Instant Pot Asian Style Sticky Ribs

Did you know you can use your Instant Pot to make delicious ribs? These Asian sticky ribs are sooo tender and delicious – no grilling required!

Sticky ribs are a popular dish that originated in Asia. The dish is made by marinating ribs in a mixture of soy sauce, rice vinegar, and other Asian spices. The ribs are then grilled or baked until they are crispy and caramelized.

What is an Instant Pot?

An Instant Pot is a type of electric pressure cooker. It is different from a slow cooker in that it can cook food much faster by using high pressure instead of taking a long time to cook. The Instant Pot can also be used as a steamer, rice cooker, yogurt maker, and more. It is a popular kitchen appliance because it can do so many things and because it cooks food quickly.

The Instant Pot was invented in 2010 by Robert Wang. He was inspired by his experience with pressure cookers while growing up in China. Wang wanted to create a pressure cooker that was safe and easy to use. The Instant Pot is made of stainless steel and has a number of safety features. It is also very easy to use, with a simple control panel that allows you to select the cooking time and pressure.

History of the Chinese 5 Spice Blend

The Chinese 5 spice blend is a mixture of five different spices that are commonly used in Chinese cuisine. The five spices are star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds. This blend is used to add flavor to many different dishes, such as stir-fries, marinades, and sauces.

The history of the Chinese 5 spice blend is unclear. Some say that it was created during the Tang Dynasty (618-907), while others believe it originated during the Song Dynasty (960-1279). Regardless of its origins, the Chinese 5 spice blend has been used in Chinese cooking for centuries.

The 5 Spices

• Star anise is a spice that comes from the fruit of the Illicium verum plant. It is native to China and Vietnam, and has a licorice-like flavor. Star anise is often used in Chinese 5 spice blends, as well as in other Asian cuisines.
• Cloves are the unopened flower buds of the Syzygium aromaticum tree. They are native to Indonesia, and have a strong, pungent flavor. Cloves are often used to flavor meats, stews, and sauces.
• Cinnamon is a spice that comes from the inner bark of several different trees in the Cinnamomum genus. It is native to Sri Lanka, India, and Bangladesh, and has a sweet, warm flavor. Cinnamon is often used in baking, as well as in savory dishes such as curries.
• Sichuan pepper is a spice that comes from the berries of the Zanthoxylum piperitum plant. It is native to China and Japan, and has a lemony flavor with a hint of heat. Sichuan pepper is often used in Chinese 5 spice blends, as well as in other Asian cuisines.
• Fennel seeds are the seeds of the Foeniculum vulgare plant. They are native to the Mediterranean region, and have a sweet, anise-like flavor. Fennel seeds are often used to flavor meats, stews, and sauces.

Ingredients + Variations

Dry Rub Ingredients:

1 teaspoon salt

½ teaspoon black pepper

2 teaspoons Chinese 5 Spice blend

1 teaspoon garlic powder

½ teaspoon onion powder

Sticky Sauce Ingredients:

1 tablespoon fresh ginger, finely minced

1-2 teaspoon sugar-free garlic chili sauce

¼ cup tamari or coconut aminos

½ c. honey, preferably local

1/3 cup water

1/3 cup cider vinegar

¼ teaspoon salt 

Main Ingredients:

2 lbs. baby back pork ribs, sliced

2 tablespoons cornstarch

3 large green onions, sliced, green parts only

1 tablespoon white sesame seeds

Optional: for a spicy kick, add red pepper flakes!

Substitutions

If baby back ribs aren’t available, you can use short ribs or spare ribs.

Equipment

Instant Pot

Oven

Small bowl

Whisk

Large bowl

Baking Sheet

Knife

Instructions

1. Combine the dry rub ingredients together in a small bowl and set aside. 
2. Whisk the sauce ingredients together in a medium-sized bowl and set aside. 
3. Place the ribs in a large bowl and sprinkle the dry rub on top. Toss to combine and rub the seasoning into the ribs until they are coated on all sides. 
4. Place the seasoned ribs in the Instant Pot® without stacking and pour the sauce on top. Lock the lid into place and flip the pressure valve to “Sealing.” Set the “Manual” setting to “High” and adjust cook time to 25 minutes.
5. While the ribs are cooking, line a large, rimmed baking sheet with aluminum foil. Set aside. 
6. When cook time is complete, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure. Once the pin drops, carefully remove the lid and transfer the ribs to the prepared baking sheet. Set aside. 
7. Place the top oven rack a few inches below the broiler and pre-heat the broiler to “high.” 
8. Add the cornstarch and an equal amount of the hot liquid from the Instant Pot® to a small bowl and stir to combine.
9. Select the “Sauté’ function on the highest setting and bring the sauce to a boil while stirring frequently. Add a little of the cornstarch slurry at a time to the sauce until thickened, approximately 1-2 minutes to make the sticky glaze. 
10. Turn the Instant Pot® off. Transfer the sauce to a bowl and brush over the ribs on both sides. Place the baking sheet under the broiler for 2-3 minutes before turning. Repeat on remaining side until nicely browned.  
11. Remove the baking sheet from oven and brush more sauce on the ribs, then sprinkle with sliced green onions and sesame seeds. Serve immediately with remaining sauce on the side. Enjoy!

Note: The garlic chili sauce used in this recipe is available in most grocery stores or online. It is spicy (and the spiciness becomes more pronounced with time) so start with one teaspoon and add more, if desired.

Cooking Tips

If you can’t find baby back ribs that are already sliced, pick up a slab instead. Just be sure to remove the thin membrane from the back before slicing.

Serving

Garnish with a sprinkling of toasted sesame seeds or thinly sliced green onions.

Provide red pepper flakes for your guests that like it spicy!

Pairs with (wine/drink)

Goes well with (other dishes)

Storage Instructions

Store in an airtight container or plastic storage bag in the refrigerator up to three days.

Bragging Rights

We would love to see what you did with this recipe!

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