Instant Pot Korean Style Baby Back Ribs

 Instant Pot Korean Style Baby Back Ribs

I came up with this recipe for a no fuss Instant Pot dinner last night.  It may be simple but it is delightful!

6 quart Instant Pot or cut the ribs for fitting into a 3 quart IP (stay below the maximum fill line

Ingredients

1 rack            Baby back pork ribs

1/2 cup          split use Bibigo Korean BBQ Sauce (in the grocery aisle with soy sauce etc.)

1 cup             water

After Instant Pot cooking complete

1/3 cup         brown sugar

2                   green onions, rinse and pat dry

Directions

  1. Rinse the rack of ribs, pat dry.
  2.  Slide a knife under the white membrane at the end of the first rib bone, following the length of that rib.  Lift the membrance upwards slightly.
  3. Grab the loosened portion of the membrane with one hand while stabilizing the pork ribs with the other hand then pull the membrane off the full length of the rack of pork and discard the membrane.
  4.  Place a cup of water and the IP rack in the Instant Pot.  Add the pork ribs, placing the rack on the outer section of the IP rack with the meaty portion facing outward.
  5.  Pour 1/4 cup of the sauce over the meaty portion of the ribs.
  6.  Close the IP lid and vent.  Set the IP to MANUAL 27 minutes on High pressure.  When cooking is complete let the steam  release naturally for 8 minutes then quick release.
  7. To crisp the meaty portion of the rack of ribs, place the rack of ribs on the grill, top with brown sugar and let the brown sugar melt over hot coals or med/high setting on a grill.  Top with 2 full length stems of green onions and serve. 

My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/smallkitchenbigflavorsblog.wordpress.com

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!