Instant Pot Chinese Sweet and Sour Pork Ribs (Tang Cu Pai Gu)

Ingredients

• 1 kgpork spare ribs (or baby back ribs)
• 2 tbsp, dividedcooking oil
• 10 gginger, sliced
• 4green onions, greens and whites separated
• As needed to cover the ribswater
• 1star anise
• 1 largecinnamon stick
• 60 ml (¼ cup)Shaoxing wine
• 40 grock sugar
• 2 tbsp, or more as neededsoy sauce
• 1 tbspdark soy sauce
• 3 tbsp, or more as neededChinese black vinegar
• As neededbrown sugar

Instructions

1. 1

   Prepare the ribs

   Trim the spare ribs if needed; baby back ribs only need any excess fat trimmed. On the bone side, loosen the membrane at one end with a sharp knife, grip it with kitchen paper and pull it away. Cut the rack into individual ribs, or into two or three smaller pieces per rib; you can also leave the rack whole.

2. 2

   Brown the ribs

   Set the Instant Pot to sauté and wait until it reads “hot”. Add 1 tbsp oil and brown half the ribs meat-side down, then remove them. Brown the remaining ribs and take them out of the pot.

3. 3

   Sauté the aromatics

   Add the remaining 1 tbsp oil. Stir-fry the ginger, green onion whites, garlic, star anise and cinnamon for 3–4 minutes, until fragrant. Pour in 60 ml (¼ cup) Shaoxing wine and scrape the bottom of the pot with a spatula to release any browned bits.

4. 4

   Pressure cook

   Return the ribs to the pot meat-side down, then add the seasonings and enough water to cover them. Close the lid, set the pressure valve to sealing and select high pressure. Cook uncut, large pieces for 35 minutes; smaller pieces may need only 12–15 minutes. Let the pressure release naturally.

5. 5

   Reduce the sauce

   Remove the ribs and switch the pot to sauté. Bring the cooking liquid to a simmer and reduce it by more than half, until it lightly coats the back of a spoon. Taste and adjust to suit your preference; the sauce should be sweet, tangy and savoury. It will thicken more as it cools, so stop reducing sooner if you want extra sauce for rice.

6. 6

   Cook on the stove

   For the stovetop method, brown the ribs and sauté the aromatics as described, using a heavy-based pot or Dutch oven. Add the liquid and seasonings, bring to the boil, then immediately lower the heat and cover with a tight-fitting lid. Simmer for 1½–2 hours, checking at 90 minutes; the meat should be very tender but not yet falling off the bone. Remove the ribs, raise the heat to medium-high and reduce the sauce until thick, glossy and able to coat the back of a spoon. Return the ribs to the sauce and turn them gently to coat.

7. 7

   Serve the ribs

   Garnish with chopped green onion for contrast. Serve warm or at room temperature.

What is tang cu pai gu?

Tang cu pai gu, or sweet and sour pork ribs, is a Chinese dish built around the contrast of sugar, vinegar and savoury seasoning. The name describes its defining balance: tangy, sweet and deeply savoury flavours around tender ribs.

This version uses an Instant Pot to pressure-cook the meat, then reduces the cooking liquid separately. Browning the ribs first and concentrating the sauce at the end help keep the finished dish rich and glossy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 849 calories, 40g protein, 18g carbs, 66g fat.

The pork ribs provide most of the protein and fat, while the rock sugar and brown sugar contribute carbohydrates; the sauce also adds some carbohydrates from its seasonings. Serve a moderate portion with vegetables and rice to balance the plate, keeping in mind that rice adds further carbohydrates.

Choosing and preparing the ribs

Spare ribs: These are the cut specified, and they can be trimmed to suit your pot. Baby back ribs are also an option; trim away excess fat if desired.

Membrane: Removing the membrane from the bone side makes the ribs easier to eat. Cut the rack into individual pieces or smaller sections, or leave it whole and allow for the longer pressure-cooking time.

Build flavour before pressure cooking

Browning: Work in batches so the ribs can brown against the hot pot rather than crowding together. This step adds flavour to the pot as well as to the meat.

Aromatics: Ginger, green onion whites, star anise and cinnamon are sautéed in oil until fragrant. The Shaoxing wine then helps loosen the browned bits from the base; scrape thoroughly before adding water to reduce the chance of a burn warning.

Get the pressure-cooking time right

Large pieces: The recipe allows 35 minutes at high pressure for uncut ribs, followed by a natural release. This gives the thicker pieces time to become tender.

Smaller pieces: Allow 12–15 minutes at high pressure, then release naturally. Check the texture after cooking: the meat should be tender while still holding its shape on the bone.

Reduce the sauce to a glaze

Reduction: Take the ribs out before simmering the cooking liquid, so you can judge the sauce without the meat getting in the way. It is ready when it has reduced by more than half and leaves a thin coating on the back of a spoon.

Balance: Taste the reduced liquid and adjust with more soy sauce, black vinegar or brown sugar as needed. The sauce thickens further as it cools, so stop while it is a little looser than your preferred final texture.

Serve with rice and greens

Rice is a natural accompaniment for the sweet-sour sauce, especially if you leave some extra liquid in the pot. A simple side of green vegetables can add freshness alongside the rich ribs.

Chopped green onion provides colour and a fresh finish. The ribs can be served warm or at room temperature.

Recipe notes & tips

• Pat the ribs dry before browning so they colour more readily.
• Brown the meat in batches rather than crowding the Instant Pot.
• Scrape the base well after adding Shaoxing wine to lift any stuck-on browned bits.
• Use the shorter pressure-cooking time only for smaller rib pieces.
• Taste the sauce after reducing before adding more sugar, vinegar or soy sauce.
• Stop reducing while the sauce is slightly thinner than you want, as it thickens as it cools.

Variations

• Use baby back ribs: Trim excess fat if you like and check tenderness after pressure cooking.
• Cut the ribs smaller: Divide each rib into two or three pieces and use the shorter cooking time given in the method.
• Keep the rack whole: Cook large, uncut ribs for 35 minutes at high pressure.
• Adjust the tang: Add more Chinese black vinegar after tasting if you prefer a sharper sauce.
• Make it sweeter: Add brown sugar a little at a time to suit your taste.
• Use the stovetop: Simmer the ribs covered for 1½–2 hours, then reduce the sauce separately.

Common mistakes to avoid

• Leaving the membrane on: Loosen it from one end and pull it off with kitchen paper before cooking.
• Crowding the pot: Brown the ribs in batches so they can make contact with the hot surface.
• Skipping the deglaze: Scrape the pot after adding Shaoxing wine to release browned residue.
• Using one timing for every cut: Allow 35 minutes for large uncut ribs and 12–15 minutes for smaller pieces.
• Reducing with the ribs in the pot: Remove them first so the sauce can reduce without overcooking the meat.
• Over-reducing the sauce: Stop when it lightly coats a spoon, as it thickens further on cooling.

How to store

Refrigerate leftover ribs and sauce in a covered container for up to 3 days. Reheat gently in a covered pan over low heat, adding a splash of water if the sauce has become too thick.

Frequently asked questions