Instant Pot Korean Pork Ribs

Method9 steps

1. 1

   Step 1: Blend the sauce water (1/2 cup), soy sauce (6 Tbsp), apple (170 g), sauce onion (60 g), honey (2 Tbsp), dark brown sugar (2 Tbsp), 2 Tbsp mirin, minced garlic (1 Tbsp), minced ginger (1 Tbsp), sesame oil (1 tsp) and ground black pepper until smooth. Set aside.

   Uses 1/2 cup water for the sauce · 6 Tbsp regular soy sauce · 170 g apple (6 ounces) · 60 g onion (2 ounces) · 2 Tbsp honey · 2 Tbsp dark brown sugar · 2 Tbsp mirin (sweet rice wine) · 1 Tbsp minced garlic

2. 2

   Step 2: Remove the membrane from the underside of the pork ribs by lifting an edge and pulling it off. Cut between the bones to separate the ribs.

   Uses 1.3 kg baby back ribs or pork spare ribs

3. 3

   Step 3: Bring enough water to submerge the ribs to a boil. Add 1/4 cup mirin, whole peppercorns, the separate 60 g parboiling onion, green onion (50 g), whole garlic cloves (30 g) and prepared ribs. Boil uncovered for about 8 minutes. Drain and discard the cooking water and aromatic vegetables, then rinse the ribs with cold running water.

   Parboil ribs · 8 minUses separated raw pork ribs · Water, enough to submerge ribs for parboiling, plus cold rinsing water · 60 g onion for parboiling · 1/4 cup mirin for parboiling · 1 tsp whole black peppercorns · 50 g green onion (1.8 ounces) · 30 g garlic cloves (1 ounce)

4. 4

   Step 4: Put the drained parboiled ribs in the Instant Pot and pour over all the blended sauce. Put the large potato and carrot (200 g) chunks on top.

   Uses parboiled rinsed pork ribs · blended sauce · 300 g baby potatoes, cut in large chunks · 200 g carrots, cut in large chunks

5. 5

   Step 5: Close the lid and set the vent to sealing. Pressure-cook on HIGH for 10 minutes for baby back ribs, or 25 minutes for spare ribs. Pressure build-up takes roughly another 15–20 minutes before that cooking countdown starts. Choose the duration for the rib cut you are using.

   Uses loaded ribs, sauce and vegetables

6. 6

   Step 6: When the pressure-cooking cycle finishes, let the pressure release naturally for 10 minutes. Then carefully quick-release the remaining pressure. Wait until release is complete and the cooker permits opening before unlocking the lid.

   Natural pressure release · 10 minUses pressure-cooked ribs and vegetables

7. 7

   Step 7: With the lid open, select Sauté and simmer for about 8 minutes, watching the liquid, until the sauce reduces. The ribs and vegetables are ready to eat at this stage.

   Reduce rib sauce · 8 minUses released cooked ribs, vegetables and sauce

8. 8

   Step 8: Optionally transfer the cooked ribs, potatoes and carrots to an oven-safe tray. Brush them with some of their reduced cooking sauce and broil for 2–4 minutes, watching closely, until lightly charred. Keep the remaining sauce for serving.

   Uses cooked ribs and vegetables with reduced sauce

9. 9

   Step 9: Serve the pressure-cooked ribs and vegetables, or the optional broiled version, with their sauce. Rice and kimchi are optional serving suggestions. Refrigerate leftovers airtight for a couple of days, storing the sauce separately for reheating.

   Uses Pressure-cooked ribs and vegetables, if skipping broiling · Broiled ribs and vegetables, if using the optional finish