This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
I was digging through the freezer the other night and came across some pork ribs. They looked so lonely laying there, I knew I had to put them out of their misery. I was also craving Chinese food so that is where I started. Yes I know teriyaki is Japanese not Chinese, but that's just how my brain works!! Boy oh boy am I glad that I it did because these Instant Pot Teriyaki Pork Ribs are A-M-A-Z-I-N-G!!!
For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.
Ginger, sesame, orange with a hint of heat blend perfectly with the sweetness of the brown sugar. Seriously awesome, you must try them!!
The spice mixture that I used in this recipe is my version on a traditional Shichimi/Nanami Togarashi (Japanese 7-Spice Blend) using what I had in my spice cabinet. The original is very spicy, lots of pepper, so mine is the child-friendly version, lol.
What you'll need:
- 3 pounds (or so) of pork ribs
- A pressure cooker (or oven)
- Large orange
- Black and white sesame seeds
- Poppy seeds
- Ground ginger
- Course black pepper
- Chili powder
- Apple cider vinegar
- Tamari or coconut aminos
- Brown sugar (I used Swerve)
- Garlic clove
- Cayenne
- Glucomannan or xanthan gum (to thicken - optional)
How to make Pork Teriyaki Ribs in an Instant Pot:
Heat the sesame seeds, poppy seeds, ginger, black pepper and chili powder in a small skillet over low heat just until fragrant. Set aside.
Place the steam rack/trivet in the bottom of your Instant Pot inner pan, and pour in the water and apple cider vinegar.
Rub the spice mixture all over the ribs.
Place the seasoned ribs on top of the trivet either by coiling or stacking them.
Lock on the lid in place, set the venting knob to "Sealing", and set Instant Pot to Manual - High Pressure for 27 minutes using the + and - buttons (30 minutes for fall off the bone, 25 for tender by intact). {Your Instant Pot will take 10 to 12 minutes to pressurize before it starts cooking}
Make the Teriyaki Glaze while the ribs are cooking.
Add the brown sugar, Tamari, water, garlic, ginger and cayenne to a saucepan.
Bring to a boil, then reduce heat and simmer for 15 minutes.
Whisk in the orange zest, sesame oil and glucomannan/xanthan gum and continue cooking for a minute or so until the sauce starts to thicken. Set aside.
When the timer is finished, use the Natural Pressure Release for 15 minutes.
Unlock the lid and remove ribs from the Instant Pot and place them on a foil lined baking sheet.
Brush the teriyaki glaze over the ribs and place them under the broiler for 4 to 5 minutes to caramelize. Garnish with toasted sesame seeds and sliced green onions.
Grab your napkins and dig in!!! Serve with Cauliflower Rice, Steamed Rice, Instant Pot Loaded Mashed Potatoes, Sauteed Zucchini and Carrots.
Can I use a different brand of pressure cooker?
Yes you can….I do not know exactly how each brand works so you may need to adjust cooking times if they seem off.
Can I make Teriyaki Pork Ribs in the oven?
Yes you can!
Start by placing your two sliced onions on a baking sheet, then place the rack of seasoned ribs on top. Add 1 1/2 cups of water, water mixed with pineapple juice, or stock to the pan.
Cover completely with aluminum foil.
Place in a preheated 300 degree oven and cook for 2 hours, until tender and they start to pull away from the bone.
Remove ribs from pan and place on a clean baking sheet or large platter. Brush on the teriyaki glaze and place under the broiler for 4 to 5 minutes to caramelize.
Recipe Notes:
- Keto - Use Swerve brown sugar. Using pineapple juice is completely up to you and your personal macros.
- Whole30 - no sugar for you.
- Paleo - substitute 2 Tablespoons of date paste for the brown sugar.
Enjoy!!
Instant Pot Teriyaki Ribs
Equipment
- Pressure Cooker
Ingredients
Spice Rub
- ½ teaspoon white sesame seeds
- ½ teaspoon black sesame seeds
- ½ teaspoon ground ginger
- ¼ teaspoons poppy seeds
- ¼ teaspoon chili powder
- ¼ teaspoon course black pepper
- 1 teaspoon crushed seaweed optional
- 1 teaspoon orange zest
- 3 pounds pork ribs membrane removed
- 1 cup water +1/4 cup apple cider vinegar
Teriyaki Glaze
- ¼ cup tamari or gluten-free soy sauce substitute coconut aminos
- ⅛ cup pineapple juice or water
- ¼ cup brown sugar
- 1 large clove garlic pressed or finely minced
- ½ Tablespoon fresh ginger finely grated on a microplane
- ⅛ teaspoon cayenne pepper optional
- ½ Tablespoon grated orange peel
- ½ Tablespoon toasted sesame oil
- ¼ teaspoon glucomannan or xanthan gum optional thickener
Instructions
Spice Rub
- Heat the sesame seeds, poppy seeds, ginger, black pepper, seaweed and chili powder in a small skillet over low heat just until fragrant. Set aside.
- Place the steam rack/trivet in the bottom of your Instant Pot inner pan, and pour in one cup of water and 1/4 cup apple cider vinegar.
- Rub the spice mixture all over the ribs.
- Place the seasoned ribs on top of the trivet either by coiling or stacking them.
- Lock on the lid in place, set the venting knob to “Sealing”, and set Instant Pot to Manual – High Pressure for 27 minutes using the + and – buttons (30 minutes for fall off the bone, 25 for tender by intact). {Your Instant Pot will take 10 to 12 minutes to pressurize before it starts cooking}
Teriyaki Glaze
- Add the brown sugar, tamari, water, garlic, ginger and cayenne to a saucepan.
- Bring to a boil, then reduce heat and simmer for 10 - 15 minutes.
- Whisk in the orange zest, sesame oil and glucomannan/xanthan gum and continue cooking for a minute or so until the sauce starts to thicken. Set aside.
- When the timer is finished, use the Natural Pressure Release for 15 minutes
- Unlock the lid and remove ribs from the Instant Pot and place them on a foil lined baking sheet.
- Brush the teriyaki glaze over the ribs and place them under the broiler for 4 to 5 minutes to caramelize.
To Make in the Oven
- Start by placing your two sliced onions on a baking sheet, then place the rack of seasoned ribs on top. Add 1 1/2 cups of water, water mixed with pineapple juice, or stock to the pan.
- Cover completely with aluminum foil.
- Place in a preheated 300 degree oven and cook for 2 hours, until tender and they start to pull away from the bone.
- Remove ribs from pan and place on a clean baking sheet or large platter. Brush on the teriyaki glaze and place under the broiler for 4 to 5 minutes to caramelize.
Notes
- Keto - Use Swerve brown sugar. Using pineapple juice is completely up to you and your personal macros. (glaze is 3 carbs for 2 Tablespoons with swerve and pineapple juice)
- Whole30 - no sugar for you.
- Paleo - substitute 2 Tablespoons of date paste for the brown sugar.
Leave a Reply