Make these Sticky Asian Ribs in less than 90 minutes using the Instant Pot! Slathered with caramelized glaze, these ribs are absolutely finger-licking good!
In a small bowl, mix together all the dry rub ingredients: 2 tsp salt, 1 tsp freshly ground black pepper, 2 tsp shichimi togarashi, and ¼ tsp white pepper.
Remove the membrane from the underside of the ribs, pulling it down the entire length with a paper towel (because it's very slippery!). You can ask the butcher to remove it for you. The ribs on the right are without membrane.
Season the ribs with the dry rub mixture on both sides of the ribs. Here I use UchiCook's Maraca Sifter. This is so convenient to sprinkle seasonings evenly!
Use dry rub to cover all sides, and then rub in thoroughly on both sides. Set aside for 30 minutes.
In a small saucepan, combine ¼ cup sake, ¼ cup mirin, ½ cup soy sauce, 1 Tbsp rice vinegar, 4 Tbsp brown sugar, and 3 Tbsp honey.
Cook/simmer on low heat for next 30-40 minutes.
Turn off the heat. The sauce may be still liquid-like, but once it cools down, the sauce will get thicken further. The sauce will be roughly 2/3 cup after cool down.
Place the metal steam rack into a 6-qt Instant Pot®. Add 1 cup water and ¼ cup apple cider vinegar.
Select Manual setting; adjust the pressure to high, and set time for 25-30 minutes (if you want the meat to fall off the bone, do 30 minutes). If you use spare ribs, set time for 30-35 minutes.
When finished cooking, natural release for 5 minutes, then quick release the air (be careful and cover your fingers with a kitchen towel).
Preheat the broiler to Medium (roughly 500 ºF). Line a baking sheet with aluminum foil and place the wire rack (optional). Transfer the ribs to the wire rack from the Instant Pot.
Brush with the sauce on both sides of the ribs.
Place into oven and broil until the sauce is caramelized, bubbly, and brown, about 3-4 minutes.
Sprinkle sesame seeds and chopped green onion. Serve immediately with the remaining sauce.
Broil Temperature: High Broil - 550 ºF (290ºC) / Medium Broil - 500 ºF (260ºC) / Low Broil - 450ºF (230ºC)
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.