Make these Sticky Asian Ribs in less than 90 minutes using the Instant Pot! Slathered with caramelized glaze, these ribs are absolutely finger-licking good!

Instant Pot Sticky Asian Ribs

INGREDIENTS

• 3-3½ lb baby back ribs (1.4-1.6 kg; max amount for 6-qt Instant Pot)
• 1 cup water (240 ml; for pressure cooking)
• ¼ cup apple cider vinegar (60 ml; for pressure cooking)
• ¼ tsp liquid smoke (optional for smoky flavor; I skip for this recipe)

For the Dry Rub

• 2 tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
• 1 tsp freshly ground black pepper
• 2 tsp Shichimi Togarashi (Japanese seven spice)
• ¼ tsp white pepper powder

For the Sauce

• ¼ cup sake (60 ml)
• ¼ cup mirin (60 ml)
• ½ cup soy sauce (120 ml)
• 1 Tbsp rice vinegar
• 4 Tbsp brown sugar
• 3 Tbsp honey
• 1 clove garlic
• 1 knob ginger

For Garnish

• 2 tsp toasted white sesame seeds
• 1 green onion/scallion (chopped diagonally)

INSTRUCTIONS

1. Gather all the ingredients.
   

To Prepare Ribs

1. In a small bowl, mix together all the dry rub ingredients: 2 tsp salt, 1 tsp freshly ground black pepper, 2 tsp shichimi togarashi, and ¼ tsp white pepper.
2. Remove the membrane from the underside of the ribs, pulling it down the entire length with a paper towel (because it's very slippery!). You can ask the butcher to remove it for you. The ribs on the right are without membrane.
3. Season the ribs with the dry rub mixture on both sides of the ribs. Here I use UchiCook's Maraca Sifter. This is so convenient to sprinkle seasonings evenly! 
4. Use dry rub to cover all sides, and then rub in thoroughly on both sides. Set aside for 30 minutes.

To Prepare the Sauce

1. In a small saucepan, combine ¼ cup sake, ¼ cup mirin, ½ cup soy sauce, 1 Tbsp rice vinegar, 4 Tbsp brown sugar, and 3 Tbsp honey.
2. Grate ginger (I use this ceramic grater) and mince garlic (I use this garlic press), and add to the sauce.
3. Cook/simmer on low heat for next 30-40 minutes.
4. Turn off the heat. The sauce may be still liquid-like, but once it cools down, the sauce will get thicken further. The sauce will be roughly 2/3 cup after cool down.

To Pressure Cook Ribs

1. Place the metal steam rack into a 6-qt Instant Pot®. Add 1 cup water and ¼ cup apple cider vinegar.
2. Put the ribs upright on top of the rack, wrapping in a circle.
3. Select Manual setting; adjust the pressure to high, and set time for 25-30 minutes (if you want the meat to fall off the bone, do 30 minutes). If you use spare ribs, set time for 30-35 minutes.
4. When finished cooking, natural release for 5 minutes, then quick release the air (be careful and cover your fingers with a kitchen towel).

To Broil the Ribs

1. Preheat the broiler to Medium (roughly 500 ºF). Line a baking sheet with aluminum foil and place the wire rack (optional). Transfer the ribs to the wire rack from the Instant Pot.
2. Brush with the sauce on both sides of the ribs.
3. Place into oven and broil until the sauce is caramelized, bubbly, and brown, about 3-4 minutes.
4. Remove from the oven and brush more sauce on the ribs.

To Serve

1. Sprinkle sesame seeds and chopped green onion. Serve immediately with the remaining sauce.

RECIPE NOTES

Broil Temperature: High Broil - 550 ºF (290ºC) / Medium Broil - 500 ºF (260ºC)  / Low Broil - 450ºF (230ºC)

https://www.justonecookbook.com/instant-pot-sticky-asian-ribs/