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Instant Pot Korean Pork Ribs
Course
Appetizer, Main Course
Cuisine
Korean
Keyword
Korean Pork Ribs, pork, Sriracha
Prep Time
10
minutes
minutes
Cook Time
42
minutes
minutes
Total Time
52
minutes
minutes
Servings
6
Calories
529
kcal
Author
Corrie
Ingredients
1
tablespoon
hot chili powder
2
lb
pork spare ribs
1
tablespoon
sweet paprika
2
teaspoon
salt
½
tablespoon
ground black pepper
1
cup
dry cider
2
tablespoon
Sriracha
2
tablespoon
soy sauce
2
tablespoon
brown sugar
1
tablespoon
ginger
freshly grated
1
tablespoon
cornflour diluted in 1 tablespoon cold water
1
tablespoon
garlic salt
3
tablespoon
peanut oil
2
tablespoon
ketchup
2
tablespoon
Asian fish sauce
4
large garlic cloves
minced
1
teaspoon
lime juice
Zest of 1 lime
to garnish
Instructions
Season spare ribs with the paprika, garlic salt,chili flakes, salt and pepper.
Mix together ketchup, gochujang paste, fish sauce, soy sauce, garlic, ginger and brown sugar in a small bowl.
Set the instant pot to “Sauté” mode and add oil and spare ribs.
Sauté for about 2 minutes on each side and add marinade and cider.
Secure the lid and cook under “Manual” at “High Pressure” for about 30 minutes.
Select “Cancel” and release the pressure naturally.
Transfer the ribs, meat side up to a rimmed baking sheet.
Set the instant pot to “Sauté” mode and adddiluted cornflour.
Sauté for about 5 minutes and stir in the lime juice.
Preheat the grill and add ribs glazed with the sauce.
Grill for about 3 minutes and top with lime zest.
Serve with some extra sauce and enjoy.
Nutrition
Calories:
529
kcal
|
Carbohydrates:
8
g
|
Protein:
25
g
|
Fat:
43
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
16
g
|
Trans Fat:
1
g
|
Cholesterol:
121
mg
|
Sodium:
3030
mg
|
Potassium:
463
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
611
IU
|
Vitamin C:
4
mg
|
Calcium:
37
mg
|
Iron:
2
mg