If you've ever fallen down a Chinese cooking rabbit hole on YouTube, chances are you've come across Mandy and her channel Souped Up Recipes. With a warm teaching style and an unwavering commitment to authentic flavors, Mandy has built one of the internet's most beloved Chinese cooking channels — and this Instant Pot ribs video is a perfect example of why her audience keeps returning for more.
The star of the show is Hong Shao Pai Gu (红烧排骨), or red braised pork ribs — a classic Chinese comfort dish rooted in home kitchens across the country. The name comes from the deep, glossy mahogany color the ribs develop as they braise in a mixture of soy sauce, rock sugar, Shaoxing rice wine, and warming aromatics like ginger and star anise. Traditionally, this dish requires a patient, low-and-slow simmer on the stovetop. Mandy's Instant Pot version cuts that time dramatically without sacrificing a single drop of that soul-satisfying depth.
What makes this recipe so compelling is the technique layered into what looks like a simple dish. The ribs get a quick blanch before entering the Instant Pot — a classic Chinese step that removes impurities and gives the braising liquid a beautiful clarity. After pressure cooking, the ribs emerge tender enough to slide right off the bone. But Mandy doesn't stop there. She finishes them with a high-heat reduction, letting the braising liquid thicken into a rich, sticky glaze that lacquers every piece in that signature shine.
- Blanch before you braise. A quick two-minute boil removes surface impurities from the ribs, giving you a cleaner sauce and a dish that looks as polished as it tastes.
- Rock sugar is worth finding. It dissolves slowly and adds a rounded sweetness that ordinary white sugar simply can't match. Honey makes a workable substitute if needed.
- Let pressure release naturally. A natural release keeps the ribs tender and allows the flavors to keep developing inside the sealed pot — don't rush it.
- Finish with a glaze reduction. After pressure cooking, reduce the braising liquid on the stovetop until thick and glossy, then pour it back over the ribs. This step alone takes the dish from good to unforgettable.
- Shaoxing wine is non-negotiable. This Chinese rice wine adds authentic depth and a subtle sweetness that rounds out the whole dish. Pick up a bottle at any Asian grocery store — you'll find yourself reaching for it constantly.
Watch Mandy take you through every step from blanch to glaze below:
Once the ribs are out of the Instant Pot, that final glaze reduction deserves the right cookware. Artisan Cookware Co.'s Stackable Insert Pans are an ideal companion here — their food-grade stainless steel handles high-heat reductions evenly, ensuring your sauce caramelizes without scorching, and cleanup is effortless. Better still, while the ribs pressure cook, pop rice and a vegetable into the stackable inserts to cook simultaneously — turning your Instant Pot into a complete one-appliance dinner solution.
If this dish is any indication, Mandy's channel belongs on your regular watch list. Chinese braised ribs on a weeknight? With an Instant Pot and a little know-how from Souped Up Recipes, it's absolutely within reach. Happy cooking!
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