Instant Pot: Korean Glazed Ribs

The weekend is almost here! I've always been a snacker, eating several snacks throughout the day as opposed to big meals. After 3 or so hours, I'm immediately hungry and grabbing for something to eat. That said, I love appetizers and often times on weekends, I'll make a few appetizers to snack on throughout the day. This weekend is no exception and I've pulled out my trusty Instant Pot pressure cooker to help me out. For the weekend, I tested out this recipe for Korean Glazed Ribs. Baby back ribs are pressure cooked in a slightly sweet marinade of spices, soy sauce, brown sugar, and sesame oil, then finished off under the broiler with the marinade glazed on.

If you're new to pressure cooking, you'll soon find out how wonderful meats cook up under pressure. The result is tender, moist and flavorful dishes that take a fraction of the time compared to traditional preparation methods. What normally would have taken me a couple hours in a low and slow oven, I was able to accomplish in 15 minutes under high pressure cooking. Granted, I had to allow some time for my Instant Pot to come to pressure and also time for it release pressure (both naturally and with a quick manual release)... but all in all, it took less time.

For these Korean Glazed Ribs, I used my own kalbi (or short rib) marinade recipe. Everything is cooked in the Instant Pot then the ribs are transferred to a baking sheet and broiled. Serve as is for a finger licking appetizer, garnished with toasted sesame seeds and green onions (optional) or with your preferred side dish, such as fresh steamed rice and vegetables. And with the Superbowl only a few weekends away, this would make a great addition to your game day spread!

IP: Korean Glazed Ribs
original Joelen recipe


2 pounds baby back ribs, cut into single ribs
2 garlic cloves, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup soy sauce
3/4 cup brown sugar
1 cup chicken or beef broth
1 tablespoon sesame oil

In your Instant Pot:

Add all the ingredients into the IP pot - beef ribs, garlic, garlic powder, onion powder, salt, pepper, soy sauce, brown sugar, broth, and sesame oil.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 15 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 15 (the number of minutes you initially set ) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 10 minutes, allow your IP to naturally release pressure for 10 minutes. While naturally releasing pressure, the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. When the display reflects 10 (which is 10 minutes since the IP has beeped), turn the setting on top of your IP to venting. Doing so allows the IP to quickly release pressure. I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Carefully transfer ribs in a single layer onto a parchment or foil lined baking sheet.

Broil in your oven for 3-5 minutes or until you reach your desired char or color.

Serve as a main meal or appetizer.

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