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Pressure cooker Korean pork ribs
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 61713 kcal
Course:
Appetizer
Cuisine:
Korean , American
Ingredients
Dry Rub
- 1 tbsp gochugaru or 1 tbsp hot chilli powder
- 1 tbsp sweet paprika
- 1 tsp salt or to taste
- 1 tsp garlic powder
- ½ tsp ground black pepper
For the ribs
- 1.8 kg (4 pounds) pork spare ribs or baby back ribs
- 250 ml (1 cup) dry cider or ginger ale
- 2 tbsp Gochujang paste or Sriracha
- 2 tbsp ketchup
- 2 tbsp soy sauce
- 2 tbsp Asian fish sauce
- 2 tbsp brown sugar or palm sugar
- 4 large garlic cloves minced
- 1 tbsp freshly grated ginger
- 1 tsp lime juice or to taste
- 1 tbsp cornflour (cornstarch) diluted in 1 tbsp cold water
- zest of 1 lime to garnish
- salt and 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.
Cup of Yum
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
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
(31%)
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
% 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.