Make these Instant Pot Korean Ribs (Pressure Cooker Korean Ribs) with tasty kalbi marinade. Fall-off-the-bone tender & juicy baby back ribs bursting with a blast of deliciously bold, caramelized sweet-savory-garlicky flavors. Your guests will lick their fingers & beg for more!
We’re spoiled with many authentic Korean food in town.
From Korean BBQ, Korean Fried Chicken, Korean Family Restaurants, Cafes, Bingsu Shops (Shaved Ice Desserts)…
Too much to eat and too little stomach room!! hehe~
One of the wonderful restaurateurs we worked with runs Traditional Korean restaurants, highly frequented by Korean diners.
The decor, the furniture, the Korean patrons, even the menu (only printed in Korean)…had us doubted for a second…Are we in Korea? 🙂
Almost every menu item he serves is from traditional Korean heritage recipes. That is, recipes passed down the generations from his restaurateur family.
He’s the one who made me fell in love with the boldly sweet, savory, and spicy Korean food.
We are SO ready to develop some of our favorite Korean dishes for you in our Instant Pot Pressure Cookers!
This time, we’re putting a little twist on one of my all-time favorites – LA Galbi (BBQ Beef Short Ribs).
You’ll Enjoy these Korean Ribs in Instant Pot Because:
Easy to make with simple ingredients
Finger-licking caramelized kalbi sauce – packed with bold Asian flavors – sweet, savory, and pungent garlicky spice
Fall-off-the-bone tender & juicy ribs
Surprise your guests with a new flavor that differs from your usual BBQ Ribs
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Make Kalbi Marinade: Cut 1 (104g) small onion, and 1 (370g) peeled Asian pear into smaller pieces. Process 1 (37g) whole garlic, onion pieces, ½ teaspoon (1g) ginger, and Asian pear pieces in a food processor to a fine paste. Or you can mince these ingredients.
In a small mixing bowl, mix ½ cup (125ml) regular soy sauce, 2 tbsp (42g) honey, 1 tsp (2.3g) freshly ground black pepper, 2 tbsp (25g) brown sugar, 2 tbsp (30ml) rice vinegar, 2 tbsp (30ml) sesame oil and the above processed onion paste together.
Marinate Baby Back Ribs: Remove the membrane from baby back ribs (See Video). Place ribs and kalbi marinade in a large Ziploc bag. Partially close the bag and squeeze out the air in the bag. Close Ziploc bag, then marinate ribs in the fridge for at least 30 minutes. *Pro Tip: Optimal marinating time for baby back ribs is 6 – 8 hours.
Pressure Cook Baby Back Ribs: Pour everything in the Ziploc bag into Instant Pot Pressure Cooker. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 16 – 25 minutes + Full Natural Release.*Pro Tip: Adjust the cooking timing according to your preference: 16 minutes (Tender with a bit of chew) to 25 minutes (Fall off the bone). After full natural release, release the remaining pressure by turning Venting Knob to Venting Position. When Floating Valve drops, open the lid carefully. Turn off heat.
Preheat Oven: While the Instant Pot is naturally releasing pressure. Preheat oven to 450°F.
Reduce Kalbi Sauce and Finish in Oven: Reduce sauce over medium heat for roughly 5 minutes (Instant Pot: press "Sauté" button). Taste and season kalbi sauce with more freshly ground black pepper if necessary.
Generously brush kalbi sauce on all sides of baby back ribs with a silicone basting brush. Place ribs in the oven for 4 – 8 minutes per side until caramelized.
Serve: Remove Instant Pot Korean Ribs from oven. Garnish with finely sliced green onions and toasted sesame seeds. You can serve the remaining sauce as a dipping sauce for extra blast of flavors. Enjoy~ 🙂
♥ Spread the Love by sharing this recipe, so others can enjoy it too! Thank you 🙂
Taste & Adjust the Kalbi Marinade: The marinade's overall flavor varies depending on the sweetness of your Asian pear & the saltiness of your soy sauce. Take note that different bottles of soy sauces can have different levels of saltiness.*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! ?
Keyword: instant pot baby back ribs, instant pot korean ribs, instant pot pork ribs, instant pot ribs, kalbi marinade, kalbi ribs, korean kalbi, pressure cooker ribs, ribs in Instant Pot
Tips for Pressure Cooker Korean Ribs
1. Purchasing Baby Back Ribs
Search for ribs with even and uniform thickness in the rack. Best to find ones with even marbling.
2. Taste & Adjust the Kalbi Marinade
The marinade’s overall flavor varies depending on the sweetness of your Asian pear & the saltiness of your soy sauce. Take note that different bottles of soy sauces can have different levels of saltiness (even 2 bottles of soy sauces from the same brand can taste different).
3. Choose Your Favorite Instant Pot Ribs Cooking Time
We did a Pressure Cooker Baby Back Ribs Experiment to find the optimal cooking time for tender baby back ribs. So, pick your favorite cooking time and start making some yummy Pressure Cooker Korean Ribs!! 😀
Instant Pot Korean Ribs Step-by-Step Cooking Guide
Prepare Ingredients for Instant Pot Korean Baby Back Ribs:
Make Kalbi Marinade
Cut 1 (104g) small onion, and 1 (370g) peeled Asian pear into smaller pieces.
Process 1 (37g) whole garlic, onion pieces, ½ teaspoon (1g) ginger, and Asian pear pieces in a food processor to a fine paste. Or you can mince these ingredients.
In a small mixing bowl, mix ½ cup (125ml) regular soy sauce, 2 tbsp (42g) honey, 1 tsp (2.3g) freshly ground black pepper, 2 tbsp (25g) brown sugar, 2 tbsp (30ml) rice vinegar, 2 tbsp (30ml) sesame oil and the processed onion paste together.
*Pro Tip: Ensure you taste & adjust the Kalbi Marinade because the marinade’s overall flavor varies depending on the sweetness of your Asian pear & the saltiness of your soy sauce.