Instant Pot Ribs - Asian BBQ Style
These instant pot ribs are super easy to make and they taste amazing! They're finished with a sweet and sticky glaze and topped with cilantro and scallions for added freshness!
Ingredients
For the Dry Rub
- 1 tablespoon kosher salt
- 2 tablespoon brown sugar
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon coriander
For the Ribs
- 4 lb pound rack of St. Louis Spare Ribs
- 1 cup pineapple juice
- ½ cup soy sauce
- 1 teaspoon rice wine vinegar
For the Glaze
- ¼ cup hoisin
- 1 teaspoon sriracha
- 1 teaspoon sesame oil
- 1 tablespoon pineapple juice
- ½ cup fresh cilantro chopped
- 2 tbsp green onion chopped
Instructions
For the Dry Rub
- Mix together all ingredients and set aside.
For the Ribs
- Massage the rub into both sides of the ribs.
- Place the trivet inside the instant pot and place the spice rubbed ribs upright.
- Add pineapple juice, soy sauce and rice wine vinegar to the bottom of the instant pot.
- Turn on high pressure and cook for 25-28 minutes.
- Let the instant pot naturally release.
- Remove ribs from instant pot and place on a foil lined baking sheet.
For the Glaze
- Combine all ingredients and slather onto the ribs. You can either pop them under the broiler for a few minutes until they begin to caramelize or you can throw them on a super hot grill for a few minutes. Both will be delicious!
- Once they're finished, sprinkle them with cilantro and green onions.
Notes
You can cook the ribs up to 30 minutes but they will be falling off the bone so much that they’re kind of hard to remove from the pot. I think 25 minutes is the perfect middle-ground - still tender and falling off the bone but firm enough to be removed from the instant pot without falling apart.