Hoisin-glazed baby back ribs from Milk Street Fast and Slow: Instant Pot Cooking at the Speed You Need (page 214) by Christopher Kimball

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Notes about this recipe

  • Soulkitchenjen on May 05, 2025

    Commenting on the technique and not the flavor. I used dry rub and BBQ sauce. But the technique is absolutely perfect. I seasoned with the dry rub and some bottles sauce before pressure cooking. 2 layers of bbq sauce under the broiler. Fall off the bone tender.

  • eclairea on February 03, 2025

    Spicy! Maybe one or two less tbsps of gochujang if want milder next time, but could have been the brand I used. Would make again for sure.

  • Skamper on May 11, 2020

    These were delicious and very easy - no long marinade but wonderful flavor. I used a half batch of sauce for a 3.3 lb rack and it was plenty. I cut the rack in 3 pieces, which worked just fine. My husband balked at being served ribs with pieces of cilantro and green onion stuck to them, and I had to agree they didn't really add anything.

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