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Korean Pork Ribs

July 7, 2020 by Lucy Parissi 15 Comments

1884 shares
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Platter with Korean pork ribs
Hands reaching for Korean pork ribs overhead view
Close up of Korean pressure cooker pork spare ribs from above
Sticky Korean pork ribs in tray overnead view

Irresistible Korean Pork Ribs with a sticky spicy-sweet glaze. Once you make Instant Pot ribs you will never turn back – incredibly tender, easy and foolproof.

You will also love my Korean Fried Chicken and Crispy Chicken Karaage

Post may contain affiliate links. For more information, check my disclosure

Sticky Korean pork ribs in tray overhead view

Published March 2018, Updated July 2020

Eating 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 😉

These Korean Pork ribs with their sweet-spicy sticky glaze are irresistible whatever the season. Lucky they are SO EASY to make then.

I love making pork ribs in my slow cooker and was very curious to try making them in an Instant Pot. Turns out the pressure cooker method is equally successful and a lot faster, but this recipe works in both.

Platter with Korean pork ribs garnished with sliced chilli with lime wedges on the side

Pick Your Ribs!

You have a few choices when it comes to type of pork ribs you can use.

  • Baby back ribs, so called because they are the smallest and most tender are the easiest to source. You can find that as a rack or separated as riblets. Baby back ribs cook faster at around 23 -25 minutes in the Instant Pot, allowing for 5 minutes natural release. In the video I used the small pork riblets.
  • Spare ribs are larger and meatier but can be quite fatty. They need a slightly longer cooking time of 30-35 minutes plus natural release in a pressure cooker.

TOP TIP If you buy a rack of ribs, you might need to remove the thin membrane that covers the back. Simply slip the tip of a knife under the thin membrane that covers the bony side of the ribs and pull it off – it should come off quite easily.

Seasoned pork spare ribs in a bowl

Korean Pork Ribs

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.

Hands reaching for Korean pork ribs overhead view

How to make Instant Pot Ribs

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

DRY RUB Mix Korean red pepper powder (gochugaru), paprika, garlic powder, salt and pepper together to make a spicy dry rub which will make your ribs super flavorful!

adding a dry rub to pork ribs

KOREAN BBQ SAUCE Combine all the ingredients for the glaze – ginger ale, gochujang paste, ketchup, soy sauce, fish sauce, brown sugar, minced garlic and ginger. This will also be your cooking liquid for the ribs. Add this to your Instant Pot.

mixing ginger ale, gochujang paste, ketchup, soy sauce, fish sauce, brown sugar, minced garlic and ginger in a measuring jug

COOK YOUR RIBS Add the ribs to the pressure cooker. If you are using a rack of ribs then use the trivet and place the ribs on top. Cook baby back ribs for 23 minutes + 5 minutes natural release. Cook spare ribs for 30 minutes + full natural release. Transfer the ribs to a baking sheet.

pork riblets in an Instant Pot

REDUCE THE SAUCE Add the cornstarch slurry to the Instant Pot and select Sauté. Cook, stirring occasionally, until the sauce is reduced and becomes sticky. You will use these to baste your ribs and as a dipping sauce!

BROIL THE RIBS Liberally brush your ribs with the glaze and place under the broiler (a.k.a grill) until they are crispy and slightly charred.

brushing pork ribs with sticky glaze

ENJOY! Garnish with a little lime zest and serve with the sauce on the side for much dipping joy! I served mine with some Asian slaw and a side of kimchi – YUM!

Overhead close up on Korean pork spare ribs with lime zest and spicy sauce on the side

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.

YOU WILL ALSO LIKE

  • Korean Fried Chicken
  • Spicy Korean crispy lamb with udon noodles
  • Slow Cooker Pork Tenderloin
  • Slow Cooker Pork Tenderloin

HAVE YOU MADE MY KOREAN RIB RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Sticky Korean pork ribs in tray overnead view

Pressure cooker Korean pork ribs

Lucy Parissi | Supergolden Bakes
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.
4.70 from 20 votes
Print Rate
Course: Appetizer
Cuisine: American, Korean
Keyword: Instant Pot Ribs, Korean Ribs
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 617.13kcal

Ingredients

Dry Rub

  • 1 tbsp gochugaru or 1 tbsp hot chilli powder
  • 1 tbsp sweet paprika
  • 1 tsp salt or to taste
  • 1 tsp garlic powder
  • ½ tsp ground black pepper

For the ribs

  • 1.8 kg (4 pounds) pork spare ribs or baby back ribs
  • 250 ml (1 cup) dry cider or ginger ale
  • 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
  • salt and pepper to season, if needed

Instructions

  • If you are using a rack of ribs, you might need to remove the thin membrane that covers the back. Simply slip the tip of a knife under the thin membrane that covers the bony side of the ribs and pull it off – it should come off quite easily.
  • Combine all the ingredients for the dry rub then use it to liberally coat the ribs.
  • In a small bowl, mix the ginger ale, gochujang paste, ketchup, soy sauce, fish sauce, brown sugar, minced garlic and ginger.
  • Add this to your Instant Pot. Add the trivet (if cooking spare ribs) and place the ribs on top.
  • SPARE RIBS: Cover, set vent to sealing and cook on high pressure for 30 minutes. Allow the pressure to release naturally.
    BABY BACK RIBS: Cover, set vent to sealing and cook on high pressure for 23 minutes. Allow 5 minutes natural release then release the remaining steam 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, stirring occasionally until the sauce is reduced and sticky.
  • Meanwhile preheat the grill (broiler). Liberally brush the ribs with the sticky 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.

Video

Notes

SLOW COOKER METHOD 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.
Gochujang paste 

Nutritional Info

Calories: 617.13kcal | Carbohydrates: 13.3g | Protein: 58.81g | Fat: 35.13g | Saturated Fat: 7.03g | Cholesterol: 216.45mg | Sodium: 2664.75mg | Potassium: 1089.7mg | Fiber: 1.5g | Sugar: 7.92g | Vitamin A: 1516.82IU | Vitamin C: 1.62mg | Calcium: 84.26mg | Iron: 3.65mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

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Comments

  1. Doug says

    October 06, 2021 at 11:49 pm

    5 stars
    I just made this tonight with boneless ribs. Did 25 minutes in the Instant Pot but probably could have been less time. I thought they may be dry (leaner meat) but was pleasantly surprised! I will make again, but cut back on the fish sauce a bit. Great recipe!

    Reply
  2. Alejandra pena says

    July 24, 2020 at 3:31 am

    5 stars
    They came out amazing!! The marinate was right for them and the ribs came out very juice and tender.

    Reply
    • Lucy Parissi says

      July 24, 2020 at 12:02 pm

      So happy you liked Alejandra! 🙂

      Reply
  3. Holene says

    November 04, 2018 at 5:11 am

    Could you replace the ketchup with tomato paste?

    Reply
    • Lucy Parissi says

      November 05, 2018 at 10:22 am

      Absolutely – yes do

      Reply
  4. Maddy says

    August 13, 2018 at 12:53 pm

    This was my first time finding my way to your blog and also the first recipe I tried and DAMNNNN. My husband said it was the best thing I’ve ever made, and we’ve been together for 11 years. Thank you!!

    Reply
    • Lucy Parissi says

      August 13, 2018 at 5:48 pm

      Now THAT’S a compliment!! Thanks for leaving a comment and so glad you liked it 🙂

      Reply
  5. Jackie says

    June 30, 2018 at 1:36 am

    5 stars
    Delicious made this in 40 mins total and it was great! Only change I made was no fish sauce and lime and instead of cider I used broth

    Reply
  6. Sammie says

    June 04, 2018 at 6:19 am

    5 stars
    Yummy. I like heat and ribs so I will definitely be giving these ribs a try. Pinned!

    Reply
  7. Jane says

    March 21, 2018 at 1:55 am

    5 stars
    Made this tonight – it was FANTASTIC! We like our ribs a little less well-done, so cooked for 20 minutes with 10 minutes of natural release. The browning at the beginning made it a little slow, but SO worth the effort. Really great ribs; thanks for the recipe!

    Reply
    • Lucy Parissi says

      March 22, 2018 at 8:35 am

      Wow thanks for the feedback and rating! I may try the 20 mins + 10 NPR myself.

      Reply
  8. dj says

    February 17, 2018 at 10:40 pm

    Can this be done with boneless pork ribs? And if so, what would be the difference in cooking time? Thanks in advance!

    Reply
    • Lucy Parissi says

      February 18, 2018 at 12:03 pm

      I haven’t tried it with boneless pork ribs but a little googling suggested the same cooking time (30-35 mins). If you try this recipe with boneless pork ribs please report back – they are not really available in the UK

      Reply
  9. Kate - gluten free alchemist says

    February 12, 2018 at 9:56 am

    I adore ribs, but the flavours in these sound amazing Lucy. Not sure I would be willing to share a batch though if I made them….. which may make me look rather greedy x

    Reply
  10. Albert Bevia says

    February 06, 2018 at 2:17 pm

    These ribs look out-of-this-world good! so many great spices and flavors that you used, and a genious idea making them on the pressure cooker…I gotta try this

    Reply

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Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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