Instant Pot Korean Pork Ribs

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Cooking these Korean Pork Ribs in the Instant Pot results in the most fall-off-the-bone tender pork ribs. Glazed in a gochujang (Korean chili paste) rub and Korean style BBQ sauce, these ribs are finger licking good!

These Korean Pork Ribs are totally droolworthy. Slathered in Korean chili paste and served with an amazing umami Korean barbecue sauce, these ribs are finger licking good. Literally.

AND, they are fall off the bone tender in less than an hour. Not possible you say? It IS possible!

Fork tender, fall-off-the-bone pork ribs can be made in less than an hour in your trusty Instant Pot.

Don't have an Instant Pot yet? Pop over HERE and read this review to decide if it's right for you.

I mean, with this recipe, you could have ribs on a WEEKNIGHT! How crazy is that?

You can also make these Instant Pot Pork Ribs or even these Instant Pot Short Ribs in under no time!

Ingredients

A full list of ingredients is included in the recipe card. Most of the ingredients can be found in your local grocery store.

Once of the main ingredients for both the rub and the Korean BBQ sauce is gochujang. Gochujang is a fermented Korean chili paste. It ranges from mild to very hot spice level and adds heat and smokiness to a dish. It is INCREDIBLE! You can buy it HERE on Amazon (affiliate link).

Step By Step Instructions

First, slip a knife under the membrane on the back of the ribs and tear the membrane off. I can usually get it all in one pull, but sometimes it comes off in pieces. Check out this video on how to remove the rib membrane.

Rub the ribs with the gochujang. Slather it on good.

Pour the sake and ½ cup of water in the bottom of the Instant Pot. Place the ribs in the Instant Pot on high pressure for 27 minutes. 

How to Make Spicy Korean BBQ Sauce

To make the BBQ sauce, combine all sauce ingredients in a saucepan and bring to a boil. Turn down heat and simmer for 5-10 minutes, until sauce is reduced and thickened. Remove from heat and set aside.

When the ribs are done, let the pressure release naturally for 10 minutes. Then use the quick release to release any remaining pressure.

Place the ribs on a parchment paper lined baking sheet for easy cleanup (you see I did not do this and regretted it). Brush the ribs with the Korean BBQ sauce.

Place the ribs under the broiler for about 5-10 minutes, until it starts to sizzle and caramelize. Watch them carefully as they can burn quickly.

Once caramelized, remove from the oven and let them rest for 5-10 minutes. Serve the ribs with additional BBQ sauce.

What to Serve with Korean Ribs

• I just love these with the coconut sticky rice I made in this shrimp skewer recipe;
• This Kimchi Fried Rice or even basic Chinese Fried Rice would also be incredible;
• These Korean Cauliflower Wings or Korean Egg Rolls would also go great;
• Finish up your meal with a sweet treat like these Hotteok (Sweet Korean Pancakes).

Expert Tips

1. You can skip the broiling, but I highly recommend it to get that caramelization on the outside.
2. You can also place these ribs on the grill to caramelize them. Just be careful as they could fall apart on the grill.
3. Letting the pressure release naturally helps to keep the meat tender.

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Did you make these Korean ribs? Leave me a comment below and let me know how they turned out!

Instant Pot Korean Pork Ribs

Glazed in a gochujang (Korean chili paste) rub and Korean style BBQ sauce, these ribs are finger licking good!

4.95 from 19 votes

Print Rate

Course: Main Course

Cuisine: Korean

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 4 servings

Calories: 258kcal

Author: Danielle Wolter

Ingredients

• ▢ 1 rack baby back ribs
• ▢ 3 tablespoons gochujang
• ▢ ¼ cup sake

Korean BBQ Sauce:

• ▢ ½ cup soy sauce
• ▢ ¾ cup brown sugar
• ▢ 1 tablespoon mirin
• ▢ 5 garlic cloves minced
• ▢ 1 teaspoon ginger paste
• ▢ ½ teaspoon sesame oil
• ▢ 1 tablespoon rice vinegar

Cook ModePrevent your screen from going dark

Instructions

• Remove the membrane from the back of the ribs by sliding the knife underneath and slowly pulling it off. Use a paper towel to get a good grip and slowly pull the membrane off.
• Rub the ribs with the gochujang, covering all sides.
• Pour the sake and ½ cup of water in the bottom of the Instant Pot. Place the ribs in the Instant Pot on high pressure for 27 minutes. 
• When the ribs are done, let the pressure release naturally for 10 minutes. Then use the quick release to release any remaining pressure.
• Place your ribs on a parchment paper (or foil) lined baking sheet and brush the sauce on both sides.
• Place the ribs under the broiler for about 5-10 minutes, until it starts to sizzle and caramelize. Watch them carefully as they can burn quickly. 
• Slice, garnish with sesame seeds and green onions, and serve.

Korean BBQ Sauce:

• Mix all ingredients together in a saucepan and bring to a boil over medium high heat. Reduce heat to low and simmer for 5-10 minutes, or until reduced and thickened.

Expert Tips:

1. You can skip the broiling, but I highly recommend it to get that caramelization on the outside.
2. You can also place these ribs on the grill to caramelize them. Just be careful as they could fall apart on the grill.
3. Letting the pressure release naturally helps to keep the meat tender.

Nutrition

Calories: 258kcal | Carbohydrates: 48g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 1679mg | Potassium: 220mg | Sugar: 42g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1.3mg

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