Char Siu-Style Baby Back Ribs
- Makes4 to 6 servings
- Cook Time1½ hours
- Slow Cook Time8½ to 9½ hours
- Active time plus cooling25 minutes active, plus marinating
- 1
A popular style of Cantonese barbecued meat, char siu means “fork roasted,” a reference to the traditional way it was prepared. Long, thin strips of pork cut from the shoulder or butt were marinated in a sweet, spiced sauce, then suspended from long forks around a fire and basted until deeply glazed. Today, you’ll find variations made with pork belly and even tenderloin, but we use baby back ribs and cook them in an Instant Pot. Pressure cook them quickly or slow cook them for several hours—it’s your choice. Finished with a sticky glaze and broiled in the oven, the ribs are deliciously and satisfyingly salty and sweet. Any type of molasses works, even blackstrap, so use whatever is convenient.
Don’t use pork spareribs. They’re larger than baby backs and won’t fit in the Instant Pot; they also require a slightly longer cooking time. Don’t skip the marinating step for the ribs—it infuses the meat with deep, rich flavor.
Step 1
In a large bowl, whisk together the sugar, soy sauce, hoisin, Shaoxing wine, garlic, ginger, five-spice powder and 1 teaspoon each salt and pepper.
Measure ⅓ cup of the mixture into a small bowl and stir in the molasses, honey and ½ teaspoon pepper; cover and refrigerate to use later as a glaze. Add the rib sections to the remaining mixture in the large bowl and turn to coat all over. Cover and refrigerate for at least 2 hours or up to overnight.
Step 2
Place the steam rack in a 6-quart Instant Pot, then add 1 cup water. Arrange the ribs upright in a circle, with the meaty parts facing the walls of the pot. Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 15 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot. Cool for 5 minutes.
Step 3
Heat the broiler with a rack about 6 inches from the element. Line a rimmed baking sheet with foil. Using tongs, transfer the ribs meat side up to the prepared baking sheet. Brush with about a third of the glaze and broil until the glaze begins to bubble, 2 to 3 minutes. Remove from the broiler, brush with half of the remaining glaze and continue to broil until bubbling, another 2 to 3 minutes. Brush with the remaining glaze and cool for 5 minutes, then cut between the bones to separate into individual ribs.