These Instant Pot Sticky Ribs are the perfect answer to a busy weeknight dinner. In less than an hour, you can have tender and juicy ribs that are sweet, savory, and deliciously sticky! Made with baby back ribs simmered in a savory-sweet sauce, these pressure cooker ribs cook up in the Instant Pot with minimal effort.
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❤️ Why this recipe works
- We found the perfect combination of ingredients for a flavorful, sticky sauce that caramelizes perfectly in the Instant Pot.
- The ribs cook up tender and juicy with just the right amount of sweetness.
- No need to worry about the weather because you can make these inside any day of the week!
🔪 Ingredients
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Dry Rub
- Chinese 5 Spice blend
- garlic powder
- salt
- black pepper
- onion powder
Sauce Ingredients
- fresh ginger
- garlic chili sauce
- tamari soy sauce
- honey
- water
- apple cider vinegar
- salt
Ribs
- baby back ribs
- cornstarch
- water
- green onions
- white sesame seeds
🍲 Equipment
- 6 quart Instant Pot
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
- Whisk
- baking sheet
- aluminum foil
🔪 Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Dry Rub
- In a small bowl, whisk together the dry rub ingredients, Chinese 5 spice blend, garlic powder, salt, and onion powder together and set aside.
- Sauce
- In a medium-sized mixing bowl, whisk the sauce ingredients, ginger, garlic chili sauce, tamari, honey, water, apple cider vinegar, water, and salt together in a medium-sized bowl and set aside.
- Make the ribs
- Place the ribs in a large mixing bowl. Sprinkle the dry rub on the wings. Toss to combine the dry rub into the ribs until they are well coated.
- Put the seasoned ribs in the Instant Pot® without stacking and pour the sauce over the ribs. Lock the lid into place and flip the pressure valve to “Sealing.” Set “Manual” setting to “High” and adjust the cook time to 25 minutes.
- While the ribs are cooking, line a large, rimmed baking sheet with aluminum foil. Set aside.
- When cook time is complete, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure. Once the pin drops, carefully remove the lid and transfer the ribs to the prepared baking sheet.
- Place the top oven rack a few inches below the broiler and pre-heat the broiler to “high.”
- In a small bowl, whisk together cornstarch and an equal amount of the hot liquid from the Instant Pot® to a small bowl and stir to combine.
⭐ How to store, reheat, and freeze
Leftovers - Store in an air-tight container in the refrigerator for up to 4 days.
Reheat - Reheat ribs in a 350°F oven until heated through and sticky, about 10 minutes.
Freeze - Place cooled ribs in an air-tight freezer bag or container and freeze for up to 3 months. To thaw, place frozen ribs in the refrigerator overnight.
💭 Expert Tips
Expert Tip:
If you are using a slab of ribs from the grocery store, make sure that you remove the membrane first.
📋 Frequently Asked Questions
For baby back ribs, cook the ribs for 25 minutes at high pressure. Then allow the pressure to release naturally for 10 minutes before doing a quick release for any remaining pressure.
Yes, I recommend thawing the ribs first for this recipe, so that your dry rub sticks to them.
Yes, this recipe works great with spare ribs too. Just make sure to adjust the cooking time accordingly.
📖 Variations
Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.
- Add some extra spices to the dry rub like smoked paprika, cayenne pepper, or garlic powder.
- For a smoky flavor, add liquid smoke to the sauce.
- To make it even sweeter, you can add a little more honey to the sauce.
- You could also swap out the tamari for coconut aminos.
🥗 Serving Suggestions
I love to pair these sticky ribs made in the Instant Pot with a side of this Asian Cole Slaw. It's fresh, healthy and full of flavor.
Rice is one of my family's favorite side dish to pair with this delicious meal. You could serve it with sticky rice or this Instant Pot Chicken Fried Rice.
End this hearty meal with a slice of this Old Fashioned Coconut Custard Pie. It's easy to make and is a blue ribbon recipe.
🍽 Similar recipes
This Asian Meatball recipe is an easy and quick way to put a delicious meal on the table. It's a great recipe when you need something flavorful yet quick.
Slow Cooker Moo Shu Pork is an easy dump and lets the slow cooker do the cooking, plus it will save you from ordering takeout! So, it's a win win!
Air Fryer Asian Sticky Chicken Wings are a perfect appetizer or main course! Tender, juicy chicken wings are coated in a sticky, delicious sauce and air-fried to perfection.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Instant Pot Asian-Style Sticky Ribs
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
Dry Rub
- 2 teaspoon Chinese 5 Spice blend
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
Sauce Ingredients
- 1 Teaspoon fresh ginger, finely minced
- 1-2 teaspoons garlic chili sauce sugar-free can be used
- ¼ cup tamari or light soy sauce soy sauce or coconut aminos can be used
- ½ cup honey
- ⅓ cup water
- ⅓ cup apple cider vinegar
- ¼ teaspoon salt
Ribs
- 2 pounds 2 lbs. baby back ribs, sliced
- 2 Tablespoon cornstarch
- 2 Tablespoons water, cold
- 3 large green onions, sliced green parts only
- 1 Tablespoon white sesame seeds
Instructions
Dry Rub
- In a small bowl, whisk together the dry rub ingredients, Chinese 5 spice blend, garlic powder, salt, and onion powder together and set aside.
Sauce
- In a medium-sized mixing bowl, whisk the sauce ingredients, ginger, garlic chili sauce, tamari, honey, water, apple cider vinegar, water, and salt together in a medium-sized bowl and set aside.
Make the ribs
- Place the ribs in a large mixing bowl. Sprinkle the dry rub on the wings. Toss to combine the dry rub into the ribs until they are well coated.
- Put the seasoned ribs in the Instant Pot® without stacking and pour the sauce over the ribs. Lock the lid into place and flip the pressure valve to “Sealing.” Set “Manual” setting to “High” and adjust the cook time to 25 minutes.
- While the ribs are cooking, line a large, rimmed baking sheet with aluminum foil. Set aside.
- When cook time is complete, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure. Once the pin drops, carefully remove the lid and transfer the ribs to the prepared baking sheet.
- Place the top oven rack a few inches below the broiler and pre-heat the broiler to “high.”
- In a small bowl, whisk together cornstarch and an equal amount of the hot liquid from the Instant Pot® to asmall bowl and stir to combine.
NOTES
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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