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.
Servings
16-18Ribs
Servings
16-18Ribs
Ingredients
  • 2pounds pork spare ribs, whole rack, trimmed
  • 1/3 cup teriyaki sauce* (or soy sauce or coconut aminos)
  • 1tablespoons sesame oil
  • 1/4cup 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!

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