One Pot Sweet and Sour Spareribs

By November 1, 2012

Submitted by Glenn R.

Prep time 10 minutes

Cook time 15 minutes

Ingredients: Serves 4-6

  • 1 Tb oil
  • 1 medium onion sliced
  • 1/4 cup ketchup
  • 1/4 soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup rice wine (or cider) vinegar
  • 1 20 oz can of pineapple
  • 2 cloves garlic chopped
  • 1 tsp. finely chopped ginger
  • 1 tsp. fish sauce (optional)
  • 1 tsp. chili powder
  • 1 tsp. ground coriander
  • Pinch of smoked paprika
  • Salt and pepper to taste
  • 4 lbs of ribs, trimmed and cut for serving.
  • Corn starch slurry


Directions are for Instant Pot 6-in-1 Pressure Cooker.

  • Add oil, sauté onions until just translucent.
  • Add the rest of the ingredients except cornstarch slurry. Make sure spareribs are submerged in sauce. You can marinate refrigerated in the pot for several hours.
  • Pressure cook on “Stew” for 12 minutes, leave on keep warm for 3 minutes. Release pressure. Check meat for doneness and moisture. If needs more time set timer to “Stew” for a few more minutes.
  • When meat is done, remove meat to bowl and adjust seasoning (if needed). Set to sauté, when sauce starts to boil, add cornstarch slurry to thicken to desired taste and stir for one minute.
  • Serve with rice and veggies of your choice.
  • Variation, brown meat in oil on sauté before cooking. Alternately, “char” firmer meat on bbq or under broiler after pressure cooking, basting with strained sauce. Either of these are preferable if you aren’t using fish sauce.
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3 Responses to “One Pot Sweet and Sour Spareribs”

  1. Chuck says:

    Just finishing up a batch of these. Recipe was easier to follow than some of the others I have seen here. Serving with rice, broccoli, and some hot and sour soup.I wish I made the sauce a little thicker and added more ketchup. I was using low sodium ketchup and soy sauce. I added salt back into it to enrich the flavor. Also left the at – good for flavor, but settled out of the sauce – so I dabbed it out before making the sauce.


  2. Paul says:

    Excellent recipe.

    Slurry = 2Tbl. corn starch and 2Tbl. of water
    After pressure cooking, throw ribs under broiler for about 7 min or until browned and exterior is slightly crispy. No need to baste before broiling. You will just burn the dish due to sugar content. After broiling, add thickened sauce and serve.


  3. Recipe looks good. However, a pressure cooker can do much more than cook stews. I document many new techniques in my new book ‘Cooking and Experimenting with Pressure Cookers’.

    My book’s website has 5 articles (baking an apple cake; making “no stir” polenta; cooking pasta; etc). Articles can be downloaded free.


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