Korean-Style Ribs

Sorry this took so long to put up. We got caught up cooking and writing other posts that we completely forgot about this delicious and SUPER EASY recipe for Korean-style Pork Ribs. This is pretty much the same as the original (credit: @ahjummarecipes), with some minor Kimstapot tweaks. In short, here's what we're doing: pressure cooking raw pork ribs to boil/infuse with flavor, making a Korean glaze (similar to a bbq sauce), glazing the ribs and broiling to caramelize. Let's get started.

INGREDIENTS

• 1-2 racks of St. Louis-style pork spareribs* 
• 8 whole cloves of garlic, slightly crushed
• 3 2" long slices of ginger, peeled
• 1 onion cut in half
• 1 tspn of peppercorns
• 2 tbsp apple cider vinegar
• Water 

KOREAN GLAZE INGREDIENTS**

• ¼ cup soy sauce
• 2 tbsp organic brown sugar
• 2 tbsp Mirin***
• 1 tbsp sesame oil
• 1 tbsp Korean corn syrup****
• 1 tbsp of garlic, minced
• 1 tbsp corn starch
• 1 tbsp of water
• Toasted sesame seeds

INSTRUCTIONS

1. Remove the membrane from the back of your ribs. Click here if you need a how-to video on how to remove it
2. Add rack(s) of ribs by wrapping them around the inside of the Instant Pot with the meaty side facing in
3. Add garlic, ginger, onion, peppercorns, and apple cider vinegar
4. Fill with enough water to completely cover the ribs, but staying below the max fill line
5. Cover and manual pressure cook on High for 25 minutes, natural release for 10 minutes, then quick release the rest
6. While the ribs are pressure cooking and getting infused with flavor, preheat your oven to Broil. I set ours to 350 degrees

INSTRUCTIONS FOR THE GLAZE

1. In a small pot, add the soy sauce, brown sugar, Mirin, sesame oil, Korean corn syrup, and minced garlic. Stir to mix well
2. Heat on medium on the stove top
3. While you're heating, mix the 1 tbsp of corn starch with 1 tbsp of water in a small bowl
4. After your soy sauce mix gets to a slight boil, slowly stir in the corn starch/water mixture and keep mixing until the sauce has reduced to the consistency of teriyaki sauce
5. Remove from heat and let sit

INSTRUCTIONS FOR BROILING

1. After the ribs have finished pressure cooking, remove from Instant Pot and place on an aluminum foil-lined baking pan
2. Completely cover the ribs with the Korean Glaze using a basting brush
3. Place into your oven and broil for 5-8 minutes, depending on how caramelized you're going for
4. Pull from the oven, cut and serve immediately with some rice, kimchi, steamed veggies or change it up and serve it with potato salad

NOTES

* You can use also baby back ribs with this recipe. That's what we used in these pictures, but recently started using St. Louis-style spareribs because they're a tad less meaty and more balanced across the rack. We found this gave the meat a better consistency out of the Instant Pot. We encourage you to try both!

** If making 2 racks of ribs, be sure to make a double portion of the glaze

*** If you don't have Mirin handy, you can create a substitute by mixing ½ tspn of sugar per 1 tbsp of rice vinegar or dry white wine

**** If you don't have Korean corn syrup, don't fret. Simply substitute with equal portion of honey

Don't have an Instant Pot yet? When you're ready to take the plunge into an awesome cooking experience, here's the Instant Pot we recommend: Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer. It's so well-priced and has all the features we use 99% of the time.