These fall-off-the-bone Instant Pot Korean BBQ Country Style Ribs are easy to make and it's a whole meal (including rice) made in one pot!
Disclosure: This post is sponsored by Iowa Pork Producers Association. All text and opinions are my own.
INSTANT POT KOREAN BBQ COUNTRY STYLE RIBS
These fall-off-the-bone Instant Pot Korean BBQ Country Style Ribs are easy to make and it's a whole meal (including rice) made at the same time in one pot. Y'all, I went outside my usual comfort zone with this one. I really wanted to make some ribs in the Instant Pot but didn't want just the same ole thing.
I had a bottle of Korean BBQ sauce at home that had been sitting kinda lonely in my pantry. I just didn't know what to do with it! I knew I would need to season the ribs with something so I also purchased some Chinese Five-Spice seasoning (that was a first and I found it at Walmart!) Five spice seasoning is basically a combination of cinnamon, cloves, fennel, star anise, and pepper. Sounds a little strange to us Americans but it really works in this recipe. If you want to make your own, try this recipe from Epicurious.
WHAT ARE COUNTRY STYLE RIBS?
If you aren't familiar, country-style ribs, they aren't actually ribs. Kinda confusing, right? They are way meatier than a rib and if you are using the bone-in country-style ribs, then the bone you see is actually from the shoulder blade. So these "ribs" have some loin meat, like a pork chop, and, depending on how they're cut, some blade meat. But they are ALL good and usually a little cheaper than your usual slab of ribs.
SUPPORT AMERICAN FAMILY FARMS
Did you know that one-third of all the pork raised in the U.S. comes from Iowa? And most of the pork raised on those Iowan family farms is eaten right here in the United States! So, when you buy pork at any grocery store across the United States, you are supporting family farms in Iowa and around the country. Family farms are the back bone (literally!) of pork production.
Now for some real talk. I know there's a lot of stuff going around on the internet these days on how pigs are raised and real concerns about their welfare. There will always be bad apples in any profession. But I have visited a number of pig farms myself (through work and through farming friends) and I can tell you that the majority of our country's farmers truly care about their animals. They want them healthy and comfortable for the duration of their lives. It really matters to them and it matters to them that consumers understand this. It's not just a business, it is their livelihood, their reputation and their family's future.
MAKE IT A MEAL WITH RICE
In this post, I am showing you how to make these ribs all by themselves in the Instant Pot (see video below) or with rice. The ribs and the rice can cook together with just a few little tricks. The ribs cook exactly the same whether the rice is in the pot or not. You're gonna love how delicious these taste!
WHAT YOU'LL NEED:
country style pork ribs
kosher salt
five spice seasoning
oil
Korean BBQ sauce
long grain rice
water
sliced green onion
STEP-BY-STEP INSTRUCTIONS TO MAKE COUNTRY STYLE RIBS:
Season ribs with salt and five spice seasoning. Make sure to coat all sides and rub it in. Turn on 6-quart (or larger) Instant Pot to sauté setting. Pour oil into the bottom of the insert.
Note: This step is optional, if you are short on time, you can skip the browning. Once the Instant Pot shows "Hot", start adding in the ribs (two at a time) and brown each side (about 3-4 minutes per side.)
Remove browned ribs, set aside and continue browning the rest of the ribs. Don't put too many ribs in the pot while browning or they will just steam and not brown. Add in additional oil, if necessary. 
Once all the ribs are browned, turn off the Instant Pot. Remove any excess oil from the bottom of the insert. Then place all the ribs into the bottom of the pot. Pour half the bottle of Korean BBQ sauce over the top of the ribs.
If you are cooking rice with the ribs, you'll need a small, round pressure-safe insert that fits into your Instant Pot. I am using one of my springform inserts that I lined with nonstick aluminum foil so it doesn't leak. Pour in water and rice into insert and gently stir. I just purchased some Steamer Inserts from Amazon that are made to fit perfectly into the Instant Pot. I also picked up some Gripper Clips to help with removal. 
Place rice insert right on top of ribs. Make sure there is enough room around the sides of the insert or the Instant Pot won't come to pressure.
Cover Instant Pot and make sure lid is in locked position. Turn the valve on the top to "Sealing." 
Press the "Pressure Cook" button, high pressure, and set for 25 minutes. It will take about 10 minutes to come up to pressure. After it has finished cooking, allow the pressure to naturally release for 15 minutes. 
Then switch the valve to "venting" to release the rest of the pressure. The float valve will drop, letting you know it is safe to open the lid. 
The rice should be perfectly cooked. Just fluff it with a fork. It will be slightly orange because of the BBQ sauce that has made its way to the top of the pot. It gives the rice a really nice flavor.
I like to add some sliced green onion to the rice.
Carefully remove the rice insert (careful, it's super hot.) Underneath, the ribs are cooked to perfection. They will be super tender and will fall apart a bit when you remove them. 
Note: This next step is optional but really adds to the overall flavor of the ribs. Line a baking sheet with nonstick aluminum foil. Carefully place ribs onto sheet. Turn on your oven to the high "Broil" setting.
Pour the rest of the Korean BBQ sauce over the ribs. Making sure they are coated well. 
Place the baking sheet directly under the broiler for a couple of minutes (sauce will be bubbly on top.)
Serve with rice and top with sliced green onion. 
Enjoy!
INSTANT POT KOREAN BBQ COUNTRY STYLE RIBS
Ingredients
For the ribs:
- 2 lbs country style pork ribs
- 2 tbsp kosher salt
- 1 tbsp five spice seasoning
- 2 tbsp oil
- 1 bottle Korean BBQ sauce
- sliced green onion, for serving
For the rice:
- 1 cup long grain rice
- 1 cup water
Instructions
For the ribs:
- Season ribs with salt and five spice seasoning. Make sure to coat all sides and rub it in. Turn on 6-quart (or larger) Instant Pot to sauté setting. Pour oil into the bottom of the insert.
- Once the Instant Pot shows "Hot", start adding in the ribs (two at a time) and brown each side (about 3-4 minutes per side.)
- Remove browned ribs, set aside and continue browning the rest of the ribs. Add in additional oil, if necessary.
If adding rice (optional):
- You'll need a small, round, heat-safe, pressure-safe insert that fits into your Instant Pot. I am using one of my springform inserts that I lined with nonstick aluminum foil so it doesn't leak. Pour in water and rice into insert and gently stir.
To assemble:
- Once all the ribs are browned, turn off the Instant Pot. Carefully remove any excess oil from the bottom of the insert. Then place all the ribs into the bottom of the pot. Pour half the bottle of Korean BBQ sauce over the top of the ribs.
- If just cooking ribs alone, skip this step. Otherwise, place rice insert right on top of ribs. Make sure there is enough room around the sides of the insert or the Instant Pot won't come to pressure.
To pressure cook:
- Cover Instant Pot and make sure lid is in locked position. Turn the valve on the top to "Sealing."
- Press the "Pressure Cook" button, high pressure, and set for 25 minutes. It will take about 10 minutes to come up to pressure. After it has finished cooking, allow the pressure to naturally release for 15 minutes.
- Then switch the valve to "venting" to release the rest of the pressure. The float valve will drop, letting you know it is safe to open the lid.
- The rice should be perfectly cooked. Just fluff it with a fork. It will be slightly orange because of the BBQ sauce that has made its way to the top of the pot from the steam.
- Carefully remove the insert (careful, it's super hot.)
Final step (optional):
- Line a baking sheet with nonstick aluminum foil. Carefully place ribs onto sheet. Turn on your oven to the high "Broil" setting.
- Pour the rest of the Korean BBQ sauce over the ribs. Making sure they are coated well.
- Place the baking sheet directly under the broiler for a couple of minutes (sauce will be bubbly on top.)
- Serve with rice and top with sliced green onion.
Video
Nutrition
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Whoa! So, so good!! Incredible flavor!
So glad you loved it!
I have a 19 oz bottle of Korean sauce. Is that the right size?
Hey Becky - that is perfect!
Looks yummy. I've made these ribs but never in this pot. Would like to have it
The electric pressure cookers are a lot less expensive than they used to be when they first came out. There are also SO many recipes out there for them. I was really intimidated by it when I first got it so it sat in the box for months. The more I use it, the more comfortable I get with it. 🙂
This recipe sounds so good. Question: I do not have an Instant Pot, but rather a Pampered Chef Quick Cooker which is similar. Every time I have cooked something like this that uses a bbq or teriyaki sauce, the sauce caramelizes in the bottom of the pot. The pot is a mess and the bottom of the meat that touched the pot is so hard with the caramelized sauce that it has to be tossed. The top of the meat is delish. Any suggestions for preventing this?
Probably a dumb question...but the only water that's added is in the insert with the rice? And if you don't do the rice, there is no water for just the ribs (just sauce)?
I've had my Instant Pot and used it frequently for about a year, but I always hold my breath when it's reaching pressure.
I think I'm making this tonight for our "snowstorm supper."
Not a dumb question at all. You are correct about the water. The sauce is enough. No other water is added because the ribs will quickly produce a lot of juice. If it has any trouble coming to pressure, add in a cup of water or chicken broth (you can do that if you are concerned at all about having enough liquid.) It won't hurt. Hope you love it!
Where do you find the 5 spice seasoning? I have never heard of it. Can you cook
this in a slow cooker? How long? Looks amazing!
Thanks
Hi Gayle! I found it at Wal-Mart. Most stores carry it these days. I have a link above in the post to a recipe on how to make it. Hope that helps! 🙂
I haven't made this in a slow cooker yet but if I were, I'd cook it on low for about 6 hours. You want the meat to be super tender.
Is the Korean barbecue super spicy? My husband can’t eat a lot of spicy food.
Hi Cheryl - no. Not at all. I have terrible acid reflux so I just can't tolerate spicy foods anymore. This gives a kick of flavor but I wouldn't call it spicy. 🙂
The recipe calls for a jar of the Korean BBQ. What size jar? My jar is almost 30 oz and I think that would be to much.
Hi Margaret - for this recipe I used a 20 oz. bottle. 🙂
Do I have to brown the ribs?
Hi Jennifer! Yep, it's in the instructions. 🙂
Delicious recipe!
What’s the difference in the type of barbecue sauce can I use regular sauce do I need to add something to the regular sauce? I can’t wait to try it! Thank you!
Cheryle - you can absolutely just use your favorite BBQ sauce here. Korean BBQ sauce is generally a little thinner and sweeter and not so heavy on the tomato base. But this recipe is very flexible so use what you have! 🙂
Would brown rice work in this recipe?
This was pretty simple and very tasty. I think for my 6QT IP that the 25 min was more time than needed. The 2lb of ribs were very delicate and separated a bit getting from the liner to the baking sheet. Flavor was spot-on for what I was seeking of this recipe. I used (1c. dry) basmati rice (prepared with 2-1/4c water and 1-TB butter) because that was the only full cook (i..e not 'minute') rice that I had in the pantry. My rice didn't turn orange or pick up any flavors from the meat/sauce - BUT adhering to the the recipe/instructions, just using the required bottled sauce as stated, there was enough liquid in the bottom of the finished, cooked meat to get about 5 ladles (the plastic IP ladle that comes with the pot) of liquid stock to pour over the rice and that made the plain rice wonderfully flavorful. Overall, I think I will reduce the cook time to 20min and keep all other proportions the same. I also lightly salted the meat before sprinkling the Chinese 5-spice and the Korean BBQ sauce was salty enough that I could have waived off the salt on the meat. So other than the time and the added salt, I will keep all other aspects the same and enjoy this recipe again. Family loved it - stated over and over during the meal that it was very good, really nice flavor and asked me to make it again. Thank you for sharing this wonderful recipe. Going in the family favorites recipe book.
We loved this so much!! Very delicious. Great job Brandie!
I've never heard of Korean bar-b-q sauce. Is it hoisin sauce?
If you look in my ingredient picture above, you’ll see what it looks like. You can usually find it with the other BBQ sauce is located or where the other Asian food is located in your grocery store. 🙂