InstantPot Rib Recipes: Sweet Thai Chili Edition

InstantPot Rib Recipes: Sweet Thai Chili Edition

Welcome back to another installment of DustyPosts recipes! Today, I’ll be teaching you one of my favorite InstantPot rib recipes, which you should have plenty of time to make with all the COVID-19 quarantining as of late. To cook, you’re looking at anywhere from 25-40 minutes (depending on style and size of ribs), and with prep you’re looking at maybe another 15-20. I know, you’re probably thinking Sweet Thai Chili shouldn’t be a rib flavor, but if you give me that hour of your time, I’m 100% positive I can change your mind.

Ingredients & Kitchen Requirements

  • One rack of ribs (Baby back or short ribs both work)
  • One bottle of your favorite sweet thai chili sauce (my favorite is Mae Ploy, which I typically get from Publix)
  • Garlic salt and Oregano
  • Liquid smoke or any smokey seasoning you can dump into the water
  • A splash of soy sauce
  • 1 cup (0.24 l) of water
  • An InstantPot
  • An InstantPot Trivet Stand
  • A sharp knife or kitchen shears
  • An oven with the option to broil
  • A baking sheet large enough for your ribs
  • A basting brush
  • One small to midsize mixing bowl

Instructions for Perfect InstantPot Ribs

  • Grab your ribs and separate them into quarters (if possible) with your sharp knife or kitchen shears
  • Pour one cup of water into your InstantPot and add your liquid smoke or smoky seasoning (it totally up to you how much you add).
  • Place trivet stand into InstantPot, and then set quartered ribs onto trivet stand (it’s ok for them to be stacked here, that won’t change anything).
  • Turn InstantPot on to High Pressure cooking and set timer based on following: Baby back ribs should cook for 26 minutes on high, whereas short ribs should cook for 35-40 minutes on high.
  • While ribs are in the InstantPot, pour the entire bottle of sweet thai chili sauce into a mixing bowl and add a splash of soy sauce, some garlic salt, and a dash of oregano.
  • You can also get your oven preheated here if, like me, you have an oven that takes forever to warm up.
  • Once the ribs are done cooking, you will also need to follow one of these for venting: Baby back ribs should naturally release for about five minutes, and the short ribs should naturally release for ten to fifteen minutes.
  • Remove the ribs and place on your baking sheet, then proceed to completely slather in the sweet thai chili concoction you mixed earlier.
  • Place ribs into your broiling oven until they have a perfect crisp along the top and outer edges of the ribs. This time varies for all ovens, but for me it typically takes anywhere from eight to 12 minutes to be crisped the way I like.
  • Carefully remove from oven, let cool, and enjoy!

In less than an hour, you could have a heaping stack of warm, caramelized sweet thai chili ribs on a plate in front of you. I know it still may sound out of the ordinary, but I guarantee you that these ribs will forever change the way you think of rib flavors.

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