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Hoisin-Glazed Baby Back Ribs (Fast & Slow)

Hoisin-Glazed Baby Back Ribs (Fast & Slow)

  • Makes
    4-6 servings
  • Cook Time
    1 hour 40 minutes
  • Slow Cook Time
    8½ to 9½ hours
  • Active time plus cooling
    25 minutes active

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.

Tip

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.

Ingredients
  • 1

    cup hoisin sauce

  • ½

    cup honey

  • 5

    tablespoons gochujang, divided

  • 1

    tablespoon Chinese five-spice powder

  • 2

    2½- to 3-pound racks baby back pork ribs, each cut in half if pressure cooking or cut into 3- or 4-rib sections if slow cooking

  • 2

    tablespoons minced fresh ginger

  • 2

    tablespoons finely chopped fresh cilantro

  • 2

    tablespoons sesame seeds, toasted

  • 3

    scallions, thinly sliced

Step 1

In a large bowl, whisk together the hoisin, honey, 2 tablespoons gochujang and the five-spice powder.

Measure ¾ cup of the mixture into a small bowl and stir in the remaining 3 tablespoons gochujang and the ginger; set aside to use as a glaze. Add the rib sections to the remaining hoisin mixture in the large bowl and turn to coat.

Step 2

Place the steam rack in a 6-quart Instant Pot, then add 1 cup water. Arrange the ribs upright in a circle, with the meaty parts facing the walls of the pot.

Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes.

When pressure cooking is complete, allow the pressure to reduce naturally for 15 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot. Let cool for 5 minutes.

Step 3

While the ribs cool, heat the broiler with a rack about 6inches from the element. Line a rimmed baking sheet with foil. Using tongs, carefully transfer the ribs meat side upto the prepared baking sheet.

Generously brush with half of the glaze and broil until the glaze begins to bubble, 2 to 3 minutes. Remove from the broiler, brush with the remaining glaze and continue to broil until bubbling, another 2 to 3 minutes.

Cool for 5 minutes, then cut between the bones to separate into individual ribs. Transfer to a platter, then sprinkle with the cilantro, sesame seeds and scallions.

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