These Instant Pot Asian-style sticky pork spare ribs are tender, juicy, and coated in the most flavorful sweet and savory glaze. They’re made with hoisin sauce, soy sauce, brown sugar, rice wine vinegar, sesame oil, garlic, ginger, black pepper, and Chinese five spice for a rich, sticky sauce that tastes bold, cozy, and so satisfying!
I love making different flavored ribs because it makes dinner feel fun and a little unexpected. Classic barbecue ribs are always good, but there is something so delicious about giving ribs an Asian-inspired twist. The sauce is glossy, sweet, tangy, savory, and full of depth. It clings to the ribs beautifully after they pressure cook in the Instant Pot and finish in the oven.
The best part is that the Instant Pot does most of the work. It makes the pork spare ribs tender in a fraction of the time, then the oven helps caramelize the sauce until it becomes sticky and flavorful. These ribs are perfect for a cozy family dinner, weekend meal, or anytime you want something that feels special without being too complicated.
Why You’ll Love These Instant Pot Asian Pork Ribs
These ribs are packed with flavor and so much easier than traditional slow-cooked ribs. The Instant Pot helps tenderize the meat quickly, while the sauce creates that irresistible sticky finish.
You’ll love this recipe because it is:
- Tender, juicy, and flavorful
- Sweet, savory, tangy, and slightly spiced
- Made with bold Asian-inspired flavors
- Finished in the oven for a sticky, caramelized glaze
- A fun twist on classic pork ribs
- Great for family dinners or casual gatherings
The Flavor Of These Asian-Style Pork Ribs
These ribs are all about balance. The hoisin sauce gives the glaze a deep, sweet, savory flavor, while the soy sauce adds saltiness and umami. Brown sugar helps the sauce caramelize and become sticky, and rice wine vinegar adds just enough tang to keep the glaze from tasting too heavy.
The sesame oil adds that nutty, aromatic flavor I love in Asian-inspired cooking. It makes the sauce taste richer and more fragrant. Garlic and ginger bring warmth, while Chinese five spice adds a cozy, slightly sweet spice blend that makes the ribs taste extra special.
The result is a sticky rib recipe that is sweet, savory, tangy, garlicky, and full of bold flavor in every bite.
Why I Use The Instant Pot And Oven
I like cooking the ribs in the Instant Pot first because it makes the meat tender and juicy in less time. Then I thicken the sauce separately so it turns into a glossy glaze instead of staying thin and watery.
Finishing the ribs in the oven helps the sauce caramelize and cling to the meat. That last 10 minutes makes the ribs sticky, flavorful, and so much better than just serving them straight from the Instant Pot.
Ingredients
Pork spare ribs
You’ll need one rack of pork spare ribs. Spare ribs are meaty, flavorful, and perfect for pressure cooking. Removing the membrane from the back of the ribs helps them become more tender and allows the sauce to coat the meat better.
Hoisin sauce
Hoisin sauce is thick, sweet, savory, and full of umami flavor. It gives the ribs that rich Asian-inspired glaze and helps the sauce cling beautifully to the meat.
Light soy sauce or tamari
Soy sauce adds saltiness and depth. It balances the sweetness from the brown sugar and hoisin sauce. Tamari can be used as a gluten-free option.
Brown sugar
Brown sugar gives the sauce sweetness and helps create a sticky, caramelized glaze in the oven. It also adds a warm molasses-like flavor.
Rice wine vinegar
Rice wine vinegar adds brightness and tang. It cuts through the richness of the ribs and balances the sweet and savory flavors.
Sesame oil
Sesame oil adds a nutty, aromatic flavor that makes the sauce taste rich and fragrant. It gives the ribs that cozy Asian-inspired flavor I love.
Chinese five spice powder
Chinese five spice adds warmth and complexity. It usually has notes of star anise, cinnamon, cloves, fennel, and pepper, which pair beautifully with pork.
Ground ginger
Ground ginger adds subtle warmth and a little spice. It works so well with the garlic, soy sauce, and hoisin.
Black pepper
Black pepper adds a gentle heat and savory depth that balances the sweetness in the sauce.
Garlic
Smashed garlic cloves infuse the sauce with rich, savory flavor while the ribs cook.
Cornstarch slurry
A simple mixture of cornstarch and warm water helps thicken the sauce after the ribs are done cooking. It turns the cooking liquid into a glossy, sticky glaze that gets brushed over the ribs before baking.
Scallions
Sliced scallions are optional, but they add freshness, color, and a mild onion flavor that balances the rich sauce.
Instant Pot Asian-Style Sticky Pork Spare Ribs
Ingredients
- 1 rack pork spare ribs
- 1/4 cup hoisin sauce
- 1/4 cup light soy sauce
- 1/2 cup rice wine vinegar
- 1 tablespoon sesame oil
- 1/3 cup brown sugar
- 1 teaspoon Chinese five spice powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 2 cloves garlic smashed
- 1/2 cup water
- 1 tablespoon cornstarch mixed with 1 tablespoon warm water
- 1 scallion sliced, optional for garnish
Instructions
- Remove the membrane from the back of the ribs, then cut the rack into 2 to 3 sections so it fits in the Instant Pot.
- Place the ribs in the Instant Pot. In a bowl, whisk together the hoisin sauce, soy sauce or tamari, brown sugar, rice wine vinegar, sesame oil, Chinese five spice, ground ginger, black pepper, garlic, and water. Pour the sauce over the ribs.
- Cook on high pressure for 25 minutes. While the ribs cook, preheat the oven to 400 F.
- Let the pressure naturally release for 10 minutes, then carefully release the remaining pressure. Transfer the ribs to a baking sheet, meat side up.
- Stir together the cornstarch and warm water. Add it to the sauce in the Instant Pot and simmer on sauté mode until thickened.
- Brush the thickened sauce over the ribs and bake for 10 minutes, until sticky and caramelized.
- Garnish with sliced scallions, if using, and serve with extra sauce.
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