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Cooking ribs has been the bain of my existence.
It’s like I can make anything else, but when it comes to ribs I have a meltdown.
Until now. I finally got it guys.
After so many failed attempts at ribs, I finally got it.
These Korean Baby Back 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.
It is literally my favorite appliance right now.
A little pressurizing time, 30 minutes of cook time, and a few minutes under this broiler to caramelize things up, and you’ve got the perfect ribs.
None of that slow cooking for hours. Not that there’s anything wrong with that, but I know how strapped for time you guys are.
I mean, with this recipe, you could have ribs on a WEEKNIGHT! How crazy is that?
Ingredients for Instant Pot Korean Baby Back Ribs
If you’ve already been cooking some Korean food with me this month, you probably already have these ingredients. But if you’re just joining us, you should be able to find the ingredients at your local Asian grocery store, or can you buy them on Amazon through the links below (affiliate links – I earn a small commission to help me pay for the repeated failed attempts at making ribs if you buy through these links):
All in all, these amazing Korean BBQ ribs have less than 10 ingredients.
It just keeps getting better, huh?
How to Make these Instant Pot Korean Baby Back Ribs
You’re not going to believe how incredibly easy these Instant Pot ribs are.
First, remove membrane from back side of ribs. Just slide a knife under the membrane, and use a paper towel to grip it and rip it. It may come off as one sheet or several pieces.
Rub the ribs with the gochujang.
Place in the Instant Pot on high pressure for 27 minutes.
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.
When the ribs are done, hit the quick release on the Instant Pot. You can also let it release naturally, but come one, we’re strapped for time here!
Place the ribs on a parchment paper lined baking sheet. Ignore my photo below, I forgot the parchment paper and seriously regretted it. The boyfriend is out of town on business, so I had to wash my own pan and I now feel his pain when I forget to line my baking sheets.
Brush the ribs with Korean BBQ sauce and place under the broiler until caramelized.
Simple. There is no reason not to make these Korean style baby back ribs.
If you’re a true carnivore like I am, you’ll love these other meat lovers recipes:
White Wine Braised Short Ribs
Instant Pot Creamy Braised Oxtails
Instant Pot Corned Beef
Vietnamese Beef Pho
Pork Meatball Banh Mi Sandwiches
Chicken Cordon Bleu Pasta
Chicken Liver Mousse with Bacon Jam
Vietnamese Glazed Fish Sauce Wings
Did you make these Instant Pot Korean Baby Back Ribs? Leave me a comment below and let me know how they turned out!
Instant Pot Korean Baby Back Ribs
Ingredients
- 1 rack baby back ribs
- 3 tbsp. gochujang
Korean BBQ Sauce:
- 1/2 cup soy sauce
- 3/4 cup brown sugar
- 1 tbsp. mirin
- 5 garlic cloves minced
- 1 tsp. ginger paste
- 1/2 tsp. sesame oil
- 1 tbsp. rice vinegar
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. Place on the steamer rack in the Instant Pot with about 1/2" water at the bottom.
- Cook on high pressure for 27 minutes and use the quick release.
- Place your ribs on a baking sheet (preferably lined) and brush the sauce on both sides.
- Place under the broiler for 3-5 minutes per side, or until sauce is bubbly and caramelized. Be careful not to let them burn.
- 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.
Nutrition
[nutrifox id=”35849″]
I made these and they were awesome! Thanks for sharing the recipe! My Instant Pot is brand new and I’m a nervous wreck about using it. I needed this to turn out great and it did! I wish I could post a picture. They looked SO good.
That’s great to hear Lisa! I’m so glad you liked them. There are so many great instant pot recipes out there – you’re going to have so much fun with it 🙂
How spicy is the gochujang sauce? I have young kids.
It depends on the kind that you buy, but I have found even the milder versions have a good amount of heat. For this recipe, you could skip the gochujang and just serve with the korean bbq sauce if you need to cut out the spice. It’s still tasty like that 🙂
My pork ribs are not fully defrosted yet (maybe not even half defrosted). Would it still be ok to go ahead and cook this? Thanks!!!!
Sure you can totally cook them if they’re frozen. I’ve never done it from partially frozen, but you could probably add about 5-7 minutes to the cook time (depending on how frozen) and you’d be fine. Good luck!
Just made the ribs and they were delicious. I received an 8qt IP for Mother’s Day and the ribs were the first thing I made in it – I stuffed three racks in the IP – was a tight fit, and had no problems. I doubled the recipe even though I used three racks and still had sauce for dipping. Thanks for sharing this recipe.
I’m so glad you liked it Selina! I’m impressed you stuffed 3 racks of ribs in there!
Oh my word these are tender and finger licking good! Need to get an instant pot just to try your recipe!
Thanks! The Instant Pot is just so awesome! A regular pressure cooker would work the same.