Did you know that May is National Barbecue Month?? I think we are all wanting things to go back to normal and start pulling out the grills for our neighbors and friends. Since Memorial day cookouts will probably have us still standing 6′ apart OR if you are still intimidated by the grill like me, I am sharing a recipe that doesn’t require one, yet still has all the delicious barbecue flavors and fall off the bone tenderness we all crave (with a asian twist). There is actually no low and slow cooking required. Your 10 and under crowd will LOVE these Instant Pot Beef Ribs at your weekend cookout.
See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!
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Recipe:
STEP 1: Remove membrane and trim ribs. Cut into racks of 3-4 ribs.
STEP 2: Turn your Instant Pot on to the saute setting and add olive oil to heat. Sprinkle ribs with salt & pepper.
STEP 3: Once oil is hot, add ribs to brown for a few minutes on each side.
STEP 4: While ribs are browning, mix together barbecue sauce, rice vinegar, brown sugar, gochujang and soy sauce in a small bowl. Set aside.
STEP 5: Remove the ribs from the instant pot and set aside.
STEP 6: Add garlic and ginger to the instant pot and cook for about 1 minute.
STEP 7: Add beef stock and scrape brown bits off bottom of the pot and cook for 1 minute.
STEP 8: Add barbecue sauce mixture and stir to combine.
STEP 9: Add ribs back into the instant pot (sitting them upright on top of metal rack), baste the ribs with sauce and close and lock the lid.
STEP 10: Cook on High Pressure for 20-25 minutes, allowing pot to naturally release steam.
STEP 11: Remove ribs from pot and set aside, keeping warm.
STEP 12: Whisk together cornstarch and water in a small bowl to make a slurry.
STEP 13: Pour the sauce from the instant pot into a small saucepan and bring to a simmer.
Saucepan
STEP 14: Once simmering, add the cornstarch slurry and whisk.
STEP 15: Simmer sauce until it’s thick, about 12-15 minutes.
STEP 16: Brush sauce over ribs. Garnish with scallions and serve.
NOTE* You can stick the ribs in the oven under broil for a couple of minutes to get the sauce really sticky, but totally unnecessary.
Printable Recipe:
Instant Pot Sticky BBQ Beef Ribs
Ingredients
- 1 1/2 tablespoons olive oil
- 2 lbs beef back short ribs
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons ginger, finely chopped
- 2 teaspoons garlic, finely chopped
- 1/2 cup beef stock
- 1/2 cup bbq sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoons gochujang
- 1 1/2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- scallions, for garnish
Instructions
- Remove membrane and trim ribs. Cut into racks of 3-4 ribs.
- Turn your Instant Pot on to the saute setting and add olive oil to heat. Sprinkle ribs with salt & pepper.
- Once oil is hot, add ribs to brown for a few minutes on each side.
- While ribs are browning, mix together barbecue sauce, rice vinegar, brown sugar, gochujang and soy sauce in a small bowl. Set aside.
- Remove the ribs from the instant pot and set aside.
- Add garlic and ginger to the instant pot and cook for about 1 minute.
- Add beef stock and scrape brown bits off bottom of the pot and cook for 1 minute.
- Add barbecue sauce mixture and stir to combine.
- Add ribs back into instant pot (sitting upright on metal rack), baste ribs with sauce and close and lock the lid.
- Cook on High Pressure for 20-25 minutes, allowing pot to naturally release steam.
- Remove ribs from pot and set aside, keeping warm.
- Whisk together cornstarch and water in a small bowl to make a slurry,
- Pour the sauce from the instant pot into a small saucepan and bring to a simmer.
- Once simmering, add the cornstarch slurry and whisk.
- Simmer sauce until it's thick, about 12-15 minute.
- Brush sauce over ribs. Garnish with scallions & serve.
Notes
Adapted from Cooking Light
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