Prep time
10 MIN
Total time
55 MIN
A sticky char siu-style BBQ pork sauce coats these easy Instant Pot® ribs. Everyone will love this for a Sunday dinner. The ribs can also be cooked a day in advance, see tip below.



  1. Pour water into Instant Pot®. Insert a steamer basket insert or trivet in the bottom of the pot. Stand 1 rack of ribs, upright, curving rack to follow curved edge of pressure cooker. Repeat with remaining racks of ribs, overlapping edges to fit all rib racks in pressure cooker. Close and lock lid. Turn vent to “Seal” position. Press “Meat” button and set cook time to 25 minutes.
  2. Use Natural Pressure Release for 5 minutes; then carefully open vent for Quick Release to release any remaining pressure.  Carefully transfer ribs to large rimmed baking sheet lined with foil. Discard liquid.
  3. Preheat broiler. In saucepan, heat oil over medium heat. Sauté shallots and garlic until fragrant, about 1 minute. Add broth; bring to boil over medium-high heat. Boil until reduced to about 1 cup, approximately 15 minutes. Whisk together hoisin sauce, brown sugar, wine, cornstarch, five-spice and pepper. Briskly whisk into broth mixture; cook, stirring for 2 minutes, or until thickened.
  4. Reserve about 1/3 of the sauce. Brush some of the remaining sauce all over ribs on baking sheet. Broil for 8 to 10 minutes, turning and brushing with sauce, until ribs are browned and coated. Watch carefully so they don’t burn. Transfer to serving platter. Sprinkle with green onions. Serve with reserved sauce as a dip.

Recipe Tips

  • You can cook the ribs a day ahead and refrigerate overnight, when its time for dinner, preheat your oven to 450°F, cut the ribs up into two-rib pieces and place on baking sheet. Make your sauce and brush ribs with the sauce. When the oven is hot, switch to broil and reheat for 8-10 minutes per side until browned and caramelized, keep an eye on them so they don’t burn. This is a great way to save time for a weeknight dinner.
  • If you want that classic red BBQ pork colour, add a few drops of red food colouring to the sauce to tint it.
  • If you like your ribs with a little kick, add 1 tsp chili garlic paste into the sauce along with the hoisin mixture.
  • Don’t have Chinese cooking wine on hand? You can use dry white wine, dry sherry, or unseasoned rice vinegar.

Recipe Made With

CAMPBELL'S® Ready to Use Pork Ramen Broth

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