4tablespoonChinese black vinegaror balsamic vinegar
¼ white pepper powderoptional
1pinchthirteen spice or five spice powderoptional
toasted white sesame seeds
Separate each individual rib from the rack.
Mix all the seasonings and spices with the rib. If you have time, marinate it for 30 minutes or over night in the fridge.
Put ribs and the seasoning mixture with 1⁄2 cup of water into the Instant Pot, cook for 15 minutes on high pressure.
Release the pressure after 10 minutes, rotate the ribs so the ones on the top can also get a chance to soak in the sauce.
Cook for another 15 minutes, release the pressure after 10 minutes or wait until pressure naturally releases.
Remove the scallions and ginger. Use saute function to reduce the sauce until the sauce is almost dried up and becomes sticky enough to stick on the ribs. Rotate the ribs occasionally to allow them to cooked evenly. It will take around 15 minutes for the sauce to be reduced.
Sprinkle some toasted white sesame seeds and serve.
The most important part of this recipe is to reduce the sauce until the flavor is concentrated and the sauce is thickened and able to stick on the ribs.