Instant Pot® Sticky Asian Ribs: Tender, Flavor-Packed, and Ready in No Time

There’s just something about sticky, saucy ribs that makes everyone at the table lean in with excitement. The tender meat, the glossy glaze, the way you can’t help but lick your fingers—it’s the kind of food that turns dinner into an experience.

But here’s the twist: you don’t need hours of slow cooking or a backyard grill to get restaurant-worthy ribs. Thanks to the Instant Pot®, you can have fall-off-the-bone, sticky Asian ribs in under an hour. Yes, you read that right!

These Instant Pot® Sticky Asian Ribs are coated in an aromatic five-spice rub, pressure-cooked until tender, then caramelized under the broiler with a sweet-savory sauce that clings to every bite. They’re bold, flavorful, and downright irresistible.

Pull up a chair, because once you try these ribs, they’ll be your new go-to for weeknight dinners and weekend gatherings.

Why You’ll Love This Instant Pot® Sticky Asian Ribs Recipe

You’ll love this Instant Pot® Sticky Asian Ribs because they’re fast, flavorful, and totally satisfying. Here’s what makes them stand out:

Quick & Easy

Forget all-day slow cooking. The pressure cooker does the hard work, delivering tender, juicy ribs in just 25 minutes of active cooking. You get that “fall-off-the-bone” texture without the wait.

Sticky, Finger-Licking Sauce

The glaze, made with honey, tamari, garlic, and ginger, caramelizes under the broiler to create that restaurant-quality sticky finish. Each bite is sweet, savory, and irresistible.

Perfect Flavor Balance

These ribs have it all: the rub adds warmth and depth, while the sauce hits every flavor note—sweet, salty, tangy, and even a little spicy. It’s a total flavor experience.

Customizable Heat

Keep it mild for family-friendly dinners, or kick it up with extra garlic chili sauce if you love heat. Everyone gets it just how they like it.

Crowd-Pleaser

Ribs are naturally fun to eat, messy in the best way, and these disappear fast at any gathering. Perfect for game nights, parties, or casual weekend dinners.

Recipe Ingredients

Here’s what you’ll need to make these juicy, sticky Asian ribs:

Dry Rub

• 1 teaspoon salt – Enhances flavor from the inside out.
• ½ teaspoon black pepper – Adds just a touch of bite.
• 2 teaspoons Chinese five-spice powder – A fragrant blend of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel that gives the ribs their signature flavor.
• 1 teaspoon garlic powder – Boosts savory depth.
• ½ teaspoon onion powder – Rounds out the seasoning mix.

Sauce

• 1 tablespoon fresh ginger, finely minced – Adds warmth and brightness.
• 1–2 teaspoons sugar-free garlic chili sauce – Brings heat; adjust to your spice comfort level.
• ¼ cup tamari or coconut aminos – A gluten-free alternative to soy sauce that adds umami.
• ½ cup honey – Natural sweetness that caramelizes under the broiler.
• ⅓ cup water – Keeps the sauce from being too thick in the pot.
• ⅓ cup apple cider vinegar – Provides tanginess to balance the sweet honey.
• ¼ teaspoon salt – Just enough to bring the flavors together.

Ribs & Finish

• 2 pounds baby back ribs, cut into individual ribs – Tender, meaty, and perfect for pressure cooking.
• 2 tablespoons cornstarch – Thickens the sauce into a glossy glaze.
• 3 large green onions, sliced (green tops only) – A fresh, crisp garnish.
• 1 tablespoon sesame seeds – Adds crunch and a nutty finish.

Step-by-Step Instructions

1. Prepare the Rub & Sauce
   In one small bowl, mix the salt, pepper, five-spice, garlic powder, and onion powder. In another, whisk together ginger, chili sauce, tamari, honey, water, vinegar, and salt.
2. Season the Ribs
   Pat the ribs dry, then rub them with the seasoning mix until evenly coated. This ensures the flavor penetrates the meat.
3. Pressure Cook
   Place the ribs in your Instant Pot®—try to lay them in a single layer if possible. Pour the sauce over the ribs. Seal the lid, set the valve to Sealing, and cook on High Pressure for 25 minutes.
4. Release the Pressure
   Once cooking is done, let the pressure release naturally for 10 minutes, then quick-release the rest. Carefully remove the ribs to a foil-lined baking sheet.
5. Thicken the Sauce
   Stir cornstarch with an equal amount of hot cooking liquid to form a slurry. Switch your Instant Pot® to Sauté (High) and bring the sauce to a boil. Stir in the slurry a little at a time until the sauce thickens, about 1–2 minutes.
6. Broil for Stickiness
   Brush the ribs generously with the thickened sauce. Broil on high for 2–3 minutes per side until the sauce caramelizes and becomes sticky. Watch closely—honey caramelizes quickly!
7. Serve & Enjoy
   Brush with more sauce, then sprinkle with sesame seeds and green onions. Serve hot with extra sauce on the side for dipping.

Cooking Tips & Techniques

Remove the Membrane – If using a whole slab, peel off the silver skin on the back for ribs that are even more tender.

Layering in the Pot – If you need to stack ribs, arrange them in a crisscross pattern so the sauce circulates evenly.

Taste the Sauce – Before thickening, give it a taste—you can always add more chili sauce for heat or honey for sweetness.

Recommended Equipment

Instant Pot® (6 qt or larger) – The magic tool for fast, tender ribs.

Foil-lined baking sheet – Makes cleanup a breeze under the broiler.

Mixing bowls & whisk – Essential for making the sauce.

Tongs – Handy for moving ribs without tearing the meat.

Broiler/Oven – For that final caramelized finish.

How to Serve Instant Pot® Sticky Asian Ribs

Classic with Rice – Jasmine or sticky rice soaks up every drop of sauce.

With Asian Slaw – A crisp, tangy slaw balances the richness of the ribs.

Party Platter Style – Serve ribs piled high with extra napkins—perfect for game day or gatherings.

What To Pair With Your Instant Pot® Sticky Asian Ribs

From Cooking Day’s recipe collection, here are some delicious sides to make it a full meal:

Quick & Tasty Chicken Fried Rice – A Fast, Flavor-Packed Weeknight Meal

The savory, garlicky rice with veggies and egg is the perfect complement to sticky ribs. It soaks up the sweet-salty sauce while adding extra texture and flavor.

Crisp Apple Celery Salad with Maple-Dijon Dressing: Side Dish You’ll Love

Fresh, crunchy, and slightly tangy, this salad cuts through the richness of the ribs. The apple sweetness balances the ribs’ bold flavors, while celery keeps things refreshing.

Traditional Polish Dill Pickle Potato Soup: A Tangy, Comforting Classic

A surprising but delicious pairing, this soup’s tangy and creamy notes create contrast with the sticky ribs. It makes the meal more hearty and satisfying.

Diet-Friendly Options

Gluten-Free – Use tamari or coconut aminos instead of soy sauce.

Lower Sugar – Swap honey with sugar-free maple syrup or monk fruit sweetener.

Low-Carb/Keto – Replace honey with keto-friendly sweeteners and skip cornstarch (reduce sauce longer instead).

Extra Protein – Pair with edamame or tofu stir-fry for a protein-packed meal.

Best Ways to Store

Fridge – Store cooled ribs in an airtight container for up to 4 days.

Freezer – Wrap ribs tightly in foil, then place in a freezer bag for up to 2 months. Thaw overnight before reheating.

Reheat – Warm ribs in the oven at 325°F, covered with foil to keep them moist. Brush with sauce before serving.

Recipe Variations

Extra Spicy – Double the garlic chili sauce or add a spoonful of gochujang.

Sweet & Smoky – Swap honey for brown sugar and add a dash of smoked paprika.

Nutty Finish – Sprinkle toasted peanuts or cashews on top for crunch.

Pineapple Twist – Add a splash of pineapple juice to the sauce for tropical sweetness.

These Instant Pot® Sticky Asian Ribs are the ultimate combination of convenience and flavor. You get fall-off-the-bone tenderness, a sticky-sweet glaze, and bold Asian-inspired seasoning—all in less than an hour.

Whether you’re making them for a casual weeknight dinner or a weekend get-together, these ribs are sure to impress. So dust off your Instant Pot®, grab some napkins, and prepare to wow your taste buds.

Common Questions Answered