Servings
Font
Back
4.7 from 9 votes

Instant Pot Korean Pork Ribs

Instant Pot Korean Pork Ribs are the perfect easy weeknight dinner! Tender and delicious, this recipe is so simple to make. Using your favorite pressure cooker, you can have a delicious meal on the table in no time!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 to 6
Calories: 706 kcal
Course: Main Course
Cuisine: Korean

Ingredients

SAUCE
  • 1/2 cup water
  • 6 Tbsp soy sauce , regular (I used kikkoman brand)
  • 170 g apple (6 ounces)
  • 60 g onion (2 ounces)
  • 2 Tbsp honey
  • 2 Tbsp dark brown sugar
  • 2 Tbsp mirin (sweet rice wine)
  • 1 Tbsp minced garlic 
  • 1 Tbsp minced ginger
  • 1 tsp sesame oil
  • A few prinkles ground black pepper
MAIN
  • 1/4 cup mirin (sweet rice wine)
  • 1 tsp black pepper , whole
  • 60 g onion (2 ounces)
  • 50 g green onion (1.8 ounces)
  • 30 g garlic cloves (1 ounce)
  • 1.3 kg baby back ribs or pork spare ribs, (2.9 pounds)
  • 300 g baby potatoes (11 ounces), cut in large chunks
  • 200 g carrots (7 ounces), cut in large chunks

Instructions

    Cup of Yum
  1. Blend the sauce ingredients in a food mixer or food processor until smooth. Set aside
  2. Prepare the pork ribs. Remove the membrane from the underside of the ribs, pulling it down the entire length. Separate the ribs by cutting the meat between the bones.
  3. Bring a large pot of water to boil, enough to submerge the pork ribs. Once it is boiling, add mirim, black peppers, onion, green onion, garlic gloves and the pork ribs. Continue to boil for about 8 minutes, uncovered. Drain the water, remove any aromatic vegetables, and wash the ribs under cold running water.
  4. Place the pork ribs in the instant pot and drizzle over the sauce. Add the potatoes and the carrots on top. 
  5. Close the lid, and make sure the vent is in the sealed position. To cook baby back ribs in an Instant Pot, set it to pressure cook on high for 10 minutes. For spare ribs, cook for 25 minutes. (It will take 15 to 20 minutes to build the pressure in the pressure cooker.) When the pressure cooking is done, natural release the steam for 10 minutes, then do a quick release and wait until the quick release cycle is complete. Be careful of contacting any remaining steam. Unlock and remove the lid.
  6. Open the lid and set the Instant Pot to “Sauté” for 8 minutes. This will continue to make the pot simmer, cook, and reduce the sauce. 
  7. It is ready to eat, but if you want to add nice browning mark on the ribs and potatoes, transfer the them onto a baking tray or oven friendly dish. Brush the sauce on the ribs,  potatoes and carrots and broil them for 2 to 4 minutes or until charred.
  8. Serve with a bowl of rice and some kimchi.

Notes

  • How to Store: These leftover pork ribs (and vegetables) can be refrigerated in an airtight container for a couple of days. You can reheat them in the microwave as needed. I recommend keeping the sauce in a separate container and reheating it separately, so that you have enough sauce to drizzle it over the meat, vegetables or rice once they are all served.
  • 1 Tbsp = 15 ml, 1 Cup = 250 ml
  • If you want to learn more about Korean ingredients, check my essential Korean ingredients list! 
  • How to Store: These leftover pork ribs (and vegetables) can be refrigerated in an airtight container for a couple of days. You can reheat them in the microwave as needed. I recommend keeping the sauce in a separate container and reheating it separately, so that you have enough sauce to drizzle it over the meat, vegetables or rice once they are all served.

Nutrition Information

Calories 706kcal (35%) Carbohydrates 57g (19%) Protein 45g (90%) Fat 35g (54%) Saturated Fat 12g (60%) Polyunsaturated Fat 6g Monounsaturated Fat 14g Trans Fat 0.3g Cholesterol 141mg (47%) Sodium 1912mg (80%) Potassium 1228mg (35%) Fiber 6g (24%) Sugar 29g (58%) Vitamin A 8551IU (171%) Vitamin C 27mg (30%) Calcium 139mg (14%) Iron 4mg (22%)

Nutrition Facts

Serving: 4to 6

Amount Per Serving

Calories 706

% Daily Value*

Calories 706kcal 35%
Carbohydrates 57g 19%
Protein 45g 90%
Fat 35g 54%
Saturated Fat 12g 60%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 14g 70%
Trans Fat 0.3g 15%
Cholesterol 141mg 47%
Sodium 1912mg 80%
Potassium 1228mg 26%
Fiber 6g 24%
Sugar 29g 58%
Vitamin A 8551IU 171%
Vitamin C 27mg 30%
Calcium 139mg 14%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.