Marinated Multicooker Ribs with Baby Bok Choy

Ingredients

• 2 pounds baby back ribs, cut into individual ribs
• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 4 cups baby bok choy, chopped
• 2 tablespoons olive oil

Directions

1. Use the point of a sharp knife to score a shallow crosshatch over both sides of the ribs. Stir together 1 tsp. salt and 1/2 tsp. pepper in a small bowl, then massage that seasoning over the ribs on both sides.
2. In a medium bowl, whisk together the oyster sauce, mirin, gochujang, tamari, garlic, and 1 Tbs. of the oil. Slice the rack into 3 to 4 sections, then place the pieces in the marinade and turn them until they are thoroughly coated. Leave them to marinate at room temperature for 30 minutes, or cover the bowl and chill for up to 12 hours.
3. Set the multicooker to sauté/medium. Pour in the remaining 2 Tbs. oil and warm it until it shimmers. Add the scallion whites and cook, stirring now and then, until they soften and turn golden in spots, about 3 minutes. Pour in the broth and let it come to a gentle boil, stirring occasionally, 2 to 3 minutes. Press cancel.
4. Nestle the bok choy into the cooker, piling the pieces as needed; they will sit higher than the broth. Set the ribs over the bok choy the same way. Drizzle any marinade left in the bowl evenly over the ribs. Lock the lid according to the manufacturer’s instructions, check that the vent is closed, and pressure cook for 25 minutes.
5. While the ribs cook, cover a large rimmed baking sheet with foil. Place an oven rack in the center position and set the broiler to high.
6. When the pressure-cook cycle has finished, use the manufacturer’s instructions to quick-release the steam. Move the ribs to the prepared baking sheet with the meaty side facing up, then broil until they are browned and charred in spots, about 5 minutes. Spoon the bok choy and some broth onto 4 plates, add the ribs, scatter the scallion greens over the top, and serve.