Instant Pot® Asian-Style Sticky Ribs
Instant Pot® Asian-Style Sticky Ribs is a delicious and flavorful dish made with tender pork ribs cooked in a sweet and savory Asian-inspired sauce. The ribs are pressure-cooked in an Instant Pot to lock in the juices and flavors, resulting in fall-off-the-bone meat that is packed with umami goodness. The sticky sauce is typically made with ingredients like soy sauce, hoisin sauce, garlic, ginger, and brown sugar, creating a mouthwatering glaze that coats the ribs perfectly.
Ingredients
Dry Rub Ingredients:
- 1 tablespoon salt
- ½ tablespoon black pepper
- 2 tablespoon Chinese 5 Spice blend
- 1 tablespoon garlic powder
- ½ tablespoon onion powder
Sauce Ingredients:
- 1 tablespoon ginger fresh, finely minced
- 1-2 tablespoon sugar-free garlic chili sauce
- ¼ cup tamari or coconut aminos
- ½ cup honey preferably local
- 1/3 cup water
- 1/3 cup cider vinegar
- ¼ tablespoon salt
Other Ingredients:
- 2 lbs. baby back ribs sliced
- 2 tablespoons cornstarch
- 3 large green onions sliced, green parts only
- 1 tablespoon white sesame seeds
Instructions
- Combine the dry rub ingredients together in a small bowl and set aside.
- Whisk the sauce ingredients together in a medium-sized bowl and set aside.
- Place the ribs in a large bowl and sprinkle the dry rub on top. Toss to combine and rub the seasoning into the ribs until they are coated on all sides.
- Place the seasoned ribs in the Instant Pot® without stacking and pour the sauce on top. Lock the lid into place and flip the pressure valve to “Sealing.” Set the “Manual” setting to “High” and adjust cook time to 25 minutes.
- While the ribs are cooking, line a large, rimmed baking sheet with aluminum foil. Set aside.
- When cook time is complete, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure. Once the pin drops, carefully remove the lid and transfer the ribs to the prepared baking sheet. Set aside.
- Place the top oven rack a few inches below the broiler and pre-heat the broiler to “high.”
- Add the cornstarch and an equal amount of the hot liquid from the Instant Pot® to a small bowl and stir to combine.
- Select the “Sauté’ function on the highest setting and bring the sauce to a boil while stirring frequently. Add a little of the cornstarch slurry at a time to the sauce until thickened, approximately 1-2 minutes.
- Turn the Instant Pot® off. Transfer the sauce to a bowl and brush over the ribs on both sides. Place the baking sheet under the broiler for 2-3 minutes before turning. Repeat on remaining side until nicely browned.
- Remove the baking sheet from oven and brush more sauce on the ribs, then sprinkle with sliced green onions and sesame seeds. Serve immediately with remaining sauce on the side. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
If you can’t find baby back ribs that are already sliced, pick up a slab instead. Just be sure to remove the thin membrane from the back before slicing.
The garlic chili sauce used in this recipe is available in most grocery stores or online. It is spicy (and the spiciness becomes more pronounced with time) so start with one teaspoon and add more, if desired.
The garlic chili sauce used in this recipe is available in most grocery stores or online. It is spicy (and the spiciness becomes more pronounced with time) so start with one teaspoon and add more, if desired.
Nutrition
Calories: 494kcal (25%)Carbohydrates: 37g (12%)Protein: 30g (60%)Fat: 26g (40%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 104mg (35%)Sodium: 664mg (29%)Potassium: 512mg (15%)Fiber: 1g (4%)Sugar: 27g (30%)Vitamin A: 46IU (1%)Vitamin C: 1mg (1%)Calcium: 93mg (9%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
