Instant Pot ribs: garlic, ginger & soy glaze
I make these ribs in the Instant Pot because it is a busy families best friend. You can transform the toughest of meats to the most tender, fall off the bone delights within 30 minutes. These ribs are perfect for the weekend and a great way to use your Instant Pot.If you have left over glaze you can store it in the fridge for a few days. Then you can use it with chicken thighs to speed up a tasty mid-week dinner.
Equipment
- Instant Pot
Ingredients
- 2 racks of baby back pork ribs you can use any ribs of your choice
- 1 tsp chinese five-spice
- 2 tbs water
- 12 cloves garlic
- 60 g ginger
- 2 red onions
- 1 red chilli
- 85 ml light soy sauce
- 120 g runny honey
- 70 g hoisin sauce I only had hoisin & spring onion which worked fine
- 2 tbsp sweet chilli dipping sauce
- 2 tbsp sriracha
- 3-4 tbsp tomato ketchup
- Olive oil
- 1 sliced spring onion
- pinch of fresh coriander
- a handful of sliced red chilli
- a sprinkle of sesame seeds
Instructions
- You can use any ribs for this recipe but I used baby back pork ribs. If you do too then start with cutting the ribs up to separate them all.
- Lay the ribs out on a tray and sprinkle your Chinese Five-spice over them.
- Put the trivet in the bottom of your Instant Pot - this stops the meat sitting in the water at the bottom and conveniently helps you to keep your ribs upright too.
- Slot each on your ribs into the gaps in the trivet so they stand to attention in your pot. If your ribs are too thick to fit then just stand your ribs upright as best as possible - use the ribs to support one another to keep them upright.
- Put the lid on and cook on high pressure for 30 minutes. Read the full story on the Family Feed website to findout how to make these without a pressure cooker.
- Finely dice the red onions and one red chilli.
- Grate the ginger and peel the garlic.
- In a pan add a good drizzle of Olive oil, and gently fry your red onions for 5 minutes.
- When the onions are soft, crush all of your garlic into the onions add your ginger and chilli then fry for an additional 5 minutes.
- Keep the heat on low. You don't want to burn or add any colour. Give the mix a stir every minute or so.
- The onions and garlic will start to stick to the bottom of the pan, you will notice this when you give it a stir. This is the perfect time to add the soy sauce and deglaze the pan. Basically scraping the pan gently to release any of the bits of onion and garlic stuck to the bottom, that's flavour and you want it in your glaze.
- Add the honey and stir then allow it to simmer for 30 seconds.
- Add the hoisin sauce, the sweet chilli dipping sauce, the sriracha and the tomato ketchup. Give everything a good stir and combine then leave the glaze to gently simmer for five minutes to reduce slightly.
- Once this is done, set the glaze aside and allow it to cool a little. You can use the glaze from cold if you're not ready to eat your ribs yet. I would always advise handling the glaze when it's at least cool.
- When your ribs are ready, remove them from the Instant Pot and add them to your glaze. Add roughly 2 tbsp of the liquid from the bottom of your instant pot to the glaze.
- Give everything a really good stir. Transfer to a roasting tin, cover and tightly seal with kitchen foil.
- Roast in a preheated oven at 160ºc Fan/GM 4 15-20 minutes.
- Remove the foil and cook at 170c fan/GM 5 for a further 10-15 minutes, or until you are satisfied that the glaze is thick, sticky and good to serve.
- Remove from the oven and garnish with freshly chopped coriander, sliced spring onions, sliced red chilli and a sprinkle of sesame seeds. Serve and enjoy immediately.