Din Tai Fung came to my hometown years back and became one of my favorite restaurants. Everyone knows about their world famous Xiao Long Bao soup dumplings – and yes they are fantastic, but there are so many other amazing dishes on their menu. One in particular, a dish that completely overwhelmed my taste buds, their Sweet & Sour Pork Baby Back Ribs which is their take on a classic Shanghainese dish. The complexity is hard to describe, initially it’s a familiar sweet and sour sauce taste-but the subtle notes of orange shine brightly in the background finished with the slightest bitterness from the caramelized sugar. The dish is quite small – you only get about 6 riblets for $9! My family devours the appetizer in an instant—the true motivation for me to reverse engineer this culinary marvel. As they say—Necessity is the mother of invention. I present my copycat version for Din Tai Fung’s Sweet & Sour Pork Baby Back Ribs cooked in an Instant Pot Pressure Cooker
You’ll need Pork Riblets or Baby Back Ribs that are cross-cut in half so the ribs are about 1.5-2 inches long.
A few ingredients that may not be in your pantry, you can usually find these at any Asian Market