Instant Pot Korean Ribs
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Additional Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
535 kcal
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Course
Main Course, Lunch, Dinner
Instant Pot Korean Ribs
Description
The recipe begins by creating a kalbi marinade, which forms the backbone of Korean-style ribs. Key ingredients such as grated Asian pear and minced onion provide natural sweetness and a tenderizing effect on the pork. This mixture combines with soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and freshly ground black pepper for a complex balance of sweet, savory, tangy, and spicy flavors.
Baby back ribs have their membrane removed before being marinated in the sauce to absorb the flavors evenly. The ribs are then cooked in an Instant Pot under pressure, which drastically reduces the cooking time while producing tender meat that holds a glaze-like coating of the kalbi marinade. The final presentation is elevated with green onions and toasted sesame seeds sprinkled on top, contributing fresh, nutty, and aromatic elements.
The method highlights the importance of marinating time to achieve optimal flavor and tenderness, with a suggested 6–8 hours for best results but as little as 30 minutes for convenience.
Ingredients
- 1 rack (~2lbs) baby back ribs
Kalbi Marinade
- 1 (370g) Asian pear , peeled & finely grated
- 1 (37g) garlic minced, whole
- 1 (104g) onion minced, small
- ½ teaspoon (1g) ginger , minced
- 1 teaspoon (2.3g) black pepper freshly ground
- ½ cup (125ml) soy sauce regular
- 2 tablespoons (42g) honey
- 2 tablespoons (25g) brown sugar
- 2 tablespoons (30ml) rice vinegar unseasoned
- 2 tablespoons (30ml) sesame oil
Garnish
- 1-2 talks green onions , finely sliced
- sesame seeds toasted
Instructions
- Make Kalbi Marinade: Cut 1 (104g) small onion, and 1 (370g) peeled Asian pear into smaller pieces. Process 1 (37g) whole garlic, onion pieces, ½ teaspoon (1g) ginger, and Asian pear pieces in a food processor to a fine paste. Or you can mince these ingredients.In a small mixing bowl, mix ½ cup (125ml) regular soy sauce, 2 tbsp (42g) honey, 1 tsp (2.3g) freshly ground black pepper, 2 tbsp (25g) brown sugar, 2 tbsp (30ml) rice vinegar, 2 tbsp (30ml) sesame oil and the above processed onion paste together.
- Marinate Baby Back Ribs: Remove the membrane from baby back ribs (See Video). Place ribs and kalbi marinade in a large Ziploc bag. Partially close the bag and squeeze out the air in the bag. Close Ziploc bag, then marinate ribs in the fridge for at least 30 minutes. *Pro Tip: Optimal marinating time for baby back ribs is 6 – 8 hours.
- Pressure Cook Baby Back Ribs: Pour everything in the Ziploc bag into Instant Pot Pressure Cooker. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 16 – 25 minutes + Full Natural Release.*Pro Tip: Adjust the cooking timing according to your preference: 16 minutes (Tender with a bit of chew) to 25 minutes (Fall off the bone). After full natural release, release the remaining pressure by turning Venting Knob to Venting Position. When Floating Valve drops, open the lid carefully. Turn off heat.
- Preheat Oven: While the Instant Pot is naturally releasing pressure. Preheat oven to 450°F.
- Reduce Kalbi Sauce and Finish in Oven: Reduce sauce over medium heat for roughly 5 minutes (Instant Pot: press "Sauté" button). Taste and season kalbi sauce with more freshly ground black pepper if necessary. Generously brush kalbi sauce on all sides of baby back ribs with a silicone basting brush. Place ribs in the oven for 4 – 8 minutes per side until caramelized.
- Serve: Remove Instant Pot Korean Ribs from oven. Garnish with finely sliced green onions and toasted sesame seeds. You can serve the remaining sauce as a dipping sauce for extra blast of flavors. Enjoy~ :)
Notes
- Marinate ribs ideally for 6–8 hours to maximize flavor and tenderness; at minimum, 30 minutes is sufficient.
- Flavors of the marinade vary depending on the sweetness of the Asian pear and saltiness of the soy sauce, so taste and adjust accordingly.
- After cooking, garnish with sliced green onions and toasted sesame seeds for added aroma and texture.
- Removing the rib membrane before marinating improves texture and flavor absorption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 36g | 12% |
| Protein | 32g | 64% |
| Fat | 31g | 48% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 99mg | 33% |
| Sodium | 1751mg | 73% |
| Potassium | 597mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 25g | 50% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 9.3mg | 10% |
| Calcium | 86mg | 9% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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