Instant Pot Sticky Hoisin Ribs

D'Artagnan | Yield: serves 4
This easy Instant Pot recipe turns out fall-off-the-bone-tender Asian-style baby back ribs in a fraction of the time of a traditional cooking method. Finish them on the grill for a deliciously caramelized sauce.
New Instant Pot Pressure Cooker Sticky Asian Baby Back Ribs Recipe | D'Artagnan

Ingredients

  • 2 racks Berkshire Pork Baby Back Ribs
  • Kosher salt and freshly ground white pepper
  • ⅓ cup hoisin sauce
  • ¼ cup dark soy sauce
  • ⅛ cup honey
  • ⅛ cup pineapple juice
  • 2 tablespoons Shaoxing rice wine
  • 1 tablespoon sambal oelek
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon grated fresh garlic
  • 1 teaspoon toasted sesame oil

Preparation

  1. Prep the ribs: Remove the membrane from the back of the rack, then cut into individual ribs by slicing between each bone. Season ribs with about 1 teaspoon salt and several grinds of white pepper, then leave at room temperature for about 45 minutes.
  2. To the Instant Pot add hoisin, dark soy sauce, honey, pineapple juice, Shaoxing rice wine, sambal oelek, ginger, garlic, and sesame oil; whisk until mixed. Add the ribs and toss to coat then using tongs, arrange neatly in 2 layers.
  3. Close and lock the lid and turn the release valve to sealed position. Cook the ribs on high pressure for 25 minutes; turn the Instant Pot off and ‘Quick Release’ steam.
  4. Transfer ribs to a sheet pan, tent with foil, and set aside. Pour the cooking liquid into a fat separator; remove and discard fat. Add the de-fatted liquid back to the Instant Pot and using the ‘Saute’ function, reduce by half, about 20 minutes.
  5. Preheat a grill to medium-high, direct flame. Or if not grilling, preheat broiler to high.
  6. Brush ribs with sauce. Grill meat-side down (or broil meat-side up) until nicely caramelized, about 5-7 minutes, brushing with sauce one more time while they’re browning. Serve with remaining sauce on the side.

Recipe Tips: These ribs can be pressure cooked up to a day ahead – follow steps 1-4 then refrigerate both the ribs and sauce until ready to grill the next day. While serving 4 as a main course, these sticky ribs make an excellent party appetizer and will feed about 8. Arrange ribs on a platter and garnish with sesame seeds and fresh cilantro for a festive look.