Name: Instant Pot Pork Ribs (Chinese-Style)
Prep time: 5 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 each 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 chili 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

Get to know the ingredients

Rib cut affects pressure time

Baby back or spare ribs are allowed, with a different high-pressure cooking period given for each cut.

Barbecue sauce choices

Homemade Chinese barbecue sauce, store-bought char siu sauce or your favorite barbecue sauce are all listed options.

Milder spice option

Paprika is listed instead of Chinese chili flakes for a non-spicy dry rub if you prefer it.

Let’s make it

Choose your servings, then check things off as you go.

Servings

Original recipe: Serves 4. Original quantities shown.

Estimating…

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How to make it

0 of 8 steps complete

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 broiler of your oven. Line a baking sheet with parchment paper (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 broiler for 2 minutes. Check on the ribs. The sauce should char slightly. Broil for another 2 minutes if needed.
Serve hot as a main dish.

Make room for Instant Pot Pork Ribs (Chinese-Style)

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Serve after the glaze chars

Take the ribs from under the broiler once the sauce is slightly charred and serve hot as the main dish.

A little more help as you go

Liquid smoke is optional

Add liquid smoke with the water only if using it; the ribs sit above that liquid on the rack.

Allow the first release pause

Let pressure release naturally for the stated first five minutes, then follow the careful quick-release direction.

A few questions you might have

Can I use black pepper in the rub?

Ground black pepper is listed as an alternative to freshly ground Sichuan peppercorns in the dry seasoning.

When is the barbecue sauce added?

Brush it onto both sides after pressure cooking and transferring ribs to the lined baking sheet.

Is the valve sealed for cooking?

Cover the Instant Pot and seal the valve before setting the high-pressure cooking period for your rib cut.

Does the steaming rack touch the ribs?

Yes, the ribs stand with their side resting on the rack and form a circle inside the pot.

Can I use foil on the baking sheet?

Tin foil is included as a lining option for the tray used during the final broiling stage.

Instant Pot Pork Ribs (Chinese-Style)

1. Rub every side

2. Stand the rack upright

3. Check the glaze early