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1
Dredge ribs in flour, coating it thinly.
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2
Shake off excess.
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3
Heat oil in the bottom of pressure cooker or stovetop casserole or Dutch oven.
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4
When it is nearly smoking, add ribs in a single layer, and allow them to brown deeply on that side, then turn them, repeating until all sides are golden brown.
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5
Do this in several batches as neededif you crowd the pot it will lower the temperature too much and will make it harder to get that nice golden crust.
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6
Remove the ribs and set them aside on a plate.
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7
Add onions to the pot, and stir, cooking until they turn a deep golden brown color.
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8
Add the ginger and chiles and continue cooking until onions are reddish brown.
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9
Add garlic and black beans and stir until fragrant.
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10
Deglaze the pot with water, scraping up any browned bits left on the bottom.
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11
Add ribs back to the pot and add the chicken broth and soy sauce.
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12
Bring to a boil.
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13
If using a pressure cooker, close lid, lock down and bring to full pressure.
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14
Turn down heat and cook at high pressure for about thirty minutes.
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15
If you are just using a regular pan, turn down the heat and cover the pot, and cook covered until the ribs are fork tenderit will probably take a couple of hours.
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16
When the ribs are done, uncover the pot or pressure cooker and add turnips.
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17
Cook, uncovered, until turnips are fully tender and the sauce has reduced slightly.
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18
Thicken sauce with cornstarch slurry, and remove meat and turnips to a heated serving bowl, with plenty of sauce.
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19
(As you pull the meat out of the pot, many of the bones will fall freethis is fine and to be expected.
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20
You can purposefully remove the bones before servingthis makes it a little easier to pick up chunks of pork with chopsticks, though in truth most of the Chinese folks I know like to nibble on the bones of ribs and spareribs, so you can leave them, too.
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21
).
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22
Just before serving, sprinkle with scallion tops and cilantro.
