Gochujang, a spicy, tangy chile paste from Korea, adds a deep, slightly sweet heat to this marinade. Serve the tender ribs and bok choy with rice, if you like.
1 2-1/2-lb. rack baby back ribs
Kosher salt and freshly ground black pepper
1/4 cup oyster sauce
1/4 cup mirin
2 Tbs. gochujang
1 Tbs. tamari
2 tsp. minced or grated garlic
3 Tbs. peanut oil
6 scallions, whites coarsely chopped, greens thinly sliced
1 14.5-oz. can vegetable broth
1 lb. baby bok choy, trimmed and quartered
With the tip of a sharp knife, lightly slash the ribs in a crosshatch pattern on both sides. Combine 1 tsp. salt and 1/2 tsp. pepper in a small bowl, and then rub the mixture into both sides of the ribs.
In a medium bowl, combine the oyster sauce, mirin, gochujang, tamari, garlic, and 1 Tbs. of the oil.
Cut the rack of ribs into 3 to 4 portions, and add to the marinade. Toss to coat well. Marinate at room temperature for 30 minutes, or cover and refrigerate for up to 12 hours.
Press the sauté/medium function on the multicooker. Add the remaining 2 Tbs. oil to the cooker, and heat until shimmering. Add the scallion whites and cook, stirring occasionally, until soft and golden in places, about 3 minutes. Add the broth and bring to a low boil, stirring occasionally, 2 to 3 minutes. Press cancel. Snuggle the bok choy into the pot, stacking the pieces on top of each other; they will be above the level of the broth. Arrange the ribs on top of the bok choy in the same manner. Pour any remaining marinade evenly over the ribs. Follow the manufacturer’s directions for locking the lid, making sure that the vent is closed, and set to pressure cook for 25 minutes.
Meanwhile, line a large rimmed baking sheet with foil. Position a rack in the center of the oven and turn the broiler on high.
After the pressure-cook cycle is complete, follow the manufacturer’s guide for quick steam release. Transfer the ribs meat side up to the prepared baking sheet, and broil until charred in places, about 5 minutes. Divide the bok choy and some of the broth among 4 plates. Top with the ribs and the scallion greens, and serve.
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