Lock the lid in place. 6. Pressure cook on HIGH for 25 minutes. 7. Let the pressure drop naturally and carefully remove the lid. 8. Remove the ribs from the cooker and set aside, loosely covered with foil. 9. To thicken the sauce, use the BROWN setting on the pressure cooker to simmer the braising liquid until it has thickened and is syrupy. Return ribs to cooker and coat in sauce. 10. Serve over rice, spoon a little sauce on top and garnish with chives. The sauce can be strained if you prefer a smoother finish. ---------------------------------------------------------------------------
Nutrition
Ingredients
