u003cstrongu003e1. Can I make this without a pressure cooker?u003c/strongu003e

Absolutely! You can braise the ribs in a Dutch oven or slow-cook them. For the oven, cook at 325°F (165°C) for about 2.5–3 hours. For a slow cooker, set it to low for 7–8 hours or high for 4–5 hours.

u003cstrongu003e2. What can I substitute for ginger paste?u003c/strongu003e

Freshly grated ginger works perfectly! Use about 3 tablespoons, which is roughly the same amount as the paste.

u003cstrongu003e3. Can I use boneless short ribs?u003c/strongu003e

Yes, but bone-in ribs add extra flavor to the sauce. If you’re using boneless, reduce the cooking time slightly since they cook faster.

u003cstrongu003e4. How spicy are these ribs?u003c/strongu003e

The red pepper flakes add a mild kick, but you can adjust the amount to your liking. Want it spicier? Add a dash of sriracha or chili paste.

u003cstrongu003e5. Can I make this ahead of time?u003c/strongu003e

Definitely! In fact, the flavors deepen as the ribs sit. Store them in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

u003cstrongu003e6. What if I don’t have mirin?u003c/strongu003e

No worries—just swap it out for a little rice vinegar and a pinch of sugar.

Campbell Ginger Ribs Recipe By JunoRecipes

Campbell Ginger Ribs

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Tender short ribs simmered with Campbell’s® Tomato Soup and ginger, offering a rich, savory, and slightly spicy flavor that feels fancy yet is easy enough for a weeknight dinner.

Author: contactjunorecipes-com
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 70 minutes
Yield: 4 servings
Category: Main Course
Method: Pressure Cooking
Cuisine: American
Diet: None

Ingredients

3 lb bone-in, English-cut short ribs
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
⅓ cup soy sauce
½ cup beef broth
1 teaspoon sesame oil
1 tablespoon red pepper flakes
¼ cup light brown sugar
4 cloves garlic, grated
3 tablespoons ginger paste
2 cans Campbell’s® Tomato Soup
2 tablespoons cornstarch + ¼ cup water
2 teaspoons mirin
White rice (for serving)
Scallions and sesame seeds (for garnish)

Instructions

Pat short ribs dry and season with salt and pepper.
Heat olive oil in a pressure cooker and sear the ribs for 4-5 minutes per batch.
In the same pot, combine soy sauce, beef broth, sesame oil, red pepper flakes, brown sugar, garlic, ginger paste, and Tomato Soup; bring to a simmer.
Add ribs back into the pot, seal, and pressure cook on high for 45 minutes.
Release pressure naturally for 10 minutes, then quick release.
Remove ribs, mix cornstarch with water, and stir into the pot to thicken the sauce.
Stir in mirin, return the ribs to the pot, and coat in sauce.
Serve over white rice, garnish with scallions and sesame seeds.

Notes

You can braise the ribs in a Dutch oven or slow-cook them if you don’t have a pressure cooker. Flavors deepen when made ahead of time; store in the fridge for up to 3 days.

Find it online: https://junorecipes.com/campbell-ginger-ribs/