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.
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.