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Instant Pot

Hoisin-Glazed Baby Back Ribs (Fast & Slow)

4-6 Servings

FAST: 1 hour 40 minutes
Slow: 8½ to 9½ hours 25 minutes active

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These addictive ribs balance sweet and heat. A thick, flavorful paste made with honey and a handful of basic Asian ingredients acts as both a wet rub and a glaze. Gochujang is a Korean fermented chili paste; look for it in the international aisle of the supermarket or in Asian grocery stores. Racks of baby back ribs, cut so they fit in the pot, are cooked until tender, then glazed and broiled until burnished before being separated into individual ribs. Serve them as a main course with rice and steamed or stir-fried vegetables or offer as an appetizer.




Don't use pork spareribs. They're larger than baby backs and won't fit in the pot; they also require a slightly longer cooking time. Don't prep the cilantro and scallions at the same time you prep the ribs; use the half hour or so that it takes the ribs to pressure-cook to chop and slice them. This saves some up-front time and ensures the herbs are fresh and flavorful for serving.

FAST: 1 hour 40 minutes
Slow: 8½ to 9½ hours

25 minutes active



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Diana L.

I made it today. It was Amazing! My family loved it. One thing I had to change was the amount of gochujang sauce I put in. My kid will not eat if its too spicy. I just put 1 tablespoon of gochujang sauce then 1 teaspoon into the rest of the sauce and it turned out great. Thank you for the recipe.

Chris W.

Awesome ribs!!! Though next time I'll drop the fast cook time to 20 minutes from 25 since I do like a little bite to my ribs, and these were falling off the bone just pulling them out of the Instapot.

Steve D.

Any suggestions out there for those of us who don't own a pressure cooker or instant pot? As in; will a good old-fashioned steamer do the trick? I don't want to spend $30+ and a coupla hours to find out no...

Lynn C.

Hi Steve -

We have a traditional version of this recipe, which you can find here -

The Milk Street Team

John M.

This was an excellent way to prepare baby back ribs! Next time I'll try the more traditional version noted above to compare, but if it's the same or better than this Instant Pot recipe, I'll be very impressed. Thanks, Milk Street team!