Instant Pot Sticky Hoisin Baby Back Ribs

Fast and easy. Looking forward to leftovers tomorrow!

• Lorraine

• San Diego

• 8/10/2022

Delicious! added a touch of red chili flakes to the marinade and also added a pinch of cornstarch to help thicken at the end. Served with green beans and rice and topped with sesame seeds; will make again!

• kepearson9

• Denver, CO

• 2/1/2021

Thank goodness for reviews noting the longer cooking time needed. 20 to 23 minutes required depending on size of ribs. (Meaty 3-lb. rack of ribs sliced needed 23 minutes, 2 lb. rack better at about 20 minutes.) The reduced sauce is really fatty, so after basting the ribs, I de-fat the remaining sauce for serving while the ribs are under the broiler. For an easy meal, serve with steamed rice and an Asian chopped salad or slaw.

• Anonymous

• Marin County, CA

• 1/2/2021

This was absolutely amazing. It very much reminds of korean kalbi.

• Anonymous

• Houston, TX

• 5/24/2020

Pressure-cooked these for 28 minutes and they pretty much fell off the bone, which was how we prefer them. I thought the flavor was OK... we like Asian flavors, but this one missed the mark. It was hard to get the sauce to reduce to anything resembling a BBQ sauce; maybe it wasn't supposed to be like that, but it's what I'd anticipated. I probably won't make these again any time soon.

• cucinacantando

• Bay Area, CA

• 5/2/2020

First recipe I tried in my new instant pot. They were perfectly cooked and delicious! I like my ribs to be tender but Not where they completely fall off the bone. To me, the texture came out great and the spicing was really tasty. Do try this - you won’t be disappointed.

• c2max

• 2/14/2020

I would add a few extra minutes to the timer for more fall off the bone effect, but this worked well and the sauce was delicious.

• holcomb44

• Louisville KY

• 12/29/2019

SOOOOOOOOOOOO good and easy (once you remove the connective tissue from the backs of the ribs). Definitely will make this again. Only thing is that the sauce was a bit of a bust. Even after cooking for a while and skimming fat, it still was not saucy. Good thing it wasn't even really needed at all. Family was very pleased. Great Sunday Night football dinner.

• wrigleyfan726988

• Chicago

• 11/18/2019

Yowza !这些作为亚洲多元化的一部分n dinner and it was a star!! So easy to make and so much meatier than the little ones served in restaurants. I made one change. Instead of using babybacks, I bought two slabs of "Chinese style pork ribs" at the huge multi-cultural market. Instead of the bones running lengthwise, the ribs were cut horizontally so that each individual portion had an inch of meat next to an inch of bone (cartilage really) followed by another inch of meat and another inch of bone.... I hope I'm explaining that correctly! In the end, each piece was about 5" long and had alternating meat/bone sections. Super tender, sweet and savory.

• storagelady

• Boca Raton, FL

• 10/24/2019

I followed this except the cooking time...I pressure cooked them for 30 minutes...I charred/crisped them on a glass baking dish in the broiler for 5 minutes...for reducing the sauce, I transferred it to a small sauce pot on the stove, and over medium high, it was taking forever to reduce.. I ended up thickening the sauce with some cornstarch...stick to the rib sauce was awesome. I served this to compliment my homemade (from scratch) ramen noodle soup. The wife and I LOVED it

• veedabowlu

• Miami, Fl.

• 9/10/2019

These had a very good flavor. I used ribs cross-cut in 1-1/2 to 2 inch lengths, and they worked very well in the Instant Pot. I cooked them per directions, and they were a bit chewy, not falling off the bone. Next time I would cook them a few minutes longer.

• Vidkun

• 9/5/2019

As suspected, timing is too short. Set your instant pot to 20 mins, particularly if you are just crisping later on the grill. Strain the fat before reducing or refrigerate if making a day ahead. Orange juice is a great substitute for the liquor.

• islandbites

• Nanoose Bay, BC

• 5/6/2019

Excellent ribs. Wlil make again. Do remove the fat before reducing sauce. For the last step, I broiled it in the oven and it turned out awesome!

• djmeeker

• St Petersburg, Fl

• 4/30/2019

I made half the meat for 2 of us with the full sauce recipe. After cooking the ribs I separated out the fat before reducing the sauce. Both the ribs and reduction of the sauce worked great in the Instant pot. It took 13 minutes for the pot to get pressurized before starting to cook so it was 25 minutes and about 5 minutes for the steam to release. The ribs were mostly tender and moist. If you want them fall of the bone, maybe cook a couple of more minutes. Also, I did not remove the membrane on the bone side and that would help when eating. We finished them on the grill as suggested but only about 3 minutes. I put them on a rack not directly on the grates.

• Anonymous

• Huntington Beach, CA

• 3/24/2019

tastes just like what you'd get at a Chinese restaurant! I would agree with other posters to skim the fat off the sauce before reducing. Super easy and fast! I used an Instant Pot Duo 6.0 quart.

• woozle2

• Omaha, NE

• 12/15/2018