Instant Pot Honey Garlic Ribs Recipes

EASY HONEY GARLIC RIBS

Steps:

• Cut the rib racks into individual ribs and place in the Instant Pot on a trivet.
• Add 1 cup of water to the Instant Pot.
• Press the Meat/Stew button and adjust to 40 minutes.
• Make the Easy Honey Garlic Sauce.
• Quick pressure release ribs when they are done and lay them out on a rack or broiling pan.
• Brush on liberal amounts of easy honey garlic sauce and put under the broiler on high for 4 minutes.
• Garnish with green onions and serve.

INSTANT POT HONEY GARLIC RIBS

Steps:

• Marinate Baby Back Ribs: Mix ¼ tsp (2g) fine salt, ¼ tsp (1.25ml) sesame oil, 1 tsp (3.2g) garlic powder, 1 tbsp (15ml) regular soy sauce, and 1 tbsp (15ml) Shaoxing wine in a large Ziploc bag or Instant Pot. Add in 1 rack of baby back ribs, then marinate for at least 30 minutes in the fridge. *Optimal Marinating Time: 1 - 2 hours
• Make Honey Garlic Sauce: While the ribs are marinating, heat up the Instant Pot using "Saute Normal" function. When the indicator says "HOT" (~8 minutes), add 2 tbsp (30ml) peanut oil or olive oil to the Instant Pot. Add in minced garlic, then saute for 45 seconds to 1 minute. Pour in 2 tbsp (30ml) regular soy sauce, a pinch of ground black pepper, ¼ cup (63ml) honey, and ½ tsp (2.5ml) dark soy sauce. Stir to reduce & thicken the sauce a bit for 2 - 3 minutes. *Pro Tip: You may need an extra tbsp of regular soy sauce depending on how salty is your soy sauce. Set aside the honey garlic sauce in a container, then let it cool.
• Pressure Cook Baby Back Ribs: Place 1 cup (250ml) of cold water and trivet in Instant Pot. Place the marinated ribs on the trivet. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 16 minutes (Tender with a bit of chew) to 25 minutes (Fall off the bone) + 10 minutes Natural Release. Open the lid carefully.
• Apply Sauce & Broil in Oven/Air Fryer: Set the ribs on an oven tray, then generously apply the honey garlic sauce over the ribs on all sides. *Pro Tip: It's best to broil the ribs before cutting it into serving size.*Note: You can use an oven, Instant Pot Duo Crisp's "Air Fry" function or Air Fryer Lid for this step. Option 1 - Oven: Place the Ribs on an oven tray under the "Broil" function (or the highest temperature setting) for a few minutes until the honey garlic sauce is caramelized.Option 2 - Air Fryer Lid: Place the air fryer basket with the tray on the middle rack in Instant Pot. Layer the ribs on the air fryer tray. Place the air fryer lid on the Instant Pot. Press the "Broil" button, set the Temperature to 400°F and Cooking Time to 15 minutes. Air fry the second batch of ribs. *Pro Tip: It takes ~8 - 11 minutes + preheat time. You can open the lid to check the progress.
• Serve: Chop up ribs to serving sizes. We recommend brushing a bit more honey or maple syrup on the ribs before serving. Serve & enjoy these finger-licking sticky honey garlic ribs~ :)

STICKY HONEY GARLIC INSTANT POT RIBS

Steps:

• Flip the ribs over so that they're back / bone side up. Check to see if the silvery membrane has been left on the ribs. If so, you'll want to remove it before cooking to keep the ribs from curling up or being a little tough once they're cooked. Slip the tip of a sharp knife below the membrane above one of the bones. Work your finger tips into the hole you've made until you can feel the membrane starting to pull away from the bone. Use a paper towel to get a good grip and pull the membrane away, then discard it.
• Slice the ribs into single bone portions. Put the removable rack into the bottom of the Instant Pot insert. Pour in the broth or water. Start to stack the cut rib portions inside the Instant Pot, laying the bones perpendicular to the direction of the wire rack so that they don't fall between the slats into the liquid below. Once the wire rack is covered, begin another layer on top of the ribs, again perpendicular to the direction of the ribs below to create a nice stable stack. Repeat your layering until all your ribs are used up. If you like, sprinkle each layer with a little salt and garlic powder as you go.
• Close the Instant Pot lid and set the vent to the sealing position. Set the Instant Pot to Manual on High Pressure for 35 minutes (for ribs with a bit more bite that come straight off the bone) or 40 minutes (for ribs that are a little softer). When the timer goes off, turn off the Instant Pot and allow the ribs to rest inside the sealed Instant Pot for 15 minutes, then quick release. Reserve the cooking liquid.
• While the ribs are resting, preheat the broiler on high, setting the rack about 6 inches from the element, and make the glaze. Measure the honey into a small saucepan. Add the coconut aminos, lime juice, fish sauce, garlic and ginger to a mini food processor and blitz until the garlic is finely chopped and the marinade is combined. (You can also finely mince the garlic and mix everything together in the saucepan if you wish). Pour the marinade ingredients into the saucepan with the honey and bring the marinade to a simmer over medium high heat. Cook, stirring often, until the marinade has thickened, deepened in color and reduced enough to coat the back of a spoon. The mixture will foam and bubble a lot, so make sure to pick a high sided saucepan to prevent overflowing or splattering! Remove the glaze from the heat.
• Line a baking sheet with foil. Add the cooked ribs to a large mixing bowl and pour over the reduced marinade. Use a serving spoon to stir the ribs through the marinade until they're evenly coated on all sides. Use tongs to transfer the ribs - gently shaking off any excess marinade - to the baking sheet, meat side up and evenly spaced. Broil until the glaze is bubbling and caramelized, about 4 - 7 minutes, depending on your broiler. Brush the ribs with the remaining marinade left behind in the bowl. If it's cooled down enough to thicken more, add a few splashes of the reserved cooking liquid from the Instant Pot and stir to loosen again. Broil again for a minute or two, then serve immediately.

TANGY INSTANT POT BABY BACK RIBS RECIPE BY TASTY

Steps:

• Make the dry rub: In a medium bowl, combine the brown sugar, cumin, garlic powder, onion powder, ginger, mustard powder, salt, chili powder, paprika, and red pepper flakes. Mix well with a fork.
• Place the ribs on a cutting board and generously coat on all sides with the dry rub, pressing it into the meat.
• Add the apple cider vinegar and water to the basin of the Instant Pot.
• Place the rack insert in the bottom and set the ribs on the rack on their side, spiraling around the inside of the pot. Close the lid to the Instant Pot, making sure the vent is set to sealing. Select manual pressure and set the pressure to high. Set the timer for 28 minutes. Allow natural release for 5 minutes, then set to venting to release the remaining pressure.
• While the ribs are cooking, make the barbecue sauce: In a medium bowl, combine the mustard, cayenne, salt, pepper, honey, ginger, garlic, ketchup, Worcestershire sauce, and apple cider vinegar and mix well.
• When the ribs have about 10 minutes of cooking time left, arrange an oven rack in the upper third of the oven and turn the broiler on high. Line a baking sheet with foil.
• Transfer the ribs to the prepared baking sheet. Brush liberally with the barbecue sauce.
• Broil the ribs for 2-4 minutes, until the sauce begins to caramelize.
• Remove the ribs from the oven and brush with another coat of sauce.
• Slice into individual ribs and serve immediately with the remaining barbecue sauce alongside.
• Enjoy!

HONEY GARLIC RIBS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
• Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
• Bake for 1 hour, turning every 20 minutes.

INSTANT POT - HONEY GARLIC RIBS

Steps:

• Add racks of ribs to your instant pot standing upright
• Cut onion into chunks and place in between racks in the instant pot
• add 1 cup of water to the instant pot
• Salt the ribs well while in the instant pot
• Pressure cook the ribs for 19 minutes on normal
• Mix all remaining ingredients in a medium sauce pan and whisk to combine
• Cook on medium for 10-15 min whisking occasionally to melt the sugar and create your sauce.
• Prepare a parchment lined cookie sheet for the broiler
• Once instant pot finishes cooking - carefully quick release the pressure
• Move ribs to the prepared baking sheet & cut into individual ribs
• Using a basting brush coat the ribs on all sides with the sauce
• Turn on your oven broiler & place the cookie sheet in the over for 5-7 minutes to caramelize the sauce

PRESSURE COOKER HOT HONEY RIBS

Steps:

• Add the sweet and hot smoked paprika, mustard and garlic powders and several generous grinds of black pepper to a small bowl and mix to combine.
• Remove the ribs from the packaging and pat them dry with paper towels. (The easiest place to do this is the sink.) Turn the ribs over to remove the membrane that covers the back of the ribs: Grasp one end of the membrane with paper towels to keep your hands from slipping and pull; the membrane should pull right off in one or two sheets. (If it is not easy to pull off, you can skip this step.) Season the ribs all over, front and back, using about 1 tablespoon of salt per rack of ribs. Coat the ribs in the spice mixture, patting it all over both sides of the ribs.
• Put 2 cups of water into a 6- or 8-quart electric pressure cooker. Fit a steamer basket or trivet into the pot over the water. If you don't have one of those, roll up sheets of aluminum foil to make foil snakes about 1 1/2 inches in diameter. Coil the foil snakes into the bottom of the pot, covering the bottom of the pot with the coil. Make sure the top of the coil is just above the water level. This makes your own steamer trivet. Coil the ribs in the pot with the meaty sides facing the sides of the pot and the bones pointing up, standing them in a ring of concentric circles. Close the lid and cook on high pressure for 18 to 22 minutes. (See Tip)
• Meanwhile, make the hot honey: Combine the honey, chiles and lime peel in a small saucepan over medium heat. Let the mixture get very hot, until it simmers and then starts to foam, about 2 minutes. Remove it from the heat, pour it into a small heatproof bowl and set aside. (The honey can be made several days in advance. When it cools, cover it, and store it at room temperature.)
• When the cook time is over, turn off the pressure cooker and let the pressure release naturally for 15 minutes, then release the remaining pressure manually. Open the lid. The ribs should be very tender, but not falling apart. They are done when the meat shrinks back from the bones, the bones wiggle easily and a fork can easily shred an edge of the meat. If the meat is not tender, pressure cook on high for 1 to 3 more minutes, then immediately release the pressure manually.
• Line a sheet pan with foil. Using tongs, transfer the ribs to the sheet pan, meaty side up. Heat the broiler. Remove the lime zest from the honey (leave the chiles in) and stir the lime juice and apple cider vinegar into the honey mixture. Using a spoon, drizzle the honey all over the ribs, using about half the honey but leaving the chiles in the bowl.
• Broil the ribs until they are caramelized and sizzling, and lightly charred in spots, 2 to 3 minutes. (Check the ribs every 30 seconds or so to prevent burning, and rotate them to make sure that all the surfaces get caramelized.) Season the ribs with salt, then drizzle more of the hot honey and chiles over the ribs, to taste. Serve with any remaining hot honey on the side.

HONEY GARLIC SLOW COOKER RIBS RECIPE BY TASTY

Steps:

• In a small bowl, mix together the salt, pepper, paprika, and chili powder. Season the ribs evenly with the mixture, making sure to rub it in on all sides.
• Add the honey, soy sauce, and garlic to a large slow cooker. Transfer the ribs to slow cooker and turn them over in the sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat is against the walls of the slow cooker, with the bone sides facing in. Cover and cook on high for 4 hours, or low for 7-8 hours. Check after the allotted time to make sure the meat is cooked through and tender.
• Remove the ribs and transfer to cutting board. Cut between the bones to separate into individual ribs. Serve with additional sauce from the slow cooker, as needed
• Enjoy!

INSTANT POT® HONEY-GARLIC CHICKEN

Steps:

• Combine honey, soy sauce, garlic, ketchup, and sriracha sauce in a bowl; mix well and set aside.
• Place chicken pieces in a large bowl, add cornstarch, and toss to combine.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil until hot. Add 1/2 the chicken and cook for 3 minutes. Flip and cook 2 more minutes. Transfer chicken to a plate and repeat with remaining chicken. Pour chicken broth into the empty Instant Pot® and cook for 2 minutes, scraping up the brown bits with a wooden spoon to deglaze the pot. Turn Instant Pot® off. Return chicken to the pot and pour honey mixture on top. Stir to coat with sauce.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve chicken sprinkled with green onions and sesame seeds.

HONEY GARLIC RIBS

Steps:

• Boil ribs for 45 minutes.
• Mix ketchup, honey, soya sauce and garlic.
• dip ribs in sauce and BBQ until grill marks appear.
• I usually dip them in the sauce again as they were not raw when I put them in the first time.
• I like saucy ribs.
• Enjoy!