Instant Pot Pork Ribs (Chinese-Style)
A delicious and authentic cantonese and dim sum recipe for Instant Pot Pork Ribs (Chinese-Style), prepared with traditional seasonings and techniques.
Ingredients
- • 1 rack (2 to 2.5 lbs / 1 kg) baby back ribs (, or spare ribs)
- • 1 cup water
- • 1/2 teaspoon liquid smoke ((Optional))
- • 1/4 cup Homemade Chinese Barbecue Sauce ((or store bought char siu sauce, or your favorite BBQ sauce))
- • 2 tablespoons brown sugar
- • 2 tablespoons Chinese chilli flakes ((or paprika powder for a non-spicy dish))
- • 4 teaspoons garlic powder
- • 4 teaspoons ginger powder
- • 4 teaspoons freshly ground Sichuan peppercorns ((or ground black pepper))
- • 2 teaspoons salt
Preparation Steps
Combine all the dry rub ingredients in a small bowl. Stir to mix well.
Rub the dry mix over the ribs, coating all sides.
Place the steaming rack (the one that came with the Instant Pot) in the bottom of a 6-quart (or larger) Instant Pot. Add water and liquid smoke (if using). Place the ribs in a standing-up position onto the steaming rack, so the side is on the rack and the ribs form a circle in the pot (see the picture above in the blog post). You can cook more ribs (2 to 3 slabs) by letting them stand up in the same position.
Cover the Instant Pot and seal the valve. For baby back ribs, cook on high pressure for 25 minutes. For spare ribs, cook on high pressure for 28 minutes.
Turn on the grill of your oven. Line a baking sheet with baking parchment (or tin foil).
Once done cooking, allow the pressure to release naturally for 5 minutes, then use quick release using a long spatula to carefully move the valve to the open position. Be careful of the hot steam coming out of the valve.
Carefully transfer the ribs onto the lined baking sheet. Brush both sides with BBQ sauce. Cook under the grill for 2 minutes. Check on the ribs. The sauce should char slightly. Grill for another 2 minutes if needed.
Serve hot as a main dish.