Instant Pot® Sticky Asian Ribs
Tender baby back ribs pressure-cooked in a fragrant Asian-inspired sauce, then finished under the broiler for a caramelized, sticky glaze. A quick, flavor-packed alternative to traditional slow-cooked ribs.
Equipment
- Instant Pot® (6 qt or larger)
- Baking sheet with foil
- Mixing bowls
- Whisk and tongs
- Broiler/oven
Ingredients
Dry Rub
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons Chinese five-spice powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
Sauce
- 1 tablespoon fresh ginger, finely minced
- 1–2 teaspoons sugar-free garlic chili sauce
- ¼ cup tamari or coconut aminos
- ½ cup honey (preferably local)
- ⅓ cup water
- ⅓ cup apple cider vinegar
- ¼ teaspoon salt
Ribs & Finish
- 2 pounds baby back ribs, cut into individual ribs (membrane removed if whole slab)
- 2 tablespoons cornstarch
- 3 large green onions, sliced (green tops only)
- 1 tablespoon sesame seeds
Instructions
- Prepare seasoning & sauce – Mix dry rub spices in a small bowl. In a separate bowl, whisk sauce ingredients until blended.
- Season ribs – Toss ribs with the dry rub until coated on all sides.
- Pressure cook – Place ribs in the Instant Pot® in a single layer if possible. Pour sauce over ribs. Seal lid, set valve to Sealing, and cook on High Pressure for 25 minutes.
- Release pressure – Allow pressure to release naturally for 10 minutes, then quick-release the remaining steam. Remove ribs to a foil-lined baking sheet.
- Thicken sauce – Stir cornstarch with an equal amount of hot cooking liquid to form a slurry. Set Instant Pot® to Sauté (High) and bring sauce to a boil. Stir in slurry a little at a time until sauce thickens, 1–2 minutes. Transfer sauce to a bowl.
- Broil ribs – Brush ribs with sauce and place under a hot broiler for 2–3 minutes per side, turning once, until caramelized.
- Serve – Brush with more sauce, then sprinkle with sesame seeds and green onions. Serve hot with extra sauce on the side.
Notes
Pro Tips & Variations
- If cooking a whole slab, remove the silver skin from the back before slicing into ribs.
- Swap honey for brown sugar if preferred.
- For a spicier kick, increase the garlic chili sauce.
- Add a splash of sesame oil to the sauce before thickening for extra depth.
- Serve with jasmine rice or Asian slaw to round out the meal.