Sticky Honey Garlic Instant Pot Ribs Recipes

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.

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~ :)