Pressure Cooker Asian Baby Back Ribs
- 3 to 4 pounds baby back ribs, cut between bones into individual ribs
- 2 tablespoons canola or other neutral cooking oil
- ¾ cup soy sauce
- ¼ cup water
- 2 tablespoons rice vinegar
- 1½ tablespoons maple syrup
- 1 tablespoon sriracha sauce
- 5 cloves garlic
- 1 (1 inch) piece fresh ginger, peeled and grated
- 2 tablespoons cornstarch
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Heat 1 tablespoon oil in pressure cooker set to Sauté.
- Sear about half the ribs in hot oil to brown, 2 to 3 minutes per side; transfer to a plate. Heat remaining oil in the pot and sear remaining ribs.
- Stir soy sauce, water, rice vinegar, maple syrup, sriracha, garlic, and ginger together in the pot to deglaze, scraping browned bits of food from the bottom of the pot with a flat-edged utensil.
- Return ribs to pressure cooker.
- Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook (Manual) and cook for 22 minutes on High pressure. Let pressure release naturally for 5 minutes, then set steam vent handle to Venting to quick-release remaining pressure.
- Transfer ribs to a serving plate.
- Set pressure cooker to Sauté on Normal.
- Whisk cornstarch and 2 tablespoons water in a small bowl to dissolve completely; stir into sauce in pot. Mash garlic cloves into liquid and cook until sauce thickens, about 5 minutes.
- Drizzle sauce over ribs; garnish with green onions and sesame seeds to serve.
Not serving right away? Return ribs to pot and press Keep Warm until you are ready to eat. It's the perfect solution when serving these baby back ribs at a party. Just keep a small bowl of green onions and sesame seeds next to the MultiPot and your guests can serve themselves throughout the night.
What others are saying
Caro Hodgin says:
i skipped the maple syrup and used tamari to make these whole 30 compliant. sooo good. i didn't use cornstarch either, just cooked down on saute mode until it reduced by about half (took about 15 minutes)
Jessica Scott says:
I love making ribs in my pressure cooker. This Asian-style recipe was really delicious. I skipped the maple syrup, and it still turned out fantastic. Lots of flavor and the meat was tender. I enjoyed it very much.
Laura Griffin says:
These ribs gave me life! I love everything about this recipe. The sauce was finger licking good, I can't wait to make another batch.
Alexis Pearson says:
This was my first time doing ribs in the pressure cooker and it was so easy! We used honey instead of maple syrup, and it turned out great. I will definitely be using this method again.
Melissa Hunter says:
I made these ribs and then re-heated in the oven. They were delicious, even on the second day. I also used ginger paste, I always keep a tube of paste in the fridge. Great recipe, thanks Caroline!
Douglas Schmitt says:
We had the ribs for dinner tonight. They were really tender but salty. We will try them again soon but we will use low sodium soy sauce. And real maple syrup or honey as a sweetener. Yum!!!
Tracey Prociw says:
This is an excellent recipe. Instead of the soy I used liquid aminos. We also doubled the recipe so pressure cooked for 40 minutes but talk about yum. Also added some Thai Chili Paste too. Fall off the bone good. Thank you - this ended up in my personal favs book we will make this over and over.
Carol Merida says:
So yummy, This is the second time using my Mealthy multipot and I wanted to make this recipe for my family as a Sunday lunch... absolutely delicious. I’m definitely will do this again!!!
Duke Mossman says:
The ribs came out very tender, but as mentioned above, too salty for our taste. We have to use gluten free soy which is usually saltier than regular soy. My recommendation would be to mix all of the sauce ingredients together and taste it before adding it to the ribs. We will try it again and add a half cup of brown sugar.
Jesus Nkunku says:
I thought this wouldn’t come out great at all for some reason... Boy was I wrong! 5/5 easy.