Instant Pot Chinese Spare Ribs Recipe: Five-Spice Glazed in Under an Hour

Transforming tough pork ribs into tender, five-spice glazed perfection has never been faster—this Instant Pot Chinese spare ribs recipe delivers restaurant-quality results in under an hour.

The secret lies in a marinade packed with traditional Chinese aromatics like star anise and cinnamon, combined with the Instant Pot’s pressure-cooking magic to melt the meat right off the bone. I’ve perfected this method after years of experimenting with both stovetop and slow-cooker techniques, and the difference is undeniable.

What sets these ribs apart is the balance of flavors: sweet from brown sugar, tangy from soy sauce, and warm from the five-spice blend. The Instant Pot handles the cooking process efficiently while preserving all those complex aromatics that define Chinese spare ribs.

Unlike traditional braising methods that take hours, this recipe cuts that time dramatically without sacrificing depth of flavor—just 45 minutes of active time plus a quick glaze finish.

By the end, you’ll have ribs that are fork-tender with a caramelized glaze clinging to every surface, ready to be served over steamed jasmine rice or paired with quick stir-fried bok choy.

The aroma alone will have everyone gathering at the table, and the first bite delivers that perfect combination of sweet, savory, and aromatic spices. This is the kind of weeknight dinner that feels like a celebration.

The beauty of this method is its versatility—use it for family dinners, potlucks, or even meal prep. The leftovers actually improve as the flavors meld further, making it a practical choice for busy schedules.

Let’s get started with the complete step-by-step process that’s guaranteed to impress even the most skeptical rib enthusiasts.

Ingredients for instant pot chinese spare ribs

Four pounds of ribs, aromatic spices, and a pressure cooker transform into restaurant-style Chinese spare ribs.

The ribs should be meaty ends—this is where all the flavor happens. Costco or Trader Joe’s typically carry high-quality pork spare ribs, but any butcher section will work. Look for cuts with good marbling and minimal bone exposure. The five-spice powder is non-negotiable—Penzeys or Spicewalla carry authentic blends, but the bulk section at Whole Foods usually has a solid option. Star anise and cinnamon sticks should be whole, not ground, for maximum aroma during cooking. If you can’t find them, a pinch of ground cinnamon and a dash of anise extract can substitute, though it won’t be identical.

No five-spice powder? Mix 1 tsp cinnamon, 1 tsp fennel seeds, 0.5 tsp cloves, 0.5 tsp nutmeg, and 0.5 tsp black pepper—it’s a close approximation. Running out of rice vinegar? Apple cider vinegar works in a pinch, but the flavor will be slightly different. The honey can be swapped for maple syrup if you prefer, though it adds a deeper earthiness. For the garlic and ginger, fresh is always better, but if you’re in a bind, jarred minced garlic and powdered ginger at half the amount will do. The sesame oil is purely for aroma—skip it if you’re sensitive to its strong flavor, but don’t omit it entirely.

These ribs reheat beautifully—just add a splash of water and pressure cook for 5 minutes. They keep well in the fridge for 4-5 days, with flavors deepening over time. For longer storage, freeze them in a single layer before transferring to a container—3 months is the sweet spot. The glaze thickens as it cools, so if it’s too runny when serving, simply reheat it with the ribs. Garnish with fresh green onions right before serving to keep them vibrant.

Step-by-step instructions for Instant Pot Chinese spare ribs

Here’s the method for tender, five-spice glazed ribs ready in under an hour.

Pat the 3 lb pork spare ribs dry with paper towels, removing any excess moisture from the surface. This step is crucial—it helps the marinade adhere better and promotes browning later. Trim any large pieces of fat if needed, but leave smaller fat deposits for flavor and moisture.

In a small bowl, combine the 0.5 cup brown sugar, 0.5 cup soy sauce, 0.25 cup rice vinegar, 0.25 cup honey, 1 tbsp sesame oil, 2 tsp five-spice powder, 1 tsp salt, and 0.5 tsp black pepper. Whisk until the brown sugar dissolves completely. This marinade contains all the essential flavors that will penetrate the ribs during cooking.

Place the ribs in a large resealable bag or container and pour the marinade over them. Make sure each piece is well-coated. Seal the bag and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. The longer you marinate, the more tender and flavorful the ribs will become.

Remove the ribs from the marinade (reserve the marinade) and let them sit at room temperature for 10 minutes. This ensures even cooking. Set your Instant Pot to “Sauté” mode and allow it to heat for 2-3 minutes until hot.

Working in batches if needed, sear the ribs on all sides until they develop a deep golden-brown crust, about 2-3 minutes per side. Don’t overcrowd the pot—this prevents proper browning. As each batch sears, transfer the ribs to a plate and set aside. The searing step adds a rich, caramelized flavor that the pressure cooking will enhance.

Once all ribs are seared, add the 6 cloves minced garlic, 1 tbsp grated ginger root, 2 crushed whole star anise, and 2 cinnamon stick pieces to the Instant Pot. Stir and cook for 30 seconds until fragrant. This aromatics base will infuse the ribs with additional depth of flavor during the cooking process.

Return all the seared ribs to the Instant Pot along with any accumulated juices. Pour in the reserved marinade and add the 1.5 cups water. Stir gently to combine, making sure all the ribs are submerged in liquid. Secure the lid and set the valve to “Sealing.”

Cook on “High Pressure” for 35 minutes. This cooking time ensures the ribs become fork-tender while maintaining their natural juices. The pressure cooking method breaks down the connective tissue, resulting in meat that falls apart easily. Avoid opening the lid or quick-releasing the pressure—this can affect the texture of the ribs.

Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. Then, carefully move the valve to “Venting” and release any remaining pressure. The ribs should be tender enough to pull apart with minimal resistance when tested with a fork or tongs.

Carefully remove the ribs from the Instant Pot and transfer them to a baking sheet lined with parchment paper. Place the baking sheet in a 400°F oven and broil for 3-5 minutes until the glaze begins to bubble and caramelize. Keep a close eye on them to prevent burning—you want a glossy, sticky finish.

While the ribs broil, skim any excess fat from the cooking liquid in the Instant Pot and return it to medium heat. Simmer for 3-5 minutes to reduce slightly and create a thicker glaze. Stir in the 4 sliced green onions and cook for an additional 30 seconds until wilted. This glaze will add an extra layer of flavor and shine to the finished ribs.

Once the ribs are glazed and caramelized, transfer them to a serving platter. Spoon the reduced glaze over the top and garnish with additional sliced green onions. Serve immediately while the ribs are hot and the glaze is still sticky. The combination of tender meat, aromatic spices, and sweet-savory glaze makes these ribs a standout dish.

Essential equipment for instant pot chinese spare ribs

Instant Pot Essentials

The Instant Pot Duo Crisp is my go-to model for this recipe—its crisping function handles the final broil step perfectly, eliminating the need for an oven. If you don’t have the Crisp model, any 6-quart Instant Pot will work, but you’ll need to broil the ribs separately in the oven.

A meat thermometer is non-negotiable for checking doneness—aim for 203°F internal temperature for fall-apart tenderness. 🌡️

Marinade Tools

Use a large resealable freezer bag (like Glad brand) for marinating—it ensures even coating and easy handling. A whisk (preferably silicone) is best for blending the marinade, as it prevents scratching.

For measuring, a liquid measuring cup works better than dry measures for the honey and vinegar—this ensures accuracy in the sweet-tangy balance. 🥄

Searing Equipment

A tongs set (like OXO Good Grips) gives you better control than forks when searing ribs in batches. The Instant Pot’s Sauté function replaces a stovetop pan—just make sure your pot is on medium-high heat for proper browning.

A fine-mesh strainer helps remove excess fat from the cooking liquid later for a cleaner glaze. ✨

Glazing Finishes

For the final glaze reduction, a wooden spoon prevents scratching the Instant Pot’s inner pot. A basting brush (like Silpat) helps spread the glaze evenly on the ribs during broiling. If you’re short on time, a handheld blowtorch can caramelize the glaze in 1 minute instead of broiling. 🔥

Optional Upgrades

A digital scale (like OXO Good Grips) ensures precise measurements for the marinade, especially when balancing sweet and savory elements. For extra aroma, a mortar and pestle crushes star anise and cinnamon sticks more effectively than your hands.

A ladle helps transfer ribs safely between the Instant Pot and baking sheet. 💡

Frequently asked questions