Better-Than-Takeout Chinese BBQ Spareribs


  • 3 tbsp grated fresh ginger
  • 8 garlic cloves
  • 1 cup honey
  • 3/4 cup Hoisin Sauce
  • 3/4 cup soy sauce
  • 1/2 cup Water
  • 1/2 cup rice wine
  • 2 tsp chinese 5-spice powder
  • 1 tsp white pepper
  • 1 tsp red food coloring
  • 2 lbs racks St. Louis-style spareribs
  • 2 tbsp toasted sesame oil
  • Add Sauce Mixture ingredients to the pot and whisk to combine. Add ribs and toss to coat.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
  • When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  • Carefully remove the ribs from the pot to a large bowl and cover loosely with foil, reserving juices.
  • Strain cooking liquid to remove solids (press solids to extract as much flavor as possible). Discard solids.
  • Use a fat separator or spoon to skim fat from the liquid mixture. Discard fat.
  • Return braising liquid to the pot. Select the SAUTE function and adjust to MORE or HIGH. Cook, stirring occasionally, until reduced to a glaze, about 2 1/2 cups (20-25 minutes).
  • Heat oven to 425 degrees. Set a wire rack over a foil-lined, rimmed baking sheet. Pour 1/2 cup water in baking sheet (helps to prevent smoking).
  • Coat half the ribs in the glaze and arrange on the rack, bone-side up. Roast 5-7 minutes, then flip and roast an additional 5-7 minutes until well-caramelized. Transfer to serving dish and repeat with remaining ribs.
  • Serve, passing remaining glaze as a dipping sauce.
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