Easy Instant Pot Lamb Ribs you can make for holidays or any special dinner.
When making lamb ribs in pressure cooker it's important to not overcook the meat. By following this Instant Pot recipe you gonna get the best result ever 🙂
They are quick and easy to prepare and they are really flavorful and mouthwatering. Feel free to use different spices and herbs to create your own favorite seasoning mix!
Table of Contents
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 🙂
How to serve?
Here are some great options for side dishes:
Instant Pot Scalloped Potatoes
Instant Pot Mashed Sweet Potatoes
Can I use chicken or pork instead?
Yes! This recipe can also be prepared using chicken tights or pork ribs.
If you like the recipe, check out this Instant Pot Short Ribs.
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 🙂
Could you please advise me which spices to use to make them Indian rather than Chinese (Asian)
We made these today as the first dish cooked in my newly purchased Instant Pot. Absolutely delicious! Even my five-year-old son loved them
Wow, that's great!! Excellent choice for your first dish. I hope you enjoy more of my Instant Pot recipes on the site 🙂
There are few things I love more than salty fat, and these really hit the spot. I didn't think 20 min would be enough in the Instant Pot, but it was fine. I did cut the rack into groups of 2 bones each and perhaps that also helped tenderize the meat evenly. Thanks for the recipe!
Great, you're welcome! I'm so glad you enjoyed it.
Just made these and they are amazing! I only have “sear” on my pressure cooker, so did that after dumping the cooking juice. After all racks were seared the went on the bbq to crisp up the bits of fat. Omg, YUM!
So happy you loved it! That was a good choice, I believe the "sear" function does the same thing as saute. But either way, glad it turned out so well for you.
These were amazing, used small lamb ribs from a quality butcher, cooked for 20min with slow release for 10min came out melting in the mouth. Thank you so much xx
Sounds excellent!! I'm glad this recipe worked out so well for you.
I am confused. Do the ribs go into the liquid, or fo the ribs sit on a trivet?
They go right into the pot with the liquid, you don't need a trivet.
To make the lamb not so tough, leave it in saute mode for 30 minutes. I aslo used ×2 3/4cups of water and x1 3/4cup of broth.
Do you cook these in one slab of ribs or do you cut the ribs prior to cooking?
I read the comment above and adjusted the pressure cooking time to 25 minutes, then slow released about 10 minutes. I also substitued about 1/2 c. water for the broth in the bottom of the Instantpot. We glazed them and finished on the grill a few minutes. The result was very tasty and extremely tender.
Thank you Sue 🙂 So glad you like it!
@Sue thanks for giving full instructions... I was getting disappointed having read the other unanswered comments... Will sure be trying your take on this.
Ribs came out very tough and difficult to chew. I used lamb ribs from a lamb we raised so I know I used quality meat. Also at step 7 of the instructions states to "Sauté" but it didn't say if you should drain the existing liquid from the instant pot before adding the sauce. I did not drain it so it really diluted the sauce once I poured it over the ribs. Very disappointed and ended up feeding them to my dogs.
Have you followed the ratio of ingredients properly? Now i have mentioned in the instructions about the draining of liquid from pot.
The photo shows veggies in the dis, but there is no mention of them in the recipe. Are they sautéed separately?