Recipe card is at the bottom of the post.
Y’ALL!!! These fall-off-the-bone ribs only took 27 minutes in the Instant Pot. 27 minutes. I still can’t get over how this little kitchen gadget is changing my life, but it is. While the cooking time was only minutes, there ARE extra steps to make this dish amazing. They are necessary, and make these ribs sticky, savory, and FULL of umami.
My husband has odd hours. He goes to work in the afternoon, comes home for dinner, and then back to work until around midnight (or until the work is done). These ribs were perfect for a quick (taste like it was cooked all day) meal I could have done before he got home. Here’s my method:
4-5 lbs pork spareribs
1/2 tbs granulated garlic, plus some for sprinkling the ribs
1/2 tbs ground ginger
2 cloves garlic, sliced
1 tbs minced fresh ginger
1/2 tsp garlic chili sauce
1/2 cup soy sauce
3/4 cup honey
1/2 fresno pepper, sliced (can sub jalapeño or omit if you’d like – however it does make the dish that much better)
1 tsp sesame oil
1 tsp rice vinegar
salt & pepper
2 green onions, divided
Start the marinade a few hours early for Instant Pot prep, or the day before for slow cooker.
Combine in a bowl the soy sauce, honey, ground ginger, minced ginger, granulated garlic, minced garlic, fresno chili, sesame oil, vinegar, chili garlic sauce, and half of the green onions. Whisk until well combined.
Cut the ribs down into sections of 2 bones.
Place the meat in a zip top bag (or deep baking dish). Pour the marinade over the ribs. I prefer using the zip top bag because I feel it keeps more of the marinade on the meat.
Put the ribs in the fridge to marinade until you are ready to use them. Flip every hour. I only marinaded mine for 2 hours and the flavor was still amazing! A lot of the flavor comes from the sauce later.
When you are ready to cook your ribs, take them out of the marinade (KEEP THE MARINADE!) and place them onto a cutting board.
Lay them out and sprinkle them with salt, pepper, and garlic powder.
***If you are using a slow cooker, after sprinkling the ribs, place the ribs and the 1/2 of the marinade in the crock pot in the morning or late evening. Cook on low for 8 hours.
Get your Instant Pot ready. Pour one cup of hot water in the pot. Place the trivet that comes with the pot on top of the water.
Stack the ribs inside the pot. Try to space them as evenly as possible.
Close the lid, press the manual button, and adjust the time to 27 minutes under high pressure.
While the ribs are working, take the remaining marinade and place it into a small sauce pan.
Simmer and reduce the marinade until it is about half the volume it was to start with. It will become thick, rich, and a barbecue sauce consistency.
Once the timer goes off on the ribs, do a quick steam release. Open the pot, and the ribs should look like this:
Remove the ribs and place them on a foil lined baking sheet – I placed mine on a baking rack.
***If using a slow cooker, once you remove the ribs, reduce the remaining half of the marinade for basting. Feel free to use the juices at the bottom of the slow cooker as long as it didn’t make TOO much juice because it would never thicken.
Baste the ribs with the reduced marinade.
At this point, I set the ribs aside until right before my husband was heading home. When I knew he was on his way, I finished them in the oven.
Turn the oven on broil – broil the ribs until browned and bubbly. About 5-10 minutes depending on your oven. Keep an eye on them so they don’t burn.
These came out SOO delicious. So rich. So fast. They just fall off the bone, but still retained all the juiciness!
I served mine with my Quick Crunchy Asian Slaw using my carrot ginger dressing. It was the perfect easy, crunchy, light, and tangy component to go with these ribs – I highly recommend it!