The first time I made 1-2-3-4-5 Pork Ribs was on the stovetop. It wasn’t hard but required watching over the stove. With these Instant Pot 1-2-3-4-5 Pork Ribs, there’s not much prep to do but to let the Instant Pot do its thing. These pork ribs are as easy as counting from one to five.
The 1-2-3-4-5 refers to the ratio of the sauce ingredients. There are a couple of ways of making Instant Pot 1-2-3-4-5 Pork Ribs. Most of the time, I throw the ribs into the Instant Pot. After the ribs are done cooking, I remove the ribs from the pot and cut the pork ribs between the bones. The rib sauce can be made in the Instant Pot, if you want one less pot to wash; however, I find it easier and faster to reduce liquids over the stove. Once the sauce has reduced to a gooey, sticky sauce, I throw the pork ribs into the pot to coat them with the sauce. Be wary of crackling sounds when reducing the liquids, especially in the Instant Pot!
Of course, meat that has been marinaded in the sauce taste better! So when time permits, I first cut between the bones of the pork ribs. Then I brown the ribs on the stove. After browning, I toss the meat into the Instant Pot to marinade with the ingredients for a little before cooking in the Instant Pot.
Whatever way you choose, you can’t go wrong! Hubby says these are his favorite ribs. The kids ask if I can make these every day. And the leftovers! Everyone will be fighting over the leftovers the next day!
Just a note, regular white vinegar can be substituted for Chinese black vinegar but it will look lighter and taste slightly different.
Instant Pot 1-2-3-4-5 Pork Ribs
Equipment
- Pressure Cooker or Instant Pot
- Trivet
Ingredients
- 1 rack pork ribs
- 1 C water
Sauce
- 1 tbsp Shaoxing wine (or cooking wine)
- 2 tbsp soy sauce
- 3 tbsp sugar
- 4 tbsp Chinese black vinegar (can be substituted with white vinegar, but slightly different taste)
- 5 tbsp water
Instructions
- Add 1C water to Instant Pot, along with the trivet. Place the ribs on top of the trivet and pressure cook for 20 minutes, natural release for 10 minutes.
- While the Instant Pot is in the natural release phase, add the rest of the ingredients (1-2-3-4-5 tbsp ingredients) to a pot over medium high heat. Let the liquids reduce (5-10 minutes).
- While the liquid is reducing, cut between the bones to separate the ribs. Add the ribs into the pot and coat with the sauce.
- Serve with rice and veggies!
A fantastic recipe. This is one of my husband’s all-time favorite meals!
Hi,
I’m a little confused by the instructions. “Then I brown the ribs on the stove. After browning, I toss the meat into the Instant Pot to marinade with the ingredients for a little before cooking in the Instant Pot.” So are you cooking the ribs in the Instant Pot with the marinade? And if so, has the marinade been reduced first? Or do you reduce if after cooking it with the ribs in the IP?
Thanks!
Hi Lorraine
Sorry for the confusion! If you want to add more flavor to the ribs, cut the ribs into pieces & marinate them for 15-30 minutes before cooking in the Instant Pot. In this case, you can just cook the ribs with the marinade in the Instant Pot. You can reduce the liquid in the Instant Pot, after the ribs are done pressure cooking.
I usually don’t like to put the marinade in at the same time as the pressure cooking of the ribs because oil / impurities from the ribs leak into the marinade after pressure cooking. Some people don’t mind the extra oil / impurities because they add flavor to your marinade/rib coating. I prefer to make the ribs “healthier” with less oil so I usually reduce the 1-2-3-4-5 ingredients after the ribs are done cooking.
Hope this clarifies things!