Pressure cooker Korean pork ribs
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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- 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 tsp garlic salt
- 1/2 tsp 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.
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