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Easy Instant Pot Asian Sticky Ribs

Manila Spoon
Making melt-in-your-mouth tender baby back ribs is so easy in the instant pot. Once you're done pressure cooking simply finish in the oven or grill with a delicious Asian-flavored glaze! So tasty with fall-of-the-bone ribs that you'd make over and over again!
4.82 from 22 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Course Dinner, Main
Cuisine Asian Cuisine, Korean
Servings 4
Calories 670 kcal

Ingredients
 

For the Ribs

  • 3 pound rack of baby back ribs, cut in half or divided into 3 parts to fit the instant pot
  • salt and pepper, to taste
  • ½ cup vinegar
  • ½ cup water
  • 1 tbsp sesame seeds, for garnish
  • 2 tbsp sliced green onions, for garnish

For the Asian Sticky Glaze

  • ½ cup brown sugar
  • 2 tbsp honey
  • ¼ cup soy sauce
  • ¼ cup ketchup
  • 2 tbsp rice vinegar
  • 2 tbsp gochujang (Korean red chili paste)
  • 1/2 tsp garlic powder
  • 1/2 tsp ground ginger

Instructions
 

For the Baby Back Ribs

  • Prepare the meat by removing the membrane from the back of ribs. Liberally season with salt and pepper on both sides of the ribs.
  • Pour the water and vinegar into the Instant Pot’s inner pot. Place the rack inside the pot and position the ribs like a teepee on top of it.
  • Secure the lid, ensuring the valve is turned to the sealing position. Use manual setting and adjust the pressure to high then set the timer for 30 minutes. Cook.
  • Once the timer is over, allow for natural release for about 15 minutes. In the meantime, turn on the oven and preheat to 400 F. You may use the grill instead of the oven, if you wish.
  • Turn the valve to the venting position to release the pressure. When all the pressure is released, carefully remove the lid.
  • Using tongs, remove the ribs and place them, meaty side up, on a rack sitting on a rimmed baking sheet. Slather the sauce/glaze on the ribs leaving a few tablespoon to use for brushing/glazing the meat later. Roast in the preheated oven for 10 minutes. I prefer to simply roast the ribs further in the oven for 10 minutes rather than a quicker broil because the ribs come out better and the sugar on the glaze doesn’t burn.
  • Remove the ribs from the oven, brush with the remaining glaze. Sprinkle all over with the sesame seeds and green onions. Serve immediately.

For the Asian Sticky Glaze

  • As the oven is preheating make the glaze or sticky sauce. In a small saucepan, combine all the sauce ingredients. Whisk over medium heat and bring to a boil. Adjust heat to low and simmer, stirring, occasionally until the sauce begins to thicken. Set aside.

Notes

TIPS & TRICKS
The ribs can go into the Instant Pot with or without the steam rack. These will work either way.
For me, 2 tablespoons of gochujang equal the perfect amount of heat.  If you're not sure you want that much heat, begin with 1 tablespoon first, taste the glaze after heating it up then adjust the amount if desired. I personally think that after the glaze is added to the meat then heated in the oven, it doesn't come out as too strong. Follow your tastebuds on this.
I prefer to simply roast the ribs further in the oven for 10 minutes rather than a quicker broil because the ribs come out better and the sugar on the glaze doesn’t burn. Feel free to use the oven broiler or grill, if you prefer that.

Nutrition

Calories: 670kcalCarbohydrates: 44gProtein: 43gFat: 36gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 148mgSodium: 1145mgPotassium: 700mgFiber: 1gSugar: 40gVitamin A: 170IUVitamin C: 3mgCalcium: 122mgIron: 3mg
Keyword Easy Instant Pot Asian Sticky Ribs, Easy Instant Pot Korean Sticky Ribs, how to make asian sticky sauce or glaze, korean sticky ribs, Korean style asian ribs recipe, pressure cooker asian ribs, sticky asian glaze
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