Servings: 4 to 6

1 tablespoon Chinese five-spice powder 1 tablespoon Chinese five-spice powder
1 full rack St. Louis-style spareribs, cut into individual ribs (about 3 pounds total).  Baby back ribs will work just as well as St. Louis-cut. 1 full rack St. Louis-style spareribs, cut into individual ribs (about 3 pounds total).  Baby back ribs will work just as well as St. Louis-cut.
1/2 cup hoisin sauce ½ cup hoisin sauce
1/4 cup shaoxing wine or dry sherry ¼ cup shaoxing wine or dry sherry
2 tablespoons soy sauce 2 tablespoons soy sauce
1/4 cup honey ¼ cup honey

Sprinkle five-spice powder evenly over ribs and rub into them until thoroughly and evenly coated. Set ribs aside.
Combine hoisin sauce, shaoxing wine, soy sauce, and honey in a gallon-sized zipper lock bag. Add ribs to bag and mix until evenly coated. Seal bag and transfer to refrigerator.  You can cook ribs the same day they are marinated, but for best results, allow to marinate at least overnight and up to three days.
I followed the recipe, marinated overnight, and then tossed the ribs without the marinade into my IP. Added a cup of water, more five-spice, and a bit more soy sauce.
Cooked for 30 minutes, with 10 min NR.
Moved to a baking sheet and covered with the marinade. Then baked at 450 for 10 minutes to finish.