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cut up ribs with side of sauce on baking sheet
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Instant Pot Korean Pork Ribs

Glazed in a gochujang (Korean chili paste) rub and Korean style BBQ sauce, these ribs are finger licking good!
Course Main Course
Cuisine Korean
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 258kcal

Ingredients

  • 1 rack baby back ribs
  • 3 tablespoons gochujang
  • 1/4 cup sake

Korean BBQ Sauce:

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 1/2 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.

Notes

  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