Before we throw the ribs on the grill, we cook them in an instant pot for 9 minutes first. This will make ribs completely tender and succulent. After that, they spend 10 minutes on a hot grill to get more crispy and  get glazed with the tasty sauce. The recipe we bring here can yield 4 servings in total.



Photo by Alexandru-Bogdan Ghita on Unsplash





2 Tbsp. Chinese hot mustard powder

1 Tbsp. garlic powder

1 Tbsp. sugar

4 tsp. kosher salt

4 lb. St. Louis–style pork spareribs, cut into 3- or 4-rib sections

¼ cup mirin (sweet Japanese rice wine)

Glaze and Assembly

Vegetable oil (for grill)

2 Tbsp. distilled white vinegar

2 Tbsp. Sriracha

1 Tbsp. fish sauce

1 Tbsp. sugar

2 3" pieces ginger, scrubbed, bruised with the dull side of a chef’s knife, sliced into ½"-thick rounds

Kosher salt (optional)

Special Equipment

An Instant Pot, other electric multi-cooker, or standard stovetop pressure cooker




In a medium bowl mix mustard powder, garlic powder, sugar and salt to combine to form dry rub. Pat ribs dry using paper towels and arrange on a large rimmed baking sheet. Season both sides of ribs with dry rub. Cover with parchment paper and chill for 1 hour-2 days. 


Pour mirin and water into instant pot. Place ribs in pot this way: orient them on narrow sides so they’re leaning against walls of pot and each other, instead of stacking them flat with one on top of the other. Then lock on lid, making sure steam release valve is in the proper sealed position. Select “Manual” and program for 9 minutes at high pressure. Let pressure release naturally for 10 minutes, and then manually release pressure. Unlock lid and transfer ribs to a rimmed baking sheet. Let it rest under room temperature until ready to serve.  


Set your grill at medium-high heat, clean and lightly oil the grate. Pour cooking liquid from instant pot through a sieve into a measuring glass. Then use a spoon to skim off excess fat from surface. Normally, you should have about 1¼ cups cooking liquid left after skimming.


Pour cooking liquid into a large skillet. Combine the following ingredients and bring to a boil: vinegar, Sriracha, fish sauce, sugar and ginger. Cook for about 7-8 minutes until liquid is reduced by half. Meanwhile you need to swirl pan occasionally. Then pour glaze through reserved sieve back into measuring glass and place it near the grill. 


Lightly oil the ribs to coat. Grill ribs for about 2 minutes with meaty side down, until lightly browned. Turn ribs and generously brush glaze onto exposed side, and grill for about 2 minutes until the underside is lightly browned. Then turn ribs again and brush with glaze. Continue to grill, repeating turning and brushing with glaze every 2 minutes, until ribs are dark brown and nicely lacquered on both sides with charred spots. It takes a total of 5 minutes for the whole process, generally speaking.


Transfer ribs to the same baking sheet and brush with glaze instantly. Let it cool and rest for 5-10 minutes before cutting. You can serve with any remaining glaze drizzled over if you like; season with salt, if needed. 

Tips: Ribs can be cooked 1 day in advance. You need to let it cool; cover and chill. 



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