Lamb ribs are a treat that often feels reserved for special occasions or a night out at a fancy restaurant. But with an Instant Pot, you can enjoy these succulent, fall-off-the-bone ribs right in the comfort of your own home, and in a fraction of the time it would take using traditional methods.
This recipe for Instant Pot Lamb Ribs is not only quick but also packed with rich, aromatic flavors that will leave your taste buds dancing.
Table of Contents
Why This Recipe Works
Cooking lamb ribs in the Instant Pot significantly reduces the cooking time while ensuring the meat remains tender and juicy. The combination of garlic, ginger, Chinese Five Spice, and paprika creates a robust seasoning that perfectly complements the natural richness of lamb.
The sauce made with soy sauce, honey, and rice vinegar adds a delightful sticky and sweet glaze that enhances the flavor profile, making each bite irresistible.
Ingredients
Lamb Ribs: Choose high-quality lamb ribs for the best flavor and texture. If lamb ribs are hard to find, beef ribs can be used as an alternative, though the cooking time may vary slightly.
Garlic Powder: Adds a savory depth to the seasoning. Fresh garlic can be used instead; just mince finely.
Ginger Powder Provides a warm, spicy note. Fresh grated ginger can be a substitute if you prefer a more intense flavor.
Broth: Enhances the flavor and keeps the ribs moist. Any type of broth (chicken, beef, or vegetable) can work.
Chinese Five Spice: A blend of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds that brings a unique, aromatic taste. If unavailable, a mix of ground cinnamon and cloves can mimic the flavor. You can also check the substitutes below 🙂
What if I don't have Chinese Five Spice?
Just check the Best Substitutes for Chinese Five Spice and get great options so you can still make this recipe.
Tips
- Seasoning the Ribs: Ensure the seasoning is evenly distributed on the ribs for a consistent flavor throughout.
- Pressure Cooking: The cooking time might vary depending on the size and thickness of the ribs. If they are particularly thick, add an extra 5 minutes to the cooking time.
How to serve?
These Instant Pot Lamb Ribs are perfect served with a side of steamed rice or a fresh, crisp salad to balance the richness of the meat. For a more decadent meal, pair them with creamy mashed potatoes or a flavorful couscous. A glass of red wine, such as a robust Shiraz or Merlot, would complement the flavors beautifully.
Here are some more great options for side dishes:
Can I use chicken or pork instead?
Yes! This recipe can also be prepared using chicken tights or pork ribs.
Similar Recipes
Instant Pot Lamb Ribs
Ingredients
- 3 lb lamb ribs
- 2 teaspoon garlic powder
- 2 teaspoon ginger powder
- 1 teaspoon Chinese Five Spice
- 1 teaspoon parpika
- 1 cup broth
- ½ cup water
- ½ cup soy sauce
- 2 tablespoon honey
- 2 tablespoon rice vinegar
Instructions
- In a small bowl, mix garlic, ginger, Chinese Five Spice and paprika.
- Rub your ribs with the prepared seasoning.
- Place the ribs into the Instant Pot.
- Add broth and water and close the lid.
- Cook on high pressure for 20 minutes (depending on the ribs size).
- In the meantime, heat soy sauce, honey and rice vinegar in a small saucepan, until you obtain a sticky sauce.
- When cooking time is complete, do a quick pressure release.
- Drain the liquid from the Instant Pot.
- Pour the sauce from the pan over the ribs and press “Sauté”.
- Saute for 2 minutes, until ribs are brown.
- Serve and enjoy 🙂
Amazing! Thank you for sharing your recipe! The ribs were so tender and flavorful. I'm deboning a leg of lamb for tonight's supper and will rub with the same spice mix. Let it sit and then pressure cook. Am hoping for a repeat performance! Thanks again!
Just made these tonight with a lamb my daughter/granddaughter raised. Did the suggested 25 min and 10 min release. Ribs very tender, fell off the bones, was delicious!
Lamb ribs need longer as they came out tough even though I cut them into ribs of 2. Will try 25min with 10min natural release next time.