Ingredients

The following ingredients have 4 Servings
  • 1 tbsp gochugaru or 1 tbsp hot chilli powder
  • 1 tbsp sweet paprika
  • 1 tsp salt (or to taste)
  • 1 tsp garlic powder
  • ½ tsp ground black pepper
  • 1.8 kg (4 pounds) pork spare ribs (or baby back ribs )
  • 250 ml (1 cup) 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 cornflour (cornstarch) (diluted in 1 tbsp cold water)
  • zest of 1 lime (to garnish)
  • salt and pepper (to season, if needed)

Instruction

  • If you are using 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.
  • Combine all the ingredients for the dry rub then use it to liberally coat the ribs.
  • In a small bowl, mix the ginger ale, gochujang paste, ketchup, soy sauce, fish sauce, brown sugar, minced garlic and ginger.
  • Add this to your Instant Pot. Add the trivet (if cooking spare ribs) and place the ribs on top.
  • SPARE RIBS: Cover, set vent to sealing and cook on high pressure for 30 minutes. Allow the pressure to release naturally.BABY BACK RIBS: Cover, set vent to sealing and cook on high pressure for 23 minutes. Allow 5 minutes natural release then release the remaining steam manually.
  • Transfer the ribs to a rimmed baking sheet, meat side up.
  • Add the diluted cornflour to the sauce and set the pressure cooker to ‘sauté’. Cook, stirring occasionally until the sauce is reduced and sticky.
  • Meanwhile preheat the grill (broiler). Liberally brush the ribs with the sticky sauce then cook for 2-3 minutes until slightly charred and sizzling.
  • Scatter with lime zest and serve with some extra sauce on the side.