Instant Pot Sticky Hoisin Baby Back Ribs Recipes

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INSTANT POT STICKY HOISIN BABY BACK RIBS



Instant Pot Sticky Hoisin Baby Back Ribs image

Cooking ribs under pressure means they get incredibly tender without falling apart or shredding-in a fraction of the time as braising and with no attention needed.

Provided by Mark Bittman

Categories     Instant Pot     Pork Rib     Honey     Soy Sauce     Wine     Ginger

Yield 4 main course or 8 appetizer servings

Number Of Ingredients 12

4 lb. baby back pork ribs (about 2 racks)
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1/3 cup hoisin sauce
1/3 cup honey
1/3 cup soy sauce, preferably dark
2 Tbsp. Shaoxing rice wine or dry sherry
1 Tbsp. finely chopped fresh ginger
1/2 tsp. five-spice powder
Flaky sea salt
Special Equipment
An Instant Pot

Steps:

  • Cut meat between bones into individual ribs; season with kosher salt and pepper. Let sit at room temperature at least 30 minutes and up to 1 hour.
  • Whisk hoisin, honey, soy sauce, rice wine, ginger, and five-spice powder in cooker insert. Toss ribs in sauce to coat, then fit as many as possible in a single layer; set remaining ribs on top. Lock on lid, making sure steam release valve is in the proper sealed position. Select "Manual" and program for 12 minutes at high pressure.
  • As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid. The ribs should be tender enough to easily pierce with a sharp knife. Transfer ribs to a platter.
  • Select "Sauté" and let cooking liquid simmer until reduced by about half, 10-15 minutes.
  • Meanwhile, prepare a medium direct fire on a gas or charcoal grill (or preheat broiler). Brush ribs with sauce. Place ribs on grate directly over fire, meaty side down. Close lid and grill until browned and crisp in places, about 5 minutes (or transfer them to a baking sheet, meaty side up, and broil the same way).
  • Return ribs to platter. Top with sea salt. Serve with remaining sauce alongside.
  • Cooks' Note: For a fruitier spin on the sauce, substitute pineapple or orange juice for the honey and use a pinch of cayenne or crushed red pepper flakes instead of the five-spice powder.

INSTANT POT® BABY BACK RIBS



Instant Pot® Baby Back Ribs image

Quick way to make fall-off-the-bone ribs in the Instant Pot®!

Provided by pschelf

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 1h10m

Yield 4

Number Of Ingredients 10

2 tablespoons kosher salt
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons garlic powder
1 ½ teaspoons cayenne pepper
1 teaspoon ground black pepper
1 rack baby back pork ribs
1 cup beef broth
¼ cup barbeque sauce, or as needed

Steps:

  • Combine kosher salt, brown sugar, chili powder, paprika, garlic powder, cayenne pepper, and black pepper in a small bowl for the spice rub.
  • Cut the rack of ribs into 4 equal portions. Rub all sides of each piece with spice rub.
  • Pour broth into a multi-functional pressure cooker (such as Instant Pot®). Add ribs in a teepee formation. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Move ribs to the baking sheet using tongs. Brush ribs on all sides with barbeque sauce.
  • Bake in the preheated oven for 7 minutes. Turn ribs and continue baking until meat pulls away easily from the bone, about 7 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 334.6 calories, Carbohydrate 12.8 g, Cholesterol 87.6 mg, Fat 22.8 g, Fiber 1.9 g, Protein 19.6 g, SaturatedFat 8.4 g, Sodium 3349.4 mg, Sugar 8.1 g

HOISIN BABY BACK RIBS



Hoisin Baby Back Ribs image

Provided by Food Network Kitchen

Time 6h25m

Yield 4 servings

Number Of Ingredients 11

1 cup hoisin sauce
1/3 cup rice vinegar (not seasoned)
1/4 cup honey
2 tablespoons low-sodium soy sauce
2 tablespoons Sriracha (Asian chile sauce)
1 2-inch piece ginger, peeled and finely grated
3 cloves garlic, finely grated
3 2-pound racks baby back pork ribs
1/2 cup ketchup
2 scallions (white and light green parts only), chopped
Coleslaw, for serving

Steps:

  • Combine 1/2 cup hoisin sauce, the vinegar, honey, soy sauce, Sriracha, ginger and garlic in a 6-quart slow cooker. Add the ribs and turn to coat. Cover and cook on low, 6 hours.
  • Preheat the broiler and line a rimmed baking sheet with foil. Transfer 1 cup of the liquid from the slow cooker to a medium bowl; whisk in the remaining 1/2 cup hoisin sauce and the ketchup. Transfer the ribs to the prepared baking sheet and brush both sides generously with the sauce. Broil, bone-side down, until browned and bubbling, 3 to 5 minutes.
  • Transfer to a cutting board and slice into individual ribs. Top with more sauce and sprinkle with the scallions. Serve with coleslaw.

INSTANT POT BABY BACK RIBS



Instant Pot Baby Back Ribs image

Make and share this Instant Pot Baby Back Ribs recipe from Food.com.

Provided by Food.com

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs baby baby back ribs, trimmed and cleaned (1 rack)
3 tablespoons kosher salt
3 tablespoons black pepper
1/4 cup apple cider vinegar
1 cup store bought barbecue sauce, additional for serving

Steps:

  • Generously season the ribs with salt and pepper.
  • Pour the apple cider vinegar and 1 ½ cups of water in the base of the Instant Pot.
  • Insert the rack and place ribs on top. Seal lid on top and cook on high pressure for 20 minutes. Allow the Instant Pot to vent for about 10 minutes before removing the ribs from the pot.
  • Meanwhile, preheat an oven to 425 degrees. Carefully, place the ribs on an aluminum foil lined sheet tray and brush both sides of the ribs with bbq sauce. Bake in the oven for 7-10 minutes until the sauce is sticky.
  • Slice ribs into sections and serve with additional bbq sauce.

Nutrition Facts : Calories 758.5, Fat 49.1, SaturatedFat 17.8, Cholesterol 190.5, Sodium 5976.7, Carbohydrate 26.1, Fiber 1.7, Sugar 16.4, Protein 52.7

FALL-OFF-THE-BONE 30-MINUTE INSTANT POT® RIBS



Fall-Off-the-Bone 30-Minute Instant Pot® Ribs image

These Instant Pot® ribs fall right off the bone and are ready in just 30 minutes! In this family of seven I had zero complaints and these sweet and spicy ribs, that's a win for me!

Provided by Cambria_Mae

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 55m

Yield 8

Number Of Ingredients 13

½ cup brown sugar
¼ cup chili powder
1 tablespoon dried parsley
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons ground black pepper
2 teaspoons ground cumin
2 teaspoons onion powder
1 teaspoon smoked paprika
2 racks baby back ribs, membranes removed
1 cup water
½ cup apple cider vinegar
1 (12 ounce) bottle barbeque sauce (such as Sweet Baby Ray's®)

Steps:

  • Mix brown sugar, chili powder, parsley, salt, garlic powder, black pepper, cumin, onion powder, and paprika in a bowl using a fork, breaking up any large clumps. Rub spice mixture over both sides of the ribs.
  • Place a steam rack inside a multi-functional pressure cooker (such as Instant Pot®). Pour water and cider vinegar into the bottom of the pot. Lower ribs into the pot by curving them around the edge. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place ribs on the foil. Top with barbeque sauce.
  • Broil ribs until sauce is bubbling, about 3 minutes.

Nutrition Facts : Calories 414.8 calories, Carbohydrate 32.8 g, Cholesterol 87.8 mg, Fat 23 g, Fiber 2.1 g, Protein 18.9 g, SaturatedFat 8.3 g, Sodium 1174.5 mg, Sugar 25 g

TANGY INSTANT POT BABY BACK RIBS RECIPE BY TASTY



Tangy Instant Pot Baby Back Ribs Recipe by Tasty image

You'll love this Instant Pot Baby Back Ribs recipe. The meat practically falls off the bone when it's finished, and it's packed full of flavor from the dry rub and tangy bbq sauce. This recipe makes for a delicious and quick weeknight meal.

Provided by Katie Aubin

Categories     Dinner

Time 45m

Yield 4 servings

Number Of Ingredients 24

3 tablespoons light brown sugar
1 ½ teaspoons cumin
1 ½ teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
2 teaspoons mustard powder
1 ½ teaspoons kosher salt
1 teaspoon chili powder
1 tablespoon paprika
½ teaspoon red pepper flakes
2 lb baby back ribs, membrane removed
3 tablespoons apple cider vinegar
1 cup water
3 tablespoons dijon mustard
½ teaspoon cayenne
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons honey
1 ½ tablespoons fresh ginger, grated
3 cloves garlic, grated
¼ cup ketchup, plus 2 tablespoons
1 tablespoon worcestershire sauce
1 tablespoon molasses
3 tablespoons apple cider vinegar

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!

Nutrition Facts : Calories 769 calories, Carbohydrate 34 grams, Fat 53 grams, Fiber 1 gram, Protein 35 grams, Sugar 29 grams

PRESSURE COOKER STICKY TAMARIND BABY BACK RIBS



Pressure Cooker Sticky Tamarind Baby Back Ribs image

These gingery sweet-and-sour glazed ribs are tender and intensely flavored - and pretty much impossible to stop eating once you start. The sauce also works well on spare-ribs if you'd like to substitute those here. Just reduce the cooking time by a few minutes on the pressure setting, or as much as an hour if using the slow cooker setting. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.

Provided by Melissa Clark

Categories     dinner, cookbook exclusive, meat, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

4 to 5 pounds baby back ribs
1 teaspoon kosher salt, plus more to taste
1/4 cup tamarind paste or concentrate
1/4 cup fresh orange juice (from about 1/2 orange)
1/4 cup honey, plus more as needed
2 tablespoons soy sauce
1/4 teaspoon grated lime zest
1 tablespoon fresh lime juice
1 star anise pod
2 tablespoons neutral oil, such as safflower or canola
4 small shallots, diced (about 1/3 cup)
1 1/2 teaspoons grated peeled fresh ginger
2 garlic cloves, grated on a Microplane or minced

Steps:

  • Cut the ribs into chunks of 2 or 3 ribs, depending on their size, and place them in a large bowl. Toss with 1 teaspoon salt, and set aside while you prepare the sauce.
  • In a small bowl, combine the tamarind, orange juice, honey, soy sauce, lime zest and juice and star anise. Set aside.
  • Using the sauté function, heat the oil in the pressure cooker. Stir in the shallots and cook until they are starting to brown, about 5 minutes. Stir in the ginger and garlic and cook until fragrant, another minute, then stir in the tamarind mixture. Bring to a simmer, and then scrape the sauce into the large bowl of ribs. Toss gently to combine.
  • Arrange the ribs standing up along the outer edge of the pressure cooker, making a ring with the meat side of the ribs facing out. Continue with the remaining ribs, arranging them to make concentric circles. Pour any remaining sauce over the ribs, cover and cook on high pressure for 32 minutes. Allow the pressure to release naturally.
  • Heat the broiler.
  • Transfer the ribs, meat-side down, to a rimmed baking sheet. Turn the pressure cooker to the sauté function and cook to reduce the sauce until it's thick, about 15 minutes; spoon the fat off the top when finished. Taste the sauce, and adjust the seasoning or add more honey if necessary; then brush the ribs with the sauce. Broil the ribs until they are charred in spots, 1 to 3 minutes. Then flip them over, brush with more sauce, and broil on that side until charred. Serve immediately, with more sauce on the side.

Nutrition Facts : @context http, Calories 1285, UnsaturatedFat 51 grams, Carbohydrate 29 grams, Fat 86 grams, Fiber 1 gram, Protein 100 grams, SaturatedFat 30 grams, Sodium 1359 milligrams, Sugar 22 grams, TransFat 1 gram

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From recipes.instantpot.com


INSTANT POT RIBS (EASY, TENDER, TASTY) | TESTED BY AMY + JACKY
2021-04-11 Place the air fryer basket with the tray on the middle rack in Instant Pot (as shown in the demo photo below). Now, layer the ribs on the air fryer tray in Instant Pot. Then, place the Air Fryer Lid on the Instant Pot. Air Frying Method: Press the “Airfry” button, set the Temperature to 400°F and Cooking Time to 15 minutes.
From pressurecookrecipes.com


INSTANT POT BEEF BACK RIBS - MAMA NEEDS CAKE
2019-03-14 Remove membrane from the beef back ribs. In a small bowl, combine all the dry ingredients and blend well. Rub the dry ingredients evenly to coat the ribs. Cover and refrigerate for at least an hour - even longer for more flavor. Preheat oven to 450°. Place trivet inside the inner liner of the Instant Pot.
From mamaneedscake.com


AMAZING INSTANT POT BABY BACK RIBS - A SPICY PERSPECTIVE
2020-08-17 In a small bowl, mix all the ingredients for the rib rub. Then give the rack of ribs a thorough rub down with the spice blend. Set out a 6-8 quart Instant Pot. Set a rack in the bottom of the pot and pour in the water, apple cider vinegar, and liquid smoke. Roll the ribs into a circle and set the rack in the Instant Pot.
From aspicyperspective.com


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