Prep time
Total time
44 MIN
A sticky char siu-style BBQ pork sauce coats these easy Instant Pot® ribs. Everyone will love this, whether you make it as a fantastic make-ahead holiday appetizer, or for a Sunday night rib night. Letting the ribs cool after steaming them in the pressure cooker prevents the meat from falling off the bone when you slice them. It also allows you to get the messy part out of the way the day before you entertain!



  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; turn vent to Quick Pressure Release to release any remaining pressure.  Carefully transfer ribs to large rimmed baking sheet. Discard liquid. Let ribs cool. Cover and refrigerate for at least 4 hours, or up to 24 hours.
  3. Cut cold ribs into two-rib pieces. Return to baking sheet.
  4. 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 1 cup, about 10 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.
  5. 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, occasionally, until ribs are browned and coated. Transfer to serving platter. Sprinkle with onions. Serve with reserved sauce as a dip.

Recipe Tips

  • 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 chilli 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

CAMPBELL'S® Ready to Use Pork Ramen Broth

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