Instant Pot Ribs

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  4 lbs Pork Ribs, Baby Back
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  1 tbsp 1 tablespoon kosher salt
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  0.3 cup Ginger, Fresh Root
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  2 tbsp Garlic
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  0.3 cup Brown sugar
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  0.3 cup Honey
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  0.3 cup Lime Juice, Fresh
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  3 tbsp Chili Paste, Sambal Oelek
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  0.5 cup Soy Sauce, Low Sodium
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Shallot(30g)
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  Fresh Cilantro, For Garnish
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  Crushed Peanuts, For Garnish

Instructions

1. 1Pat the ribs dry with paper towels. Using a knife, loosen the membrane on the back of the ribs at one end, then grip and pull off the membrane in one piece. Cut the ribs into 2-rib portions and season with salt.
2. 2In a small bowl, whisk together the ginger, garlic, brown sugar, honey, lime juice, chili paste, and soy sauce until fully combined.
3. 3Heat the olive oil in a large pot over medium-high heat for 1–2 minutes until shimmering. Add the shallot and cook 2–3 minutes until softened and fragrant, stirring occasionally.
4. 4Arrange the ribs standing upright around the edge of the pot in a circle, working in layers if needed. Pour the sauce evenly over the ribs. Cover the pot, bring to a boil over medium-high heat, then reduce heat to medium-low, cover partially with a lid, and simmer 45–50 minutes until the meat is tender and pulls away from the bone easily.
5. 5Transfer the ribs to a parchment-lined baking sheet. Return the pot to medium-high heat and bring the sauce to a boil. Cook 8–10 minutes, stirring occasionally, until the sauce reduces by half and coats the back of a spoon.
6. 6Brush the ribs generously with the reduced sauce. Broil on high 3–4 minutes until the edges are crispy and charred. Flip the ribs, brush with additional sauce, and broil another 3–4 minutes until all sides are crispy and caramelized.
7. 7Divide the ribs evenly into 8 airtight containers while still warm. Drizzle remaining sauce over each portion and allow to cool to room temperature before sealing.