Step 1

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.

Step 2

Combine all the ingredients for the dry rub then use it to liberally coat the ribs.

Step 3

In a small bowl, mix the ginger ale, gochujang paste, ketchup, soy sauce, fish sauce, brown sugar, minced garlic and ginger.

Step 4

Add this to your Instant Pot. Add the trivet (if cooking spare ribs) and place the ribs on top.

Step 5

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.

Step 6

Transfer the ribs to a rimmed baking sheet, meat side up.

Step 7

Add the diluted cornflour to the sauce and set the pressure cooker to ‘sauté’. Cook, stirring occasionally until the sauce is reduced and sticky.

Step 8

Meanwhile preheat the grill (broiler). Liberally brush the ribs with the sticky sauce then cook for 2-3 minutes until slightly charred and sizzling.

Step 9

Scatter with lime zest and serve with some extra sauce on the side.