Instant Pot Sweet and Sour Spare Ribs
Chinese flavors inspired this easy Instant Pot sweet and sour spare ribs recipe. Tender pork ribs are cooked in a tangy, sweet sauce made with pantry staple ingredients. 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.
Servings: 4 servings
Calories: 1053kcal
Ingredients
- 2 tablespoon sesame oil divided
- 4 lbs St. Louis-style spare ribs
- 1/2 inch piece of ginger root peeled and minced
- 4 green onion stalks whites minced and enough chopped greens for garnish
- 1 cinnamon stick
- 1 star anise
- 2 cloves garlic minced
- 1/4 cup sherry
- 1/4 cup balsamic vinegar
- 1/4 cup coconut aminos or dark soy sauce
- 1/4 cup soy sauce
- 1/4 cup dark brown sugar
- Salt and black pepper to taste
- Sesame seeds optional
Instructions
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 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 all of 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.
Notes
- If you prefer a thicker sauce, make a quick cornstarch slurry (and add it to the cooking liquid while it reduces.
- If you prefer a sweeter sauce, add more brown sugar during the "Reduce the Sauce" step above.
Nutrition
Serving: 1 | Calories: 1053kcal | Carbohydrates: 23g | Protein: 51g | Fat: 81g | Saturated Fat: 25g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 254mg | Sodium: 1417mg | Potassium: 896mg | Fiber: 1g | Sugar: 16g | Vitamin A: 123IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 4mg
