Sticky Instant Pot Asian Ribs

Instant Pot Asian Ribs on a white plate garnished with scallions

5 from 69 votes

Sticky Instant Pot Asian Ribs

Tender, fall-off-the-bone Instant Pot Asian ribs made in under an hour. Baby back ribs coated in a warm spice rub, pressure-cooked in an aromatic garlic-ginger liquid, then finished under the broiler with a sweet, sticky soy glaze. Faster than the oven and never dry.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: Asian

Servings:

Calories: 381.86kcal

Author: Jamie

Equipment

Ingredients

1 rack baby back pork ribs membrane removed
2 stalks scallions chopped
1 tablespoon sesame seeds

Spice Rub

1½ tablespoon brown sugar
1½ tablespoon chili powder
1 teaspoon cinnamon powder
1½ teaspoon ginger powder
1½ teaspoon coriander powder
1½ teaspoon smoked paprika
1½ teaspoon salt
1½ teaspoon pepper
1½ teaspoon onion powder
1½ teaspoon garlic powder
1½ teaspoon dried parsley

Instant Pot "Mop Sauce"

1 cup water
¼ cup rice vinegar
2 inch ginger sliced into large pieces
3 cloves garlic smashed

Rib Sauce

1 cup Sweet and Tangy Sticky Soy Glaze or favorite rib sauce

Instructions

If present, remove the membrane from the back of your baby back ribs. Take a knife and slide it under the membrane over the bone. Using a paper towel, lift up the membrane and pull it off along the length of the ribs. Pat dry.
1 rack baby back pork ribs
Combine all spice rub ingredients in a bowl. Rub about ⅔ onto the meaty side of the ribs and the remaining ⅓ on the underside, pressing it in firmly.
1½ tablespoon brown sugar, 1½ tablespoon chili powder, 1 teaspoon cinnamon powder, 1½ teaspoon ginger powder, 1½ teaspoon coriander powder, 1½ teaspoon smoked paprika, 1½ teaspoon salt, 1½ teaspoon pepper, 1½ teaspoon onion powder, 1½ teaspoon garlic powder, 1½ teaspoon dried parsley
Add the Instant Pot "mop sauce" ingredients into your Instant Pot container then add the steamer rack trivet into the pot. Place the ribs on top of the trivet with the meaty side curled facing outwards.
1 cup water, ¼ cup rice vinegar, 2 inch ginger , 3 cloves garlic
Set to high pressure for 25 minutes. When it finishes, let it naturally release for 10 minutes, then quick-release the remaining pressure.
Preheat the broiler. Set the ribs on a rack over a baking sheet.
Brush the ribs with the soy glaze and broil 4 to 6 minutes, until the glaze bubbles and caramelizes. Brush on additional layers and repeat if desired, or serve extra glaze on the side.

Watch this step closely so the sugars in the glaze don't burn.

Sprinkle with scallions and sesame seeds and serve. Enjoy!
2 stalks scallions, 1 tablespoon sesame seeds

Notes

Baby back vs. spare ribs: baby back is the default. For spare ribs, add 5 to 10 minutes of pressure time, since they're meatier and tougher.

Timing: 25 minutes gives clean fall-off-the-bone ribs. Pull back a couple of minutes for more chew, add a couple for more well done.

Pressure release: natural release for 10 minutes, then quick release. The rest keeps the ribs juicier.

Make ahead: pressure cook, wrap, and refrigerate. Glaze and broil straight from the fridge when ready.

Tips:

Removing the membrane is a must. Left on, it turns rubbery and prevents the ribs from absorbing the rub and glaze.
Watch the broiler: the glaze is sugary and can burn fast, so keep an eye on it.

Nutrition