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Sticky Chinese BBQ Pork Lettuce Wraps {Instant Pot or Stove Top}

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Chinese BBQ pork cooked in an Instant Pot or on your stove top, then served in lettuce wraps with purple cabbage, crushed nuts and fresh cilantro. This easy and healthy BBQ pork recipe is perfect for lunch or a light summer dinner. These delicious Instant Pot Sticky Chinese BBQ Pork Lettuce Wraps are great for meal prep, too! Gluten free, grain free, dairy free, and paleo recipe options.

pork wraps

Before we begin. I must confess, I had a slight mishap in my schedule. You will understand everything when I update you on life… le sigh. That being said, this recipe was not supposed to be published in July because it’s not “technically” nut free. BUT, we’re going with it! And I am giving NUT FREE OPTIONS before the recipe. NOTED! Mmm k?

Chinese BBQ Pork – the HEALTHY way…

and INSTA…. QUICK WAY. As in instapot pressure cooker option. Oh yes, I just went there!

You see, Chinese BBQ pork ribs from an Asian restaurant are insanely delicious, don’t deny it, they are! But at the same time, that BBQ RIB goodness is typically made with a sticky sauce packed with sugar, MSG, and other unhealthy, un-Cotter-like ingredients. Also, pork spare ribs are loaded with the not so good fat and very little lean meat. So naturally, I was determined to make a Sticky Chinese BBQ Pork Ribs recipe in a Cotter-approved, healthier way!

This is another Instant Pot (pressure cooker) recipe with a stove top option. It’s also a quick and lighter way to make ribs, too! Praise the FOODIE Gods! The sticky sauce makes the pork loin ribs more moist and flavorful, without the need for extra fat.

Are Spare Ribs or Baby Back Ribs Better?

I know you’ve been pondering that question for days! Haha. Kidding. Now, let’s really stick with the program here. 😉

Baby back ribs (also called back ribs or loin ribs) are cut from the top of the rib cage, below the loin muscle. They have meat between the bones and on top of the bones and are usually meatier than spare ribs.

Loin ribs are very tender and much leaner than spare ribs, but they’re in higher demand, so they tend to be more expensive. Trust me… I won’t lead you down the wrong path. The extra cost is worth it! Actually, buy more than the ribs. Buy as much pork loin as you can, because you’ll ALSO want to make my Mediterranean Marinated Balsamic Pork Loin Skillet. Just sayin’…

The sticky Chinese ribs sauce I made for the lettuce wraps recipe is so delicious, nobody will be able to tell it’s healthier. You won’t find any brown sugar, corn starch, or high-sodium soy sauce on these sticky Chinese ribs! To keep this recipe gluten/grain free and paleo friendly, that “special” sticky sauce is made with:

  • almond butter (use sunflower seed butter for nut free option)
  • Tamari sauce
  • Asian chili sauce
  • Ginger, garlic, and pepper! 
  • Gluten free sweet BBQ sauce (So diggin this paleo brand right now).

That sauce alone is worth making and eating alone with spoon.. Which we so gladly did!

That being said, go turn on that Instant Pot of yours and make some sticky Chinese ribs, then meal prep some of these Sticky Chinese Ribs Lettuce Wraps. EVERYONE at the office will be jealous, because you’ll be eating the best healthy Chinese BBQ in town!

sticky pork lettuce wraps

pork wraps and sauce

Note –> Nut free topping– skip the crushed nuts and just add sesame seeds!

 

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Chinese bbq pork lettuce wraps

Sticky Chinese BBQ Pork Lettuce Wraps {Instant Pot or Stove Top}

★★★★★

4.9 from 8 reviews
  • Author: Lindsay Cotter
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 5-6
  • Category: dinner
  • Method: pressure cook
  • Cuisine: asian
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Description

Sticky Chinese BBQ Pork Lettuce Wraps {Instant Pot or Stove Top}

Ingredients

For the Sticky Sauce:

  • 1/4 cup smooth almond butter or nut/seed butter (see notes for other options)
  • 2 tbsp Sriracha or other gluten free Asian chili sauce
  • 1/4 cup rice wine or rice wine vinegar
  • 1/2 cup Sweet BBQ sauce (See notes for Paleo option)
  • 3 tbsp tamari sauce or coconut aminos for Paleo option
  • 1 tsp minced garlic
  • 1/2 tbsp minced ginger
  • 2 tbsp sesame oil/for sauté

Remaining Ingredients the Pork Wraps

  • 1.25 pork ribs loin (equal to six 3 ounce small pieces)
  • Splash of lime and
  • 1 tbsp water
  • Chopped Red Cabbage
  • Lettuce wraps (5-8 leaves)
  • Chopped Nuts or sesame seeds
  • Fresh Cilantro to garnish and Red pepper flakes.

Instructions

For the Instant Pot Version:

  1. First mix your sauce ingredients together in a small bowl. Set aside. Note that the sauce might not creamy at first, but you will melt that later.
  2. Place your pork ribs in the instant pot with sesame oil. Place on saute for 2 minutes, searing the the pork ribs. Remove the ribs and place on a plate.
  3. Next, add in your sauce. Continue to sauté the sauce until it is melted and smooth. Then place your seared ribs in with the sauce and coat them evenly. Add in a splash of lime and water and mix again.
  4. Turn off method and place lid on top of pressure cooker.
  5. Turn on the pressure cook manual and cook for 18-20. Then Slow release.
  6. Slice the pork into pieces and place into lettuce wraps with chopped cabbage, cilantro, crush nuts (optional), and red pepper flakes. Spoon extra sauce on top.
  7. There should be enough sticky sauce from the pot to use as dipping sauce as well. Alternatively, you can reserve 1/3 c of the sauce once melted to use as dipping sauce, but it will not be sticky since it will not be cooked.
  8. See notes on how to avoid the sauce from burning and for Stove top Option.

Notes

For paleo brand BBQ Sauce

For Stove Top Option – If you’re cooking on the stove top. You follow same first steps (sear ribs, melt sauce), except you will need to add an extra 2 to 3 tablespoons of water o broth to mix in with the sauce ribs. Cook on Medium low for about 30 minutes. Continue to coat the ribs when cooking. Check for doneness around 20 minutes. The sauce tends to stick more on the stove (in the pan) than in the instant pot. You could use this in the slow cooker for three hours on high for five to six hours on low.

To avoid sauce from burning: If you add in sauce without melting it will cause the sauce to caramelize but not  burn. Be sure to add the sauce first, then the seared ribs back in. Either way, if the sauce burns, it scrubs away very easily.

Nutrition below is for one wrap with extra sauce on top (2-3 tbsp)

Keywords: instant pot, Chinese, bbq, pork, wraps, low carb, healthy, gluten free, BBQ pork, ribs

sticky Chinese BBQ pork lettuce wraps

Alright my friends, what’s your latest and greatest BBQ recipe? Live it up while Summer is going strong!

p.s Our 5 day Instagram Giveaway starts Today! WOO!

Cheers!

LC

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  8. I am often to blogging and i really appreciate your content. The article has really peaks my interest. I am going to bookmark your site and keep checking for new information.

    ★★★★★

    Reply

  15. OMG!! this looks SO GOOD! I am kind of obsessed with these and am putting them on my TO MAKE list!

    Reply

  16. This sounds amazing and i can’t wait to try it but I’m confused about the note about the sauce not burning. In the recipe you say to melt the sauce then add in the seared ribs but in the notes you say to add the sauce without melting so that it will caramelize but not burn? Can you please clarify, thanks so much!

    Reply

    • Oh thanks for catching that! Yes, melt sauce on sauté first, then add in seared ribs. I just meant if you add the sauce not melted to the seared ribs, then it might burn more. Does that make sense?

      Reply

  17. I found a lot of information here! This article is really good for all newbie here. Thank you for sharing with us!

    ★★★★★

    Reply

  19. This turned out so good!
    I did them stovetop and turned out so tender
    and delicious.
    Thank you for sharing.

    ★★★★★

    Reply