Fall-Off-The-Bone Instant Pot Asian Ribs

Prep time: 15 minutes | Cook time: 45 minutes | Cost estimate: $15–20 | Serves: 2-4

Okay, friends, let’s talk ribs. Not the all-day-smoking, meticulously-monitored kind. I’m talking about the “it’s Tuesday night and the kids are *starving*” kind of ribs. And these Instant Pot Asian Sticky Ribs? They’re a weeknight DREAM. Seriously, the Instant Pot makes them unbelievably tender, and the sticky, spicy-sweet glaze? My family practically licks their plates clean. I might or might not hoard the leftovers for myself. Don’t judge! Get ready to become a rib-cooking rockstar!

Why You’ll Love These

Trust me, you’ll be hooked! Here’s why these ribs will become a new family favorite:

• Quick & Easy: The Instant Pot does most of the work, meaning less time in the kitchen for you.
• Fall-Off-The-Bone Tender: Seriously, they melt in your mouth! The pressure cooker makes them unbelievably tender.
• Flavor Explosion: That glaze! It’s the perfect balance of sweet, spicy, salty, and savory – an absolute party for your taste buds.
• Crowd-Pleaser: Even the pickiest eaters will devour these ribs. My kids are obsessed!
• Versatile: Perfect as a main course, appetizer, or game-day snack.

Ingredients

• 4 lbs St. Louis style spare ribs
• 2 tablespoons brown sugar
• 1 tablespoon sambal paste
• 1 tablespoon hoisin sauce
• 1 teaspoon ground ginger powder
• 1 teaspoon dried garlic
• 2 teaspoons fish sauce
• 1 teaspoon sesame oil
• 1 teaspoon kosher salt
• 12 oz malty beer (something that is not hoppy)

Glaze:

• ½ cup soy sauce
• ¼ cup water
• 1 tablespoon fish sauce
• 3 tablespoons brown sugar
• 2 teaspoons freshly grated ginger
• 1 tablespoon sambal paste
• 3 garlic cloves, finely minced
• Juice of 1 lime
• Green onions, sliced (for serving)
• Chili oil, optional (for serving)

How to Make

1. Prepare the Ribs: In a small bowl, mix together the brown sugar, sambal paste, hoisin sauce, ginger powder, dried garlic, fish sauce, sesame oil, and salt. This should form a thick paste.
2. Season the Ribs: Remove the membrane from the underside of the ribs. This step is crucial for tenderness! Just slide a knife under the membrane and pull it off. Season the ribs with the marinade paste, rubbing it in thoroughly on both sides. Transfer the ribs to a baking sheet and allow them to sit at room temperature for 30 minutes.
   

   Tip: Letting the ribs sit at room temperature allows the marinade to really penetrate the meat, giving you even more flavor!

   
   
3. Make the Glaze: While the ribs are marinating, place all the glaze ingredients (soy sauce, water, fish sauce, brown sugar, ginger, sambal paste, minced garlic, and lime juice) in a small saucepan. Bring to a gentle simmer over medium heat, stirring often. Allow the glaze to reduce until thick and syrupy. This will take about 10-15 minutes. Cool to room temperature and set aside until ready to use.
   

   Warning: Keep a close eye on the glaze as it simmers. You don’t want it to burn!

   
   
4. Pressure Cook the Ribs: Add the beer to a 6-qt Instant Pot®. Place a metal trivet into the pot. Place the ribs upright on top of the trivet, wrapping them in a circle.
   

   Note: If you don’t have beer, you can use chicken broth or water, but the beer adds a nice depth of flavor.

   
   
5. Cook the Ribs: Select the manual setting; adjust the pressure to high, and set the time for 30 minutes. When finished cooking, wait 5 minutes and then quick-release the pressure according to the manufacturer’s directions. Be careful of the steam!
6. Glaze the Ribs: Remove the ribs from the Instant Pot and lay them flat on a baking sheet. Brush them liberally on both sides with the glaze.
7. Grill or Broil the Ribs: Preheat an outdoor grill or your oven’s broiler to high.
   

   Tip: Grilling gives the ribs a fantastic smoky flavor!

   
   
8. Finish the Ribs: Place the ribs on the grill, meat side down, and grill for 3 minutes per side, brushing with more glaze as needed. If you are broiling, make sure the ribs are meat side up on the baking sheet and broil for 4-6 minutes until caramelized and browned.
   

   Warning: Watch the ribs closely under the broiler to prevent burning!

   
   
9. Serve: Serve immediately, topped with green onions and chili oil (if desired). Prepare for happy faces!

Tips & Tricks

Want to take these ribs to the next level? Here are a few of my favorite tips:

• Flavor Booster: Add a pinch of red pepper flakes to the marinade for an extra kick.
• Time Saver: Marinate the ribs overnight for maximum flavor.
• Storage: Leftover ribs can be stored in the refrigerator for up to 3 days. Reheat them in the oven or microwave.
• Prep Hack: Make the glaze ahead of time and store it in the refrigerator for up to a week.

Dietary Variations

Need to adjust this recipe for dietary needs? Here are some ideas:

Gluten-Free

Make sure to use a gluten-free soy sauce or tamari in the glaze.

Lower Sodium

Use low-sodium soy sauce and reduce the amount of fish sauce.