Omnivore's Cookbook · by Maggie Zhu★ 5.0 (7)
Instant Pot Pork Ribs (Chinese-Style)
NUTRITION · PER SERVING50M COOK
CAL 32%·PRO 80%
CARBS 23G14% OF CAL
2G FIBER4G OTHER17G TOTAL SUGAR
FAT 42G58% OF CAL
16G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, juicy pork ribs with a sticky Asian-style glaze made in a pressure cooker. Combines garlic, ginger, and Sichuan peppercorn for complex flavor in just 30 minutes.
mainchineseroastpork🍪 sheet pan🥘 pressure cooker🔥 oven♨️ grilldairy freegluten freeveganvegetarian
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 rack (2 to 2.5 lbs / 1 kg) baby back ribs (, or spare ribs)
- 1 cup water
- 1/2 teaspoon liquid smoke ((Optional))
- 1/4 cup Homemade Chinese Barbecue Sauce ((or store bought char siu sauce, or your favorite BBQ sauce))
- 2 tablespoons brown sugar
- 2 tablespoons Chinese chili flakes ((or paprika powder for a non-spicy dish))
- 4 teaspoons garlic powder
- 4 teaspoons ginger powder
- 4 teaspoons freshly ground Sichuan peppercorns ((or ground black pepper))
- 2 teaspoons salt
At a glance
PER SERVING · TIME 50M
CAL 32%·PRO 80%
CARBS 23G14% OF CAL
2G FIBER4G OTHER17G TOTAL SUGAR
FAT 42G58% OF CAL
16G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 2575mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 151mg
- Calcium
- 25mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 2575MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.