Pressure Cooker Korean Ribs

Make Pressure Cooker Korean Ribs with homemade kalbi marinade. Fall-off-the-bone tender & moist baby back ribs with caramelized blast of Asian flavors. YUM!

Make these Pressure Cooker Korean Ribs with homemade kalbi marinade. Fall-off-the-bone tender & moist baby back ribs coated with caramelized blast of Asian flavors. Your guests will lick their fingers & beg for more!

Jump to: Cooking TipsRecipe | Video

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 room in my stomach!!!

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?

Authentic traditional Korean food served by our restaurant client

GET FREE TRIED & TRUE RECIPES + TIPS

Delicious Tested Recipes Sent To Your Inbox Weekly. 100% Free!

We respect your privacy and take protecting it seriously. Please read our privacy policy here

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.

Piping hot Dolsot Bibimbap (Stone Bowl Mixed Rice)…

Humble yet satisfying Budae Jjigae (Army Stew)…

Addictively sweet & spicy Jaeyook Bokkeum (Spicy Pork and Kimchi Stirfry)…

Hearty & deeply flavored Gamjatang (Spicy Pork Bones Stew)…

LA Galbi (Korean BBQ Beef Short Ribs)
LA Galbi (BBQ Beef Short Ribs)

We are SO ready to develop some of our favorite Korean dishes for you in our Pressure Cookers!

This time, we’re putting a little twist on one of my all time favorites – LA Galbi (BBQ Beef Short Ribs).

Get ready for some finger-licking Korean Kalbi Pressure Cooker Baby Back Ribs! 😀

Pressure Cooker Korean Ribs Recipe Ingredients

You’ll Enjoy these Pressure Cooker Korean Ribs Because:

  • Easy to make
  • Finger-licking caramelized kalbi sauce – packed with bold Asian flavors – sweet, savory, and pungent garlicky spice
  • Fall-off-the-bone tender & moist ribs
  • Surprise your guests with a new flavor that differs from your usual BBQ Ribs
  • Made with simple ingredients

These Pressure Cooker Korean Ribs are Great for:

  • BBQ, Parties, Gatherings…
  • Game Nights, Guys/Girls Night…
  • Potlucks, Picnics…
  • Lunch, Dinner (you can enjoy these even on weeknights!)

Make Pressure Cooker Korean Ribs with homemade kalbi marinade. Fall-off-the-bone tender & moist baby back ribs with caramelized blast of Asian flavors. YUM!

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 light 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. How to Remove the Membrane from Baby Back Ribs (see video for demo): 

  • Locate the membrane on either end of the rack (at the back of the ribs).
  • Slide a butter knife in between the membrane and bones (see picture below).
  • Pull the membrane and tear it off with a paper towel (for better grip).

How to Remove the Membrane from Baby Back Ribs (Video)

4. Choose Your Favorite Pressure Cooker 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!! 😀


Watch: How To Make Pressure Cooker Korean Ribs Video

Can’t see the cooking video? Watch it here.

Craving more? Subscribe  to Pressure Cook Recipes to get our newest recipes delivered straight to your inbox.

5.0 from 11 reviews
Pressure Cooker Korean Ribs
 
Prep
Cook
Total
 
Make Pressure Cooker Korean Ribs with homemade kalbi marinade. Fall-off-the-bone tender & moist baby back ribs with caramelized blast of Asian flavors. YUM!
Author:
Recipe type: Dinner, Lunch, Main Course, Meat, Party Food, Sauce, Snack, Easy
Cuisine: Korean
Serving: 2 - 4
Ingredients
  • 1 rack of baby back ribs (~2lb)
Kalbi Marinade
  • 1 Asian pear (370g), peeled & finely grated
  • 1 whole garlic (37g), minced
  • 1 small onion (104g), minced
  • ½ teaspoon ginger (1g), minced
  • 1 teaspoon (2.3g) freshly ground black pepper
  • ½ cup (125ml) light soy sauce (not low sodium soy sauce)
  • 2 tablespoons (42g) honey
  • 2 tablespoons (25g) brown sugar
  • 2 tablespoons (30ml) unseasoned rice vinegar
  • 2 tablespoons (30ml) sesame oil
Garnish
  • 1 – 2 stalks green onions, finely sliced
  • Toasted sesame seeds
Instructions
  1. Make the Kalbi Marinade

    Speed up the Prep Process: Cut 1 small onion (104g), peeled Asian pear (370g) into smaller sizes. Process garlic (37g), onion pieces, ½ teaspoon ginger (1g), 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) light 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.
  2. Marinate the 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 and marinate ribs in the fridge for at least 30 minutes. Optimal marinate time for baby back ribs is 6 – 8 hours.
  3. Pressure Cook the Baby Back Ribs: Pour everything in the Ziploc bag into pressure cooker. Close lid and pressure cook at High Pressure for 16 – 25 minutes. Adjust the timing according to your preference: 16 minutes (Tender with a bit of chew) to 25 minutes (Fall off the bone). Turn off the heat and full Natural Release. Open the lid.
  4. Preheat Oven: While the pressure cooker is naturally releasing pressure. Preheat oven to 450°F
  5. Reduce Kalbi Sauce and Finish in Oven: Reduce sauce over medium heat (Tatung: press Meat/Chicken button or Instant Pot: press Sauté button). Roughly 5 minutes. Taste and season sauce with more freshly ground black pepper if necessary.

    Generously brush 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.
  6. Serve: Remove 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.

Want More Ribs Recipe?

Make Pressure Cooker Korean Ribs with homemade kalbi marinade. Fall-off-the-bone tender & moist baby back ribs with caramelized blast of Asian flavors. YUM!
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
    1. Hi Elana,

      thank you for your question 🙂

      Beef rib finger meat will take 25 – 32 minutes + 15 minutes natural release.

      Please take care
      Jacky

  1. Hello this recipe sounds delicious. I am having a girls over this weekend and want to make this. I was only able to get pork back ribs. Wilk it work the same and does it change the cooking time?

    Thank you.

  2. Is it me or is there a recipe for the Kalbi sauce??? Did you purchase it? If so, what brand did you use? Thanks

  3. Hello! This recipe is a beloved regular in our house! Thank you so much for sharing! Sometimes I can get Asian pears, and when they aren’t in season I substitute pineapple. A little different but still tasty. My question is, do you think I could make several batches of the marinade at once and freeze them in baggies? If so how long do you think that would last?

    1. Hi Dave,

      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words on the recipe!

      I will say the marinade will last for 5 – 6 months in the freezer. For best quality, use them up in 3 months.

      Happy New Year & please take care
      Jacky

  4. Holy cow. These were awesome. My kids couldn’t eat these fast enough. I unfortunately only made one rack. I normally smoke my ribs which are darn good but this became their favorite! Only made one substitution. I used olive oil and added 2tbs of seasame seed to marinade as we were out of seasame oil. Doubt that changed much in the flavor area. I was a touch confused on direction so I cut the ribs into single pieces before marinating. Next time will cut in 2-3 piece sections. I also grilled instead of broiling at the end. Just incredible. Thank you!!!

  5. First off… I’m 37 years old and fairly well-traveled and this is now MY ABSOLUTELY FAVORITE MEAL IN THE ENTIRE WORLD. I’m usually “too busy” to write reviews (kids and stuff) but it wouldn’t feel right to NOT review this recipe. You know how something always tastes better when someone else makes it? Like my former favorite meal from some random (amazing) seafood restaurant in the Azores… Yes, that was ah.maze.ing. But this recipe, I made myself (twice now) and despite the extra work that went into it, it was so so so worth it. I ate it for dinner last night, breakfast this morning and dinner tonight. No lies. Do yourself a favor… Buy the curry on Amazon and make this! (No excuses. I live in a remote place and managed to acquire all the ingredients.)

    1. Curry? No curry in kalbi ribs. Are you reviewing the wrong recipe? I’d like to know which curry recipe was so amazing!

  6. Have these marinating overnight in my fridge. After reading the comments I realized that I forgot to remove the membrane before marinating and used low sodium soy sauce instead of light (I obviously rushed while doing this). Is there anything I can do to correct the taste? Also will the membrane on change anything in terms of cooking time? Thank you!

    1. Hi Susie,

      thank you for your question 🙂

      The cooking time will stay the same.

      As for the low sodium soy sauce, I will just taste the cooked dish and add in more salt if needed.

      Please take care & have fun cooking
      Jacky

  7. Made this recipe with 2lbs of country-style pork ribs. Used apple since I did not have an Asian pear. Was wonderful! Now my house smells like ribs… 😉 thanks!

  8. I’m new to the IP. When using sauté on IP do you leave the lid off and while reducing the sauce do you remove the ribs and set aside?

    1. Hi Brent,

      thank you for your question and welcome to our site 🙂

      Yes, you will want to leave the lid off and set the ribs aside (to avoid overcooking) when reducing the sauce.

      Please take care & have fun cooking
      Jacky

  9. Hi – If made with flaken style ribs, would the measurements by pound still apply? The ingredients listed are for 2 lbs of racked ribs.

  10. I made these this evening and loved them. I didn’t have light soy sauce so used half regular tamari and half ponzu. I don’t know if it changed your recipe much but we really liked them. Thanks.

  11. Tried this last night and was fantastic! I didn’t have the pear, so I used canned pears. This is definitely a keeper! Thanks for all the great testing of recipes that you do!

  12. Hello, can this be made with Flanken style ribs instead? If so, would the cook time still be High Pressure for 16 – 25 minutes? Thanks!

    1. Hi Cherry!

      So happy to hear from you again. Hope all is well 🙂

      Beef Flanken style ribs (thin-cut) cooks quickly. It will probably take 3 minutes and natural release.

      take care and have fun cooking
      Jacky

    1. Hi Selina,

      thank you for your question 🙂

      It will be hard to completely submerge the ribs in the marinade. Partially submerged will be fine.

      Take care & have fun cooking
      Jacky

  13. Hi Jacky and Amy! I just made this for the first time yesterday and it was delicious! However the light soy sauce brand that I used was Pearl Bridge, and the dish came out too salty. I can reduce the amount next time, but I’m curious, which soy sauce brand do you use? I will look for it next time I’m in the Asian market.

    Also, I’ve heard that dark soy sauce is slightly sweeter. When should we be using light soy sauce vs dark soy sauce, or both? Thanks!

    1. Hi Katherine!

      Hope all have been well for you and your family 🙂

      Pearl bridge is my grandmom’s favorite soy sauce 🙂
      For all our recipes, we use Lee Kum Kee premium light soy sauce and Lee Kum Kee Dark soy sauce.

      Dark soy sauce in general is for coloring and sweetness. Light soy sauce is for seasoning.

      Take care & have fun cooking
      Jacky

  14. I made these exactly according to the recipe. Gorgeous and delicious – rave reviews all around the table. I had so much sauce left over; I think next time I’ll cook 4 lbs of ribs with the same amount of sauce. I cooked the ribs in the IP for 20 minutes, and the bones literally dropped out the meat as I moved them onto the baking tray. I’ll try 16 minutes next time. Served with long grain rice and roast asparagus, and a yummy white wine.

    1. Hi Lynda,

      thank you for your question 🙂

      These will work with short ribs, and it will take about 35 – 38 minutes and natural release.

      Take care & have fun cooking
      Jacky

  15. I have 8 lbs of beef short ribs. Will that be too much to make in my 6 quart instant pot? Do I times everything by 4 for all the ingredients? Thanks!

  16. Hi, new to IP and cooking with reducing sauces. Have made traditional Kalbi many times, so I’m excited to make this. My question is when reducing on sauté for how long and do I leave or stir while reducing? I worry about burning the bottom. I have an 8 qt. And a 3 qt IP. Also, I am using baby back ribs I had previously cut in individual pieces and froze. Is it worth it to use for this recipe since I have to take the membrane off? Or should I wait to use on a full rack? Thanks!

    1. Hi Janette,

      Congrats on your new Instant Pot. Thank you for your question 🙂

      You will want to stir it occasionally when sauteing.

      The recipe will work, but you will want to thaw the ribs first and reduce the cooking time by 2 – 3 minutes.

      Take care & have fun cooking!
      Jacky

    1. Hi Avi,

      Sorry for the late reply as we are still in the middle of moving.

      I am sure you have made it by now, but 35 – 38 minutes should be fine!

      Take care & have fun cooking
      Jacky

  17. Thank you so much for this recipe. I had no idea I could make ribs this tender at home. (Thought only BBQ restaurants could pull this off.) This will be on repeat many times.

  18. Is it possible to make this with another cut of meat so that it is boneless like thinly sliced steak (like the kind for hot pot)? If yes, would the cooking time change? Thank you!! I have loved all the recipes I have tried so far 🙂 keep up the good work!

    1. Hi Jen,

      thank you for your kind words and question 🙂

      The thinly sliced steak for hotpot will work better on stovetop as they cook very quickly.

      The sauce will work for those kind of pork slices.

      Have fun cooking & have a great weekend
      Jacky

  19. WOW! I have made these ribs three times now and they come out lipsmackin’ good every single time. Thank you for the delicious and easy recipe!

  20. Hi! I have 1.5 lbs of boneless country-style pork ribs that I just bought. Your recipe looks amazing and I would love to try it out tonight for dinner. This would only be my 2nd time using my Instant Pot so I’m a newbie as to how long meat should be cooked. Do you know about how long boneless country-style pork ribs should be cooked for?

    Thanks in advance!

    1. Hi Angela,

      thank you for your kind words and question 🙂

      Country-style pork ribs is tougher and will take roughly 5 – 8 minutes longer than baby back ribs!

      Happy New year to you and your family!
      Jacky

  21. I accidentally bought beef back ribs ?! Gonna try my best to make it work, but definitely wanna try this recipe with Baby Back Ribs next time. Wish me luck! ??

    1. Hi Amy,

      Beef back ribs will be great with this recipe as well.

      The cooking time will be 35 – 38 minutes + Natural release.

      Happy New Year & Have a wonderful weekend
      Jacky

    1. Thanks Jacky!
      Do you think I can fit a whole rack in the 3qt? Or, will I need to cut in half or quarters?
      Merry Christmas & Happy New Year
      David

  22. I’m a pressure cooker newbie. I’m a fan of regular pork spare ribs rather than baby backs. Has anybody tried this recipe with spare ribs? If so what do you think the cook time will be as they are slightly larger?

    1. Hi Leo,

      Congrats on your new Pressure cooker.

      Spare ribs will take roughly 8 minutes longer. It will not be as tender as baby back ribs, but I think you know that already 🙂

      This sparerib recipes maybe useful for you 🙂

      Take care & let us know if you have any questions
      Jacky

  23. These are so good that it’s impossible to overstate. Yum! I blend up all the marinade in the vitamix & I reserve some for the broiler. These are insane!! Thank you for your thorough recipes!

  24. Hi, we tried this recipe today and it is AMAZING. Thank you so much!! LIFECHANGING!!!!!!!!!!!!! Next time we’re going to double the recipe and add ginger (forgot this time). The leftover sauce is also really good as a dipping sauce while enjoying the ribs!

  25. Hi, my family & I are currently waiting by our IP anxously waiting for the NP to take place. We’ve been waiting 25 mins for the pin to drop… can I just do a manual release? I also doubled the recipe to 6 lbs of ribs and increased cook time to 30 mins. How long if Natiral pressure release suppose to take?!

    1. Hi Adrienne,

      thank you for your question 🙂

      For meat, it will be fine to release the pressure after roughly 15 minutes if the pin doesn’t drop on it’s own.

      Take care & have fun cooking
      Jacky

  26. Would love to make this but can’t because the adverts on the page cover up the ‘method’ making it impossible to see how to make them!!!

    1. Hi Debbie,

      thank you for your question 🙂

      For traditional Korean side dishes, I would go with Japchae, kimchi and calrose rice.

      Take care & have fun cooking
      Jacky

  27. Hi,
    Marinating be beef in e fridge now. I don’t have rice vinegar i used apple cidar.
    Will cook.the beef for dinner tonight. The marinate already smells awesome!!!!

    Am making kimchi and tofu soup later too.

    Thank you so much for sharing.

    Anisa

  28. Hi! Looks like a great recipe. I’m planning on trying it tomorrow. One question, do you remove the ribs from the pot and set them aside before reducing the Kalbi sauce or leave them in? Thanks!

    1. Hi Jessica,

      thank you for your kind words and question 🙂

      Yes, set aside the ribs before reducing the sauce.

      Take care & have fun cooking
      Jacky

  29. Hi Amy and Jacky,
    I was out all day and my kids’ friend came over for a playdate. I gave them a choice between delivery pizza or ribs. They chose ribs.
    I looked up your recipe and got dinner on the table in 1 hour…way better than pizza, for about the same time and price.
    I made this last night but with store bought Kalbi sauce since I had an unopened bottle in my pantry.
    Followed your technique with 20 min pressure and natural release. Broiled the ribs with basting sauce in my toaster oven.
    So easy, tasty and quick ! kids loved it !
    Got this meal down in 1 hr with roasted carrot & potatoes and steamed green beans.
    I’ll try your marinade recipe soon.
    Definitely a keeper. Thanks

  30. For those of you that don’t love cleaning food processors and happen to have an immersion blender… complete the 2nd part of Step 1 in a medium sized container (4c Pyrex was perfect), then add the roughly chopped onion, Asian pear, garlic, ginger before blending!

  31. I made this exactly as written, except I had to substitute a bosc pear for the asian pear. Initially it smelled really good when it went into the cooker. When it was done, the garlic and ginger was so overpowering and had changed to an unpleasant aroma that it was uncomfortable to eat. I nibbled at one of the ribs but just couldn’t eat it.

    1. Hi SS,

      thank you for your comment and feedback on the recipe 🙂

      I am sorry to hear the result. The only thing I can think of is the ginger was older which can make the sauce overpowering and unpleasant.

      Take care & have fun cooking
      Jacky

    1. Hi Melanie,

      thank you for your question 🙂
      it is a whole head of garlic. Korean uses a lot of garlic in their food.

      Happy New Year & Have Fun Cooking
      Jacky

  32. I love your site. I’m new to the Instant Pot world and all the recipes I’ve used so far have been form your website and have all turned out fantastic! How do I tweak this recipe for the traditional thin cut slice short ribs? I’m thinking I don’t need to cook them that long in the IP since they are so thin. Any advice to this newbie would be great. Thanks!

    1. Hi Joanne,

      thank you for your kind words and questions 🙂

      If it is beef short ribs, I would just marinate them overnight with the marinade ingredients and cook them over medium high heat on a stovetop skillet.

      It will cook in a flash 🙂

      Happy New Year & Have Fun Cooking!
      Jacky

  33. This was not only the first time I used this recipe but my first time using a pressure cooker. This recipe was very easy, the directions were great! The only thing I had issues with was thickening the sauce. I added 1 tbsp. of corn starch to help it thicken up the sauce in order to brush it on the ribs. The cooking times were spot on. Thanks for the delicious recipe!

    1. Hi Theresa,

      thank you for your feedback and suggestions 🙂

      Adding 1 tbsp cornstarch to thicken the sauce sounds like a great idea.

      Happy New Year & Have Fun Cooking
      Jacky

  34. Made this tonight but tweaked it a bit. I increased the brown sugar to 1/2 cup, added 1/4 cup mirin, 2 tsps cayenne pepper and 1/4 cup shriracha sauce (all measurement approximate). We like things with a bit of a kick. It was awesome and will be made again. The extra brown sugar made for a nice sticky sauce. Thanks for giving me a starting point.

  35. Quick question, when you say “1 whole garlic” in the ingredients… does that mean 1 clove or the entire head of garlic???

  36. Hi A & J

    Quick question, you refer to the dish as ” a little twist on one of my all time favorites – LA Galbi (BBQ Beef Short Ribs)”, yet nowhere in the post can I find the identification of the ribs pictured and I believe you are using pork ribs? Is that correct? I can’t wait to try this in my IP!
    Suz

  37. Asian Pear? Not gonna happen where I live. Can I substitute regular Bosc Pear instead. That is all I can get. Not sure what the difference is with an Asian Pear. Thanks. This looks so easy and so very good. Just that damn pear problem.

    1. Hi Mark,
      Great to hear from you again 🙂
      Yes, regular Bosc Pear will do fine.
      If you can’t find bosc pear, kiwi or apple will be a fine substitution too.

      Have fun cooking!
      Jacky

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Send this to a friend