Instant Pot Pressure Cooker Sticky Asian Baby Back Ribs Recipe | D'Artagnan

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Prep the ribs: Remove the membrane from the back of the rack, then cut into individual ribs by slicing between each bone. Season ribs with about 1 teaspoon salt and several grinds of white pepper, then leave at room temperature for about 45 minutes.To the Instant Pot add hoisin, dark soy sauce, honey, pineapple juice, Shaoxing rice wine, sambal oelek, ginger, garlic, and sesame oil; whisk until mixed. Add the ribs and toss to coat then using tongs, arrange neatly in 2 layers.Close and lock the lid and turn the release valve to sealed position. Cook the ribs on high pressure for 25 minutes; turn the Instant Pot off and ‘Quick Release’ steam.Transfer ribs to a sheet pan, tent with foil, and set aside. Pour the cooking liquid into a fat separator; remove and discard fat. Add the de-fatted liquid back to the Instant Pot and using the ‘Saute’ function, reduce by half, about 20 minutes.Preheat a grill to medium-high, direct flame. Or if not grilling, preheat broiler to high.Brush ribs with sauce. Grill meat-side down (or broil meat-side up) until nicely caramelized, about 5-7 minutes, brushing with sauce one more time while they’re browning. Serve with remaining sauce on the side.