HOW TO INSTANT POT RIBS RECIPES

Name: Instant Pot Korean Style Short Ribs
Cook time: 25 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: asian
Ingredients: 1/4 cup soy sauce; 3 tablespoons gochujang (Korean red chile paste); 2 tablespoons peeled and grated gingeru00A0; 2 tablespoons dark brown sugar; 1/2 pear, peeled, cored and grated on the large holes of a box grater; 2 cloves garlic, finely grated; 3 tablespoons toasted sesame oil; 2 pounds 1/4- to 1/2-inch-thick crosscut bone-in beef short ribs (flanken style); 2 scallions, green part only, sliced thinly on the diagonal, plus additional for servingu00A0; 1 hothouse cucumber, halved lengthwise and thinly sliced; 2 tablespoons seasoned rice vinegar; 1 to 2 teaspoons gochugaru (Korean red chile flakes) or 1 teaspoon crushed red pepper flakes; 1 teaspoon toasted sesame seeds, plus additional for serving; 1 teaspoon granulated sugar; Kosher salt; Serving suggestion: Steamed riceu00A0

INSTANT POT KOREAN STYLE SHORT RIBS RECIPE | FOOD NETWORK ...

Instant Pot Korean Style Short Ribs Recipe | Food Network ... image

The Instant Pot® makes it quick and easy to enjoy rich, tender short ribs, but it’s the sauce that makes this dish shine. Inspired by the Korean pantry, it combines gochujang, ginger, garlic, brown sugar, sesame oil and fresh pear, and gets reduced to a wonderfully sweet and sticky glaze. The cucumber and scallion salad makes for a cool and crunchy accompaniment.

Provided by Food Network Kitchen

Categories main-dish

Total Time 1 hours 35 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/4 cup soy sauce
3 tablespoons gochujang (Korean red chile paste)
2 tablespoons peeled and grated ginger
2 tablespoons dark brown sugar
1/2 pear, peeled, cored and grated on the large holes of a box grater
2 cloves garlic, finely grated
3 tablespoons toasted sesame oil
2 pounds 1/4- to 1/2-inch-thick crosscut bone-in beef short ribs (flanken style)
2 scallions, green part only, sliced thinly on the diagonal, plus additional for serving
1 hothouse cucumber, halved lengthwise and thinly sliced
2 tablespoons seasoned rice vinegar
1 to 2 teaspoons gochugaru (Korean red chile flakes) or 1 teaspoon crushed red pepper flakes
1 teaspoon toasted sesame seeds, plus additional for serving
1 teaspoon granulated sugar
Kosher salt
Serving suggestion: Steamed rice

Steps:

Whisk together the soy sauce, gochujang, ginger, brown sugar, pear, garlic, 2 tablespoons sesame oil and 1/4 cup water in a 6-quart Instant Pot®. Place the short ribs on top and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the meat to a large bowl, then cover and set aside.
Set the pot to saute on high for 30 minutes and let reduce until the liquid is thick and glazy, about 15 minutes (about 1/2 cup of sauce will remain). Set the pot to off and transfer the reduced sauce to the meat, then toss to coat.
Meanwhile, toss the scallions, cucumber, rice vinegar, gochugaru, sesame seeds, granulated sugar, 1/4 teaspoon salt and remaining tablespoon sesame oil in a medium bowl and cover and chill until ready to serve.
For charred short ribs (optional): Position an oven rack as high as it can go in the oven and preheat the broiler to high. Transfer the glazed ribs to a rack set inside a rimmed baking sheet and broil until lightly charred on both sides, about 1 minute per side.
Serve the ribs over steamed rice topped with the pickled cucumbers, additional scallions and sesame seeds.

BABY BACK PORK RIBS – INSTANT POT RECIPES

Baby Back Pork Ribs – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 rack baby back pork ribs (membrane removed)
1/4 cup brown sugar
2 tbsp chili powder
2 tsp dried parsley
1 tsp salt
1 tsp pepper
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1/4 tsp cayenne ((optional))
1 cup Water
1/2 cup apple cider vinegar
1/4 tsp liquid smoke ((optional))
1/2 cup BBQ sauce
1 cup Water
4-6 ears corn (shucked, ends trimmed and broken in half)

Steps:

Combine the Rub ingredients in a small dish. Rub on the front and back of the ribs.
Pour Rib Pot ingredients in the bottom of the pot and then place the trivet in the pot.
Place the ribs inside the pot, standing on their side, wrapping around the inside of the pot.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 25 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Carefully remove the ribs from the pressure cooker and set on a foil lined baking sheet. Brush with BBQ sauce and set under the broiler until sauce begins to caramelize, about 5 minutes.
While the ribs are under the broiler, clean the Instant Pot and refill with 1 cup of water, the trivet and the corn. Do not overfill the pot.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 3 minutes.
When the time is up, quick-release the pressure.

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