This Instant Pot Korean Pork Ribs recipe allows you to create wonderful dishes with the press of a button. This recipe is very simple and uses your favorite pressure cooker.

Pressure-cooked Korean pork ribs are delicate and tasty. Furthermore, cooking with vegetables results in a simple one-pot meal, which you’ll want to make again and again for an easy weekday dinner!

Why Instant Pot Korean Pork Ribs?
Dwaeji Galbijjim, or braised Korean pork ribs, is a popular Korean side dish, as is its counterpart, braised beef short ribs. Many people use a pressure cooker to make it fast and effortlessly, and the Instant Pot is my preferred equipment for this recipe.


Pressure cooking ensures that the pork ribs are tender, preserve all of their flavor, and do not cause a fuss. It’s also really convenient.

Here are some top suggestions for making tasty Korean pork ribs.

This recipe makes use of the Instant Pot, one of the most user-friendly pressure cookers available. However, you can also use various pressure cookers. Menu selections and time settings may vary by brand.

The membrane of pork ribs is typically a stiff, rubbery layer that is difficult to chew. Fortunately, this can be eliminated. To do this, use a butter knife to lift the membrane’s edge and a paper towel to grip and pull against the corner.

The optimal pressure cooking time for ribs varies depending on the cut (e.g., pork spare ribs versus baby back ribs) and thickness of the ribs. If the ribs are small, 10 minutes of pressure cooking may be sufficient to tenderize them; however, if the ribs are thicker and larger, tenderization may take longer.


Many Koreans parboil ribs with spicy vegetables to reduce the meat’s gamey stench. way is a standard cooking technique used when preparing meat like way.
I broil or grill the ribs after they’ve been pressure cooked. This step is optional, but it provides a lovely chargrilled color and flavor.

Pressure-cooked pork ribs can be served with potatoes and carrots for a quick supper. It also pairs well with French fries.

Alternatively, serve with a bowl of excellent purple rice, kimchi, and other Korean side dishes for a truly Korean supper!

These leftover pork ribs (and vegetables) can be kept refrigerated in an airtight container for a few days. You can reheat them in the microwave as needed.

I recommend storing the sauce in a separate container and warming it separately so that you have extra sauce to drizzle over the meat, vegetables, or rice once everything is served.



  • 1/2 cup water
  • 6 Tbsp soy sauce, regular (I used kikkoman brand)
  • 170g / 6 ounces apple
  • 60g / 2 ounces onion
  • 2 Tbsp honey
  • 2 Tbsp dark brown sugar
  • 2 Tbsp mirin (sweet rice wine)
  • 1 Tbsp minced garlic
  • 1 Tbsp minced ginger
  • 1 tsp sesame oil
  • A few sprinkles ground black pepper


  • 1/4 cup mirin (sweet rice wine)
  • 1 tsp black peppers, whole
  • 60g / 2 ounces onion
  • 50g / 1.8 ounces  green onion
  • 30g / 1 ounce garlic cloves
  • 1.3 kg / 2.9 pounds baby back ribs or pork spare ribs
  • 300g / 11 ounces baby potatoes, cut in large chunks
  • 200g / 7 ounces carrots, cut in large chunks


1. Blend the sauce ingredients in a food mixer or food processor until smooth. Set aside.

2. Prepare the pork ribs. Remove the membrane from the underside of the ribs, pulling it down the entire length. Separate the ribs by cutting the meat between the bones.

3. Bring a large pot of water to boil, enough to submerge the pork ribs. Once it is boiling, add mirim, black peppers, onion, green onion, garlic gloves and the pork ribs. Continue to boil for about 8 minutes, uncovered. Drain the water, remove any aromatic vegetables, and wash the ribs under cold running water.

4. Place the pork ribs in the instant pot and drizzle over the sauce. Add the potatoes and the carrots on top.

5. Close the lid, and make sure the vent is in the sealed position. To cook baby back ribs in an Instant Pot, set it to pressure cook on high for 10 minutes. For spare ribs, cook for 25 minutes. (It will take 15 to 20 minutes to build the pressure in the pressure cooker.) When the pressure cooking is done, natural release the steam for 10 minutes, then do a quick release and wait until the quick release cycle is complete. Be careful of contacting any remaining steam. Unlock and remove the lid.

6. Open the lid and set the Instant Pot to “Sauté” for 8 minutes. This will continue to make the pot simmer, cook, and reduce the sauce.

7. It is ready to eat, but if you want to add nice browning mark on the ribs and potatoes, transfer the them onto a baking tray or oven friendly dish. Brush the sauce on the ribs,  potatoes and carrots and broil them for 2 to 4 minutes or until charred.

8. Serve with a bowl of rice and some kimchi.


  1. What ingredients do I need for Instant Pot Korean Pork Ribs?
    • Pork ribs (typically spare ribs or baby back ribs)
    • Marinade ingredients: Soy sauce, brown sugar, garlic, ginger, sesame oil, sesame seeds, and optionally, Korean chili paste (gochujang) for heat.
  2. How do I prepare the marinade?
    • In a mixing bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, sesame seeds, and optionally, Korean chili paste (gochujang). Mix until the sugar is dissolved and the ingredients are well combined.
  3. Do I need to marinate the ribs before cooking?
    • While marinating the ribs enhances the flavor, you can also skip this step if you’re short on time. However, for the best flavor, marinate the ribs for at least 30 minutes or up to overnight in the refrigerator.
  4. How do I cook Korean Pork Ribs in the Instant Pot?
    • Place the marinated ribs in the Instant Pot insert along with any remaining marinade.
    • Add a cup of water or broth to the Instant Pot to create steam and prevent burning.
    • Close the lid and set the Instant Pot to High Pressure for about 25-30 minutes, depending on the size and thickness of the ribs.
    • Once the cooking cycle is complete, allow for a natural pressure release for about 10 minutes before manually releasing any remaining pressure.
  5. Can I add vegetables to the Instant Pot?
    • Yes, you can add vegetables like potatoes, carrots, or onions to the Instant Pot along with the ribs for a complete meal. Make sure to cut them into large chunks so they hold up during the cooking process.
  6. What do I do after cooking?
    • Once the pressure has been released, carefully open the Instant Pot lid. You can choose to broil the ribs in the oven for a few minutes to caramelize the sauce and add a crispy texture.
  7. What can I serve with Instant Pot Korean Pork Ribs?
    • Serve the ribs hot with steamed rice and a side of kimchi or pickled vegetables. You can also enjoy them with a fresh salad or steamed vegetables for a balanced meal.
  8. Can I make it ahead of time?
    • Yes, you can prepare the ribs in advance and store them in the refrigerator for up to 2-3 days. Reheat them in the microwave or oven before serving.
  9. Any garnishing suggestions?
    • Garnish the cooked ribs with thinly sliced green onions and toasted sesame seeds for added flavor and presentation.

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