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Instant Pot Korean-Style Baby Back Ribs

Summer is here, so that means trips to the beach, day camps, watermelon, and more importantly, picnics! And one of my favorite foods to bring to a picnic is a crowd-pleasing rack of baby back ribs.

Who doesn't love delicious fall-off-the-bone baby back ribs? I especially love them Korean style with a soy-garlic sauce. This recipe details how to make these ribs using an Instant Pot, however it is easily converted to stove pot if you don't have one yet. For the video above I demonstrate how to finish your ribs off in the oven on broil, but alternatively you can finish them off on the grill if you prefer them that way!

Quick notes:

⏲ About 1 hr

🇺🇸 All ingredients can typically be found at large grocery stores

👍🏻 Very easy and great for beginners!

What you'll need:

1 rack of baby back ribs

6-8 whole cloves of garlic

3 slices of ginger

1 onion cut in half

1 teaspoon of peppercorns

2 tablespoons of apple cider vinegar

enough water to cover the ribs

For the sauce:

1/4 cup soy sauce

2 tablespoons brown sugar

2 tablespoons mirin (rice wine)

1 tablespoon sesame oil

1 tablespoon Korean corn syrup (or honey as an alternative)

1 tablespoon of minced garlic

1 tablespoon corn starch mixed in 1 tablespoons of water

Sesame seeds for garnish


Preheat the oven to Broil.

Prepare the ribs:

Place the ribs into Instant Pot as shown. If you choose to make 2 racks of ribs, you do not need to double the water bath or change the cooking time, but you will need to double the sauce. Pour enough water in the pot to cover the ribs. ahjumma tip: use hot water to cut back on the time that it takes for the Instant Pot to come to pressure. Add the garlic, ginger, onion, peppercorns, apple cider vinegar.

Close the Instant Pot lid. Set the valve to "sealing". Press the "Meat/Stew" option, and decrease the timer to 25 minutes.

Prepare the sauce:

In a small pot, combine the soy sauce, brown sugar, mirin, sesame oil, corn syrup (or honey), and garlic. Heat over medium heat until the sauce is bubbling. Slowly add the corn starch/water mixture and mix until the sauce has thickened to the consistency of teriyaki sauce.

And now the rest:

Once the timer is finished, release the pressure, by setting the valve to "venting." Remove the ribs and place on a cooking sheet. Baste the rack of ribs with the sauce you prepared. Place the ribs into the oven on broil for 6-10 minutes (oven times may vary, depending on what kind of oven you have!). Alternatively, for even better results, slice the ribs and take them to the grill! Baste your ribs with the sauce over the grill a couple minutes on both sides. Sprinkle sesame seeds on top and enjoy!

Stovetop version:

Prepare the same water bath in an iron cast dutch oven. Turn the heat on high and bring the water bath to a boil, then reduce the heat to medium low. Cover the pot and cook for 1.5 hrs. Once this step is done, follow the rest of the above steps to achieve the same result!

And when you're done, be sure to post some pictures and tag them with #ahjummarecipes. I'd love to see your results!

Some common Korean ingredients that may be hard to find at your local grocery store!

Black Bean Paste

Red Hot Pepper Paste

Red Hot Pepper Flakes

Dried Kelp (for broth)

Dried Anchovies (for broth)

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Who am I? YouTube/internet self-taught Korean cook, full-time working mommy of two, ahjumma and proud of it, I'm a Kim that makes bap!

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