Ingredients
The following ingredients have 5 Servings
- 3 tbsp grated fresh ginger (or ginger paste)
- 8 garlic cloves (minced)
- 1 cup honey
- 3/4 cup Hoisin Sauce
- 3/4 cup soy sauce
- 1/2 cup Water
- 1/2 cup rice wine (or dry sherry)
- 2 tsp chinese 5-spice powder
- 1 tsp white pepper
- 1 tsp red food coloring ((optional but more authentic looking))
- 2 lbs racks St. Louis-style spareribs (cut into individual ribs, 2 ½ - 3 each)
- 2 tbsp toasted sesame oil
Instruction
- Add Sauce Mixture ingredients to the pot and whisk to combine. Add ribs and toss to coat.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Carefully remove the ribs from the pot to a large bowl and cover loosely with foil, reserving juices.
- Strain cooking liquid to remove solids (press solids to extract as much flavor as possible). Discard solids.
- Use a fat separator or spoon to skim fat from the liquid mixture. Discard fat.
- 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).
- 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).
- 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.
- Serve, passing remaining glaze as a dipping sauce.
