Instant Pot Sticky Hoisin Baby Back Ribs
Instant Pot Sticky Hoisin Baby Back Ribs is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Cut meat between bones into individual ribs; season with kosher salt and pepper.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCut meat between bones into individual ribs; season with kosher salt and pepper.
Let sit at room temperature at least 30 minutes and up to 1 hour.
Whisk hoisin, honey, soy sauce, rice wine, ginger, and five-spice powder in cooker insert.
Toss ribs in sauce to coat, then fit as many as possible in a single layer; set remaining ribs on top.
Lock on lid, making sure steam release valve is in the proper sealed position.
Select “Manual” and program for 12 minutes at high pressure.
As soon as the time has elapsed, turn off cooker, “Quick Release” the steam, and unlock lid.
The ribs should be tender enough to easily pierce with a sharp knife.
Transfer ribs to a platter.
Select “Sauté” and let cooking liquid simmer until reduced by about half, 10–15 minutes.
Meanwhile, prepare a medium direct fire on a gas or charcoal grill (or preheat broiler).
Brush ribs with sauce.
Place ribs on grate directly over fire, meaty side down.
Close lid and grill until browned and crisp in places, about 5 minutes (or transfer them to a baking sheet, meaty side up, and broil the same way).
Return ribs to platter.
Top with sea salt.
Serve with remaining sauce alongside.
Cooks’ Note: For a fruitier spin on the sauce, substitute pineapple or orange juice for the honey and use a pinch of cayenne or crushed red pepper flakes instead of the five-spice powder.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.