Kitchen notes · a little help before you start
Instant Pot Honey Spare Ribs
Honey spare ribs have a sticky, savory sweetness that welcomes a bowl of rice alongside. The ginger and garlic give the sauce an aromatic edge, and the ribs are ready to enjoy with steamed vegetables.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 105 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- Japanese · Asian
- Cooking method
- Pressure cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
- Dish type
- Ribs
A few quick notes
1. Sear without crowding
Brown the ribs in batches, leaving them undisturbed until the golden crust lets them release from the pot.
2. Deglaze completely
Use sake and a wooden spoon to loosen the pot bottom fully before pressure cooking, avoiding the stated burn warning.
3. Set the release handle correctly
Cancel Saute, close the lid and check that the steam release handle is on Sealing before pressure cooking.
Get to know the ingredients
Dry, seasoned ribs
Pat the spare ribs dry and season with salt and pepper before the first searing stage.
Ginger with its juice
Grate the fresh ginger and include its juice when measuring the portion for the pot.
Sake alternatives
Dry sherry or Chinese rice wine are listed as options for the sake used to deglaze the pot.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 17 steps completeMake room for Instant Pot Honey Spare Ribs
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Stir gently before serving
After the pressure-release stage, open the lid and gently stir, then serve the ribs with steamed vegetables and rice.
A little more help as you go
Clear excess oil if needed
After searing, wipe away a significant pool of remaining oil with paper towel before adding onion.
Allow the natural release
Leave the pot for its thirty-minute natural release before following the remaining release instructions if the valve hasn't dropped.
A few questions you might have
When do the ribs return to the pot?
Add them after onion, sake, ginger and garlic, then add mirin, sugar, rice vinegar, soy sauce and honey.
Does rib size change the pressure-cooking time?
The directions give a longer cooking range for pieces bigger than one inch; follow that size-specific guidance.
Should the onion be roughly chopped?
Finely mince it before adding it to the pot after the ribs have been seared and set aside.
Can I prepare the rice while the ribs cook?
Yes, the directions suggest using the pressure-cooking window to prepare steamed rice and blanched vegetables.
How are leftovers stored?
Keep the ribs in an airtight container in the refrigerator for three to four days, as directed.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: justonecookbook.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
