When I think ribs, I automatically think it will take hours and hours to make. These ribs are different.
The Instant Pot gets these done in under an hour, start to finish so it’s perfect for any occasion. The preparation is very simple as well, you just need to season the ribs and let the Instant Pot do the rest. When they are finished, they are super tender and juicy!
These ribs are great for those colder months when you just have a ribs craving but can’t go outside. There’s nothing more “Summer” than delicious BBQ Ribs with all the fixings…. But I don’t want to enjoy ribs exclusively in warm weather! I need to be able to have ribs year round and quickly.
This is loosely based on PF Chang’s “Northern Style Pork Spare Ribs”. I think my recipe is a little better because I make an awesome Au Jus with the cooking liquid, no waste here! It’s the perfect light sauce to accompany the ribs. I always loved getting these ribs on Happy Hour but I am so glad I figured out a way that I can enjoy them without leaving my house.
Give these a try and let me know how you liked them in the comments, enjoy! 🙂
Five Spice Pork Ribs
Equipment
- Instant Pot
Ingredients
- 1 rack Pork Ribs baby back or spare
- ¼ cup Yellow Mustard
Five Spice Dry Rub
- 3 tbsp Brown Sugar
- 1 tbsp Sea Salt
- 1 tbsp Chinese Five Spice
- 1 tsp Garlic Powder
- ¼ tsp Black Pepper
Au Jus
- 3 tbsp Dark Soy Sauce
- 3 tbsp Oyster Sauce
- 2 tbsp Mirin
- 3 tbsp Corn Starch
- Fresh Cracked Pepper to taste
Instructions
- Rinse and dry the rack of ribs.
- Rub both sides with yellow mustard.
- In a small bowl, mix the dry rub together. Set a heaping table spoon aside in a small ramekin and apply the rest to the ribs. Press the dry rub into the ribs on both sides.
- Cut the ribs down the middle.
- Add the trivet to the Instant Pot. Add enough water to just come below the trivet and add the dark soy sauce and cracked pepper. Swirl it around to mix it well. Add the ribs into the instant pot.
- Set on manual for 24 minutes at normal heat.
- Once the Instant Pot is done, let it natural release for 10-15 minutes. Release the pressure and take the ribs out onto a cutting board. Remove the trivet.
- While the ribs cool a bit, set the Instant Pot to "sauté" and reduce the cooking liquid for about 5 minutes. Add the oyster sauce and mirin and whisk and let simmer another 5 minutes.
- Add the cornstarch to a small bowl and add a little cold water. Mix it well then whisk it into the simmering sauce. Let the sauce simmer for a few minutes then cut the heat. It should have thickened up a bit but will be slightly thin.
- Set the oven to High Broil and the rack as close to the top as you can.
- Turn the ribs over so that the bones are exposed. Cut each rib avoiding the bones and place them on a foil lined baking sheet.
- Brush lightly with the au jus and broil for 5 minutes until the ribs are brown.
- Serve immediately with the remaining dry rub and the au jus. Enjoy!
