Join! 12 weeks for $1

Milk Street Recipe
Instant Pot

Char Siu-Style Baby Back Ribs

FAST: 1½ hours, plus marinating
Slow: 8½ to 9½ hours, plus marinating Active time: 25 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Char Siu-Style Baby Back Ribs

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.

4 to 6

Servings

Tip

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.

FAST: 1½ hours, plus marinating
Slow: 8½ to 9½ hours, plus marinating

Active time: 25 minutes

Reviews
Andrew V.

If you have a regular (e.g. Fagor) pressure cooker, would the pressure settings and cooking time be the same for the fast version of this recipe?

Lynn C.

Hi Andrew -

We didn't test this recipe using a stovetop pressure cooker so, unfortunately, we don't know what the specifics would be. Typically, stovetop pressure cookers work faster than electric ones, though.

Best,
The Milk Street Team

nancy T.

Can you make them in a slow cooker or oven?

Lynn C.

Hi Nancy -

Unfortunately, we don't have a conventional recipe for the Char Siu-Style Ribs. If we were to modify this recipe we would probably do Step 1 as written (the marinating process) and then follow Step 3 from our recipe for Hoisin-Glazed Baby Back Ribs. Then broil as written in Step 3 of the Char-Siu Style Baby Back Ribs recipe. Since we haven't tested this we can't say for sure that it will work perfectly, but it should be pretty close! Good luck!

Best,
The Milk Street Team

Aimee G.

Hello, do I need to cut the cooking time in half if I reduce the amount of baby backs by half?

Lynn C.

Hi Aimee -

The cooking time should still be the same. Make sure that you keep the amount of water the same in order to prevent a burn warning.

Best,
The Milk Street Team


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.