Asian Baby Back Ribs are beyond tasty. Kind of sweet and tangy that’s made with a simple sauce. Make a batch and watch them disappear quickly. That’s how delicious these are. Easily made in an instant pot. Enjoy!

Recently I bought an instant pot for myself after buying a few as gifts for family and friends.

I fell in love with this appliance!

Everything I have made in it has come out just right.

These Asian Baby Back Ribs are no exception. They’re a little sweet and tangy all at the same time and just sticky enough.

 Ribs have to have some stickiness to them or they wouldn’t be fun to eat. Am I right?

My son and husband loved these so much that they already asked me to make them for Super Bowl this year.

That’s exactly what I’m planning along with some other goodies to much on during the game. These however will be the star of the night I’m sure.

The recipe is nice and easy with basic Asian spices you probably have on hand. I served them with a bottled peanut sauce for convenience. Grab your instant pot and go and get some baby  backs, put them up and enjoy every last bite!

 Asian Baby Back Ribs

Yields: 4-6 servings

What you’ll need to make these Asian Baby Back Ribs…

Ingredients:

• full slab baby back ribs, about 3 to 4 pounds
• 1 tbsp coarse sea or kosher salt
• 1 tbps ground black pepper
• 1/2 cup red wine or cider vinegar
• 1/2 cup cold water

For sauce:

• 1/2 cup ketchup
• 1/3 cup light brown sugar
• 1/2 cup low sodium or regular soy sauce or tamari sauce
• 2 tbsp hoisin sauce, optional but adds a wonderful sweet note
• 2 tbsp grated or minced garlic
• 2 tbsp grated or minced fresh ginger
• 4 tbsp honey
• 1 tbsp white sesame seeds
• 1/2 tsp 5 spice powder, optional but gives wonderful flavor
• 1 tsp chili powder or red pepper flakes, optional for heat

For garnish:

• chopped green onions/scallions for garnish
•  1 tbsp white sesame seeds for garnish
• 1 small jar prepared peanut butter sauce

How to make Asian Baby Back Ribs…

Directions:

1. Peel membrane from the ribs and wash under cold water.
2. Cut the rib slab into 3 pieces.  (This will allow the ribs to fit into the Instant Pot.)
3. Rub salt and pepper over ribs.
4. In a small to medium saucepan, combine all sauce ingredients. Whisk to combine well. Heat until sauce comes together and thickens up. No need to boil.
5. Pour water and vinegar to instant pot. Place ribs on the rack inside the pot. Move around if needed so they all fit inside.
6. Seal lid and set instatpot to MEAT setting at 35 minutes.
7. Once finished, release the stem valve and once all steam is released, open the lid. May take a few minutes.  With tongs, carefully remove the ribs.
8. Turn oven on broil and place ribs on broil pan. Using a large pastry brush or large spoon, brush sauce over ribs. Do this a couple of times for a thick coating.
9. Broil for about 7 minutes on each side. Using the tongs, carefully place meat side up on serving plate. Sprinkle remaining tablespoon sesame seeds and scallions on top. Serve over rice, pasta or just alone. Heat peanut butter sauce in a small microwave bowl for just a minute to slightly heat. Stir and serve with ribs. Enjoy!!

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Instant Pot Asian Baby Back Ribs

These Instant Pot Asian Baby Back Ribs are beyond tasty. Kind of sweet and tangy that’s made with a simple sauce. Make a batch and watch them disappear quickly. That’s how delicious they are. Enjoy!

Course Appetizer, Dinner, Main Course, Snack

Cuisine American, Chinese, Japanese

Keyword Asian, baby back ribs, Chinese, instant pot

Servings 6

Author Pam

Ingredients

• 1 •full slab baby back ribs, about 3 to 4 pounds
• 1 tbsp each coarse sea or kosher salt and black pepper
• 1/2 cup red wine or cider vinegar
• 1/2 cup cold water

For sauce

• 1/2 cup ketchup
• 1/3 cup light brown sugar
• 1/2 cup low sodium or regular soy sauce or tamari sauce
• 2 tbsp hoisin sauce, optional but adds a wonderful sweet note
• 2 tbsp each grated or minced garlic and ginger
• 4 tbsp honey
• 1 tbsp white sesame seeds
• 1/2 tsp 5 spice powder, optional but gives wonderful flavor
• 1 tsp chili powder or red pepper flakes, optional for heat

For garnish

• •chopped green onions/scallions for garnish
• 1 tbsp white sesame seeds for garnish
• 1 jar prepared peanut butter sauce

Instructions

1. 1.Peel membrane from the ribs and wash under cold water.

   2.Cut the rib slab into 3 pieces. (This will allow the ribs to fit into the Instant Pot.)

   3.Rub salt and pepper over ribs.

   4.In a small to medium saucepan, combine all sauce ingredients. Whisk to combine well. Heat until sauce comes together and thickens up. No need to boil.

   5.Pour water and vinegar to instant pot. Place ribs on the rack inside the pot. Move around if needed so they all fit inside.

   6.Seal lid and set instatpot to MEAT setting at 35 minutes.

   7.Once finished, release the stem valve and once all steam is released, open the lid. May take a few minutes. With tongs, carefully remove the ribs.

   8.Turn oven on broil and place ribs on broil pan. Using a large pastry brush or large spoon, brush sauce over ribs. Do this a couple of times for a thick coating.

   9.Broil for about 7 minutes on each side. Using the tongs, carefully place meat side up on serving plate. Sprinkle remaining tablespoon sesame seeds and scallions on top. Serve over rice, pasta or just alone. Heat peanut butter sauce in a small microwave bowl for just a minute to slightly heat. Stir and serve with ribs. Enjoy!!

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