A little kimchi delivers big flavor in Instant Pot Country-Style Pork Ribs with Kimchi

A modest amount of kimchi has a big, delicious effect on boneless country-style pork ribs, and the Instant Pot makes it weeknight-quick. Recipe below.

I’VE NEVER BEEN A FAN OF TV COOKING CHALLENGES, those ridiculous shows in which contestants are given a handful of seemingly random ingredients and 45 minutes to turn it into something. But now, we are all living that show on a daily basis. Going into the kitchen, delving ever deeper into the fridge, the freezer, the pantry, trying to turn something, anything, into dinner.

And when we find gold—an unopened jar of kimchi, for instance—we try to figure out ways to spread it across multiple meals, not squandering it, making it last. That was my challenge the other day.

I had a pound of boneless country-style pork ribs that weren’t getting any fresher, and needed a way to do something with them. By the way, country-style pork ribs aren’t really ribs at all, just clever marketing by a butcher, as we’ve said before. But they are versatile and delicious. The one-pound package of ribs is another example of stretching things out, either buying things in small amounts or breaking big packages down into smaller amounts to freeze and save. Or cooking with leftovers in mind. You can double this rib recipe to serve four, but they probably wouldn’t be as good reheated, so make what you need for one dinner.

When it comes to kimchi, it’s easy for us to overindulge, even standing in front of the open fridge door, eating it straight from the jar (and neither of us, of course, admitting this to the other). But because it is so big flavored, a small amount will have a big effect on any dish you use it with. Here, a mere cup of kimchi defines this delicious, tangy, funky, slightly spicy meal.

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Instant Pot Pork Ribs with Kimchi

A modest amount of kimchi has a big, delicious effect on boneless country-style pork ribs, and the Instant Pot makes it weeknight-quick.

Course Main Course, Meat

Cuisine Korean-inspired

Servings 2 (can be doubled)

Equipment

• Instant Pot

Ingredients

• 1 pound country style boneless pork ribs
• 1 cup kimchi with 2 tablespoons kimchi liquid or water
• 2 tablespoons olive oil
• 1 medium onion, chopped
• salt and freshly ground black pepper
• 1/3 cup water

Instructions

• Put pork ribs in a glass or plastic container just large enough to hold them in one layer (you can also use a plastic bag). Top with kimchi and kimchi liquid from jar. If your kimchi isn’t particularly juicy—ours wasn’t—stir 2 tablespoons of water into the kimchi in your measuring cup before topping the ribs. Set aside for 1/2 hour to marinate.
• Remove ribs from kimchi and season lightly with salt and generously with pepper. Add olive oil to Instant Pot and set to sauté. When oil is hot, lightly brown ribs on all sides. Transfer ribs to plate and add onion to the pot. Sauté, stirring frequently, until slightly softened, about 2 minutes.
• Turn off Instant pot and add water. Scrape up any browned bits with a wooden spoon, then return ribs to the pot, along with any accumulated juices. Top with reserved kimchi and kimchi liquid.
• Put Instant Pot lid in place, making sure valve is set to seal, and cook, using the Meat Stew setting, which will cook the ribs for 35 minutes once the pot reaches pressure.
• When the cycle is done and the Instant Pot shuts off, let it sit for 10 minutes, then using an oven mitt, carefully turn the steam release handle. When the float valve drops down, remove the lid.
• Carefully remove the ribs from the pot—at this point, they are happy to fall apart. Spoon kimchi onto two plates, then top with the ribs. Serve.