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Instant Pot Sweet and Sour Style Pork Spare Ribs on a wooden board with a basting brush and metal bowl of extra sweet and sour sauce.

Instant Pot Sweet and Sour Style Pork Spare Ribs

Thanks to the instant pot, these sweet and sour spareribs are fall-off-the-bone tender in a fraction of the time they normally would be. After a quick cook, they get brushed with a tangy, sticky sauce. Serve them at your next get together or for an easy weeknight meal.
5 from 6 votes
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Course: Main Course
Cuisine: American, Chinese
Prep Time: 10 minutes
Cook Time: 45 minutes
Standing Time: 10 minutes
Servings: 4
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Equipment

  • instant pot
  • paring knife
  • chef's knife
  • measuring spoons
  • dry measuring cups
  • liquid measuring cup
  • whisk
  • small bowl
  • rimmed baking sheet
  • basting brush
  • metal tongs

Ingredients

  • 4 ½ pounds pork spareribs
  • Kosher salt and freshly ground black pepper
  • 2 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • ⅔ cup firmly packed light brown sugar
  • ½ cup low-sodium soy sauce
  • ¼ cup pineapple juice
  • 2 tablespoon tomato paste
  • 1 tablespoon dark sesame oil
  • ½ tablespoon rice wine vinegar
  • 3 tablespoon cornstarch
  • 2 tablespoon water
  • Sliced green onions for garnish

Instructions

  • Remove the membrane from the underside of the ribs. (Use the tip of a paring knife to lift up from the silver skin and pull.) Rub the ribs with salt, pepper, the garlic powder, and ground ginger.
  • Place the wire rack in the bottom of a 6-quart instant pot and coat with cooking spray. Cut the ribs in half. Arrange the ribs standing upright inside the pot.
  • Stir together the brown sugar, soy sauce, pineapple juice, tomato paste, sesame oil, and vinegar in a small. Pour the sauce over the ribs and into the bottom of the pot.
  • Secure the instant pot lid, making sure the venting knob is in the sealing position. Program the instant pot to pressure cook on the HIGH setting for 35 minutes. After 35 minutes, allow the instant pot to natural release for 10 minutes. Then, turn the venting spout to release the pressure for a quick release. (Be very careful of the hot steam that will escape.)
  • Remove the ribs from the pressure cooker to a rimmed baking sheet coated with cooking spray or lined with aluminum foil, reserving the sauce in the cooker.
  • Combine cornstarch and water and add to the sauce in the cooker. Program the instant pot to the Sauté setting. With the lid off, bring the mixture to a simmer and cook, whisking often, until the sauce is thickened.
  • Preheat the oven to broil. Brush some of the sauce onto the ribs. Broil for about 2 minutes or until the sauce is bubbly. Remove the ribs from the oven and cut individual ribs. Serve with extra sauce on the side and sprinkle with green onions.