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instant pot asian sticky ribs

  • Author: jenny goycochea
  • Prep Time: 5 minutes
  • Cook Time: 40
  • Total Time: 45 minutes
  • Yield: 2-4 servings 1x
  • Category: meat




4 lbs. St. Louis style spare ribs
2 tablespoons brown sugar
1 tablespoon sambal paste
1 tablespoon hoisin sauce
1 teaspoon ground ginger powder
1 teaspoon dried garlic
2 teaspoons fish sauce
1 teaspoon sesame oil
1 teaspoon kosher salt
12 oz malty beer (something that is not hoppy)


1/2 cup soy sauce
1/4 cup water
1 tablespoon fish sauce
3 tablespoons brown sugar
2 teaspoons freshly grated ginger
1 tablespoon sambal paste
3 garlic cloves, finely minced
juice of 1 lime

green onions, sliced (for serving)
chili oil, optional (for serving)


  1. In a small bowl, mix together the marinade ingredients minus the beer. It should feel like a thick paste.
  2. Remove the membrane from the underside of the ribs, pulling it down the entire length. Season ribs with marinade paste, rubbing in thoroughly on both sides. Transfer the ribs to a baking sheet and allow them to sit at room temperature for 30 minutes.
  3. To make the glaze: place all the ingredients in a small saucepan and bring to a gentle simmer, stirring often. Allow the glaze to reduce until thick and syrupy. Cool to room temperature and set aside until ready to use.
  4. Add the beer to a 6-qt Instant Pot®. Place metal trivet into the pot. Place ribs upright on top of the trivet, wrapping in a circle.
  5. Select manual setting; adjust pressure to high, and set time for 30 minutes. When finished cooking, wait 5 minutes and then quick-release pressure according to manufacturer’s directions.
  6. Remove the ribs from the instant pot and lay them flat on a baking sheet. Brush them liberally on both sides with the glaze.
  7. Preheat an outdoor grill or your oven’s broiler to high.
  8. Place the ribs on the grill, meat side down, and grill for 3 minutes per side, brushing with more glaze as needed. If you are broiling, make sure the ribs are meat side up on the baking sheet and broil for 4-6 minutes until caramelized and browned.
  9. Serve immediately topped with green onions and chili oil, if desired.


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