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.
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