How do you prepare the ribs before cooking? They are extra meaty, with a higher meat-to-bone ratio. Technically, they are actually chops, not ribs. They come from the top of the pig’s shoulder. Country style ribs aren’t even really ribs.St Louis style ribs are the same part of the pig as spare ribs, they are just trimmed a little more, with the tips and cartilage cut off, making them shorter than “regular” spare ribs.Spare ribs have straight bones and are meatier and fattier. Spare ribs are from the pig’s sides, extending towards the pig’s breast plate.You can tell baby back ribs because the bone is bent, while spare ribs are straight. They are smaller and leaner than spare ribs. They are small (hence, “baby”) and are found on the back of the pig (hence “back”). Baby back ribs are the ribs that attach to the pig’s spine.What’s the difference? I’m glad you asked! Louis style ribs, country style ribs, or baby back ribs, too. I’ve used spare ribs here, but you can use St. You can make this recipe with any type of pork ribs. Louis style ribs, and country style ribs? What is the difference between baby back ribs, spare ribs, St. The meat was fall-off-the-bone tender and the sweet-savory hoisin glaze got nice and caramelized by the high heat of the air fryer, broiler, or grill. I brushed them generously with my Chinese style hoisin glaze and cooked them in the air fryer for 5 minutes, under the broiler for 5 minutes, or on the grill for 5 minutes. In just 30 minutes, these Instant Pot Spare Ribs were luscious and tender. Instead, I decided to cook my ribs in the instant pot first and then finish them in the air fryer, under the broiler, or on the grill. Cooking them longer led to dried-out meat. But even after 30 minutes, the meat was still too tough for my taste. I researched and found a lot of recipes online that recommended cooking ribs in the air fryer for anywhere from 20 to 30 minutes. But after a few failed attempts, I accepted the truth: the Instant Pot is better for cooking ribs than the air fryer. I initially wanted to cook these ribs in the air fryer without having to pre-cook them. The ribs are seasoned with Chinese 5-spice powder and brushed with a savory-sweet glaze made of hoisin sauce, soy sauce, rice vinegar, and other seasonings. I like to finish them with high heat-via the broiler, grill, or air fryer-to turn the sauce into an irresistible sticky, caramelized glaze. Instant Pot Spare Ribs with Hoisin Glaze are the definition of fall-off-the-bone tender and the sticky, Asian glaze makes them finger licking good.Ĭooking the ribs in the Instant Pot, or any electric pressure cooker, is what renders them super tender and mouthwateringly delicious.