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Smoky BBQ Pork Ribs (Instant Pot with Slow-Cooked Effect)

American pork ribs work best with this recipe. The meat is very tender and juicy. The leftover sauce can be kept in fridge for up to a week or so. You can use it to make stir-fry dishes or go with noodles or salad.

Prep time: 10 mins
Cook time: 25 mins + plus raising pressure time
Yield: 3 to 4 serves

Ingredients:
  • 680 gm pork spare ribs
  • ½ tsp salt
  • white pepper, to taste
  • 2 cloves garlic, roughly chopped
  • 3 Tbsp Shaoxing wine
  • ½ cup smoky BBQ sauce
  • ½ cup water
  • 1 Tbsp honey
Method :
  1. Remove the membrane on the back of the spare ribs. You can use a sharp knife to slice the corner first. That makes so much easier to get started to pull the membrane up with your fingers. Check the video on this post and you’ll see it’s not that difficult. By removing the membrane, the pork meat will absorb the flavours easily and become tender quickly. Season with salt and pepper on both sides.
  2. Prepare your Instant Pot. Press “Sauté” and heat oil until the word of “Hot” displays. Brown both sides in batches as the pot is not big enough. Put back all the pork ribs.
  3. Add garlic. Sprinkle Shaoxing wine. Add smoky BBQ sauce, water and honey.
  4. Close the lid with steam release handle pointed to “Sealing”. Select “Meat”, high pressure cooking for 25 minutes. Natural release for 10 minutes. Press “Cancel”. Quick release. Remove the lid. The pork ribs are already tender at this stage. Carefully transfer the pork ribs onto a baking pan lined with wire rack.
  5. To prepare the sauce: Select “Sauté” and cook the sauce without a lid until thickened, about 8 to 10 minutes. Brush the pork ribs with the thickened sauce. Grill in preheated oven at 180C / 350F until lightly brown. It’s done. Drizzle more sauce on the ribs when served. It’s very delicious!
Notes：
  • Heat your Instant Pot hot enough, then add oil to coat the bottom evenly. When you see “Hot” code displays, pan-fry the pork ribs. They shouldn’t stick to the pot. You’ll find some brown bits stuck to the bottom of the pot. No worries. The brown bits are very delicious. You can deglaze the brown bits with the Shaoxing wine and easily get up all of them.
  • You can quickly reduce and thicken the sauce by using “sauté” function in a few minutes. The flavours of the sauce will be intensified.
  • After high-pressure cooking, the pork ribs are tender enough. By doing one more step, broiling them in an oven with sauce on rib surface, it helps more flavours penetrate into the meat and give them a BBQ feel and look.

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