Instant Pot Asian Sticky Pork Ribs
Flavorful Sticky Asian ribs are quick and easy, thanks to the Instant Pot!
Servings: 4 servings
Ingredients
Dry Rub
- 2 Tablespoons light brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- ¼ teaspoon Chinese Five Spice
- ¼ teaspoon ground ginger
- ¼ teaspoon ground white pepper
For the meat
- 2½ pounds pork baby back ribs
- 1 cup water
- ¼ cup apple cider vinegar
- ½ teaspoon liquid smoke
For the glaze
- ½ cup soy sauce
- ¼ cup rice wine vinegar
- ¼ cup honey
- ¼ cup packed light brown sugar
- 2 Tablespoons minced garlic about 5-6 cloves
- 1 Tablespoon grated ginger
- 1 Tablespoon sesame oil
- optional: sesame seeds and sliced scallions for garnish
Instructions
- In a medium bowl, whisk together the dry rub ingredients.
- Season the ribs with the dry rub on all sides. Set aside to allow to marinate in the dry rub for 30 minutes.
- Meanwhile you can prep the Instant Pot: place a low rack into the inside pot of the Instant Pot. Pour in the water, apple cider vinegar, and liquid smoke.
- When the pork ribs are done marinating in the dry rub for 30 minutes, add them to the Instant Pot so that they stand tall. If your ribs are not cut like ours, simply bend them to wrap around the sides of the pot.
- Close the lid, ensuring the top valve is in the SEAL position.
- Pressure cook on HIGH for 25 minutes.
- Meanwhile, make the glaze: In a small saucepan over medium heat, add all of the glaze ingredients. Simmer, stirring regularly, for about 30 minutes, to thicken the sauce.
- Once the Instant Pot is done cooking, allow for Natural Release for 5 minutes, then carefully move the top valve over to VENT for a Quick Release.
- Once the pin is fully down and all pressure has been released, carefully open the Instant Pot.
- Place the ribs onto a sheet pan covered with aluminum foil. Brush the glaze over both sides of the ribs.
- Broil in the oven on HIGH for 3-5 minutes, watching the ribs carefully to make sure they don't burn.
- Garnish with sesame seeds and/or sliced scallions before serving.
Notes
Makes approximately 4 servings.
Nutrition
Calories: 605kcal | Carbohydrates: 41g | Protein: 38g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 123mg | Sodium: 2950mg | Potassium: 589mg | Fiber: 1g | Sugar: 37g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 3mg