Easy Instant Pot Sweet and Sour Spare Ribs Recipe

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These Instant Pot sweet and sour spare ribs are inspired by Chinese flavors. Tender pork ribs are cooked in a tangy, sweet and sour sauce made with pantry staples. Done in 40 minutes, it’s the kind of meal you can make on a weeknight but that looks and tastes like you cooked all day.

Lately, I’ve been leaning heavily on the Instant Pot for quick dinners. From Hawaiian pork and gravy to stewed tomatoes, the Instant Pot makes scratch cooking a cinch.

Don’t get me wrong. I love cooking in my cast iron Dutch oven and cast iron skillet. But when the days are hot and time is short, Instant Pot meals are my go-to.

These Instant Pot sweet and sour ribs are a current family favorite. The tender pork ribs are perfectly caramelized and smothered in a Chinese-inspired sweet and sour sauce…and we cannot get enough of them.

This is definitely one of the easiest and quickest spare rib recipes you can make. Traditionally, ribs take at least 2 hours in the oven. But in the Instant Pot, from start to finish, they take only 40 minutes.

Quick, easy, and delicious? I’ll take that any day of the week!

About This Recipe

This recipe is inspired by the traditional Chinese dish Tang Cu Pai Gu, which can be found at many Chinese restaurants.

I have changed some of the ingredients to include pantry items I usually have on hand. Also, I adapted the method for the Instant Pot because I always want to offer easy ways to cook from scratch.

If you want to try a more traditional Chinese sweet and sour spare ribs recipe, Red House Spice has a popular one.

Video – Instant Pot Sweet and Sour Spare Ribs

The video below shares how I make Instant Pot sweet and sour spare ribs.

Check out my YouTube channel to see how I make this recipe and many others! I have a full video library with recipes, cooking tips, homemaking encouragement, and suburban homesteading tips!

Tips for Instant Pot Sweet and Sour Spare Ribs

• Use St. Louis-style spare ribs – I like to use St. Louis-style ribs because the breastbone and cartilage are already trimmed. That takes out an extra step and saves a ton of time.
• Don’t get hung up on measurements – Now, I know this might stress some of you out, but stay with me. The sauce ingredients are forgiving. Eyeballing saves time and cleanup.
• Sear the meat first – It seems like an extra step, but if you sear the ribs first, it adds more flavor to the meat and sauce. If you don’t like searing in the Instant Pot, you can sear them in a well-seasoned cast iron skillet.
• Get saucy – This is one of my favorite sauces for rice dishes, and I don’t waste a drop. Drizzle it all over the ribs before serving. If you like keep extra sauces on hand, you might also like my blueberry BBQ sauce. It would be great on pork ribs!

Tools You Will Need

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• Instant Pot – The pressure cooker turns this sweet and sour spare ribs recipe from a 2-hour endeavor to a 40-minute weeknight meal. I use an Instant Pot, but any electric pressure cooker will do.
• Knife – You will need a sharp knife to cut the ribs and chop the veggies.
• Cutting board – I live for an end-grain cutting board. If you keep it cleaned and regularly use cutting board oil, it will last you a lifetime.
• Tongs – Tongs make handling the ribs easier.
• Measuring cups and spoons – Grab your measuring cups and spoons for the sauce ingredients. But don’t be afraid to eyeball it!
• Garlic press – I prefer using a garlic press rather than mincing garlic with a knife.
• Spoon or spatula – Any spoon or spatula for stir-frying the ingredients will work.

Ingredients

• Sesame oil – If you ou don’t have any sesame oil on hand, use 2 tablespoons vegetable oil or avocado oil.
• St. Louis-style spare ribs – If you can’t get your hands on St. Louis style, use what you can find. Country-style pork ribs and baby back ribs are good substitutes.
• Ginger root – Fresh ginger tastes the best, but ground ginger will work in a pinch.
• Green onions – You will need the white and green parts of the onions. You can also use up any lacto-fermented onions you have in the fridge.
• Cinnamon stick – Cinnamon adds warmth to the flavor and is also a common ingredient in many Chinese recipes.
• Star anise – Star anise is a key ingredient in many Chinese dishes.
• Garlic – I prefer freshly minced garlic when I have it on hand.
• Sherry – I used sherry as a replacement for Shaoxing wine.
• Balsamic vinegar – Balsamic vinegar adds depth of flavor and mimics the Chinese black vinegar used in a more traditional Chinese sweet and sour ribs recipes. If you don’t have balsamic, apple cider vinegar will work.
• Coconut aminos or dark soy sauce – Either will work! They add color and depth of flavor.
• Soy sauce – Soy sauce adds salt and a savory flavor. It helps balance the sweetness of the brown sugar.
• Dark brown sugar – I opted for dark brown sugar because it adds a hint of caramelized flavor.
• Salt and black pepper – Always! Just be mindful that some of the other ingredients, like soy sauce, are salty. Don’t overdo it.
• Sesame seeds (optional) – Use sesame seeds as an easy garnish.

How To Make Instant Pot Sweet and Sour Spare Ribs

Prep the Ribs

Using a sharp knife, cut each rib into individual pieces. Salt and pepper both sides to taste.

Turn on the Instant Pot and set it to sauté mode.

Heat one tablespoon of sesame oil in the Instant Pot. Place half of the ribs in the preheated pressure cooker, meat side down (if you can’t fit half in your pressure cooker, work in small batches).

Sear the ribs until they easily release from the bottom of the pot. Remove from the pressure cooker and sear the remaining ribs. Set aside.

Make the Sauce

Once the ribs are seared, drizzle the remaining tablespoon of sesame oil into the pot. Toss in the white parts of the green onions, ginger, cinnamon stick, and star anise. Stir fry until aromatic, about 1-2 minutes.

Add the garlic and sauté until it is aromatic (don’t overcook the garlic, or it will get bitter).

When you can smell the garlic, deglaze the pot with the sherry.

Return the ribs to the Instant Pot, meat side down. Add the brown sugar on top of the ribs. Then, pour the remaining ingredients over the ribs and brown sugar.

Pressure Cook the Ribs

Put the lid on the Instant Pot and change the setting to pressure cook. Cook on high pressure for 12 minutes.

Switch the quick release to the venting position and open the Instant Pot. Check to make sure the ribs are done. If not, add an extra 2 minutes of cooking time until done.

Remove the ribs and set aside.

Reduce the Sauce

Return the Instant Pot to the saute mode and bring the sauce to a boil. Reduce the sauce until it has thickened to your liking. I boiled mine for about 3 minutes or so.

Enjoy!

Serve the ribs over white rice and douse in the sauce. Add salt and pepper to taste.

If you’re feeling fancy, garnish with green onions and sesame seeds.

Note: if you prefer a thicker sauce, make a quick cornstarch slurry and add it to the cooking liquid while it reduces.

How to Store and Reheat Leftover Sweet and Sour Spare Ribs

If you have leftovers, let them cool to room temperature first. Otherwise, they won’t keep as well.

Store in an airtight container in the fridge for 3-5 days. I usually store the ribs and sauce separately.

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If you tried this recipe and loved it, leave a review or comment below!