I’ve been testing ribs in my Instant Pot all month long while my picky husband tests his rib recipes in his Big Green Egg. I (kind of) feel bad that he spends all day out in the heat (and sometimes rain) to prepare his ribs. All the while I spend less than an hour (which includes watching How to Get Away with Murder while the Instant Pot does its magic) to make my delicious fall off the bone ribs.
During our friendly competition I learned that professional barbecue judges look for ribs that are tender but not fall off the bone, which is how my picky husband’s ribs always turn out. They are undeniably delicious but they take ALL day and requires lots of babysitting to reach smoked rib nirvana. I prefer my ribs to fall off the bone. By throwing them in the oven for 10 minutes it creates a little crunch and chewiness. If falling off the bone ribs is wrong then I don’t want to be right.
Ribs made in the Instant Pot are quick, easy, and delicious. Notice how I left the slab of ribs intact in the above picture. I simply curled the rib slab to fit the inner pot. I ran several tests ranging from cooking them from 23 to 30 minutes. The winner, in my opinion was 25 minutes. They were fall off the bone without falling apart.
While the ribs were cooking in the Instant Pot I made the yummy homemade Korean BBQ sauce. If you haven’t tried gochujang (Korean red chili paste) this may convert you to this delicious condiment. It’s slightly sweet with a hint of heat. Even my picky husband was impressed with this sauce. This Korean BBQ sauce is delicious with chicken wings too. YUMMY!!
- 3-4 pounds spareribs
- ¼ cup yellow mustard
- 1 tablespoon seasoning (Chupacabra Seasoning or Salt Lick Dry Rub)
- 1 cup beef broth or water
- 1 tablespoon liquid smoke, optional (we love using Stubb's Mesquite liquid smoke)
- ¼ cup ketchup
- ¼ cup tomato paste
- ¼ soy sauce or tamari
- 1 ½ tablespoons sugar
- 1 tablespoon roasted sesame seeds
- 1 tablespoon gochujang
- 2-3 cloves garlic, pressed or minced
- 1” piece fresh ginger, grated
- 1 tablespoon sesame seed oil
- Place aluminum foil over a baking sheet (large enough to fit the slab of ribs), set aside.
- Rub the yellow mustard on both sides of the ribs and then sprinkle both sides with seasoning. My favorites are Chupacabra Seasoning or Salt Lick Dry Rub.
- Add the water or beef broth along with the liquid smoke to the Instant Pot.
- Place the seasoned spareribs in the pot, curling them around to fit the pot. I like to place the fatty side up so the juices roll over the ribs while cooking.
- On your Instant Pot, select the “Manual” mode and press the ‘-’ button until it reads 25-30 minutes. Set the top knob to “Sealing” and not “Venting”.
- The Instant Pot will beep at you when it finishes cooking the ribs and sets itself to “Keep Warm” mode.
- Turn off the Instant Pot and let the ribs rest for at least 15 minutes.
- While the pressure is releasing, preheat your oven to 450 degrees F.
- Use the quick pressure release to release any residual pressure.
- Using tongs, carefully remove the ribs from the Instant Pot and place them on the baking sheet.
- Brush the Korean BBQ sauce on both sides of the ribs.
- Place the ribs in the preheated oven and bake for 8-10 minutes.
- Remove from oven, slice, and enjoy!
- Combine and stir all ingredients except the sesame seed oil in a small saucepan.
- Simmer the sauce until glossy and slightly thickened, approximately 20-25 minutes.
- Stir in the sesame seed oil and brush on your ribs.
- The sauce stored in an airtight container will keep for at least a week.
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