Maeun Dwaeji Galbijjim (Spicy Pork Riblets Instant Pot

Another great recipe that uses the pressure cooker function on the Instant Pot. These ribs are sweet and spicy and take only 1 hour as apposed to 4 hours in a slow cooker. This is pretty much throw everything together in one pot and cook.

There are a few options of pork ribs that you can use for this recipe. I used pork riblets, which very underutilized in American culture. Riblets are cut off of spare ribs and bone in pork loins when it is used for cutting pork chops. They usually come in long strips. I cut mine in-between the bone to help them cook faster. It is also easier spitting out a single bone onto a spoon. Riblets also go for $1.99lb at the Asian market that I shop at. If you are looking to have a longer boned rib(heh heh, I said boned), you can use either spare or baby back ribs. Spare ribs are a little fattier, but contain more meat. Baby backs are going to be leaner. Cut these in between the bone as well.

If you don't have a pressure cooker, these can be cooked in a slow cooker for 4 hours or in the oven at 300 covered for 3 hours.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: Korean

Keyword: instant pot, Korean, main course, Pork

Servings: 4

Author: Alex Gorgos

Ingredients

Ribs and Vegetables

3 lbs Pork riblets, spare ribs, or baby back
2 small potato 1" cubes
1 large carrot 1/2" chunks
1/2 large onion big chunks
3 green onion chopped
4 ginger 1" diameter slices
1 head garlic minced

Sauce

3 tbsp gochugaru red chili flakes
2 tbsp sugar
3 tbsp light soy sauce
3 tbsp rice wine
2 tbsp honey
2 tbsp gochujang red pepper paste
1 tsp doenjang fermented soybean paste
1/2 apple grated

Garnish

sesame oil
sesame seeds

Instructions

Mix all of the sauce ingredients together. Set aside.
Cut in-between the bones of the riblets. Do the same if you are using spare ribs or baby backs. Soak in cold water for an 30 minutes. This will help drawn out blood and impurities.
Add riblets, vegetables, and sauce ingredients to the instant pot. Mix together, making sure that everything is coated in the sauce. Set to the pressure cooker setting and cook for 1 hour.
Release the pressure. If you'd like for the sauce to be thicker, set the instant pot to the sautéed function on medium heat and cook for another 10 minutes.
Garnish with a drop of sesame oil and sesame seeds