Transform your kitchen into a culinary hotspot with these Chinese 5 Spice Ribs, the ultimate game-changer for any gathering or cozy dinner.
Our Instant Pot Chinese 5-spice sticky ribs, cooked to fork-tender perfection, blend the rich, aromatic essence of traditional Chinese five-spice with the modern convenience of pressure cooking.
Whether it’s a high-stakes game day, a casual football party, or just satisfying your craving for Asian-inspired cuisine, these ribs promise a flavorful journey. Each bite delivers a harmonious assault of sweet, savory, and spicy – a taste symphony that you can tune to your audience’s liking.
From succulent baby back ribs to hearty slabs, I’ll guide you through making this mouthwatering dish effortlessly. Get ready to indulge in the magic of Chinese 5 Spice Ribs – a recipe that marries tradition with convenience, creating an unforgettable dining experience.
Table of Contents
With restaurants passing on the inflated cost of food, instead of purchasing sticky Chinese BBQ ribs, you can make them fast and easy at home with this pressure cooker recipe!
Discover the Magic of Chinese 5 Spice Ribs
- Aromatic Journey: Let the tantalizing aroma of Chinese 5 Spice fill your home, promising a delicious feast. This scent is just the beginning of your culinary adventure with these sticky ribs.
- Tender Perfection: Enjoy the fork-tender goodness of each rib, a testament to the efficiency of your Instant Pot. Every bite is a delightful mix of succulent meat and rich, Asian-inspired flavors.
- Customizable Heat: Tailor the spiciness to your taste. Whether you like it hot or prefer a milder flavor, these ribs can be adjusted to suit everyone’s preference, making them a surefire hit for any gathering.
- Versatile and Convenient: Ideal for any occasion – be it a laid-back weeknight meal or a vibrant tailgate party. Plus, they’re easy to transport, making them perfect for parties and outdoor events.
- Effortless Cooking Experience: Say goodbye to long hours in the kitchen. This recipe provides an easy way to achieve that perfect balance of flavor and texture, ensuring a delightful dining experience with minimal effort.
- Choice of Meat Cuts: Whether you choose baby back ribs, a slab of ribs, or even pork tenderloin, each option guarantees a juicy and flavorful outcome, showcasing the versatility of this amazing recipe.
Essential Kitchen Tools for Chinese 5 Spice Ribs
- Instant Pot or Electric Pressure Cooker: The key to effortless, tender ribs. Don’t worry about the brand (Instant Pot for example); any reliable model will do.
- Mixing Bowls: A medium-sized bowl for preparing the flavorful Chinese Five Spice Sticky Sauce, and a smaller one for the dry rub that gives these ribs their signature taste.
- Aluminum Foil: A kitchen staple, especially if you plan to finish your ribs in the oven for that perfect crispness.
- Nonstick Spray: For grill enthusiasts, this is a must to ensure your ribs come off the grill as easily as they went on, keeping all that sticky goodness intact.
- Baking Trays: Essential for oven finishing. One or two should suffice – one for preparing your ribs and another for that final broil to culinary perfection.
- Whisk: An indispensable tool for mixing up a smooth, homogenous sticky barbecue sauce that will coat your ribs evenly.
- Ladle: Ideal for generously applying the homemade marinade glaze to your ribs, ensuring every inch is deliciously flavored.
- Wooden Spoon: Perfect for stirring the spicy rib glaze, combining all the ingredients thoroughly for a consistent taste throughout.
Chinese 5 Spice Ribs: Your Master Ingredient List
Pepper and powder and everything nice, including the Chinese Five Spices, are just a few ingredients you’ll be using in your recipe to make Chinese Sticky Ribs, and here are the ingredients you’ll need!
For The Chinese Rib Dry Rub
- Salt: The basic seasoning to enhance the flavors.
- Black Pepper: Adds a bit of heat and depth.
- Chinese 5 Spice Blend: The star of the show, offering a unique blend of sweet, warm, and aromatic flavors.
- Garlic Powder: For that essential garlicky undertone.
- Onion Powder (½ teaspoon): Complements the garlic powder, adding sweetness and aroma.
For the Chinese Spicy Sticky Sauce
- Fresh Ginger: Brings a fresh, zesty kick.
- Sugar-Free Garlic Chili Sauce: Adds spice without the extra sugar.
- Tamari or Coconut Aminos: For depth of flavor; tamari for a richer soy taste, or coconut aminos for a slightly sweeter, milder alternative.
- Honey: Balances the heat with its natural sweetness.
- Water: Adjust the sauce’s consistency.
- Cider Vinegar: A touch of acidity to round out the flavors.
- Salt: To taste, for balancing and enhancing the sauce.
For The Chinese 5 Spice Ribs Ingredients
- Baby Back Ribs: The canvas for your spice and sauce artistry.
- Mustard: Used as a base layer for the ribs. It adds flavor and helps the dry rub adhere. See the linked post for more insights on why mustard is a game-changer in this recipe.
- Cornstarch: Thickens the sauce to give it that sticky, cling-to-the-ribs quality.
- Green Onions: For a fresh, sharp contrast.
- White Sesame Seeds: Add a nutty finish and an appealing look to the final dish.
How To Make Instant Pot Chinese 5 Spice Ribs
The recipe card below includes a simple step-by-step overview to make the Chinese 5 Spic Ribs in a more in-depth version of the directions.
Step 1: Crafting the Chinese 5 Spice Ribs Rub
Begin by blending the dry rub ingredients in a small bowl. As you mix, let the aroma of the Chinese 5 Spice blend transport you to a world of exotic flavors.
Step 2: Preparing the Sticky Rib Sauce
In a medium bowl, whisk together the sauce components. The combination of ingredients such as fresh ginger and tamari (or coconut aminos) will create a tantalizing sauce that perfectly complements the ribs.
Step 3: Prepping the Ribs With Dry Rub
Lay the ribs in a large-rimmed pan. Apply mustard generously with a basting brush, then coat the ribs evenly with your aromatic dry rub. This is where the flavors begin to build.
Then, you’ll coat the ribs all over with the dry rub seasoning making sure each side is coated (thus, Chinese 5 spice ribs)
Step 4: Instant Pot Chinese 5 Spice Sticky Ribs Magic
Arrange the ribs in your Instant Pot. The key is to create a circle with the ribs standing on their sides, ensuring even cooking and full flavor infusion. Once you’ve wrapped the pork ribs around the liner on their side, you will not pour the sticky sauce on top.
Next, lock the lid, seal it, and set the manual setting to cook!
Step 6: Prep Your Rimmed Tray For Broiling Or Transport
While the ribs cook to perfection, get your broiling tray or transport containers ready. These ribs are not just delicious; they’re also incredibly travel-friendly, perfect for your next tailgating event.
Why? When the Chinese 5 spice ribs are warm, and you finish the cooking session, the meat welcomes the slurried remnant sticky sauce, and you can always reheat the ribs while tailgating!
Foil coat your pan again if you are using the same one that you used with the raw pork ribs because you never work on a space that has raw meat on it unless you have sterilized the space and changed the paper!
IF YOU ARE NOT FINISHING THE RIBS FOR THAT MEAL, THEN DO THIS
Suppose you decide to finish cooking the sticky sauce, BUT you do not want to finish cooking the ribs because you don’t want to transport them with the stick sauce on; you prefer to add the sticky sauce when you arrive at your destination: transport the Asian-style sticky ribs to a party, tailgating area, or even your own home.
Then, in this case, you will not need to add the sticky sauce until you are ready to broil them in your oven (or cook them on your grill), and you won’t need a foil pan if you are placing them on your grill; you could place them on foil or in a disposable foil pan!
However, you will need to read on because you still need to PREPARE the Sticky Sauce to take with you for prep at the place you are preparing your ribs (the next day, tailgating, etc.)
IF YOU ARE FINISHING THE ASIAN STICKY RIBS AFTER COOKING IN THE INSTANT POT RIGHT NOW, FOLLOW THE DIRECTIONS BELOW
Step 7: Releasing Pressure and Transferring The Chinese 5 Spice Ribs
After cooking, allow the pressure to release naturally (10 minutes), then follow with a quick release for the remaining pressure.
Next, carefully transfer the ribs. They should be beautifully tender and infused with the rich spices of the Chinese 5 Spice blend.
Step 8: Prep The Sticky Sauce For The Last Cooking Session
Prepare the sticky sauce by combining cornstarch with liquid from the Instant Pot. You’ll then use the Sauté function, bringing the remaining sauce to a boil and stirring. Then, add the cornstarch slurry until it has thickened (it happens fast!) As it thickens, you’ll witness the transformation into a luscious glaze that’s ready to be brushed onto your ribs.
Finish the ribs under the broiler for a caramelized exterior, then sprinkle with sesame seeds and green onions. Serve and watch as these Chinese 5 Spice Ribs become the highlight of your meal.
9. Finishing Up The Chinese 5 Spice Ribs
Transfer the sauce to a bowl you can hold, brush it over the ribs on both sides, and place them quickly under the broiler, where they will crisp and brown. (***if you are not serving the ribs on the same day, put your packaged Asian sticky ribs Instant Pot cooked ribs in the refrigerator, and package the thick slurry to use when you are heating them at your tailgating party or wherever you are taking them, don’t put it on the ribs until you get to where you are going)
Remove the Asian-style spicy stick ribs immediately, brush with the remaining sauce, and sprinkle the sticky Chinese 5-spice ribs with sesame seeds and green onions!
Enjoy your rib bbq that’s spicy and sticky!
Recipe For Our Chinese 5 Spice Ribs That Are Nice and Sticky
Chinese 5 Spice Ribs
Reveal the culinary magic in your kitchen with these Chinese 5 Spice Ribs, a recipe that's set to elevate your big game days, tailgating parties, or any occasion craving a touch of Asian flair. Each rib, tenderly cooked in your Instant Pot, is a fork-tender masterpiece, soaked in an enchanting mix of spices that dance on your palate. The beauty of this dish lies in its versatility - dial up the heat for spice lovers or keep it milder for a gentler flavor profile. Embrace a variety of meat cuts, from succulent baby back ribs to hearty slabs, each becoming a canvas for the rich, sticky barbecue glaze that's simple yet sophisticated. Get ready to indulge in a symphony of flavors that promise to delight your senses and steal the show at any gathering.
Ingredients
- Dry Rub Ingredients
- 1 t. salt
- ½ t. black pepper
- 2 t. Chinese 5 Spice blend
- 1 t. garlic powder
- ½ t. onion powder
- Sauce Ingredients
- 1 T. fresh ginger, finely minced
- 1-2 t. sugar-free garlic chili sauce
- ¼ c. tamari or coconut aminos
- ½ c. honey, preferably local
- 1/3 c. water
- 1/3 c. cider vinegar
- ¼ t. salt
- Ingredients
- 2 lbs. baby back ribs, sliced
- Yellow Mustard
- 2 T. cornstarch
- 3 large green onions, sliced, green parts only
- 1 T. white sesame seeds
Instructions
- You will be combining the dry rub ingredients together in the small bowl and then you can set that aside.
- Using the medium-sized bowl, you'll combine then whisk the ingredients for the sauce together and set that aside.
- The best method of placement is to circle them into the pot (if you are using a rib slab, and NOT layer so stand
them on their sides and form a circle around the Instant Pot liner) - Once you've wrapped the pork ribs around the liner on their side, you will not pour the sticky sauce on top.
- However, if you are using baby back pieces then you will not overlay, but instead, leave space between each rib.
(see image) - Following the Asian pork ribs Instant Pot Recipe, you'll see that the ribs cannot be nestled upon one another if you leave them joined in a slab you can round them in the IP liner if you are using separate baby back
pieces, you'll try to layer instead of the stack for even cooking and flavoring throughout the IP cooking process. - Next, lock the lid, seal it, and set the manual setting to cook! Flip the pressure valve to “Sealing.” Set the
“Manual” setting to “High” and adjust cook time to 25 minutes. - While the Instant Pot is busy cooking the Chinese 5 spicy sticky ribs, you need to get busy with this prep
step! - This next step really depends on you, and honestly, I would do this step no matter what you plan on doing with the Chinese-style sticky ribs: eating them immediately or using them the next day for tailgating!
- Sticky BBQ ribs can be broiled or grilled after they are prepared in the Instant Pot.
- Why? Because when the ribs are warm and you finish the cooking session the meat is welcoming to the slurry remnant sticky sauce and you can always reheat the ribs while tailgating!
- Foil cover your pan again if you are using the same one that you used with the raw pork ribs because you never work on a space that had raw meat on it unless you have sterilized the space and changed the paper!
- If you decide that you will finish cooking the sticky sauce and not finish cooking the ribs to add the sticky
sauce on until you transport the Asian-style sticky ribs to a party, tailgating area, or even your own home, then you will not need to do this step until you are ready to broil them in your oven and you won't need a foil pan if you are placing them on your grill you could just place them on foil or in a foil disposable pan! - When cook time is complete, allow the pressure to release naturally for 10 minutes.
- Then follow with a quick release for the remaining pressure.
- Last, carefully remove the lid and then go ahead and transfer the ribs to the prepared baking sheet and set aside.
- Or if you are packaging them for the next day, do such and refrigerate, but then continue on to the sticky sauce slurry.
- For those of you who are preparing and serving the ribs on the same day, you'll need to place the top oven racks within a few inches of your broiler and preheat it to high.
- Next, in a small bowl, add the cornstarch and an equal amount of hot liquid that is from the bottom of the
Instant Pot that you just removed the Asian-style sticky ribs from, and stir to combine. - You'll then use the Sauté function bringing the remaining sauce to a boil, and stirring then, you'll add the
cornstarch slurry little by little until it has thickened (it happens fast!) - After preparing the Asian pork ribs Instant Pot recipe (Chinese Sticky BBQ ribs) you'll place them on a foil-lined baking tray to crisp and make them even stickier!
- Transfer the sauce to a bowl you can hold and brush it over the ribs on both sides and place them quickly under the broiler where they will crisp and brown.
- Remove the Asian-style spicy stick ribs immediately brush with more of the remaining sauce and then sprinkle the sticky Chinese 5 spice ribs with sesame seeds, and green onions!
- Enjoy your rib BBQ that's spicy and sticky!
Notes
Prep time: 15 minutes
Active cook time: 25 minutes (+ time to come to pressure)
Natural release: 10 minutes
Broil time: 5-6 minutes
Serves: 4-6
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 559Total Fat: 29gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 110mgSodium: 1629mgCarbohydrates: 41gFiber: 2gSugar: 33gProtein: 33g
With roots in Sicily and Rome, Dana combines her family’s culinary heritage with her experience as a travel writer and chef to create authentic Italian recipes. Drawing from time in Italy, cherished Nonna’s recipes, and her expertise with modern kitchen appliances, she simplifies traditional Italian cooking. Dana’s approach keeps the authentic flavors and tastes intact, offering easy yet genuine Italian dishes for everyday cooking.
Ernestine Gill says
Hi! Im wondering how long to pressure cook them? I don’t see a a cook time mentioned in the recipe.
Thanks
Dana Vento says
I have NO idea why that was eliminated out of the recipe? Maybe when I was updating the images. I have fixed that step in the recipe card if you want to go print it and I apologize for that! Thank you for calling that to my attention.
Derek Crawford says
I am confused with a step in your instructions. When wrapping the ribs in the pot standing up you say dont pour the sauce on them. Where does it go? Is it dumping the sauce in pot and leaving the ribs standing with just the dry rub?
Dana Vento says
Before placing the dry rub on the ribs, add the mustard to coat the ribs; then add the dry rub, and you will place the prepared ribs into the Instant Pot. However, you can get them in there, standing, sitting, some sitting, some standing, but don’t overload the pot. (see the recipe for how to stack images) Cook the rubbed ribs. Once cooked, use the prepared slurry (that can only be done AFTER The ribs were made) and then add the slurry to the ribs on a TRAY and broil or GRILL. Hope that helps, and sorry if it was unclear.
Derek says
No it still does not make sense. I think you mean to say the sauce you made should go into the pot along with the ribs that are standing. If not, what liquid are you using to cook the ribs? This is what is not clear. I read all the instructions in your post and you say do not pour the sauce on the ribs so I assume the sauce goes into the pot. After the ribs are cooked and you remove them you are then adding corn starch to the cooked sauce in the pot and thickening it.
Dana Vento says
Exactly
Sorry for any confusion, I am going to reread what is written there:) Dana