Instant Pot Ribs
Instant Pot Spare Ribs- Juicy, fall off the bone Spare Ribs with a gorgeous Sweet and Spicy Chinese Sticky Sauce.
- 2 lbs Pork Ribs* Read the Notes for details
- 1 tablespoon Corn Flour
- 2 tablespoon Dry sherry
- ¼ Cup Soy Sauce
- ⅓ Cup Rice Vinegar
- ⅓ Cup Sugar
- ½ Cup Water
- 1 teaspoon Chilli flakes or Paprika
- 6-7 Cloves Garlic- Minced
If using Spare Ribs- Cut them into individual pieces along the bone as shown in the picture.
If using Baby Back ribs, use them as they are.
Add all the sauce ingredients in the inner pot of the instant pot.
Place the Pork Ribs on the top.Close the Lid.
Select PRESSURE COOK for 20 minutes if using Baby Back Ribs and 28 minutes if using Spare Ribs.
NPR- Let the pressure escape naturally.Open the lid,Remove the Ribs and place them on the Grilling pan.
Thicken & Reduce the Sauce
Broil the Ribs
Preheat the oven at 500F or 180C for 10 minutes.
Brush the ribs with the sauce and place them on the top rack.Broil for 10 minutes.
Flip them and brush with sauce again.Broil for another 5-10 minutes.
Drizzle the rest of the sauce while serving.
You can use Baby Back Ribs or Spare ribs as per your liking.The Pressure Cooking time will change based on that
Baby Back Ribs- 20 minutes
Spare ribs-28 minutes
Dry Sherry- Shaoxing Wine/White Wine or Mirin
Soy Sauce- Tamari or Coconut Aminos
Rice Vinegar- White Vinegar or Cider Vinegar
Sugar- White or Brown Sugar.Honey or Maple syrup will also work but they will make your sauce a tad more liquidy.
Chilli Flakes- Paprika or Smoked Paprika or any other dried powdered red chillies
Sodium: 688mg | Sugar: 11.3g | Fiber: 0.2g | Potassium: 467mg | Calories: 477kcal | Saturated Fat: 9.5g | Fat: 26.8g | Protein: 40.8g | Carbohydrates: 13g | Iron: 13mg