Prepare to revolutionize your dinner routine with our incredible Instant Pot Teriyaki Ribs recipe! This dish perfectly blends sweet, savory, and a hint of spice, creating an unforgettable meal that will have everyone asking for seconds. Imagine succulent ribs that are so tender they literally fall off the bone, all achieved in your pressure cooker in just 25 minutes of active cooking time. If you’ve always yearned for restaurant-quality ribs but lacked the time for traditional slow-cooking methods, this Instant Pot approach is your ultimate game-changer. Once you experience the ease and deliciousness, you’ll likely never prepare ribs another way again.
Few dishes rival the satisfying comfort of perfectly cooked ribs, especially when infused with the vibrant flavors of teriyaki. This easy Instant Pot Teriyaki Ribs recipe is truly a culinary revelation, quickly climbing to the top of our list of favorite Instant Pot creations. It’s a harmonious marriage of two beloved dinner elements that consistently delivers exceptional results with minimal effort. While we enjoy baking teriyaki chicken legs in the oven, the speed and efficiency of pressure cooking mean we can now enjoy those same incredible sauces and flavors in a fraction of the time. This recipe is versatile and works wonderfully with any brand of electric pressure cooker you might own.
Achieving Irresistibly Tender, Fall-Off-The-Bone Ribs
The secret to truly tender ribs, the kind that effortlessly slide from the bone, begins with a crucial preparatory step: removing the membrane from the back of the ribs. This thin, silvery layer, often overlooked, can prevent your ribs from reaching their full potential for tenderness. If left intact, the membrane creates a tough barrier that hinders the meat from breaking down properly during cooking, resulting in a less pleasant, chewier texture. Removing it ensures maximum tenderness and allows the delicious teriyaki sauce to penetrate deeper into the meat, enhancing flavor. We’ll guide you through this simple yet essential step below.
Imagine tender pork ribs bathed in a rich, homemade sweet and spicy teriyaki sauce – a flavor combination that far surpasses any store-bought alternative. The beauty of this recipe lies in its simplicity and speed; you’ll no longer need to dedicate an entire day to slow-cooking in the oven or tending a barbecue. This pressure cooker method guarantees impressive results in a fraction of the time, making perfect ribs accessible on even the busiest weeknights. Many home cooks are initially intimidated by pressure cookers, often leaving them in their boxes for months. However, mastering your Instant Pot is incredibly rewarding, transforming challenging recipes into quick and easy triumphs.
Versatility: Ninja Foodi, Crockpot Express, and More
This recipe isn’t exclusive to the Instant Pot. Owners of other multi-cookers like the Crockpot Express or Ninja Foodi will find this method equally effective. For Ninja Foodi users, you’ll utilize the pressure cooking lid for the initial cooking phase. If you desire that coveted crispy exterior, you can then switch to the air crisp lid for a few minutes after pressure cooking, adding a delightful textural contrast. This adaptability ensures that no matter your brand of pressure cooker, you can enjoy these fantastic teriyaki ribs.
For years, I relied on easy Crockpot ribs, which are undeniably delicious but demand an entire day of slow cooking. Even baking ribs in the oven, like how long to cook ribs in oven at 350 degrees, while faster than a Crockpot, still requires a significant investment of time for that “low and slow” perfection. The pressure cooker eliminates this wait, delivering incredible tenderness in minutes. Furthermore, it’s an ideal solution for hot days when you want to avoid heating your entire house with a long oven bake. Everything is cooked rapidly and turns out exceptionally well.
My journey into perfecting teriyaki recipes began with dishes like Instant Pot spicy teriyaki chicken thighs. Through extensive experimentation, I developed a killer homemade teriyaki sauce, featuring a perfect balance of sweet, savory, and a touch of heat. While bottled sauces are always an option, crafting your own allows for unparalleled flavor customization.
We’ll detail how to remove the membrane layer from your ribs, a step that, while not strictly mandatory, is highly recommended for achieving the best possible texture.
Homemade vs. Bottled Teriyaki Sauce
Teriyaki Ribs with Bottled Sauce
While our homemade teriyaki sauce is truly exceptional, we understand that sometimes convenience is key. If you opt for a bottled sauce, we recommend choosing a high-quality brand like Veri Veri Teriyaki. Its flavor profile is excellent, and its consistency is ideal – more like a marinade than a thick glaze. This thinner consistency is crucial when using a pressure cooker, as overly thick sauces can sometimes trigger the “burn notice” due to their viscosity at the bottom of the pot. Always ensure your chosen bottled sauce is liquid enough to prevent this issue.
Made with Our Signature Homemade Teriyaki Sauce
Crafting your own teriyaki sauce elevates this recipe to another level. You can find our detailed guide on how to make homemade teriyaki sauce, perfect for these ribs and countless other dishes. The control you gain over the balance of sweet, salty, and spicy elements is unparalleled. Freshly minced garlic, for instance, is a staple in almost all my recipes, adding a depth of flavor that’s hard to achieve with pre-made options. While you could certainly use a jar of off-the-shelf sauce, the homemade version consistently receives rave reviews.
Our Instant Pot teriyaki chicken recipe benefits greatly from homemade sauce, offering a depth of flavor that surpasses commercial alternatives like Soy Vay. This recipe, specifically, truly shines when made with a carefully crafted homemade teriyaki sauce, enhancing the natural richness of the pork ribs.
Cooking Frozen Ribs in the Instant Pot
Life happens, and sometimes you find yourself with frozen ribs when the craving hits. Good news: you can absolutely cook pressure cooker frozen short ribs with this method! The cooking time will generally remain the same unless you have exceptionally thick cuts of meat on your bones. The Instant Pot efficiently handles frozen meats, making it an incredibly convenient appliance. Simply place the frozen rack in the pot, add your sauce, and proceed as directed. Once cooked, remove the tender ribs, generously pour the extra sauce from the pot over them, sprinkle with sesame seeds, and enjoy!
Maximizing Ribs in Your Instant Pot
The number of ribs you can fit into an Instant Pot depends on its size and how you arrange them. In a standard 6-quart Instant Pot, you can typically cook one full rack of baby back ribs comfortably. If you cut the rack into smaller pieces, each with about 3-4 ribs, you can often fit up to two racks by arranging them vertically around the pot’s circumference or in layers. For larger 8-quart pressure cookers, you’ll naturally have more space, potentially accommodating more pieces or even two full racks with strategic placement without needing to cut them as much.
Expert Tips for Instant Pot Teriyaki Rib Success
To ensure your Instant Pot Teriyaki Ribs turn out perfectly every time, here are some invaluable tips:
- Cut for Fit and Flavor: If you’re using a 6-quart Instant Pot, I highly recommend cutting your full rack of ribs into smaller, manageable pieces (typically 3-4 ribs per piece). This not only helps them fit better but also allows each piece to be more thoroughly submerged in the delectable teriyaki sauce, maximizing flavor absorption. Arrange them at the bottom of the pot, trying to avoid excessive overlapping.
- Sauce Quantity is Key: For a single rack of ribs, the specified sauce amount is perfect. However, if you’re doubling the quantity of ribs in this recipe, consider increasing the teriyaki sauce by about 1.5 times. This ensures there’s enough liquid for proper pressure cooking and for the meat to truly simmer and absorb all those wonderful flavors. Adequate liquid is also essential to prevent the dreaded “burn notice.”
- Crispy Finish Option: While pressure cooking delivers incredible tenderness, some prefer a slightly crispy exterior. After the ribs are cooked and the pressure has been naturally released, you can transfer them to a baking sheet and place them under a broiler for 4-5 minutes. Keep a close eye on them to prevent burning – the goal is a beautiful caramelization, not charring. This step is particularly easy if you own a Ninja Foodi with its air crisp function.
- Serving Suggestions: These teriyaki ribs pair wonderfully with fluffy white rice, steamed broccoli, or a light Asian-inspired salad. Garnish with sesame seeds and chopped green onions for an extra touch of flavor and visual appeal.
- Natural Release for Tenderness: Allowing for a natural pressure release for at least 10 minutes is crucial for tender ribs. This gradual decrease in pressure helps the meat relax, preventing it from drying out and ensuring that fall-off-the-bone texture.
Instant Pot Teriyaki Ribs Recipe
Justine
10
25
35
4
Comment
Print Recipe
Equipment
-
1 pressure cooker
Ingredients
- 1 rack pork baby back ribs, approximately 1.8 lbs.
- Homemade Teriyaki Sauce
- 1/2 tbsp ginger, freshly chopped
- 1 c beef broth
- 1/2 c soy sauce
- 1 tbsp garlic, minced
- 4 tbsp brown sugar
- 2 tbsp Sriracha, add more for increased spice level (this yields mild to medium heat)
- 1/3 c hoisin sauce
Instructions
-
In a medium bowl, thoroughly mix all sauce ingredients together until well combined.
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If using a 6-quart Instant Pot, cut the rack of ribs into pieces, each containing approximately 3 ribs. Arrange these pieces vertically around the bottom of the Instant Pot or pressure cooker, ensuring the meaty side faces outwards and they are not lying flat on the bottom, allowing for better circulation. If you have a larger pot, you may be able to wrap the full rack into a circular shape, meat facing inwards, without cutting.
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Pour the prepared teriyaki sauce evenly over the ribs in the pot, making sure they are mostly submerged in the liquid.
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Secure the lid on your Instant Pot and ensure the steam release valve is set to the sealing position.
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Set the pressure cooker to ‘Manual’ or ‘Pressure Cook’ on high pressure for 25 minutes. If you are doubling this recipe and desire incredibly tender, fall-off-the-bone ribs, increase the cook time to 40 minutes.
-
Once cooking is complete, allow for a natural pressure release for at least 10 minutes. After 10 minutes, you can carefully quick release any remaining pressure before opening the lid.
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For a delightful crispy texture on the exterior, carefully remove the ribs and place them on a baking sheet. Briefly broil them for approximately 4-5 minutes, watching closely to prevent burning. This step is optional but highly recommended for an added textural dimension.
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Generously spoon some of the rich, flavorful sauce from the Instant Pot over the cooked ribs before serving. Garnish with sesame seeds and fresh green onions if desired, then enjoy!
Video
A video tutorial for making Instant Pot Teriyaki Ribs is available. It covers the preparation steps, pressure cooking process, and tips for achieving perfect results, including how to remove the membrane and crisp the ribs.
Nutrition
Serving:
4
oz
,
Calories:
122
kcal
,
Carbohydrates:
24
g
,
Protein:
4
g
,
Sodium:
2388
mg
,
Potassium:
146
mg
,
Sugar:
18
g
,
Vitamin C:
5.5
mg
,
Calcium:
30
mg
,
Iron:
1.1
mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Entree, Main Course
American, Japanese
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Frequently Asked Questions About Instant Pot Teriyaki Ribs
How long do leftover ribs last?
Proper storage is key to enjoying your leftover teriyaki ribs. Allow them to cool completely at room temperature for about 30 minutes before storing. Then, transfer them to airtight freezer bags or wrap them tightly in aluminum foil. Stored in the refrigerator, they will remain delicious for up to 3-4 days. To reheat, you can use an oven set to 350°F (175°C) until warmed through, or microwave them in 30-second intervals, turning between each, until hot.
Can I use beef ribs instead of pork ribs for this recipe?
Absolutely! While this recipe highlights pork ribs, you can certainly adapt it for beef ribs. The cooking time might need a slight adjustment, as beef ribs can be denser. Generally, beef short ribs or back ribs would require a slightly longer pressure cooking time, perhaps 30-45 minutes on high pressure, followed by a full natural release, to achieve the same fall-off-the-bone tenderness.
What’s the best way to remove the membrane from ribs?
Removing the membrane is simpler than it sounds! Start by finding a loose edge of the membrane on the underside of the rib rack, usually near one of the ends. Use a knife or a spoon handle to carefully lift and loosen this edge. Once you have a good grip, you can use a paper towel to firmly pull the membrane off the entire rack in one go. If it tears, simply find another edge and continue pulling. This step vastly improves the tenderness of your ribs.
How can I adjust the spice level of the teriyaki sauce?
The spice level is easily customizable! Our recipe calls for 2 tablespoons of Sriracha, which yields a mild to medium heat. If you prefer a spicier kick, feel free to add another tablespoon or two of Sriracha to your homemade sauce mixture. For a milder version, you can reduce the Sriracha or omit it entirely and perhaps add a pinch of black pepper for a subtle warmth without the heat.
Pork or Beef Ribs: Which Reigns Supreme?
The debate between pork and beef ribs is a classic one, with passionate advocates on both sides. For many, including myself, pork ribs often emerge as the victor. I find pork to be inherently more tender and prone to achieving that coveted fall-off-the-bone texture with greater ease. Among pork varieties, country-style pork ribs in the Instant Pot are a personal favorite when available, offering a generous amount of meaty goodness. Spare ribs are another excellent choice, providing a good balance of meat and flavor. Baby back ribs, while delicious, typically have the least amount of meat per bone. Ultimately, the best choice often comes down to personal preference and what’s available at your local butcher or grocery store. Regardless of your choice, the Instant Pot guarantees a tender and flavorful outcome every time.
