Instant Pot Char Siu Spareribs: Tender Chinese-Style Recipe

Growing up in the Eisner household, no Chinese takeout felt complete without a red, foil-lined bag of big, juicy spare ribs glazed in a sweet, savory, smoky sauce. This Cantonese-style barbecue — often called char siu or Chinese-style spareribs — is a favorite for good reason. This straightforward Instant Pot version uses accessible ingredients to create an authentic-tasting Char Siu sauce. If you prefer to save time, you can also use a pre-made bottled char siu sauce (see Jeffrey’s Tips) and reduce the recipe to just a few ingredients.

Trivet in Instant Pot — Place the trivet in the Instant Pot.

Baby back ribs coiled in instant pot — Coil one to three racks of baby back or St. Louis ribs so they rest on the trivet. There’s no need to remove the membrane; the pressure cooking makes the ribs tender.

Apple juice in Instant Pot — Pour in apple juice. That’s all you need in the pot before sealing and pressure cooking—simple and nearly hands-off.

Hoisin sauce, oyster sauce, honey, sesame oil, Shaoxing wine OR sherry, soy sauce, dark brown sugar and Chinese five spice. — While the ribs cook, make the Char Siu sauce from 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. — Add the ingredients to a mixing bowl.

Whisking ingredients into sauce — Whisk until smooth and combined.

Adding red food dye to sauce — Traditionally char siu has a deep red color; a drop of red food coloring will give the sauce that classic hue, but it’s optional and only for appearance.

Whisking untol color is dark red — Once combined, you have homemade Char Siu sauce ready to glaze the ribs. Alternatively, a store-bought bottled sauce works fine if you want to skip this step.

Removing finished ribs with tongs — After pressure cooking, the ribs will be extremely tender. Use two sets of tongs or a combination of tongs and a fork to carefully transfer them to a board or baking sheet.

Placing ribs on baking sheet with wire rack — The ribs may not look finished yet, but a quick broil will transform them. For best results and a slightly charred edge, place ribs on a baking sheet—ideally on a wire rack—then broil briefly.

Brushing char siu sauce onto ribs — Generously brush the Char Siu sauce over the top of the ribs using a pastry brush.

Placing ribs in oven — If broiling, preheat the oven on high and broil for about 5 minutes, watching closely so the sauce caramelizes without burning.

Ribs looking beautiful with roasted edges out of the oven — When the edges look slightly charred and glossy, the ribs are done—beautifully caramelized with that signature char siu look.

Broiled ribs on cutting board — Transfer the ribs to a cutting board.

Slicing ribs with a knife — Slice between the bones to separate into individual, meaty ribs.

Brushing char siu sauce onto sliced ribs — After slicing, brush more sauce on the cut edges for extra flavor.

Topping ribs with sesame seeds — Finish with an optional sprinkle of sesame seeds for texture and appearance.

Man showing rib — Now for the best part: dig in. Grab a rib…

Man eating rib — Sink your teeth into the tender, flavorful meat.

Man looking happy and satisfied — The result is spot-on: tender ribs with a glossy, caramelized glaze—just like your favorite Chinese takeout.

Yield: 6-8

Instant Pot Chinese-Style Spareribs (Char Siu)

This Instant Pot method produces tender, flavorful Chinese-style spareribs with minimal effort. Make the sauce from scratch or use bottled char siu sauce to simplify the process.

Prep Time
3 minutes

Cook Time
25 minutes

Additional Time
5 minutes

Total Time
5 minutes

Ingredients

The Ribs

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

The Char Siu Sauce (for up to 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 color)

Instructions

Coil each rack of ribs so it fits against the perimeter of the Instant Pot liner. A 6‑quart pot fits up to 2 racks; an 8‑quart fits up to 3; a 3‑quart may fit 1. If desired, cut racks in half for easier removal. Add the apple juice to the pot.
Secure the lid, set the valve to sealing, then pressure cook on high: 30 minutes for 5–6 pounds (1.5–3 racks) or 25 minutes for 2–4 pounds (1 rack). Allow a 5‑minute natural release, then quick release. If using a full bottle of juice, coming to pressure may take longer; cover the vent with a towel while releasing if splatter is a concern.
While the ribs cook, whisk together the Char Siu sauce ingredients in a large bowl and set aside.
Carefully transfer the very tender ribs to a baking sheet lined with parchment or set over a wire rack, bone-side down. Don’t worry if racks break apart—they’ll still taste great.
Brush the ribs generously with the Char Siu sauce until well coated.
For a caramelized finish (strongly suggested): Broil the sauced ribs in a preheated oven for about 5 minutes, watching closely so they brown without burning. Remove and brush with additional sauce.
Sprinkle with sesame seeds if desired. Slice between the bones into individual ribs, serve, and enjoy—don’t forget the napkins.

Jeffrey’s Tips

If you prefer to skip making the sauce, a jarred char siu sauce from an Asian market or online will work well and saves time and ingredients.