Instant Pot Asian Sticky Ribs (Fall-Off-The-Bone Tender)
These Instant Pot Asian-style sticky ribs are fall-off-the-bone tender with a sweet, tangy, spicy glaze that caramelizes under the broiler. Restaurant-quality ribs without firing up the grill.
Baby back ribs rubbed with Chinese five-spice and garlic, pressure cooked until they’re practically melting, then brushed with a sticky honey-soy-ginger sauce. Then the ribs are broiled until the edges get crispy and caramelized. The Instant Pot does the hard work, the broiler adds the finish, and you get ribs that taste like they’ve been smoking all day.
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That sauce is everything – honey for sweetness, tamari for umami depth, cider vinegar for tang, fresh ginger for brightness, and garlic chili sauce for a kick that builds as you eat. It reduces down into this glossy, sticky glaze that clings to every rib.
The Chinese five-spice blend in the dry rub (star anise, cloves, cinnamon, Sichuan pepper, and fennel) adds this warm, complex flavor that makes these ribs taste completely different from traditional BBQ ribs. Once you try this method, you might never go back to the grill.
Perfect for weeknight dinners, game day, or anytime you want impressive ribs without the outdoor smoker commitment.
Why You’ll Love These Instant Pot Ribs
- Fall-Off-the-Bone Tender – Pressure cooker magic in 25 minutes
- No Grill Needed – Indoor cooking, any season
- Sticky Glaze – Sweet, tangy, spicy perfection
- Two-Stage Cooking – Pressure cook for tender, broil for caramelized
- Adjustable Heat – Control the spice level
- Impressive Results – Restaurant-quality at home
- Sugar-Free Option – Use sugar-free chili sauce and swap honey
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To make these Asian-Style Sticky Ribs, you’ll need:
Essential Equipment:
- Instant Pot (6-quart or larger) – For pressure cooking the ribs
- Large Rimmed Baking Sheet – For broiling
- Aluminum Foil – Lines the pan for easy cleanup
- Basting Brush – For applying that gorgeous glaze
Key Ingredients:
- Baby Back Ribs – Look for pre-sliced or buy a slab and slice yourself
- Garlic Chili Sauce – The spicy kick (adjust to taste)
- Chinese Five-Spice – Essential for authentic flavor
- Tamari or Coconut Aminos – Use tamari for traditional, coconut aminos for soy-free
- Local Honey – Sweetness that balances the heat
- Fresh Ginger – Don’t substitute dried here
Instant Pot Asian Sticky Ribs (Fall-Off-The-Bone Tender)
Ingredients
Equipment
Method
- Make dry rub: Combine salt, pepper, Chinese five-spice, garlic powder, and onion powder in a small bowl. Set aside.
- Make sauce: Whisk together ginger, garlic chili sauce (start with 1 teaspoon), tamari, honey, water, cider vinegar, and salt in a medium bowl. Set aside.
- Place ribs in a large bowl. Sprinkle dry rub over ribs and toss to coat completely, rubbing seasoning into all sides.
- Place seasoned ribs in Instant Pot in a single layer without stacking. Pour sauce over the top.
- Lock lid into place and set pressure valve to “Sealing.” Select “Manual” or “Pressure Cook” on High for 25 minutes.
- While ribs cook, line a large rimmed baking sheet with aluminum foil. Set aside.
- When timer goes off, allow pressure to release naturally for 10 minutes, then quick release any remaining pressure. Once pin drops, carefully remove lid.
- Position oven rack a few inches below the broiler element. Preheat broiler to high.
- Using tongs, carefully transfer ribs to prepared baking sheet. They’ll be very tender and may want to fall apart – that’s good!
- Make cornstarch slurry: Mix cornstarch with an equal amount (2 tablespoons) of hot cooking liquid from the pot in a small bowl. Stir until smooth with no lumps.
- Select “Sauté” on Instant Pot at highest setting. Bring sauce to a boil, stirring frequently. Slowly add cornstarch slurry a little at a time, stirring constantly, until sauce thickens to a glossy glaze, 1-2 minutes.
- Turn off Instant Pot. Transfer thickened sauce to a bowl. Brush generously over both sides of the ribs.
- Broil ribs for 2-3 minutes until edges start to caramelize and darken. Flip and repeat on other side, watching carefully to prevent burning.
- Remove from oven. Brush with more sauce, then sprinkle with sliced green onions and sesame seeds. Serve immediately with remaining sauce on the side.
Tips & Variations
Supper & Sage Tip: The garlic chili sauce gets SPICIER over time. Start with 1 teaspoon in the sauce, taste after cooking, and add more if you want extra heat. It’s much easier to add heat than to take it away.
For Perfect Ribs:
- Remove the thin membrane from the back of the slab before slicing (it’s chewy)
- Cut between each bone for individual ribs
- Don’t stack ribs in the Instant Pot – single layer only for even cooking
- Handle carefully after pressure cooking – they’re so tender they can fall apart
- Watch closely during broiling – sugar in the sauce can burn quickly
Instant Pot Tips:
- 25 minutes is for baby back ribs. Spare ribs need 30-35 minutes
- Natural release is crucial. It prevents ribs from toughening up
- If you get “burn” warning, there’s not enough liquid – add ¼ cup water
- The cornstarch slurry technique prevents lumps – always mix with liquid first
Heat Level Adjustments:
- Mild: Skip the chili sauce entirely
- Medium (as written): 1 teaspoon chili sauce
- Spicy: 2 teaspoons chili sauce
- Extra Hot: Add sriracha or red pepper flakes to the sauce
- For kids: Make sauce without chili sauce, serve it on the side for adults
Chinese Five-Spice Notes:
- Essential for authentic flavor. Don’t skip it!
- Contains: star anise, cloves, cinnamon, Sichuan pepper, fennel
- Find it in the spice aisle at most grocery stores
- Makes the ribs taste completely different from American BBQ
Flavor Variations:
- Korean-Inspired: Add 2 tablespoons gochujang to the sauce. Use toasted sesame oil in the rub. Garnish with kimchi.
- Thai-Style: Replace Chinese five-spice with lemongrass. Add fish sauce to the glaze and garnish with cilantro and lime.
- Extra Gingery: Double the fresh ginger, add crystallized ginger to the sauce, and serve with pickled ginger on the side.
Sauce Variations:
- Add orange juice and zest for citrus notes
- Include hoisin sauce for deeper flavor
- Mix in peanut butter for Thai-inspired ribs
- Add a splash of rice wine
Storage & Reheating
Refrigerator:
- Store ribs and sauce separately
- Keeps for 3-4 days
- Sauce can be refrigerated up to 1 week
Freezer:
- Freeze cooked ribs (before broiling) up to 3 months
- Thaw in refrigerator overnight
- Glaze and broil when ready to serve
- Sauce freezes well separately
Reheating:
- Oven (best): 300°F for 15-20 minutes, brush with fresh sauce
- Broiler: Quick 2-3 minutes per side with fresh glaze
- Microwave: Works but you lose the caramelized texture
- Always add fresh sauce when reheating
Frequently Asked Questions
Q: Can I use spare ribs instead of baby back?
A: Yes! Increase pressure cooking time to 30-35 minutes. Spare ribs are meatier and need longer.
Q: Do I have to broil them or can I skip that step?
A: You CAN skip it, but broiling caramelizes the sauce and adds texture. Worth the extra 5 minutes!
Q: My ribs are falling apart. Did I overcook them?
A: Nope! That’s perfect. Asian-style ribs should be fall-off-the-bone tender. Just handle gently.
Q: Can I make these without the Instant Pot?
A: Yes. Oven: Wrap rubbed ribs in foil, bake at 300°F for 2-3 hours until tender. Then glaze and broil. Slow cooker: Cook on low 6-8 hours, then glaze and broil.
Q: What if I can’t find Chinese five-spice?
A: Make your own: Mix equal parts ground star anise, cloves, cinnamon, Sichuan pepper (or regular pepper), and fennel seeds.
Q: The sauce is too thin. How do I fix it?
A: Add more cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) and simmer longer on Sauté mode.
Q: Can I make these ahead for a party?
A: Yes! Pressure cook ribs the day before, refrigerate. Day of: glaze and broil right before serving.
Q: What’s the difference between tamari and coconut aminos?
A: Tamari is gluten-free soy sauce (richer flavor). Coconut aminos is soy-free and paleo (slightly sweeter, less salty). Both work!
Why This Recipe Works
- Pressure Cooking: Breaks down tough connective tissue in ribs quickly, creating tender meat
- Dry Rub First: Seasons the meat itself, not just the surface
- Chinese Five-Spice: Complex flavor profile that distinguishes these from regular BBQ ribs
- Sauce Reduction: Concentrating flavors creates intense glaze
- Cornstarch Slurry: Thickens sauce without affecting flavor or creating lumps
- Broiling Finish: Caramelizes sugars in the sauce and adds textural contrast
- Natural Release: Prevents meat from toughening or drying out
Related Recipes for Instant Pot Asian Sticky Ribs
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Vegetable Pad Thai (pictured) – A noodle-based option that keeps the flavors cohesive without repeating proteins.
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Crispy Kale Chips – Crunchy, salty, and perfect for balancing rich, sticky ribs.
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Cucumber Dill Salad – Cool and refreshing, especially alongside bold, savory dishes.
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Instant Pot Cilantro-Lime Rice – A neutral, fluffy base that soaks up sauce beautifully.
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Gorgeous Broccoli Slaw – Crisp, fresh, and slightly tangy, making it a great counterpoint to sticky ribs.
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Spicy Honey Garlic Shrimp – A lighter protein option if you’re building out a full spread or entertaining.
These Instant Pot Asian-Style Sticky Ribs prove that you don’t need a grill, smoker, or all day to make incredible ribs. Twenty-five minutes of pressure cooking, a quick broil, and you’ve got fall-off-the-bone tender ribs with a sticky, caramelized glaze that rivals any restaurant. Make them once and they’ll be on permanent rotation.
