INGREDIENTS
Sauce Mixture:
- 3 tbsp grated fresh ginger or ginger paste
- 8 garlic cloves minced
- 1 cup honey
- 3/4 cup Hoisin Sauce
- 3/4 cup soy sauce
- 1/2 cup Water
- 1/2 cup rice wine or dry sherry
- 2 tsp chinese 5-spice powder
- 1 tsp white pepper
- 1 tsp red food coloring (optional but more authentic looking)
Better-Than-Takeout Chinese BBQ Spareribs:
- 2 lbs racks St. Louis-style spareribs cut into individual ribs, 2 ½ – 3 each
- 2 tbsp toasted sesame oil
INSTRUCTIONS
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Add Sauce Mixture ingredients to the pot and whisk to combine. Add ribs and toss to coat.
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Secure the lid, making sure the vent is closed.
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Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
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When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
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Carefully remove the ribs from the pot to a large bowl and cover loosely with foil, reserving juices.
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Strain cooking liquid to remove solids (press solids to extract as much flavor as possible). Discard solids.
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Use a fat separator or spoon to skim fat from the liquid mixture. Discard fat.
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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).
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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).
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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.
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Serve, passing remaining glaze as a dipping sauce.
RECIPE NOTES
*The MANUAL and PRESSURE COOK buttons are interchangeable.
Source:- Cosorithis