These pressure cooker Korean pork ribs are irresistible and very easy to prepare. Deliciously sticky and finger lickin’ good! This recipe is also suitable for your slow cooker.
Eating pork ribs always reminds me of barbecues and summertime, but there’s no reason you can’t enjoy them year-round! In fact, all the MORE reason to make them in winter 😉
I love making pork ribs in my slow cooker and was very curious to try making them in a pressure cooker instead. Turns out the pressure cooker method is equally successful and a lot faster, but this recipe works in both.
I have used gochujang paste* and Korean red pepper powder (gochugaru*) in this recipe. Both these ingredients are available online or in Asian supermarkets. If you are a fan of homemade kimchi, you probably already have some gochugaru stashed in your pantry.
Fear not if you DON’T have these ingredients, I have provided some substitutes which will provide pretty similar results. If you want to dial the heat down a bit you can use a smaller amount of gochujang or replace with Sriracha sauce.
The ribs are first seasoned with salt, pepper, Korean red pepper powder, paprika and garlic salt. They are then seared, either in the pressure cooker using the sauté function or on your stovetop. The ribs are cooked for 30 minutes in the spicy sauce, which is then reduced to make a sticky glaze.
The ribs are then liberally coated in the glaze and finished under the grill (broiler) so that they get slightly charred. I served mine with some Asian slaw and a side of kimchi – YUM! Which reminds me that to my shame I still haven’t published my homemade kimchi recipe.
If you prefer to cook these in a slow cooker instead please follow the notes in the recipe card below. The results are very similar, but the cooking time will be significantly longer.
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These spicy Korean pork ribs are irresistible and very easy to prepare in a pressure cooker. Deliciously sticky and finger lickin’ good! See notes for how to cook in your slow cooker.
- 1.8 kg | 4 pounds pork spare ribs
- 1 tbsp gochugaru or 1 tbsp hot chilli powder
- 1 tbsp sweet paprika
- 1-2 tsp salt or to taste
- 1 garlic salt
- 1/2 ground black pepper
- 2-3 tbsp rapeseed or peanut oil
- 250 ml | 1 cup dry cider or ginger beer
- 2 tbsp gochujang paste or Sriracha
- 2 tbsp ketchup
- 2 tbsp soy sauce
- 2 tbsp Asian fish sauce
- 2 tbsp brown sugar or palm sugar
- 4 large garlic cloves minced
- 1 tbsp freshly grated ginger
- 1 tsp lime juice or to taste
- 1 tbsp cornflour (cornstarch) diluted in 1 tbsp cold water
- zest of 1 lime to garnish
- Toss the spare ribs with the chilli flakes, paprika, salt, garlic salt and pepper. Set aside.
- In a small bowl, mix the gochujang paste, ketchup, soy sauce, fish sauce, brown sugar, minced garlic and ginger.
- Set the pressure cooker to sauté and add the oil (or cook in a skillet on the stovetop). Sear the spare ribs, in batches, once the oil is hot for 2 minutes per side. Set aside.
- Use a little cider to deglaze the pot. Scrape any browned bits and then add the marinade and remaining cider. Mix together.
- Add the ribs, packing them tightly so that they are mostly submerged in the sauce.
- Cover and cook on high pressure for 30 minutes. Allow the pressure to release naturally for 20 mins then release manually.
- Transfer the ribs to a rimmed baking sheet, meat side up.
- Add the diluted cornflour to the sauce and set the pressure cooker to ‘sauté’. Cook for 20 minutes, stirring occasionally until the sauce is reduced and sticky.
- Stir in the lime juice, taste and add more salt, if needed.
- Meanwhile preheat the grill (broiler). Liberally brush the ribs with the sauce then cook for 2-3 minutes until slightly charred and sizzling.
- Scatter with lime zest and serve with some extra sauce on the side.
To cook in a slow cooker, sear the ribs first, submerge in the sauce and cook on high for 4-5 hours. Reduce the sauce in a saucepan on the stove and finish cooking under the grill (broiler) as above.
I used a 6L /quart Instant Pot for this recipe.