Asian-Style Pork Ribs (Pressure Cooker)

1            tablespoon fish sauce

1                          1- to 2-inch piece of ginger, peeled and roughly chopped

2                          garlic cloves, peeled

½           cup packed light brown sugar

¼           cup plus one teaspoon grapeseed or canola oil, divided

1            rack bone-in pork ribs (about 2 to 3 pounds), cut into individual ribs

1             cup water

Nutritional information per serving (based on 4 servings):  Calories 353 (57% from fat) • carb. 14g • pro. 24g fat 22g • sat. fat 7g • chol. 78mg • sod. 145mg calc. 40mg • fiber 0g

1. Put the hoisin, soy sauce, yuzu juice, mirin, fish sauce, ginger, garlic, brown sugar, and ¼ cup oil in the jar of a blender in the order listed. Blend on high until completely homogenous.
2. Put ribs in a glass or stainless steel bowl and coat completely with the marinade. Cover the bowl tightly with plastic wrap and chill in the refrigerator overnight.
3. Take the meat from the refrigerator and remove as much marinade from each individual rib as possible. Combine 1 cup of the leftover marinade with 1 cup of water and set aside.
4. Add the remaining teaspoon of oil to the cooking pot of the Cuisinart® Pressure Cooker. Select Brown. When oil is hot, add the ribs, about 4 to 5 at a time, until browned on all sides, about 1 to 2 minutes per side. Remove and repeat with remaining ribs.
5. Once all meat is browned, scrape up any burnt or dark bits from the bottom of the pot and remove. Return all the ribs to the cooking pot and add the marinade/water mixture.  Secure lid in place. Select High Pressure and set time for 30 minutes. When the tone sounds, allow pressure to release naturally.  Once pressure has completely released, the red indicator will drop.
6. Remove lid. Remove the ribs from the oven and serve with juices.

*Yuzu is a Japanese citrus fruit that is quite sour. Yuzu juice can be found in the Asian section of many grocery stores.