Instant Pot Baby Back Ribs

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My mouth is watering as I sit finishing up this blog just in time for Super Bowl. I made these delicious baby back ribs a few months ago for football season. They are so delicious! Of course so tender because, as in my previous rib recipe, Baby Back Ribs, I used the instant pot. So much quicker than the oven or boiling method. The sauce contains a Hoisin sauce, similar flavors as in the  Asian Style Flankin Ribs  I made a year ago. You won't be disappointed, these are KILLER!


4 lb. Baby back ribs, about two racks
1/3 c. Hoisin sauce
1/3 c. Agave 
1/3 c. low sodium soy sauce
2 T. Rice vinegar
1 T. freshly chopped ginger
1/2 tsp. Five spice powder (in most grocery spice isles)
2 tsp. salt
1 tsp. pepper

Season the racks with the salt and pepper and let sit at room temperature for 30-40 minutes. Pour 1 cup of water into the bottom of your Instant Pot insert bowl. Place the wire rack in.

While the ribs sit, mix together the Hoisin, Agave, soy sauce, rice vinegar, ginger and five spice powder in a small bowl. Slather the ribs with the sauce. set remaining sauce aside.
Wrap the rib rack around the sides of the insert bowl fitted with the wire rack. Place the next rack inside the first. If your rack is long, it is okay to continue over the first wrap. Pictured below, you can get an idea of how to wrap. I had cut mine into portions for dinner, but, not necessary. Also, this picture is a little different preparation. I am only showing the wrap method here.




Lock on the lid, make sure the release valve is in the locked position. Select high pressure for 30 minutes. When finished, allow a slow release for 10 minutes, then a quick release.

Remove the ribs and cover with foil, pour the remaining sauce into the instant pot and turn to saute. Boil the sauce down, until it reaches a syrupy consistency. about 15 minutes.

Turn on your broiler or BBQ. Brush the ribs with the sauce. Broil or grill until browned and crispy in places. Transfer to platter. Serve with remaining sauce. I think if you were serving for dinner I would garnish with some chopped scallions. However, if you are serving as a appetizer, cut them into single ribs with a sharp knife.

We are still in our island paradise enjoying the last few days of tropical warm weather. Here a picture I took off the veranda.