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Instant Pot Baby Back Ribs with Chili-Honey Glaze. Pressure cooker ribs brushed with a gochujang and honey glaze.
I have talked about gochujang, Korea’s sweet and spicy pepper sauce many times before. I couldn’t resist when I came across these gochujang ribs with Chili-Honey Glaze from The Wolf’s Tailor Restaurant in Denver.
The glaze is a Korean take on Easy Barbecue Sauce, replacing ketchup and cider vinegar with gochujang and rice wine vinegar. The rest of the recipe is my standard baby back ribs technique - rub the ribs with soy sauce, cook them at high pressure for 30 minutes, glaze them with the gochujang-honey sauce, and run them under the broiler to tighten up the sauce. Easy peasy.
And, as usual, ribs were a hit for dinner. When I serve the ribs, my wife commits heresy, asking: “These are so tender. Why do people bother with all the fuss of barbecuing?” Now, I know the difference; these ribs are Not Real Barbecue. What they are is an easy way to make great ribs, even if they’re not smoked all afternoon.
Recipe: Instant Pot Baby Back Ribs with Chili-Honey Glaze
Inspired by: Pork Ribs With Chile-Honey Glaze Recipe | Bon Appetit from The Wolf's Tailor Restaurant, Denver, CO
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Instant Pot Baby Back Ribs with Chili-Honey Glaze
- Total Time: 1 hour 15 minutes
- Yield: 1 slab of ribs 1x
Description
Instant Pot Baby Back Ribs with Chili-Honey Glaze. Pressure cooker ribs brushed with a gochujang and honey glaze.
Ingredients
- 1 slab baby back ribs
- ¼ cup soy sauce (for the ribs)
- ½ cup water
- ½ cup soy sauce (for the pot)
- Thin-sliced scallions (for garnish)
Chili-Honey Glaze
- 4 tablespoons gochujang (Korean hot pepper paste)
- 4 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
Instructions
- Remove the membrane from the ribs: On the bone side of the ribs, work a butter knife between the membrane and the bone, then grab with a paper towel and pull the membrane off of the ribs. Pull gently but firmly; if the membrane tears while you’re pulling, work the knife under the remaining pieces and pull them off as well.
- Make the glaze: In a medium bowl, whisk the gochujang, honey, soy sauce, and rice vinegar until smooth. Set aside.
- Season the ribs and put them in the pot: Cut the rack of ribs into 4 pieces, cutting between every third bone. Put the ribs in a large bowl, drizzle with ¼ cup of soy sauce, and toss to coat. (I get my hands in there and massage the soy sauce onto the ribs.) Pour the ½ cup of water and ½ cup of soy sauce into an Instant Pot or other pressure cooker, then add the pressure cooker rack. Stack the ribs on top of the rack.
- Pressure cook the ribs for 30 minutes with a Natural Release: Lock the lid and pressure cook on high pressure for 30 minutes in an Instant Pot or other electric PC, or for 24 minutes in a stovetop PC. Let the pressure come down naturally, about 15 more minutes.
- Glaze the ribs: Gently lift the ribs out of the pressure cooker, put them on a rimmed baking sheet, and brush the ribs with the glaze. Serve, or tighten the glaze with an extra step…
- Broil the ribs and glaze again (Optional): Put the baking sheet of ribs under a broiler set to high, and broil the ribs until the glaze is bubbling and just starting to brown, about 5 minutes, depending on the strength of your broiler. Remove the ribs from the broiler, brush with another layer of glaze from the bowl. Sprinkle the sliced scallions over the ribs, serve, and enjoy!
Notes
Tools
- 6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker)
- Rack (this silicone bakeware sling with handles is my favorite)
- Rimmed Baking Sheet
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: Asian
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Terrie Buckner says
Recipe sounds good, but the school teacher in me wants to tell you that misspelled "chili" in that blue heading area.
Mike Vrobel says
Argh! You're right. Fixed.