Sticky Asian Ribs (in Instant Pot or Slow Cooker) for 2 truly easy ways to having ribs for dinner! Tender fall off the bone slow cooker ribs or incredibly tender Instant Pot ribs that don’t fall off the bone.
Mmmmm ribs! Sticky Asian Ribs to be exact. They can require a ton of attention and time if boiling or cooking in the oven. Here, they get a simple treatment of a rub and tossed into a slow cooker or an Instant Pot.
Both appliances delivered exceptional results, but separate results. The slow cooker creates fall off the bone, melt in your mouth ribs. The Instant Pot creates unbelievably tender meat that stays on the bone.
The ribs took 12 minutes of cooking time in the Instant Pot. How unbelievable is that? The IP does take 10-15 minutes to come to high pressure before it starts cooking, but less than 30 minutes for fully cooked tender ribs?! I’m am so down with that plan.
The slow cooker did it’s thing and I prefer the ribs cooked on the low method for the 8-10 hours. The meat turns soft and fork-tender in the slow cooker the long way.
All this being said, my kids enjoyed both methods of cooking. It seemed as though my picky eater was more into the slow cooker ribs, but I think this is because she has food texture situation (as in is super picky about it) and not because it was was supremely better.
You can cook ribs from frozen in the Instant Pot, but I did not try this so I would recommend thawing the ribs before cooking them.
Need some side ideas for these Sticky Asian Ribs? Here are a few different ones (some from me and some from others) that I’ve tested and the entire fam jam loved:
- 15 minute Garlic Fried Noodles: I chop up a bag of baby spinach leaves and add it to these noodles to make them more wholesome. And with the amount of garlic happening here, my kids can’t taste the spinach. I also use both sesame and peanut oil as I find they’re better at keeping the noodles separated.
- Garlicky Peanut Soba Noodles: with or without the broccoli.
- Quickled Vegetables: the quick pickled vegetables are always a hit with my kids and I’ll often toss them on top of shredded lettuce for an easy salad.
Sticky Asian (in Instant Pot or Slow Cooker)
- 2-3 lbs pork side ribs (approx. 4-5 lbs)
- 1/2 tsp Chinese Five Spice*
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried ginger powder
- 2 tsp kosher salt
- 1 1/2 cup chicken broth, lager beer, or water**
- 1/4 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 inch piece fresh ginger, finely chopped or minced
- 2 tbsp rice wine vinegar
- 1 pinch cayenne (optional, I only used cayenne on the adults portion)
- 2 tsp corn starch
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Mix all ingredients for dry rub in a small bowl. Rub all over racks of ribs (can let rest with rub on for up to 24 hrs).
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Place in slow cooker with broth and set to cook on low for 8-10 hours or high for 3-4 hours. Carefully transfer ribs, meaty side up, to a foil lined baking sheet.
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Preheat broiler to high and move oven rack about 4-6" away from broiler. Whisk honey, soy sauce, garlic, ginger, rice wine vinegar, and cayenne (if using) together in a small saucepan over medium heat. Bring to a simmer for 5 minutes until garlic softens and flavours meld.
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Whisk corn starch with 2 tsp of cold water until completely smooth. Whisking constantly, add cornstarch mixture to saucepan and continue to whisk until brought to a simmer. Allow to cook at a simmer for 3-5 minutes, until thick and sticky.
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Brush sauce on ribs and broil for 2-4 minutes or until ribs are browned and slightly crisp in parts.
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Mix all ingredients for dry rub in a small bowl. Cut meat in-between bones into individual ribs and toss with rub (can let rest with rub on for up to 24 hrs).
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Place in Instant Pot with as many ribs in one row as possible and any additional placed on top, with broth, close lid with venting set to "sealed". Cook at high pressure for 12 minutes. Carefully turn the "quick release" valve to vent steam and turn IP off. Open lid away from you and carefully transfer ribs, meaty side up, to a foil lined baking sheet.
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Preheat broiler to high and move oven rack about 4-6" away from broiler. Whisk honey, soy sauce, garlic, ginger, rice wine vinegar, and cayenne (if using) together in a small saucepan over medium heat. Bring to a simmer for 5 minutes until garlic softens and flavours meld.
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Whisk corn starch with 2 tsp of cold water until completely smooth. Whisking constantly, add cornstarch mixture to saucepan and continue to whisk until brought to a simmer. Allow to cook at a simmer for 3-5 minutes, until thick and sticky.
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Brush sauce on ribs and broil for 2-4 minutes or until ribs are browned and slightly crisp in parts.
* Chinese Five Spice is a powder (usually) found in the spice aisle of local grocery stores.
** My favourite broth is Better Than Bouillon. I tried all 3 ways and liked using lager beer the most, but chicken broth was a close second.
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Enjoy! xo
