Make Instant Pot Asian ribs for a flavorful, hearty, and easy dinner. This Thai-inspired dish features tender pork ribs simmered in a rich coconut curry sauce.
Ribs—whether pork or beef—are classic comfort food: satisfying, easy to prepare, and packed with flavor. The Instant Pot does the heavy lifting, making this an ideal recipe for cooler weather when you might not want to grill or smoke. The pork pairs beautifully with steamed basmati rice, smoked potato salad, or a light couscous salad, and the curry sauce can be adapted to different flavor profiles.
Pressure cooking drastically reduces cooking time while developing deep, aromatic flavors—resulting in a weeknight-friendly meal that still feels special.
Instant Pot Asian Ribs
Cuisine: Asian / Thai
This recipe begins with a simple curry dry rub to season the ribs. After a brief marinating period, the ribs are braised in the Instant Pot in a fragrant coconut milk broth until tender.
Ingredient notes and substitutions
- Pork loin ribs – also called back ribs or baby back ribs. See the notes section below for details.
- Brown sugar – light or dark brown sugar works. If you’re out, mix 2 tablespoons molasses into 1 cup white sugar to make a substitute.
- Curry powder – a Japanese-style curry powder (such as S&B) gives a well-balanced, slightly sweet aroma. Regular curry powder will also work.
- Cooking oil – use a high smoke point oil like vegetable, avocado, canola, or grapeseed oil.
- Canned coconut milk – heavy cream can replace coconut milk in a pinch, though the flavor will be different.
- Stock or broth – chicken stock is preferred, but beef or vegetable stock works as well.
- Cilantro – parsley can substitute if needed.
What are loin ribs?
Pork loin ribs, commonly called back ribs or baby back ribs, come from the top of the rib cage just beneath the loin muscle. They have meat between and on top of the bones and are leaner and shorter than spare ribs (also called country ribs).
Video: Making Instant Pot Asian Ribs
The most time-consuming part of pressure-cooking ribs is the prep. For a visual, step-by-step guide, watch the video included in the recipe card below.
Recipe notes and tips
- Prepping the ribs – Ask your butcher to remove the membrane from the back of the ribs to save prep time. If you prefer to do it yourself, insert a knife under the membrane, grip it with a paper towel or pliers, and peel it off.
- Marinating time – After coating the ribs with the dry rub, marinate for at least one hour. Overnight marinating yields better flavor.
- Pressure cooking time – Cooking times depend on rib size and your preferred doneness. For slightly chewy ribs, pressure cook on high for 20 minutes. For fall-off-the-bone tenderness, cook for 25 minutes. After cooking, allow a 10-minute natural pressure release, then quick-release any remaining pressure.
Remove the ribs from the Instant Pot and let them rest a few minutes before serving. Serve over steamed rice and garnish with chopped cilantro.
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This post was originally published on Jan. 4, 2021, and updated on Nov. 26, 2021.
Instant Pot Asian Ribs + Video
Video
Ingredients
- 3 lbs pork loin ribs (See Note 1)
- 3/4 cup brown sugar
- 1 tbsp curry powder (See Note 2)
- 1 tbsp cinnamon
- 1 tbsp salt
- 2 tsp white pepper
- 1 tsp black pepper
- 4 tbsp vegetable oil
- 1 medium white onion diced
- 13 oz coconut milk
- chicken stock (enough to cover ribs)
- cilantro for garnish, chopped
Instructions
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Whisk together brown sugar, curry powder, cinnamon, kosher salt, white pepper, and black pepper. Dice the onion and set aside.
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If needed, remove the thin membrane from the back of each rack by inserting a knife under it, gripping it with a paper towel or pliers, and peeling it off.
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Slice the racks into portions and place in a bowl. Sprinkle the dry rub over the ribs and toss to coat. Cover and marinate at least one hour, or overnight for best flavor.
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Set the Instant Pot to Sauté and add a portion of the vegetable oil. Brown the ribs on all sides in batches—browning, not steaming, is important to build flavor.
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Add more oil if needed and sauté the diced onion, scraping up any browned bits from the bottom of the pot.
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Return the ribs to the Instant Pot. Pour in the coconut milk and enough chicken stock to mostly cover the ribs. Close the lid, set the valve to Sealing, and use Manual/Pressure Cook on High for 20 minutes for a firmer bite or 25 minutes for very tender ribs. Let the pressure release naturally for 10 minutes, then quick-release remaining pressure.
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Carefully remove the ribs and keep them warm on a platter covered with foil.
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Thicken the sauce by using the Sauté function and stirring in a slurry of 2 tablespoons cornstarch mixed with 1/4 cup water. Cook about 10 minutes until thickened. Alternatively, transfer the sauce to a saucepan and thicken over medium heat for about 5 minutes.
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Pour the sauce over the ribs, serve with steamed rice, and garnish with chopped cilantro.
Notes
- Pork loin ribs are also called back ribs or baby back ribs. One rack typically weighs 1.5–2 pounds and serves two people; this recipe uses about 3 pounds (two racks) to serve four. If using spare ribs or St. Louis-style ribs, increase pressure cooking to 30 minutes for firmer ribs or 35 minutes for very tender meat.
- A Japanese-style curry powder such as S&B gives a balanced, slightly sweet aroma, but other curry powders will work.
Nutrition
| Carbohydrates: 49g
| Protein: 26g
| Fat: 40g
The nutrition information is an estimate and should not replace professional dietary advice.
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