Instant Pot Sticky Hoisin Baby Back Ribs Recipes

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INSTANT POT BABY BACK RIBS

Make and share this Instant Pot Baby Back Ribs recipe from Food.com.

Provided by Food.com

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5



Instant Pot Baby Back Ribs image

Steps:

  • Generously season the ribs with salt and pepper.
  • Pour the apple cider vinegar and 1 ½ cups of water in the base of the Instant Pot.
  • Insert the rack and place ribs on top. Seal lid on top and cook on high pressure for 20 minutes. Allow the Instant Pot to vent for about 10 minutes before removing the ribs from the pot.
  • Meanwhile, preheat an oven to 425 degrees. Carefully, place the ribs on an aluminum foil lined sheet tray and brush both sides of the ribs with bbq sauce. Bake in the oven for 7-10 minutes until the sauce is sticky.
  • Slice ribs into sections and serve with additional bbq sauce.

Nutrition Facts : Calories 758.5, Fat 49.1, SaturatedFat 17.8, Cholesterol 190.5, Sodium 5976.7, Carbohydrate 26.1, Fiber 1.7, Sugar 16.4, Protein 52.7

2 lbs baby baby back ribs, trimmed and cleaned (1 rack)
3 tablespoons kosher salt
3 tablespoons black pepper
1/4 cup apple cider vinegar
1 cup store bought barbecue sauce, additional for serving

INSTANT POT® BABY BACK RIBS

Quick way to make fall-off-the-bone ribs in the Instant Pot®!

Provided by pschelf

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 1h10m

Yield 4

Number Of Ingredients 10



Instant Pot® Baby Back Ribs image

Steps:

  • Combine kosher salt, brown sugar, chili powder, paprika, garlic powder, cayenne pepper, and black pepper in a small bowl for the spice rub.
  • Cut the rack of ribs into 4 equal portions. Rub all sides of each piece with spice rub.
  • Pour broth into a multi-functional pressure cooker (such as Instant Pot®). Add ribs in a teepee formation. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Move ribs to the baking sheet using tongs. Brush ribs on all sides with barbeque sauce.
  • Bake in the preheated oven for 7 minutes. Turn ribs and continue baking until meat pulls away easily from the bone, about 7 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 334.6 calories, Carbohydrate 12.8 g, Cholesterol 87.6 mg, Fat 22.8 g, Fiber 1.9 g, Protein 19.6 g, SaturatedFat 8.4 g, Sodium 3349.4 mg, Sugar 8.1 g

2 tablespoons kosher salt
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons garlic powder
1 ½ teaspoons cayenne pepper
1 teaspoon ground black pepper
1 rack baby back pork ribs
1 cup beef broth
¼ cup barbeque sauce, or as needed

HOISIN BABY BACK RIBS

Provided by Food Network Kitchen

Time 6h25m

Yield 4 servings

Number Of Ingredients 11



Hoisin Baby Back Ribs image

Steps:

  • Combine 1/2 cup hoisin sauce, the vinegar, honey, soy sauce, Sriracha, ginger and garlic in a 6-quart slow cooker. Add the ribs and turn to coat. Cover and cook on low, 6 hours.
  • Preheat the broiler and line a rimmed baking sheet with foil. Transfer 1 cup of the liquid from the slow cooker to a medium bowl; whisk in the remaining 1/2 cup hoisin sauce and the ketchup. Transfer the ribs to the prepared baking sheet and brush both sides generously with the sauce. Broil, bone-side down, until browned and bubbling, 3 to 5 minutes.
  • Transfer to a cutting board and slice into individual ribs. Top with more sauce and sprinkle with the scallions. Serve with coleslaw.

1 cup hoisin sauce
1/3 cup rice vinegar (not seasoned)
1/4 cup honey
2 tablespoons low-sodium soy sauce
2 tablespoons Sriracha (Asian chile sauce)
1 2-inch piece ginger, peeled and finely grated
3 cloves garlic, finely grated
3 2-pound racks baby back pork ribs
1/2 cup ketchup
2 scallions (white and light green parts only), chopped
Coleslaw, for serving

INSTANT POT STICKY HOISIN BABY BACK RIBS

Cooking ribs under pressure means they get incredibly tender without falling apart or shredding-in a fraction of the time as braising and with no attention needed.

Provided by Mark Bittman

Categories     Instant Pot     Pork Rib     Honey     Soy Sauce     Wine     Ginger

Yield 4 main course or 8 appetizer servings

Number Of Ingredients 12



Instant Pot Sticky Hoisin Baby Back Ribs image

Steps:

  • Cut meat between bones into individual ribs; season with kosher salt and pepper. Let sit at room temperature at least 30 minutes and up to 1 hour.
  • Whisk hoisin, honey, soy sauce, rice wine, ginger, and five-spice powder in cooker insert. Toss ribs in sauce to coat, then fit as many as possible in a single layer; set remaining ribs on top. Lock on lid, making sure steam release valve is in the proper sealed position. Select "Manual" and program for 12 minutes at high pressure.
  • As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid. The ribs should be tender enough to easily pierce with a sharp knife. Transfer ribs to a platter.
  • Select "Sauté" and let cooking liquid simmer until reduced by about half, 10-15 minutes.
  • Meanwhile, prepare a medium direct fire on a gas or charcoal grill (or preheat broiler). Brush ribs with sauce. Place ribs on grate directly over fire, meaty side down. Close lid and grill until browned and crisp in places, about 5 minutes (or transfer them to a baking sheet, meaty side up, and broil the same way).
  • Return ribs to platter. Top with sea salt. Serve with remaining sauce alongside.
  • Cooks' Note: For a fruitier spin on the sauce, substitute pineapple or orange juice for the honey and use a pinch of cayenne or crushed red pepper flakes instead of the five-spice powder.

4 lb. baby back pork ribs (about 2 racks)
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1/3 cup hoisin sauce
1/3 cup honey
1/3 cup soy sauce, preferably dark
2 Tbsp. Shaoxing rice wine or dry sherry
1 Tbsp. finely chopped fresh ginger
1/2 tsp. five-spice powder
Flaky sea salt
Special Equipment
An Instant Pot

INSTANT POT® SWEET BABY BACK RIBS

Tender, sweet, and sticky baby back ribs that only take 1 hour from prep to plate. If you like them with a little spice, add a teaspoon of cayenne pepper to the dry rub. I make this in my 8-quart Instant Pot® Duo; a 6-quart pot may require less liquid.

Provided by Chris Book

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 1h15m

Yield 8

Number Of Ingredients 11



Instant Pot® Sweet Baby Back Ribs image

Steps:

  • Use a butter knife to cut into an edge of the rib racks. Use a paper towel to grab and lift off the silvery membranes.
  • Combine brown sugar, garlic salt, chili powder, black pepper, and cayenne pepper in bowl. Coat the ribs generously with the dry rub.
  • Place the trivet inside the Instant Pot®. Pour in broth, root beer, vinegar, and liquid smoke. Place ribs on the trivet on their sides, with one inside the other. Close and lock the lid and make sure the vent is sealed. Select manual high pressure and set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on the highest heat setting. Place a rack 6 inches from the heat source.
  • Transfer ribs to a broiling pan and generously coat with barbecue sauce.
  • Cook in the broiler until barbeque sauce is bubbly and caramelized, 5 to 7 minutes.

Nutrition Facts : Calories 384.7 calories, Carbohydrate 24.8 g, Cholesterol 87.8 mg, Fat 23.1 g, Fiber 1 g, Protein 18.8 g, SaturatedFat 8.4 g, Sodium 1910.9 mg, Sugar 19.9 g

2 racks baby back pork ribs
¼ cup dark brown sugar
2 tablespoons garlic salt (such as Lawry's®)
2 tablespoons chili powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper, or to taste
1 cup beef broth
12 fluid ounces root beer
2 tablespoons apple cider vinegar
1 teaspoon liquid smoke flavoring
1 cup barbecue sauce (such as Sweet Baby Ray's®), or more to taste

STICKY HOISIN SPARERIBS

Make and share this Sticky Hoisin Spareribs recipe from Food.com.

Provided by Arlyn Osborne

Categories     Pork

Time 6h

Yield 4 serving(s)

Number Of Ingredients 14



Sticky Hoisin Spareribs image

Steps:

  • Remove the membrane from the rack of spareribs, then cut into individual ribs. Place the ribs in a large resealable bag.
  • Whisk to combine the hoisin sauce, soy sauce, dark brown sugar, rice vinegar, ketchup, sriracha, ginger, Chinese five-spice, red gel food coloring and garlic in a medium bowl. Reserve 1/2 cup of the marinade and pour the remaining marinade into the bag with the ribs. Seal the bag and massage to coat the ribs with the marinade. Place the bag on a small baking sheet or plate and refrigerate for 4 to 6 hours and up to overnight.
  • Preheat the oven to 325 degrees F.
  • Line a baking sheet with aluminum foil. Remove the ribs from the marinade and discard the liquid. Place the ribs in a single layer on the prepared baking sheet, cover tightly with foil and bake for 1 hour 30 minutes. Remove the foil and continue baking, brushing with the reserved marinade every 10 to 15 minutes, until cooked through and well browned, 40 to 50 minutes more.
  • Transfer to a serving platter and garnish with sesame seeds, scallions and lime wedges.

1 rack pork spareribs (3-4 pounds)
6 tablespoons hoisin sauce
1/4 cup soy sauce
1/4 cup dark brown sugar
3 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon sriracha sauce
2 teaspoons grated ginger
1 teaspoon Chinese five spice powder
1 teaspoon red gel food coloring
4 garlic cloves, grated
sesame seeds, for garnish
sliced scallion, for garnish
1 lime, cut into wedges

TANGY INSTANT POT BABY BACK RIBS RECIPE BY TASTY

You'll love this Instant Pot Baby Back Ribs recipe. The meat practically falls off the bone when it's finished, and it's packed full of flavor from the dry rub and tangy bbq sauce. This recipe makes for a delicious and quick weeknight meal.

Provided by Katie Aubin

Categories     Dinner

Time 45m

Yield 4 servings

Number Of Ingredients 24



Tangy Instant Pot Baby Back Ribs Recipe by Tasty image

Steps:

  • Make the dry rub: In a medium bowl, combine the brown sugar, cumin, garlic powder, onion powder, ginger, mustard powder, salt, chili powder, paprika, and red pepper flakes. Mix well with a fork.
  • Place the ribs on a cutting board and generously coat on all sides with the dry rub, pressing it into the meat.
  • Add the apple cider vinegar and water to the basin of the Instant Pot.
  • Place the rack insert in the bottom and set the ribs on the rack on their side, spiraling around the inside of the pot. Close the lid to the Instant Pot, making sure the vent is set to sealing. Select manual pressure and set the pressure to high. Set the timer for 28 minutes. Allow natural release for 5 minutes, then set to venting to release the remaining pressure.
  • While the ribs are cooking, make the barbecue sauce: In a medium bowl, combine the mustard, cayenne, salt, pepper, honey, ginger, garlic, ketchup, Worcestershire sauce, and apple cider vinegar and mix well.
  • When the ribs have about 10 minutes of cooking time left, arrange an oven rack in the upper third of the oven and turn the broiler on high. Line a baking sheet with foil.
  • Transfer the ribs to the prepared baking sheet. Brush liberally with the barbecue sauce.
  • Broil the ribs for 2-4 minutes, until the sauce begins to caramelize.
  • Remove the ribs from the oven and brush with another coat of sauce.
  • Slice into individual ribs and serve immediately with the remaining barbecue sauce alongside.
  • Enjoy!

Nutrition Facts : Calories 769 calories, Carbohydrate 34 grams, Fat 53 grams, Fiber 1 gram, Protein 35 grams, Sugar 29 grams

3 tablespoons light brown sugar
1 ½ teaspoons cumin
1 ½ teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
2 teaspoons mustard powder
1 ½ teaspoons kosher salt
1 teaspoon chili powder
1 tablespoon paprika
½ teaspoon red pepper flakes
2 lb baby back ribs, membrane removed
3 tablespoons apple cider vinegar
1 cup water
3 tablespoons dijon mustard
½ teaspoon cayenne
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons honey
1 ½ tablespoons fresh ginger, grated
3 cloves garlic, grated
¼ cup ketchup, plus 2 tablespoons
1 tablespoon worcestershire sauce
1 tablespoon molasses
3 tablespoons apple cider vinegar

COPYCAT CHILI'S INSTANT POT BABY BACK RIBS RECIPE BY TASTY

Juicy, tender ribs in less than 30 minutes? It sounds impossible, but with the help of a pressure cooker, you'll have perfect, fall-of-the-bone ribs in no time. We replicated the flavors of Chili's famous ribs by incorporating liquid smoke in the cooking process. We also created a cheater's BBQ sauce by upgrading good-quality store-bought BBQ sauce with chipotle in adobo, orange juice, and chili powder.

Provided by Katie Aubin

Categories     Dinner

Time 40m

Yield 1 serving

Number Of Ingredients 16



Copycat Chili's Instant Pot Baby Back Ribs Recipe by Tasty image

Steps:

  • Make the ribs: In a small bowl, combine the salt, black pepper, chili powder, cayenne, garlic powder, onion powder, sugar, and white pepper. Whisk to combine.
  • Season both sides of the baby back ribs with some of the dry rub, reserving the rest for another use.
  • Add the water, liquid smoke, and apple cider vinegar to the basin of an Instant Pot. Place the rack insert in the bottom and set the ribs on the rack on their sides, spiraling around the inside of the pot.
  • Close the lid of the Instant Pot, making sure the vent is set to sealing. Select manual pressure and set the pressure to high. Set the timer for 25 minutes. When the timer goes off, turn the machine to venting to release the pressure.
  • Meanwhile, make the barbecue sauce: In a medium bowl, stir together the barbecue sauce, chipotle in adobo, chili powder and orange juice. Set aside.
  • When the ribs have about 10 minutes of cook time left, arrange an oven rack in the upper third of the oven and turn the broiler to high. Line a baking sheet with foil.
  • Transfer the ribs to the prepared baking sheet. Brush liberally with the barbecue sauce.
  • Broil the ribs for 2-4 minutes, until the sauce begins to caramelize.
  • Enjoy!

2 tablespoons coarse salt
1 tablespoon black pepper
1 teaspoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon sugar
½ teaspoon white pepper
1 rack baby back ribs, silverskin removed, cut in half crosswise
1 cup water
¼ cup apple cider vinegar
1 teaspoon liquid smoke, optional
½ cup store-bought brown sugar barbecue sauce
1 teaspoon chipotle pepper in adobo sauce
1 teaspoon chili powder
1 tablespoon orange juice

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From justonecookbook.com


INSTANT POT STICKY HOISIN BABY BACK RIBS
Mar 31, 2018 - Cooking ribs under pressure means they get incredibly tender without falling apart or shredding—in a fraction of the time as braising and with no attention needed. Pinterest Today
From pinterest.ca


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