Step 1

Get the ribs cut in half from the middle (so the bones are half of the normal length, this can typically be requested at meat counter in grocery stores)

Step 2

Add the ribs in an instant pot with 1/4 cup of water in it. Season with chinese five spice and coconut aminos. Add chopped onion, ginger.

Step 3

Seal and cook on high pressure for 15 minutes.

Step 4

Remove the ribs from the pot and let it cool. Set the broth left in the instant pot aside for later.

Step 5

Heat the oil in a wok (a large pan or pot works too) until shimmering and then add the sugar.

Step 6

Cook the sugar over medium to high heat, continue to stir to create caramelization for 4- 5 min or until the color is amber. Make sure to stir constantly to prevent burning.

Step 7

Once the color has turned amber- add in the ribs immediately.

Step 8

Cut the semi-cooled ribs into individual pieces.

Step 9

Add ribs in to the caralized sugar and oil and stir for a couple minutes to get the carmalized sugar evenly coated around the meat.

Step 10

Once meat has been coated well in the caramelized sugar, allow the meat to sear on both sides for about 1 minute, to get a crispy glaze.

Step 11

Add minced garlic (if using any). Stir and let it release the aroma for another 2-3 minutes.

Step 12

Add the cubed potatoes and stir well.

Step 13

Add 1.5 cups of broth which was set aside, coconut aminos, Lao Chou (dark soy sauce), Liao Jiu (rice wine), and salt to taste to the pot.

Step 14

Close the lid and cook for 25 - 30 minutes or until the sauce has been reduced to a thick, shiny, syrupy liquid.

Step 15

Enjoy!