Who Has all the Time That I Don’t? Many of your recipes like this will call for marinating the meat for at least 30 minutes. I did not. I’m sure it would be good to do this but I didn’t think ahead. It’s literally 5 p.m. and I want dinner on the table by 6 p.m. Who has time for all this prep work? I don’t. The great thing about the Instant Pot is it really does infuse the flavor somehow, and everything that comes out truly has major flavor!
Important Note: Keep in mind, I did two racks of ribs. Could I have gotten away with one? Probably; however, I have a photo shoot tomorrow night and want to have a leftovers night and not have to cook after the shoot. Cut the spices in this recipe in half if you only do one rack. Keep the liquid/sauce the same.
This is my own recipe. I completely made this up based on simple tastes that go well together. I’m doing my best to be creative but within reason 😉
Asian Inspired Baby Back Ribs
- Baby back ribs (don’t forget to remove the membrane)
- 2 tablespoons salt
- 3 tablespoons five Chinese spices (don’t forget to hum REM’s “Seven Chinese brothers swallowing the ocean…” during this cooking session like I did). This is a great spice to have around if you like Asian inspired meals – Chinese 5 Spices is in many grocery stores and on Amazon)
- 3 tablespoons brown sugar
- 1/3 cup Hoison sauce (in most grocery stores and also on Amazon)
- 1 cup beef broth
- 1 tablespoon garlic (I use the garlic in a jar for speed, you can use fresh if you would like)
Create the rib rub: Combine the salt, Chinese 5 Spices (Seven thousand years to sleep away the pain…. sorry, seriously stuck in my head now), and brown sugar. Rub this all over the ribs, both sides. Place the ribs in the Instant Pot on their sides to keep the meat under the 2/3 fill line.
Create the liquid: Combine the beef broth, Hoison sauce, and garlic. Pour over the ribs.
Set the Instant Pot manual to 45 minutes. If doing one rack of ribs, you can get away with 35 minutes. When it is done, natural pressure release for 10-15 minutes.
Why two Instant Pots? This is why. If you only have one, you will have to finish your main part of the dish and take the insert out and replace with a second insert or if you don’t have a second insert, move the ribs to another dish and keep warm while cooking the side dish. This annoyed me the first time it happened, so that’s why the second Instant Pot
- 3 cups of Jasmine rice
- 3 cups of water
When ribs have about 15 minutes left, I prepare the second Instant Pot. Combine rice and water in pot, give it a stir, and set manual 4 minutes. When done, natural pressure release 10 minutes. Fluff with fork and serve.
The Result: Add a little Hoison sauce to the top of the ribs once they are on the plate. This complemented the spices perfectly. These ribs were fall off the bone and full of flavor. No marinating was needed. I do recommend when pulling the ribs out of the pot to take a knife and slide it between two ribs to keep one serving together. Use tongs to remove carefully.
I’ve made ribs before and never liked them. Looking back, it’s probably because I didn’t cook them for hours upon hours. 45 minutes is a lot for an Instant Pot recipe but getting a result like this is truly amazing. THIS is why I like this thing. I can now actually make ribs that are the way they are supposed to be!
Received a text this morning from Dean to thank me for dinner and say it was great…. <3 That from someone who is amazing in the kitchen with his creativity. I guess it paid to try to think for myself this time 🙂