Instant Pot Mouth-watering Lamb Ribs

Sweet and spicy, these lamb ribs will have you addicted with their exotic aroma spreading throughout the entire kitchen! They are quick and easy to prepare and they are really flavorful and mouthwatering. Try also different spices and herbs to create your own favorite seasoning mix!

This recipe can also be prepared using chicken tights or pork ribs and it can be made using Instant Pot LUX or DUO or any pressure cooker.

Instant Pot Asian-Style Lamb Ribs
4.65 from 51 votes
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Course: Main Course
Cuisine: Chinese
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 4
  • 3 lb lamb ribs
  • 1 ½ cup broth
  • ½ cup soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 2 tsp garlic powder
  • 2 tsp ginger powder
  • 1 tsp Chinese Five Spices
  • 1 tsp parpika
  • In a small bowl, mix garlic, ginger, Chinese Five Spice and paprika.
  • Rub your ribs with the prepared seasoning.
  • Place your ribs into your Instant Pot.
  • Pour broth and cook at high pressure for about 10 minutes (depending on the size of your ribs).
  • In the meantime, heat soy sauce, honey and vinegar in a small saucepan, until you obtain a sticky sauce.
  • Quickly release the steam and drain the liquid from pot.
  • Pour the sauce over the ribs and press “Sauté”.
  • Cook for about 2 minutes, until your ribs have browned, then serve immediately.
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

7 thoughts on “Instant Pot Mouth-watering Lamb Ribs

  1. 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.

    1. Have you followed the ratio of ingredients properly? Now i have mentioned in the instructions about the draining of liquid from pot.

  2. 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.

    1. @Sue thanks for giving full instructions… I was getting disappointed having read the other unanswered comments… Will sure be trying your take on this.

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