Better-Than-Takeout Chinese BBQ Spareribs

Step 1

Add Sauce Mixture ingredients to the pot and whisk to combine. Add ribs and toss to coat.

Step 2

Secure the lid, making sure the vent is closed.

Step 3

Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.

Step 4

When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.

Step 5

Carefully remove the ribs from the pot to a large bowl and cover loosely with foil, reserving juices.

Step 6

Strain cooking liquid to remove solids (press solids to extract as much flavor as possible). Discard solids.

Step 7

Use a fat separator or spoon to skim fat from the liquid mixture. Discard fat.

Step 8

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).

Step 9

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).

Step 10

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.

Step 11

Serve, passing remaining glaze as a dipping sauce.