Chinese Five-Spice Ribs (Instant Pot Recipe)

This recipe has been a family favorite for years, though we recently streamlined it to use our amazing new Instant Pot. If you like sweet and savory fall-off-the-bone ribs, then this recipe is for you! It's super easy to make, and super delicious.

10 minutes

40 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	1679
Fat:	115 g
Carbohydrates:	86 g
Protein:	116 g
Calculated per serving.

Serves: 2

Ingredients

2 Tbsp 2 Tbsp 2 Tbsp Lard, (or your choice of cooking fat)
3 lb 3 lb 3 lb Pork Baby Back Ribs
2 cups 2 cups 2 cups Water, (or chicken stock)
1 Tbsp 1 Tbsp 1 Tbsp Chinese Five Spice
1/2 tsp 1/2 tsp 1/2 tsp Paprika
1/2 tsp 1/2 tsp 1/2 tsp Coriander, ground
1 tsp 1 tsp 1 tsp Curry Powder
1/3 cup 1/3 cup 1/3 cup Coconut Aminos
2 tsp 2 tsp 2 tsp Toasted Sesame Oil
1/4 tsp 1/4 tsp 1/4 tsp Granulated Garlic
1/2 tsp 1/2 tsp 1/2 tsp Ginger, ground
1/2 tsp 1/2 tsp 1/2 tsp Himalayan Pink Salt
Instant Pot

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat the lard over medium high heat in a large cast iron skillet. Cut the rack of baby back ribs into three sections. When it comes up to temperature, sear the ribs (top side down) for approximately 4 minutes, repositioning them to sear them across the top.
While the ribs are searing, place the Instant Pot rack into the pot, along with 2 cups of water (keep the lid off). Press the "Saute" button to begin heating up the water.
After the tops of the ribs have seared, season them with the Chinese 5-spice blend, paprika, coriander, and curry powder.
Place the ribs into the Instant Pot, close the lid, set the valve to hold pressure, and press the "Manual" button. This will set it to high pressure for 30 minutes.
While the ribs are cooking, you can prepare your choice of side dish. We serve this with roasted cauliflower.
Bring together the glaze ingredients in a small bowl. Mix together the coconut aminos, the toasted sesame oil, the ginger and garlic. Stir to combine.
Preheat your oven to 400 degrees. When the ribs are finished in the instant pot, place them on a rimmed baking sheet and brush them with the glaze. Sprinkle with the pink himalayan salt after basting with the glaze. Bake them for 10 minutes, brushing them with more glaze after the first 5 minutes.
Cut into ribs, and serve!

Notes

If you don't have an Instant Pot, you can cook your ribs in a slow cooker, or other brand or pressure cooker. If you don't have either of those, you can follow the previous recipe for Chinese Spiced Ribs here: https://www.primalpalate.com/paleo-recipe/chinese-spiced-ribs/