Instant Pot Char Siu Spareribs

Growing up in the Eisner household, a Chinese takeout meal wasn’t complete without a red, foil-lined bag of large, juicy spareribs glazed in a sweet, savory, smoky sauce. This Cantonese-style barbecue—commonly called char siu or Chinese-style spareribs—delivers big flavor with minimal fuss. This recipe shows an easy Instant Pot method to get tender ribs fast and a straightforward Char Siu sauce you can make at home with common pantry items. If you prefer, you can swap in a bottled char siu sauce to simplify the recipe even further.

Trivet in Instant Pot — Place a trivet in the Instant Pot to lift the ribs above the cooking liquid for even pressure cooking.

Baby back ribs coiled in instant pot — Coil one or more racks of baby back or St. Louis ribs and rest them on the trivet; the ribs can be left untrimmed and the membrane need not be removed.

Apple juice in Instant Pot — A cup or a bottle of apple juice adds moisture and a touch of sweetness—this is the only liquid you need before pressure cooking.

Hoisin sauce, oyster sauce, honey, sesame oil, Shaoxing wine OR sherry, soy sauce, dark brown sugar and Chinese five spice. — For the Char Siu glaze: hoisin, oyster sauce, honey, sesame oil, Shaoxing wine or sherry, soy sauce (or tamari/coconut aminos), dark brown sugar and Chinese five-spice.

Hoisin sauce, oyster sauce, honey, sesame oil, Shaoxing wine OR sherry, soy sauce, dark brown sugar and Chinese five spice in a mixing bowl. — Combine the glaze ingredients in a bowl and whisk until smooth. The mixture balances savory, sweet and aromatic notes.

Whisking ingredients into sauce — Whisk the sauce until well combined; a little red food coloring is optional if you want the traditional deep red color.

Whisking untol color is dark red — Homemade Char Siu sauce is ready—rich, sticky, and perfect for glazing the cooked ribs.

Removing finished ribs with tongs — After pressure cooking the ribs will be extremely tender. Use two tongs or a pair of utensils to carefully lift them from the pot to a baking sheet or cutting board.

Placing ribs on baking sheet with wire rack — For the best finish, place the ribs on a wire rack set over a baking sheet and prepare to baste with the Char Siu sauce.

Brushing char siu sauce onto ribs — Brush the sauce generously over the ribs so every bite has a glossy, flavorful coating.

Placing ribs in oven — To caramelize the glaze, broil the sauced ribs for a few minutes until you see crisp, browned edges. Watch closely to avoid burning.

Ribs looking beautiful with roasted edges out of the oven — The short broil gives the ribs an irresistible caramelized edge—exactly what makes char siu so satisfying.

Broiled ribs on cutting board — Transfer the ribs to a cutting board and brush on any remaining sauce for extra shine and flavor.

Slicing ribs with a knife — Slice between the bones into individual ribs and plate for serving.

Brushing char siu sauce onto sliced ribs — After slicing, brush on more sauce if desired and sprinkle with sesame seeds for a finishing touch.

Topping ribs with sesame seeds — Sesame seeds add a subtle crunch and a classic garnish for char siu ribs.

Man showing rib — Pull a rib and enjoy—the meat should be tender and flavorful, with a sticky, caramelized glaze.

Man eating rib — These ribs are easy to make, impressive to serve, and nostalgic in every bite.

Yield: 6-8

Instant Pot Chinese-Style Spareribs (Char Siu)

This Instant Pot char siu spareribs recipe combines the speed of pressure cooking with a sticky, aromatic glaze. Pressure-cooked ribs become fall-off-the-bone tender, and a short broil caramelizes the sauce for that classic char siu finish. The sauce is made from pantry staples but you can use store-bought char siu sauce to shorten prep time.

Prep Time
3 minutes

Cook Time
25–30 minutes (pressure cook)

Additional Time
5 minutes (broil)

Total Time
About 45–60 minutes including pressurizing and broiling

Ingredients

The Ribs

2–6 pounds (up to 3 full racks) St. Louis ribs, spareribs, or baby back ribs, unseasoned
1 (64-ounce) bottle apple juice (you can halve this or use 2 cups; more juice adds sweetness and increases time to come to pressure)
Sesame seeds, for topping (optional)

The Char Siu Sauce (for about 2 racks; halve or double as needed)

1/2 cup hoisin sauce
1/4 cup oyster sauce
1/4 cup honey
3 tablespoons soy sauce, tamari, or coconut aminos
3 tablespoons dark brown sugar
3 tablespoons Shaoxing wine or sherry
1 tablespoon sesame oil
1 tablespoon Chinese five-spice
1/4 teaspoon red food coloring (optional, for traditional color)

Instructions

Bend each rack into a coil so it fits against the perimeter of the Instant Pot liner. A 6‑quart pot fits about 2 racks, an 8‑quart can handle 3. You may cut racks in half for easier removal. Pour the apple juice into the pot.
Secure the lid, move the valve to sealing, and pressure cook on high: 30 minutes for 5–6 pounds (1.5–3 racks) or 25 minutes for 2–4 pounds (about 1 rack). Allow a 5‑minute natural release, then quick release the remaining pressure. If you used the full bottle of apple juice, the pot may take longer to come to pressure.
While the ribs cook, whisk together the Char Siu sauce ingredients in a large bowl until smooth. Taste and adjust seasoning if needed.
Carefully transfer the tender ribs from the pot to a baking sheet lined with parchment or set on a wire rack, bone-side down. They may fall apart slightly—this is normal.
Generously brush the sauce all over the ribs. Be liberal so each bite is glossy and flavorful.
For a caramelized finish (recommended): preheat the oven to broil and roast the sauced ribs 3–5 minutes until the edges are slightly charred and the sauce caramelizes. Watch closely to avoid burning. Remove and brush with additional sauce.
Sprinkle with sesame seeds if using. Slice between the bones into individual ribs and serve with plenty of napkins.

Notes & Tips

If you want to save time, bottled char siu sauce from an Asian market or grocery will work well instead of making the glaze from scratch. The apple juice in the pot infuses sweetness—reduce the amount if you prefer less sweetness or quicker pressurizing. Use a wire rack for broiling to allow heat to crisp the sauce evenly. Watch the broiler closely; a few minutes is usually enough to get that desirable char without burning.