sticky asian ribs

These Instant Pot Asian ribs are so tender, juicy, and easy to make! Fall off the bone baby back ribs covered in a sweet and tangy Asian soy glaze! The best pressure cooker Asian ribs you’ll ever taste! 

Sticky Instant Pot Asian Ribs Recipe

baby back pork ribs (back membrane removed)

scallions (chopped)

sesame seeds

½ Tablespoon chili powder

cinnamon

ginger powder

½ teaspoon coriander powder

brown sugar

½ teaspoon smoked paprika

salt

½ teaspoon pepper

onion powder

garlic powder

parsley

water

rice vinegar

ginger

garlic (smashed)

Sweet and Tangy Sticky Soy Glaze (or 1 cup of your favorite rib sauce)

Remove the membrane from the back of your baby back ribs, if it's present. Take a knife and slide it under the membrane over the bone. Using a paper towel, lift out the membrane from a corner and pull it off along the length of the ribs. Pat dry.

Combine all ingredients for the spice rub in a bowl. Rub about ⅔ of the rub mixture on the top of the ribs. Then turn the ribs over and use the remaining ⅓ rub mixture on the other side of the ribs. Firmly pat the rub in.

Add the Instant Pot "mop sauce" ingredients into your Instant Pot container then add the steamer rack trivet into the pot. Place the ribs on top of the trivet with the meaty side curled facing outwards.

Using the manual setting, set the pressure to high for 25 minutes. Wait 10 minutes then use the quick release valve to release the pressure.

Preheat the oven to broil.

Set the ribs on top of a rack with a baking sheet placed under it.

Brush it with Sweet and Tangy Sticky Soy Glaze or your favorite sauce over the ribs and broil for 4 - 6 minutes until the sauce on top bubbles and caramelizes. Brush on additional layers if desired or serve the remaining glaze on the side. Watch this closely as it can easily burn. Sprinkle scallions and sesame seeds on top.

Sticky Asian Ribs with beef back ribs are delicious beef ribs cooked with a sweet and savory sticky sauce with an Asian twist. These ribs are braised on the stovetop for a long time, resulting in tender meat easily falling off the bone. 

Sticky Asian Ribs 

garlic,

shallot,

cilantro stems, finely chopped

beef back ribs

Sriracha sauce. Use more or less as preferred.

hoisin sauce

oyster sauce

honey

Remove the membrane

. The first step is removing the silver skin on the back of the ribs. They are thin, paper-like sheets of membrane. Use a paper towel for a better grip. Cut the rack of ribs into individual ribs for easier cooking. I cut mine into smaller pieces to fit into my Dutch oven and have more pieces to share.

Sautéed the aromatics

Heat a Dutch oven or large soup pot over medium-high heat, and add oil. Once hot enough, add chopped garlic, shallot, and cilantro stems. sautéed until lightly browned. 

Browned the beef ribs

 Add the beef ribs and let it sautéed for 3-4 minutes. Make sure the meaty side gets nice and browned for the extra depth of flavors. Flip the pieces so each side is lightly browned. 

Braised the ribs in broth

 Add the broth to the pan, stir, and mix well. The large meat pieces could be hard to move around the liquid. Use a tong to stir, move, and mix well with the broth. Cover the pot, lower the heat to medium, and let it cook for 15-20 minutes to soften the meat.

Seasoned the meat with sauces

 Move the meat pieces to the sides of the pot, add all the sauces to the center part with the liquid, and stir with a wooden spoon to mix the sauces well. Then, mix it all in a pot, cover the lid, and cook for 30 minutes. 

Braised and reduced

. Check the pot a few times to stir and flip the ribs around and to also see where the liquid is. Remove the lid for the rest of the cooking time and cook for 10-15 minutes more. We want to reduce the liquid to a thick, brown, sticky sauce. 

The sticky sauce. 

Once the sauce thickens, move the beef ribs around in the pot to make sure each side of the ribs gets a thorough coating of the beautiful brown sticky sauce. Turn the heat off and allow the ribs to cool. Serve on a large serving platter with your favorite sides. Have lots of damp paper towels ready for your fingers! Enjoy!

These ribs are so delicious….sweet, yet tangy spice at the end.  We ate  the whole plate!  Great as dinner!!! Would also be a great for a bbq.

Made this for dinner and it was a hit! It turned out perfect and my family loves it.

I normally don’t like ribs but this recipe is amazing. The meat is tender and not dry at all. Would make them again.

This Sticky Asian Ribs recipe is baked low &amp; slow in the oven and finished with a sweet &amp; sticky glaze. The ribs are so tender that they basically melt in your mouth. Be sure to serve them with extra sauce!

Sticky Asian Pork Ribs

Tablespoons brown sugar

EACH smoked paprika & Morton kosher salt*

EACH granulated garlic & onion

sesame oil

soy sauce

red pepper flakes*

Preheat the oven to 275 degrees. Using a sharp paring knife, remove the silver skin or membrane (located on the back of the ribs). The knife should help loosen it and then you should be able to pull it off with your fingers. Cut into 3-4 portions. Pat the ribs dry with a paper towel. Combine the brown sugar, paprika, salt, granulated garlic, onion, Chinese five spice, ginger, and white pepper in a small bowl. Coat all sides of the ribs in the rub in a large bowl.

Wrap each portion tightly in aluminum foil and place on a large baking sheet. For baby back, bake for 2-2.5 hours. For st louis, bake 2.5-3 hours.

Once the ribs have almost finished baking, make the glaze. In a small saucepan, heat the sesame oil over medium low heat. Add the garlic and ginger. Sauté for about 2 minutes or until fragrant. Add the brown sugar, honey, soy sauce, vinegar, and red pepper.

Bring the mixture to a boil over medium heat, stirring continuously. Reduce for about 5-7 minutes or until thickened. The glaze will thicken as it cools. If it has not thickened enough after cooling, bring it back to a boil and reduce more.

Unwrap the ribs so the tops are exposed. Brush the ribs liberally with the glaze.

Broil on high, watching closely, for 2-3 minutes, or until lightly charred. Slice into individual ribs and serve with more sauce.

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Top 4 sticky asian ribs recipes from across the web

The most viewed sticky asian ribs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sticky Asian Ribs

Sticky Asian Ribs

Sticky Asian Pork Ribs

The most viewed sticky asian ribs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine