Instant Pot Sticky Asian BBQ Ribs

Unlock the secret to incredibly tender, flavor-packed ribs right in your kitchen with this easy Instant Pot Asian BBQ Ribs recipe! Say goodbye to long hours of slow cooking and hello to succulent, fall-off-the-bone ribs bathed in a rich, savory, sticky, and sweet Asian-inspired glaze. Perfect for busy weeknights or impressive weekend meals, these pressure cooker ribs deliver an explosion of authentic flavors with minimal effort.

As a home cook without formal training, I believe that understanding the ‘why’ behind each step and ingredient makes all the difference. My goal is to empower even the most novice cook to create restaurant-quality meals at home. This detailed guide for Instant Pot Asian BBQ Ribs not only provides a foolproof recipe but also shares valuable tips to ensure your success, from prepping the ribs to perfecting that irresistible sticky glaze.

Indulge in Irresistible Instant Pot Asian BBQ Sticky Ribs

If you’re a fan of the gloriously sticky, sweet, and savory ribs you get from your favorite Asian takeout, then prepare to meet your new obsession! These Instant Pot Asian BBQ ribs are not just delicious; they’re incredibly simple to make, transforming tough cuts into tender perfection with the magic of pressure cooking. This dish draws inspiration from classic Asian sticky ribs, featuring a harmonious blend of hoisin, aromatic ginger, and a kick of chili, all enveloped in a deeply addictive sauce that balances salty and sweet notes to perfection.

One of the fantastic aspects of this recipe is its versatility. I’ve included specific modifications to make these Asian-inspired ribs suitable for low-carb and keto diets, so you can savor every bite without compromising your dietary goals. The resulting ribs are wonderfully sticky, bursting with a complex flavor profile that hints at traditional BBQ, rich soy, subtle honey (or a sugar-free alternative), and a gentle warmth from the chili. It’s truly a culinary masterpiece that’s surprisingly easy to achieve.

Achieving perfectly tender and flavorful ribs begins with proper preparation. Ribs, by nature, can be a tough cut of meat, and a crucial step for the best results is thoroughly trimming them. Many racks of ribs come with a thin, fibrous membrane on the bone side, often referred to as “silver skin.” This tough tendon, if left on, can make your ribs chewy and prevent the marinade and seasonings from truly penetrating the meat. Removing it is a simple yet impactful step that dramatically improves the texture and overall deliciousness of your pressure-cooked ribs.

Step-by-Step Guide: How to Trim Silver Skin off Ribs

Don’t skip this vital step! Removing the silver skin is easier than it sounds and makes a world of difference in the final tenderness of your ribs. Follow these simple instructions:

• **Locate the Membrane:** Turn the rack of ribs meaty side down. Look for a thin, shiny membrane covering the back of the bones. It might be slightly translucent.
• **Loosen the Edge:** Take a small, sharp knife (a paring knife works well) and carefully slide it under the silver skin at one end of the rack. Work the knife gently to separate a small corner of the membrane from the rib meat. If it resists in one spot, try another section until you get a good starting point.
• **Grip and Pull:** Once you have a sufficient corner loosened (about an inch or two), grab it firmly with a paper towel. The paper towel provides a better grip and prevents your fingers from slipping.
• **Slow and Steady:** With a firm, steady motion, slowly pull the silver skin across the rack, peeling it away from the bones. It should come off in a single, large sheet.
• **Troubleshooting:** If the membrane tears, simply loosen a new section with your knife and continue pulling until all of the silver skin is completely removed from the entire rack. Discard the membrane once removed.

This quick trimming process ensures your Instant Pot Asian BBQ ribs will be incredibly tender, allowing them to absorb all the wonderful flavors of the sauce and become truly fall-off-the-bone delicious.

Crafting the Perfect Asian-Inspired BBQ Rib Sauce

The heart and soul of these Instant Pot Asian BBQ Ribs lie in their sensational sauce. This rich, complex, and utterly delicious glaze is a masterful blend of ginger, hoisin, and soy sauce flavors, offering a symphony of umami, sweetness, and a touch of heat. What makes this sauce truly remarkable is its adaptability; you can easily adjust it to your preferred taste, making it sweeter, spicier, or more garlicky, and customize its stickiness level to create that perfect “bark” on your ribs.

This versatile sauce isn’t just for ribs! It’s fantastic on chicken wings, grilled salmon, or even as a dipping sauce for spring rolls. Its depth of flavor comes from a carefully selected combination of pantry staples, and for those managing their carbohydrate intake, it can be effortlessly made keto-friendly with a few simple substitutions.

Key Ingredients for Asian Sticky Rib Sauce

Each ingredient plays a crucial role in building the layers of flavor that make this sauce so irresistible:

• ½ cup soy sauce (or coconut aminos for a gluten-free and keto-friendly alternative, providing a similar savory depth)
• ⅓ cup chili sauce (choose chili garlic sauce for a spicier, more pungent kick suitable for keto, or sweet chili sauce for a milder, sweeter profile)
• 2 tbsp honey (a natural sweetener that creates beautiful stickiness; omit for keto and use a sugar-free syrup like allulose or erythritol blend)
• ¼ cup hoisin sauce (a staple in Asian cuisine, offering a sweet, salty, and tangy umami flavor; opt for a low-carb or keto-specific hoisin sauce if needed)
• 1 tablespoon sesame oil (adds a distinctive nutty aroma and depth of flavor that is quintessential to Asian cooking)
• 1 tsp garlic powder (provides a concentrated garlic flavor that permeates the sauce evenly)
• ½ teaspoon powdered ginger (contributes a warm, slightly peppery, and aromatic zing that brightens the entire flavor profile)

Simple Steps to Make Asian Sticky Rib Sauce

Preparing this incredible sauce is incredibly straightforward, requiring just two easy steps:

1. **Combine Ingredients:** In a medium measuring cup or a small bowl, combine the soy sauce (or coconut aminos), chili sauce, honey (or keto sweetener), hoisin sauce, sesame oil, garlic powder, and powdered ginger. Whisk vigorously until all ingredients are thoroughly blended and smooth.
2. **Thicken the Sauce:** Transfer the sauce mixture to a small saucepan. Heat it over medium heat, stirring constantly. Allow the sauce to simmer gently for 5-7 minutes, or until it visibly thickens to a consistency that will beautifully coat the back of a spoon. This thickening process intensifies the flavors and creates that desirable sticky glaze. Remove from heat and set aside for basting.

Mastering Rib Cooking in Your Instant Pot

The Instant Pot is a game-changer for cooking ribs, transforming them from a lengthy endeavor into a remarkably easy and quick meal. Imagine going from preparing your ribs to serving a restaurant-quality dinner in under an hour! This modern appliance harnesses the power of pressure to break down tough connective tissues, resulting in incredibly tender meat that practically melts in your mouth. While the Instant Pot makes things simple, there are a couple of key techniques to ensure you get the absolute best results every time. Follow these expert tips for perfect Instant Pot ribs:

Why Using a Trivet is Essential

One common mistake when cooking ribs in an Instant Pot is allowing them to sit directly in the cooking liquid. This is why using the metal trivet (the small metal rack that comes with your Instant Pot) is absolutely essential. The trivet elevates the ribs above the water, ensuring they are steamed and pressure-cooked, rather than boiled. This method locks in flavor, creates tender meat, and prevents the ribs from becoming waterlogged or mushy. It’s the difference between truly ‘cooking’ your ribs and simply boiling them.

Achieving that Perfect Crispy Finish: Crisp Lid or Broiler

While the Instant Pot excels at making ribs incredibly tender, it doesn’t create the crispy, caramelized “bark” that is characteristic of classic BBQ ribs. To achieve this desirable texture and further intensify the sauce’s flavor, a finishing step is crucial. You have two excellent options:

• **Using a Crisping Lid:** If you have an Instant Pot model with a crisping lid (like the Duo Crisp), this is a fantastic way to add a delicious crunch. After pressure cooking, simply switch out the regular lid for the crisping lid and air fry the ribs for 5-10 minutes, or until the sauce is beautifully caramelized and slightly crispy.
• **Broiling in the Oven:** For those without a crisping lid, your oven’s broiler works perfectly. After pressure cooking, transfer the ribs to a baking sheet. Brush them generously with the thickened Asian BBQ sauce. Place them under the broiler for 5-10 minutes, keeping a very close eye on them to prevent burning. The intense heat will caramelize the sauce, creating a sticky, savory crust that’s simply irresistible.

Optimal Cooking Times for Ribs in Your Instant Pot

One of the most common questions when pressure cooking ribs is precisely how long to set the timer. The cooking time in your Instant Pot will primarily depend on the type of ribs you are using and your desired level of tenderness. The beauty of the Instant Pot is its ability to achieve incredible tenderness in a fraction of the time compared to traditional methods.

• **Baby Back Ribs:** For a standard rack of baby back ribs, cook for **25 minutes** at Manual High Pressure. This duration typically yields wonderfully tender ribs that still hold together but are easily separated from the bone.
• **Spare Ribs:** If you’re cooking larger and meatier spare ribs, increase the cooking time to **30 minutes** at Manual High Pressure. Spare ribs require a little more time due to their size and higher fat content.
• **High Altitude Adjustment:** For those living in higher altitudes (like me in Colorado!), liquids boil at a lower temperature, which can affect pressure cooking times. To compensate, I recommend adding an extra **5 minutes** to the cooking time for both baby back and spare ribs to ensure they reach optimal tenderness.
• **”Fall-Off-The-Bone” Tenderness:** While technically, ribs are considered “overcooked” by BBQ purists when they literally fall off the bone (they prefer a slight chew), many home cooks, myself included, adore this level of tenderness. If you desire ribs that are exceptionally tender and truly “fall off the bone” with minimal effort, simply cook them for an additional **5 minutes** beyond the standard times listed above.

After the pressure cooking is complete, always allow for a natural pressure release for at least 10 minutes. This helps the meat relax and reabsorb juices, resulting in even more succulent ribs. Following these guidelines will ensure your Instant Pot Asian BBQ Ribs are cooked to your preferred level of perfection every time.

Perfect Pairings: What to Serve With Asian Sticky Ribs

Elevate your meal by serving these incredible Instant Pot Asian BBQ Ribs with complementary side dishes that balance and enhance their rich, sticky flavors. Here are some fantastic options:

• Steamed Jasmine Rice: A classic pairing, the fluffy, fragrant grains of jasmine rice absorb the luscious rib sauce beautifully, providing a comforting and essential foundation for the meal.
• Refreshing Cucumber Salad: A crisp and cooling cucumber salad, perhaps with a light dressing of rice vinegar, a touch of sugar, and sesame oil, offers a vibrant contrast that cuts through the richness of the ribs.
• Garlic Sautéed Bok Choy: Tender, slightly bitter sautéed bok choy, infused with fragrant garlic, adds a healthy and flavorful green vegetable that complements the savory ribs without overpowering them.
• Quick Pickled Vegetables: Tangy pickled radishes, carrots, or daikon can introduce a delightful crunch and acidity, providing a bright counterpoint to the sweet and savory glaze of the ribs.
• Chilled Sesame Noodle Salad: A cold noodle salad, tossed in a nutty sesame or peanut dressing, offers a wonderful chewy texture and a complex flavor profile that harmonizes with the sticky ribs.
• Grilled Corn with Miso Butter: For a unique twist, try grilled corn on the cob brushed with a savory miso butter. The smoky sweetness of the corn combined with the umami of miso creates an unforgettable side.
• Baked Sweet Potato Fries: Slightly sweet and irresistibly crispy, baked or air-fried sweet potato fries, lightly seasoned, make a delicious and satisfying accompaniment to the sticky ribs.
• Vibrant Asian Slaw: A crunchy Asian slaw, featuring crisp cabbage, shredded carrots, and a dressing brightened with ginger and lime, provides a refreshing textural and flavor contrast. Try this easy coleslaw recipe as a base.
• Steamed Vegetable Dumplings: Offer steamed dumplings filled with your favorite vegetables or shrimp. Their soft, delicate texture is perfect for soaking up any extra sauce.
• Salted Edamame: Simple yet satisfying, a bowl of salted or lightly spiced edamame pods makes for a fun, healthy appetizer or side that perfectly fits the Asian theme.

Expert Tips for Instant Pot Ribs Success

Even though this recipe is designed to be incredibly easy, a few extra tips from a home cook can help you achieve truly outstanding results:

• **Don’t Overcrowd the Pot:** For even cooking, ensure your ribs fit comfortably in the Instant Pot without being overly packed. You might need to cut a full rack in half or into smaller portions to arrange them in a semi-circle around the trivet.
• **Natural Release is Key:** While a quick release is faster, allowing a natural pressure release for at least 10 minutes (or even fully naturally releasing for extra tender ribs) is crucial. This gradual depressurization prevents the meat from becoming tough and helps it retain moisture, resulting in juicier ribs.
• **Make Sauce Ahead:** The Asian BBQ sauce can be made a day or two in advance and stored in the refrigerator. This saves time on cooking day and allows the flavors to meld even further.
• **Adjust Spice Levels:** The chili sauce provides the primary heat. If you prefer milder ribs, use a sweet chili sauce. For more heat, opt for chili garlic sauce or add a pinch of red pepper flakes to your sauce.
• **Garnish for Impact:** Don’t underestimate the power of garnishes! Fresh sesame seeds, thinly sliced green onions (scallions), and chopped fresh parsley not only add visual appeal but also introduce fresh textures and bright flavors that complement the rich ribs.

Storage and Reheating Instant Pot Asian BBQ Ribs

These Instant Pot Asian BBQ Ribs are so delicious, you might not have leftovers! But if you do, here’s how to store and reheat them to maintain their incredible flavor and tenderness:

• **Refrigeration:** Store any leftover ribs in an airtight container in the refrigerator for up to 3-4 days. It’s best to store them with a little extra sauce to keep them moist.
• **Freezing:** For longer storage, you can freeze cooked ribs. Wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container. They will keep well for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• **Reheating in the Oven:** The best way to reheat ribs is in the oven. Preheat your oven to 300°F (150°C). Place the ribs on a baking sheet, optionally brush with a little more sauce or a splash of broth to prevent drying. Cover loosely with foil and heat for 15-20 minutes, or until warmed through. For a crispier finish, remove the foil for the last 5 minutes.
• **Reheating on the Stovetop (Sauce):** If you only have sauce leftover, you can gently warm it in a small saucepan over low heat, stirring occasionally, until it’s heated through and slightly bubbling.

Frequently Asked Questions About Instant Pot Asian BBQ Ribs

• **Can I use frozen ribs?** While it’s best to use thawed ribs for optimal tenderness and flavor absorption, you can cook frozen ribs in the Instant Pot. You’ll need to increase the pressure cooking time by about 10-15 minutes, and ensure the silver skin is removed before freezing, or attempt to remove it carefully from partially thawed ribs.
• **What if my ribs aren’t “fall-off-the-bone” tender?** If your ribs aren’t as tender as you’d like after the initial cook time, you can reseal the Instant Pot and cook them for an additional 5-10 minutes under high pressure. This usually resolves any toughness.
• **Can I make this recipe without an Instant Pot?** Yes, you can adapt this recipe for oven baking or slow cooking, though the cooking times will be significantly longer. For oven ribs, roast at a low temperature (around 275°F/135°C) for 2-3 hours, then finish with the broiler. For a slow cooker, cook on low for 6-8 hours or on high for 3-4 hours.
• **Is hoisin sauce necessary?** Hoisin sauce is key to the unique flavor profile of these Asian BBQ ribs. If you don’t have it, a mixture of soy sauce, peanut butter, honey, rice vinegar, and a touch of five-spice powder can be a substitute, but the authentic taste might vary.
• **Can I use other types of ribs?** This recipe is fantastic with both baby back ribs and spare ribs. The cooking times may vary slightly (see the “How Long To Cook Ribs” section for specifics).

I hope you love this easy recipe! If you do, please consider leaving a five-star rating and a comment below to share your experience. Your feedback helps other home cooks discover and enjoy these delicious ribs. Please also help me share this recipe with your friends and family on Instagram, Facebook, and Pinterest – I love seeing your wonderful creations!

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5 from 4 votes

Instant Pot Asian BBQ Ribs

By:
Courtney O’Dell

Servings:
6

Prep:

5 minutes
mins

Cook:

25 minutes
mins

Release Time:

10 minutes
mins

Total:

40 minutes
mins

Our family’s favorite Easy Instant Pot Asian BBQ Ribs Recipe – delicious rich savory sticky and sweet Asian style ribs cooked right in an instant pot!

Equipment

• Kitchen Mama Silicone Basting Pastry Brush: Set of 2 Heat Resistant Basting Brushes for Baking, Grilling, Cooking and Spreading Oil, Butter, BBQ Sauce, or Marinade. Dishwasher Safe (Red)
• Instant Pot Duo Crisp Ultimate Lid, 13-in-1 Air Fryer and Pressure Cooker Combo, Sauté, Slow Cook, Bake, Steam, Warm, Roast, Dehydrate, Sous Vide, & Proof, App With Over 800 Recipes, 6.5 Quart, Black

Ingredients

• 1 rack of pork baby back ribs, 2 ½- 3 lbs

For the Sauce:

• ½ cup soy sauce, or coconut aminos for keto
• ⅓ cup chili sauce*
• 2 tbsp honey, omit for keto
• ¼ cup hoisin sauce, pick a keto sauce if watching carbs
• 1 tablespoon sesame oil
• ½ teaspoon powdered ginger
• 1 teaspoon garlic powder
• Sesame seeds, parsley and/or scallions to garnish

Instructions

• Place the metal trivet in the bottom of the instant pot (that comes with it)
• Pour 1 cup of water into the bottom of the instant pot
• Place the rack of ribs in a semicircle on top of the trivet with the meaty side on the outside.
• Place the lid on the instant pot and seal the top and turn the dial to pressurize.
• Set the instant pot to Manual High Pressure for 25 minutes.
• After the timer goes off, let the instant pot natural release for 10 minutes.
• Mix the sauce ingredients into a measuring cup and blend well.
• Place the sauce mixture in a small sauce pan and heat on medium until thickened.
• Preheat the broiler on oven to high
• Release any remaining pressure carefully with a towel.
• Remove lid and gently remove the ribs and place on a baking sheet (you can line the baking sheet with foil for easier cleanup)
• Brush the thickened sauce onto the ribs and place under the boiler about 6 inches from the coils.
• Broil for 5-10 minutes or until the sauce starts to caramelize and brown.
• Remove from oven and garnish with sesame seeds, scallions and parsley if desired.

Notes

*either chili garlic sauce or sweet chili sauce, depending on your taste preference – for keto pick chili garlic sauce

Nutrition

Serving:
1
g


Calories:
172
kcal


Carbohydrates:
17
g


Protein:
9
g


Fat:
8
g


Saturated Fat:
2
g


Polyunsaturated Fat:
6
g


Cholesterol:
18
mg


Sodium:
1565
mg


Fiber:
2
g


Sugar:
11
g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course:
Main Dishes

Cuisine:
instant pot

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