Pressure cooker Korean pork ribs
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4.7
40 reviews
Excellent
Pressure cooker Korean pork ribs
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These spicy Korean pork ribs are irresistible and very easy to prepare in a pressure cooker. Deliciously sticky and finger lickin’ good! See notes for how to cook in your slow cooker.
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Ingredients
Dry Rub
- 1 tbsp gochugaru or 1 tbsp hot chilli powder
- 1 tbsp paprika sweet
- 1 tsp salt or to taste
- 1 tsp garlic powder
- ½ tsp black pepper ground
For the ribs
- 1.8 kg pork spare ribs or baby back ribs, 4 pounds
- 250 ml dry cider or ginger ale, (1 cup
- 2 tbsp gochujang paste or Sriracha
- 2 tbsp ketchup
- 2 tbsp soy sauce
- 2 tbsp fish sauce Asian
- 2 tbsp brown sugar or palm sugar
- 4 garlic minced, large cloves
- 1 tbsp ginger freshly grated
- 1 tsp lime juice or to taste
- 1 tbsp corn starch diluted in 1 tbsp cold water, aka cornflour
- lime to garnish, zest of 1
- salt to season, if needed
- black pepper to season, if needed
Instructions
- If you are using a rack of ribs, you might need to remove the thin membrane that covers the back. Simply slip the tip of a knife under the thin membrane that covers the bony side of the ribs and pull it off – it should come off quite easily.
- Combine all the ingredients for the dry rub then use it to liberally coat the ribs.
- In a small bowl, mix the ginger ale, gochujang paste, ketchup, soy sauce, fish sauce, brown sugar, minced garlic and ginger.
- Add this to your Instant Pot. Add the trivet (if cooking spare ribs) and place the ribs on top.
- SPARE RIBS: Cover, set vent to sealing and cook on high pressure for 30 minutes. Allow the pressure to release naturally.BABY BACK RIBS: Cover, set vent to sealing and cook on high pressure for 23 minutes. Allow 5 minutes natural release then release the remaining steam manually.
- Transfer the ribs to a rimmed baking sheet, meat side up.
- Add the diluted cornflour to the sauce and set the pressure cooker to ‘sauté’. Cook, stirring occasionally until the sauce is reduced and sticky.
- Meanwhile preheat the grill (broiler). Liberally brush the ribs with the sticky sauce then cook for 2-3 minutes until slightly charred and sizzling.
- Scatter with lime zest and serve with some extra sauce on the side.
Notes
- SLOW COOKER METHOD To cook in a slow cooker, sear the ribs first, submerge in the sauce and cook on high for 4-5 hours. Reduce the sauce in a saucepan on the stove and finish cooking under the grill (broiler) as above.
- Gochujang paste
Nutrition Information
Show Details
Calories
617.13kcal
(31%)
Carbohydrates
13.3g
(4%)
Protein
58.81g
(118%)
Fat
35.13g
(54%)
Saturated Fat
7.03g
(35%)
Cholesterol
216.45mg
(72%)
Sodium
2664.75mg
(111%)
Potassium
1089.7mg
(23%)
Fiber
1.5g
(6%)
Sugar
7.92g
(16%)
Vitamin A
1516.82IU
(30%)
Vitamin C
1.62mg
(2%)
Calcium
84.26mg
(8%)
Iron
3.65mg
(20%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 61713 kcal
% Daily Value*
| Calories | 617.13kcal | 31% |
| Carbohydrates | 13.3g | 4% |
| Protein | 58.81g | 118% |
| Fat | 35.13g | 54% |
| Saturated Fat | 7.03g | 35% |
| Cholesterol | 216.45mg | 72% |
| Sodium | 2664.75mg | 111% |
| Potassium | 1089.7mg | 23% |
| Fiber | 1.5g | 6% |
| Sugar | 7.92g | 16% |
| Vitamin A | 1516.82IU | 30% |
| Vitamin C | 1.62mg | 2% |
| Calcium | 84.26mg | 8% |
| Iron | 3.65mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
40 reviews
Excellent
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