COURSE:
Main Course, Starter
Instant Pot Hoisin-Glazed Baby Back Ribs: Tender, Juicy, and Full of Flavour
Transform your dinner with these mouthwatering Hoisin-Glazed Baby Back Ribs, made effortlessly using your Instant Pot. This dish combines tender, fall-off-the-bone ribs with a rich hoisin glaze that adds a perfect balance of sweetness and savoury depth. The Instant Pot cuts down the cooking time, ensuring you can enjoy succulent, flavour-packed ribs in a fraction of the time it would normally take.
The magic of this recipe lies in the Instant Pot’s ability to lock in moisture and flavour, creating juicy, tender ribs that are perfectly cooked every time. After cooking, a quick glaze adds a caramelised finish, bringing out the delicious hoisin sauce flavour that coats each rib. Whether you’re serving them for a family dinner or a special occasion, these ribs will become a favourite.
Quick, easy, and full of bold, authentic flavours, Instant Pot Hoisin-Glazed Baby Back Ribs are sure to impress. Serve them with your favourite sides for a meal that feels like a special treat, without all the hassle of traditional slow cooking methods.
Hoisin-Glazed Baby Back Ribs
Prep Time:
5 minutes
Cook Time:
100 minutes
Total Time:
105 minutes
Ingredients
- 1 cup Hoisin Sauce
- 1/2 cup honey
- 1 tbsp Chinese five-spice powder
- 5 tbsp gochujang divided
- 2 tbsp minced fresh ginger
- 2 2 1/2- to 3- lb racks baby back pork ribs each cut half if pressure cooking or cut into 3 or 4 rib sections if slow cooking
- 2 tbsp finely chopped fresh cilantro
- 2 tbsp sesame seeds toasted
- 3 scallions thinly sliced
Instructions
- START: In a large bowl, whisk together the hoisin, honey, five-spice powder and 2 tbsp gochujang. Measure 3/4 cup of the mixture into a small bowl and stir in the remaining 3 tbsp gochujang and the ginger; set aside at room temperature if pressure cooking or cover and refrigerate if slow cooking. Add the rib sections to the remaining hoisin mixture in the large bowl and turn to coat. Place the steam rack in a 6-quart Instant Pot, then pour in 1 cup water. Arrange the ribs upright in a circle, with the meaty sides facing the walls of the pot.
- Fast (Pressure Cook): Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot. Let cool for 5 minutes.
Notes
Don’t use pork spareribs. They’re larger than baby backs and won’t fit in the pot; they also require a slightly longer cooking time. Don’t prep the cilantro and scallions at the same time as you prep the ribs; use the half hour or so that it takes the ribs to pressure cook to chop and slice them. This saves some up-front time and ensures the herbs are fresh and flavorful for serving.
Hoisin-Glazed Baby Back Ribs
COURSE:
Main Course, Starter
Prep Time:
5 minutes
Cook Time:
100 minutes
Total Time:
105 minutes
Ingredients
- 1 cup Hoisin Sauce
- 1/2 cup honey
- 1 tbsp Chinese five-spice powder
- 5 tbsp gochujang divided
- 2 tbsp minced fresh ginger
- 2 2 1/2- to 3- lb racks baby back pork ribs each cut half if pressure cooking or cut into 3 or 4 rib sections if slow cooking
- 2 tbsp finely chopped fresh cilantro
- 2 tbsp sesame seeds toasted
- 3 scallions thinly sliced
Instructions
- START: In a large bowl, whisk together the hoisin, honey, five-spice powder and 2 tbsp gochujang. Measure 3/4 cup of the mixture into a small bowl and stir in the remaining 3 tbsp gochujang and the ginger; set aside at room temperature if pressure cooking or cover and refrigerate if slow cooking. Add the rib sections to the remaining hoisin mixture in the large bowl and turn to coat. Place the steam rack in a 6-quart Instant Pot, then pour in 1 cup water. Arrange the ribs upright in a circle, with the meaty sides facing the walls of the pot.
- Fast (Pressure Cook): Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot. Let cool for 5 minutes.
Notes
Don’t use pork spareribs. They’re larger than baby backs and won’t fit in the pot; they also require a slightly longer cooking time. Don’t prep the cilantro and scallions at the same time as you prep the ribs; use the half hour or so that it takes the ribs to pressure cook to chop and slice them. This saves some up-front time and ensures the herbs are fresh and flavorful for serving.
Instant Pot Hoisin-Glazed Baby Back Ribs: Tender, Juicy, and Full of Flavour
Transform your dinner with these mouthwatering Hoisin-Glazed Baby Back Ribs, made effortlessly using your Instant Pot. This dish combines tender, fall-off-the-bone ribs with a rich hoisin glaze that adds a perfect balance of sweetness and savoury depth. The Instant Pot cuts down the cooking time, ensuring you can enjoy succulent, flavour-packed ribs in a fraction of the time it would normally take.
The magic of this recipe lies in the Instant Pot’s ability to lock in moisture and flavour, creating juicy, tender ribs that are perfectly cooked every time. After cooking, a quick glaze adds a caramelised finish, bringing out the delicious hoisin sauce flavour that coats each rib. Whether you’re serving them for a family dinner or a special occasion, these ribs will become a favourite.
Quick, easy, and full of bold, authentic flavours, Instant Pot Hoisin-Glazed Baby Back Ribs are sure to impress. Serve them with your favourite sides for a meal that feels like a special treat, without all the hassle of traditional slow cooking methods.
