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20 min Asian Fusion Sticky Ribs | The Quarantine Cook


-Full rack of pork baby back ribs 


-3 Tbsp brown sugar

-1 1/2 Tbsp chili powder

-2 teaspoon ginger powder

-2 teaspoon Chinese 5 spice (allspice can be used as a substitute) 

-2 teaspoon garlic powder

-2 teaspoon onion powder

-1 1/2 teaspoon salt

-1 teaspoon Szechuan pepper (if available)


-1/2 cup water

-1/2 cup pineapple juice

-1/4 cup apple cider vinegar

-Thumb sized piece of ginger smashed

-2 cloves of garlic smashed


-1/4 cup of reserved dry rub

-6 Tbsp hoisin sauce

-2 Tbsp apple cider vinegar

-2 Tbsp soy sauce

-2 Tbsp honey

-1 Tbsp Worcestershire sauce

-1 Tbsp fresh minced ginger

-2 cloves fresh minced garlic

-1/2 cup ketchup


-Begin by removing the membrane from the back of the ribs. Make a small incision with a knife or scrape the membrane back slightly with a spoon, using a towel grip the membrane and pull off.

-Pat ribs dry and rub thoroughly with dry rub mix. Reserve 1/4 cup of rub to use in sauce

-Fill instapot with water, vinegar, pineapple juice, ginger and garlic. Then place cooking rack over liquid.

-Place ribs inside instapot (you can wrap them around the inside of the pot or cut the rack in half and place side by side.)

-Cover and set pressure to High for 25 minutes. 

-Remove ribs and brush generously with sauce

-Broil ribs on high for 5 mins or until sauce begins to bubble and char slightly

-Garnish with spring onions and sesame seeds


-While the ribs are cooking place a saucepan on medium heat

-Add 1/4 cup of reserved dry rub along with minced ginger and garlic

-Next add vinegar, soy, worcestershire, ketchup, honey, hoisin sauce, and stir

-Simmer on low for 10-15 mins

(If cooking in oven preheat to 350 deg, cook for 2 hours, brush with sauce and broil for 5 mins)

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