Teriyaki Pressure Cooker Ribs

These pressure cooker ribs are tender on the inside with just the right amount of crisp on the outside! As a bonus, I’ll also teach you how to make them without a pressure cooker (see recipe notes below).

The Boyfriend and I have been planning our May vacation. I won’t spoil it, but it will definitely involve a beach and amazing food! When deciding on places to visit, we always look back on where we’ve been. This trip down memory lane usually involves naming all of our favorite meals from the trip.

One food memory that I always go back to is the deliciously tender ribs we had in Long Beach Island, NJ. It was more than just the ribs. It was the entire memory. The restaurant had an outside deck that looked over the bay and the sun was setting while we were waiting for our food. It was early September, so the whole island was quiet. I can still remember the smell of the air. It’s fascinating how our brains tie all of our senses into a single, wonderful memory.

I can’t recreate that entire scene at home but since then, I’ve been trying to make ribs that are just as tasty!

Adding the pressure cooker into our lives has been an amazing way to get tender meat without having to bake for hours. After many attempts, I’ve come up the Teriyaki Pressure Cooker Ribs recipe below!

Don’t worry! I didn’t forgot those of you who don’t have a pressure cooker. Check out my recipe notes to learn how to cook the ribs in the oven!

Print Recipe

Teriyaki Pressure Cooker Ribs

Use this recipe as a guide and feel free to swap out ingredients with the sauces of your choice. Just make sure to use at least 1/2 cup of liquid to cook your ribs.

Course

Main Dishes

Servings

Ribs

Ingredients

• 2 pounds pork spare ribs, whole rack, trimmed
• 1/3 cup teriyaki sauce * (or soy sauce or coconut aminos)
• 1 tablespoons sesame oil
• 1/4 cup rice wine vinegar
• barbecue sauce * (optional)

Course Main Dishes Servings Ribs Ingredients 2 pounds pork spare ribs, whole rack, trimmed 1/3 cup teriyaki sauce * (or soy sauce or coconut aminos) 1 tablespoons sesame oil 1/4 cup rice wine vinegar barbecue sauce * (optional)

Instructions

1. Mix teriyaki sauce, rice wine vinegar, and soy sauce in a measuring cup. Optional: marinate ribs in the sauce mixture overnight in a tightly sealed container.
2. Place whole rack of ribs flat in pressure cooker. Pour sauce (or remaining sauce if you marinated) over ribs. If you don't have a pressure cooker, see recipe notes below!
3. Close and lock the lid and make sure the pressure valve is set to "pressure".
4. Set the pressure cooker for high pressure and set timer for 25-30 minutes. The longer you cook them, the more tender the ribs will be. I prefer somewhere between tender and "fall off the bone" tender, so I stick to 25 minutes.
5. When the timer has 5 minutes left, preheat your oven to 375°F and line a metal baking sheet with parchment paper.
6. Once the timer goes off, quick release the pressure and remove the ribs.
7. Cut the rack into individual ribs and place on a lined baking sheet. Brush on barbecue sauce if using.
8. Bake in the oven for 375°F for 10 minutes.
9. Remove from the oven and enjoy!

Recipe Notes

Don't have a pressure cooker? No problem! Simply marinate the ribs in the sauce overnight, wrap the ribs tightly in oiled foil, and bake on a metal baking sheet in a 300°F oven for 2.5-3 hours. Slow and low is the key to tender ribs cooked in the oven!

*This recipe can be low FODMAP. Read your labels carefully for onions and garlic!