Name: Korean Pork Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp gochugaru or 1 tbsp hot chili powder; 1 tbsp sweet paprika; 1 tsp salt (or to taste); 1 tsp garlic powder; ½ tsp ground black pepper; 4 lb (1.8kg) pork spare ribs (or baby back ribs); 1 cup (250ml) dry cider or ginger ale; 2 tbsp gochujang paste (or Sriracha); 2 tbsp ketchup; 2 tbsp soy sauce; 2 tbsp Asian fish sauce; 2 tbsp brown sugar or palm sugar; 4 large garlic cloves (minced); 1 tbsp freshly grated ginger; 1 tsp lime juice (or to taste); 1 tbsp cornstarch ((= cornflour), diluted in 1 tbsp cold water); zest of 1 lime (to garnish); salt and pepper (to season, if needed)

In a hurry? Check out my Easy Air Fryer Ribs recipe!
You will also love my Korean Fried Chicken and Crispy Chicken Karaage

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Eating ribs always reminds me of barbecues and summertime, but there’s no reason you can’t enjoy them year-round! In fact, all the MORE reason to make them in winter 😉

These Korean Pork ribs with their sweet-spicy sticky glaze are irresistible whatever the season. Lucky they are SO EASY to make then.

I love making pork ribs in my slow cooker and was very curious to try making them in an Instant Pot. Turns out the pressure cooker method is equally successful and a lot faster, but this recipe works in both.

Platter with Korean pork ribs garnished with sliced chilli with lime wedges on the side

Pick Your Ribs!

You have a few choices when it comes to type of pork ribs you can use.

Baby back ribs, so called because they are the smallest and most tender are the easiest to source. You can find that as a rack or separated as riblets. Baby back ribs cook faster at around 23 -25 minutes in the Instant Pot, allowing for 5 minutes natural release. In the video I used the small pork riblets.
Spare ribs are larger and meatier but can be quite fatty. They need a slightly longer cooking time of 30-35 minutes plus natural release in a pressure cooker.

TOP TIP If you buy a rack of ribs, you might need to remove the thin membrane that covers the back. Simply slip the tip of a knife under the thin membrane that covers the bony side of the ribs and pull it off – it should come off quite easily.

Korean Pork Ribs

I have used gochujang paste and Korean red pepper powder (gochugaru) in this recipe. Both these ingredients are available online or in Asian supermarkets. If you are a fan of homemade kimchi, you probably already have some gochugaru stashed in your pantry.

Fear not if you DON’T have these ingredients, I have provided some substitutes which will provide pretty similar results. If you want to dial the heat down a bit you can use a smaller amount of gochujang or replace with Sriracha sauce.

Hands reaching for Korean pork ribs overhead view

How to Make Instant Pot Ribs

↓ For the full ingredients and detailed method, jump to the recipe card.

DRY RUB Mix Korean red pepper powder (gochugaru), paprika, garlic powder, salt and pepper together to make a spicy dry rub which will make your ribs super flavorful!

KOREAN BBQ SAUCE Combine all the ingredients for the glaze – ginger ale, gochujang paste, ketchup, soy sauce, fish sauce, brown sugar, minced garlic and ginger. This will also be your cooking liquid for the ribs. Add this to your Instant Pot.

mixing ginger ale, gochujang paste, ketchup, soy sauce, fish sauce, brown sugar, minced garlic and ginger in a measuring jug

COOK YOUR RIBS Add the ribs to the pressure cooker. If you are using a rack of ribs then use the trivet and place the ribs on top. Cook baby back ribs for 23 minutes + 5 minutes natural release. Cook spare ribs for 30 minutes + full natural release. Transfer the ribs to a baking sheet.

REDUCE THE SAUCE Add the cornstarch slurry to the Instant Pot and select Sauté. Cook, stirring occasionally, until the sauce is reduced and becomes sticky. You will use these to baste your ribs and as a dipping sauce!

BROIL THE RIBS Liberally brush your ribs with the glaze and place under the broiler (a.k.a grill) until they are crispy and slightly charred.

ENJOY! Garnish with a little lime zest and serve with the sauce on the side for much dipping joy! I served mine with some Asian slaw and a side of kimchi – YUM!

Overhead close up on Korean pork spare ribs with lime zest and spicy sauce on the side

If you prefer to cook these in a slow cooker instead please follow the notes in the recipe card below. The results are very similar, but the cooking time will be significantly longer.

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