Craving take-out? These Pressure-cooker Asian Sticky Ribs are fast and simple to make at home, and have big umami flavors. It's a restaurant quality dinner that's on the table in a flash!
Whether you are looking for a flavorful weeknight dinner on a busy Monday or a Game Day appetizer everyone will love, these Pressure-cooker Asian Sticky Pork Ribs are simply the ticket.
We remember the first time We pulled these out of the pressure cooker. The tender, juicy meat was literally falling off the bone. Then the sauce glazes over with a perfect, glossy sheen, making these ribs totally irresistible.
You'll go wild for the sweet and savory balance in these Asian sticky pork ribs. The smell of ginger and garlic filling the kitchen is pure magic.
These ribs are messy, fun, and exactly what a cozy family dinner or fun appetizer should be. And a big bonus is how simple they are to make in the Pressure-cooker!
A little bit of history
Asian sticky ribs generally originate from Chinese (specifically Cantonese) cuisine and Korean cuisine. You'll often see them as a popular takeout or barbecue dish in Western, Chinese, and Japanese-influenced restaurants.
In Cantonese cuisine, these ribs are traditionally slow-roasted or braised for hours to achieve that signature tender texture. This modern Pressure-cooker version mimics that all-day char siu flavor in a fraction of the time.
❤️ Why you'll love this family favorite recipe!
- Fast – the pressure cooker cuts the traditional cooking time down by more than half.
- Simple homemade sauce – natural ingredients create a deep, complex glaze that beats any bottled sauce.
- One-pot wonder – Thanks to the Pressure-cooker, these ribs are so simple to make and clean-up is a breeze!
- So much flavor – the seasoning seeps into every bite of meat as the pressure cooker does its thing, and then the glaze adds that extra layer of bright, zippy umami.
Ingredient notes
A few notes about some of the ingredients:
- Pork ribs – You can use baby back ribs or spare ribs. Both are perfect for quick pressure cooking.
- Soy sauce – Use low-sodium soy sauce to control the saltiness while maintaining that deep umami flavor, or substitute with coconut aminos or tamari for a gluten-free sauce.
- Honey – This adds a beautiful, sweet shine to the ribs and helps the sauce caramelize under the broiler. You can swap agave nectar or maple syrup if you prefer.
- Fresh ginger & garlic – Grated fresh ginger and minced garlic provide a zingy heat that cuts through the richness of the pork.
- Rice wine vinegar – The acidity balances the sugar in the glaze; apple cider vinegar works as a solid backup.
- Seasonings – A combo of Chinese five spice powder, brown sugar, and salt season the ribs so that flavor can seep inside while the meat cooks in the pressure cooker.
- Liquid for the Pressure-cooker – You'll need apple cider vinegar, water, and a little liquid smoke to the Pressure-cooker to help it come to pressure and tenderize the meat.
- Garnishes – Garnish with sliced green onions and sesame seeds.
Step-by-step instructions
You'll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post. Here are some step-by-step photos to help you make these Asian sticky ribs in the Pressure-cooker.
- Cut the rack of ribs into smaller sections so they fit easily inside your Pressure-cooker.
- Whisk together the seasoning ingredients in a small bowl, then season the ribs on all sides.
- Pour the liquids into the Pressure-cooker, then place the ribs on the trivet. Cook on high pressure.
- Make the glaze in a saucepan on the stove.
- Remove the ribs.
Brush the thickened sauce over the ribs and broil them in the oven for a few minutes until bubbly
Garnish with sliced green onions and sesame seeds, if you wish.
Recipe FAQs
Yes, but you will need to add about ten minutes to the pressure cooking time to ensure they are tender.
How can We make these Asian sticky ribs without an Pressure-cooker?You can make these in a slow cooker on low for 7-8 hours, then finish them under the broiler.
Can We make the sauce ahead of time?Absolutely, the glaze stays fresh in the fridge for up to a week.
What's the best way to store leftovers?Store in an airtight container in the refrigerator for up to 3 days.
Serving suggestions
Serve these ribs piled high on a platter garnished with toasted sesame seeds and sliced green onions.
They are incredible alongside a bowl of fluffy Basmati rice, garlic rice or chili garlic noodles.
For a hit of freshness, pair them with a crunchy Asian carrot cucumber salad, charred corn salad, or Pressure-cooker broccoli.
🍷 🥂 Wine pairings
Riesling: The slight sweetness and high acidity of a cold Riesling perfectly cut through the fatty richness of the pork.
Grenache: This medium-bodied red offers jammy fruit notes that complement the hoisin and honey glaze.
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Pressure-cooker Asian Sticky Pork Ribs
By Marlynn Schotland Prep Time: 15 mins Cook Time: 40 mins Marinating time: 30 mins Total Time: 1 hr 25 mins Servings: 4 servings Flavorful Sticky Asian ribs are quick and simple, thanks to the Pressure-cooker!Equipment
- 1 Pressure-cooker, Pressure-cooker, or other electric pressure cooker
Ingredients
Dry Rub
- 2 Tablespoons light brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- ¼ teaspoon Chinese Five Spice
- ¼ teaspoon ground ginger
- ¼ teaspoon ground white pepper
For the meat
- 2½ pounds pork baby back ribs
- 1 cup water
- ¼ cup apple cider vinegar
- ½ teaspoon liquid smoke
For the glaze
- ½ cup soy sauce
- ¼ cup rice wine vinegar
- ¼ cup honey
- ¼ cup packed light brown sugar
- 2 Tablespoons minced garlic, about 5-6 cloves
- 1 Tablespoon grated ginger
- 1 Tablespoon sesame oil
- optional: sesame seeds and sliced scallions for garnish
Instructions
- In a medium bowl, whisk together the dry rub ingredients.
- Season the ribs with the dry rub on all sides. Set aside to allow to marinate in the dry rub for 30 minutes.
- Meanwhile you can prep the Pressure-cooker: place a low rack into the inside pot of the Pressure-cooker. Pour in the water, apple cider vinegar, and liquid smoke.
- When the pork ribs are done marinating in the dry rub for 30 minutes, add them to the Pressure-cooker so that they stand tall. If your ribs are not cut like ours, simply bend them to wrap around the sides of the pot.
- Close the lid, ensuring the top valve is in the SEAL position.
- Pressure cook on HIGH for 25 minutes.
- Meanwhile, make the glaze: In a small saucepan over medium heat, add all of the glaze ingredients. Simmer, stirring regularly, for about 30 minutes, to thicken the sauce.
- Once the Pressure-cooker is done cooking, allow for Natural Release for 5 minutes, then carefully move the top valve over to VENT for a Quick Release.
- Once the pin is fully down and all pressure has been released, carefully open the Pressure-cooker.
- Place the ribs onto a sheet pan covered with aluminum foil. Brush the glaze over both sides of the ribs.
- Broil in the oven on HIGH for 3-5 minutes, watching the ribs carefully to make sure they don't burn.
- Garnish with sesame seeds and/or sliced scallions before serving.
Notes
Makes approximately 4 servings. Shop the favorite Asian pantry staplesNutrition
Calories: 605 kcal, Carbohydrates: 41 g, Protein: 38 g, Fat: 33 g, Saturated Fat: 11 g, Polyunsaturated Fat: 6 g, Monounsaturated Fat: 14 g, Trans Fat: 0.3 g, Cholesterol: 123 mg, Sodium: 2950 mg, Potassium: 589 mg, Fiber: 1 g, Sugar: 37 g, Vitamin A: 40 IU, Vitamin C: 2 mg, Calcium: 94 mg, Iron: 3 mgNutrition information is automatically calculated, so should only be used as an approximation.