Instant Dutch Oven - Chinese BBQ Ribs


  • 2 1/2 lbs Spare ribs
  • 1 ginger
  • 8 garlic cloves
  • 1 cup honey
  • 3/4 cup Hoisin Sauce
  • 3/4 cup soy sauce
  • 1/2 cup Chinese rice wine
  • 2 tsp five spice powder
  • 1 tsp red food coloring
  • 1 tsp ground white pepper
  • 1 tbsp pure sesame oil
  • Pulse ginger and garlic in a food processor until finely chopped, 10 to 12 pulses, scrape down the sides of the bowl as needed.
  • Transfer ginger-garlic mixture to the Cooking Vessel.
  • Add honey, hoisin, soy sauce, ½ cup water, rice wine, five-spice powder, food coloring (if using) and pepper into the Cooking Vessel. Whisk until combined.
  • Add the ribs and toss to coat (ribs will not be fully submerged).
  • Select BRAISE. Set time to 1 hour 30 minutes with the knob. Press START. Stir occasionally.   
  • Once the food cooking cycle is done, open the lid. Using tongs, transfer ribs to a large bowl. Strain braising liquid through a fine-mesh strainer set over a large container, press on the solids to extract as much liquid as possible. Let cooking liquid settle for 10 minutes. Using a wide shallow spoon to skim excess fat from the surface of the liquid.
  • Clean the Cooking Vessel.
  • Place the Cooking Vessel back to the Base. Return the braising liquid to the Cooking Vessel. Add the sesame oil and the ribs. Select SEAR/SAUTE and set the time to 30 minutes. Press START. Bring to a boil and cook until the sauce becomes syrupy and reduces to 2 ½ cups, this will take about 12 to 15 minutes. Rotate the ribs from the bottom to the top and make sure all the ribs are coated with the sauce while cooking. Press CANCEL.
  • Transfer ribs to serving platter. Serve.
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