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~ :)
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! ?
Calories: 535kcal | Carbohydrates: 36g | Protein: 32g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 99mg | Sodium: 1751mg | Potassium: 597mg | Fiber: 4g | Sugar: 25g | Vitamin A: 85IU | Vitamin C: 9.3mg | Calcium: 86mg | Iron: 2.2mg