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1
Trim excess surface fat from the ribs.
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2
In a 6-quart or larger pressure cooker, combine broth, leeks and vinegar.
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3
Pour 2 tablespoons of soy sauce onto a large plate, and turn the meat in it to coat thoroughly.
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4
Place meat in the cooker with any unabsorbed soy sauce.
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5
Scatter prunes around the sides; distribute the potatoes on top.
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6
Lock lid in place.
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7
Over high heat, bring to high pressure.
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8
Reduce heat just enough to maintain high pressure.
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9
Cook for 30 minutes.
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10
Turn off heat and allow pressure to decrease naturally, about 15 minutes.
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11
Remove lid, tilting it away from you to allow the steam to escape.
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12
Remove potatoes, and set aside.
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13
The ribs should be fork tender.
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14
If not, simmer with lid ajar until done.
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15
Transfer meat to a platter.
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16
Strain the broth, and degrease in a fat separator or refrigerate overnight.
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17
Discard congealed fat.
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18
Return broth and solids to the cooker.
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19
To thicken the sauce and intensify the taste, boil over high heat, stirring often, until syrupy, 3 to 5 minutes.
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20
Add more vinegar, if needed, to balance the sweetness and intensify the flavors.
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21
Stir in ginger to taste.
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22
Adjust seasonings with salt and pepper.
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23
Quarter the potatoes, and return them and the meat to the cooker to reheat and coat with sauce.
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24
Transfer to a platter or individual plates, and garnish with scallions.
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25
Serve any extra sauce on the side.
