Step 1

Rinse the fermented black beans in hot water to remove any impurities.

Step 2

Chop scallions and separate the white part from the green part.

Step 3

Add fermented black beans, soy sauce, Shaoxing wine, Sambal Oelek, ginger, garlic, white part of scallions and sugar to cooking pot and mix together.

Step 4

Allow the fermented black beans to soak in the liquid mixture in the pot while preparing the pork spareribs.

Step 5

Rinse the ribs well using room temperature water to remove any bone shards. Run your fingers over the ribs to make sure there are no loose bone fragments.

Step 6

Pat the ribs dry with a paper towel and place on cutting board. If using beef flanken, prepare the ribs the same way.

Step 7

Use a good solid knife or cleaver to cut (your butcher can cut the meat if you ask) the strips of pork spareribs into individual riblets. Cut the meat evenly between the bones.

Step 8

Place riblets into a large bowl or baggie.

Step 9

Sprinkle on potato starch, salt and white pepper and massage into riblets so they are fully coated.

Step 10

Add seasoned riblets to sauce in cooking pot.

Step 11

Lock on lid and close pressure valve. Cook at high pressure (most machines default to high pressure) for 5 minutes.

Step 12

When beep sounds, wait 10 minutes and then release the rest of the pressure.

Step 13

Remove lid and then hit cancel.

Step 14

Hit Saute and add sesame oil. Let simmer for 1 minute just to incorporate the sesame oil.

Step 15

Turn off pot and mix in the green parts of the scallions. If eating later, turn pot to warm and add green parts of scallions right before serving.