Instant Pot Honey Spare Ribs
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Additional Time
45 mins
-
Total Time
1 hr 45 mins
-
Servings
4
-
Calories
775 kcal
-
Course
Main Course
-
Cuisine
Japanese
Instant Pot Honey Spare Ribs
Description
The Instant Pot Honey Spare Ribs begin by seasoning and searing cubed spare ribs to develop a browned crust. This step locks in juices and adds caramelized notes. The cooking liquid includes mirin, soy sauce, honey, rice vinegar, and sugar, creating a glaze that cooks into the meat during pressure cooking. Grated ginger, minced garlic, and finely minced onion contribute aromatic layers, while sake helps deglaze the pot to incorporate fond flavors. The short cooking time under pressure tenderizes the ribs while preserving moisture.
The sauce melds sweet honey with umami-rich soy and mirin balanced by the acidity of vinegar. The technique yields ribs easy to eat with chopsticks and well-coated in sticky sauce. This method is convenient for those looking for tender ribs without prolonged braising.
For best results, do not overcrowd the searing surface to ensure proper browning and avoid steaming. Removing excess oil after searing prevents greasy sauce. Adjust sugar amount as preferred for sweeter or milder glaze.
Ingredients
- 3 lbs spare ribs (full rack; ask the butcher to cut into 1-inch cubes as we eat spare ribs with chopsticks and they cook faster)
- 1 tsp kosher salt Diamond Crystal brand
- black pepper freshly ground
- ½ onion (4 oz, 113 g)
- 1 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob)
- 1 clove garlic
- 1 Tbsp neutral oil
- 4 Tbsp sake (for deglazing; or substitute dry sherry or Chinese rice wine)
For the Seasonings
- 4 Tbsp mirin
- 3 Tbsp sugar (you can adjust the amount; after I tried different amount of sugar, my family all agreed 3 Tbsp yields the best result)
- 1 Tbsp rice vinegar unseasoned
- 4 Tbsp soy sauce (I use Kikkoman Gluten-Free Tamari Soy Sauce)
- 4 Tbsp honey
Instructions
- Gather all the ingredients.
- Pat dry 3 lbs spare ribs with paper towels and season with 1 tsp Diamond Crystal kosher salt and freshly ground black pepper.
- Finely mince ½ onion.
- Grate the ginger and measure 1 tsp ginger (grated, with juice). Mince 1 clove garlic (or use a garlic press).
- Press the Sauté button on your Instant Pot and heat 1 Tbsp neutral oil.
- Sear the spare ribs on both sides until nicely charred. Sear in batches and don't overcrowd the cooking surface. Don’t touch the meat until it has a nice char; it will release by itself once the surface achieves a golden-brown crust. So don’t worry about the meat sticking to the bottom of the pot.
- Once seared, transfer the meat to a plate or bowl. Continue with the remaining spare ribs.
- If there is a significant amount of oil left on the pot, discard by wiping it off with a sheet of paper towel. It really depends on the spare ribs. I had to use this trick for some spare ribs, while I didn’t see much oil left for this batch of spare ribs.
- Add the minced onion and coat with the oil. Then, add 4 Tbsp sake to deglaze the bottom of the pot with a wooden spoon. Make sure to deglaze completely so the IP doesn’t give you a "Burn" message. If the alcohol evaporates too quickly, just add a splash of sake again.
- Continuously add the grated ginger and minced garlic and stir to mix.
- Add the spare ribs, 4 Tbsp mirin, 3 Tbsp sugar, and 1 Tbsp rice vinegar (unseasoned).
- Add in 4 Tbsp soy sauce and 4 Tbsp honey and mix all together one last time.
- Press Cancel to stop the Sauté menu. Close the lid and press the Manual or Pressure Cook menu. Then set to High pressure for 20 minutes. If your pieces are bigger than 1 inch, increase the cooking time to 25–30 minutes. Make sure the steam release handle points at Sealing and not Venting. The float valve goes up when pressurized.
- While pressure cooking, you can prepare blanched vegetables and steamed rice.
- When it’s finished cooking, the Instant Pot will switch automatically to the Keep Warm mode. Let the pressure release naturally for 30 minutes. If the valve hasn’t dropped yet, then quick release the air (be careful and cover your fingers with a kitchen towel).
- Open the lid and gently stir the ingredients. Serve the spare ribs with steamed vegetables and rice.
To Store
- Keep in the airtight container and store for 3–4 days in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 775 kcal
% Daily Value*
| Calories | 775kcal | 39% |
| Carbohydrates | 19g | 6% |
| Protein | 38g | 76% |
| Fat | 58g | 89% |
| Saturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 191mg | 64% |
| Sodium | 815mg | 34% |
| Potassium | 643mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
