1tbspcornflour (cornstarch)diluted in 1 tbsp cold water
zest of 1 limeto garnish
salt and pepperto season, if needed
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.
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.