Pressure Cooker Asian Baby Back Ribs

Image of Caroline Chambers
Rated 4.5 based on 11 customer reviews


For best results, we recommend using:


Mealthy Tip

Not serving right away? Return ribs to pot and press Keep Warm until you are ready to eat. It's the perfect solution when serving these baby back ribs at a party. Just keep a small bowl of green onions and sesame seeds next to the MultiPot and your guests can serve themselves throughout the night.

Nutrition Facts

Per Serving: 1116 calories; 74g fat; 33.0g carbohydrates; 75g protein; 256mg cholesterol; 3489mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 1116 Calories from Fat 670
% Daily Value*
Total Fat 74g 115%
Saturated Fat 24g 122%
Trans Fat 0.6g
Polyunsaturated Fat 13.2g
Monounsaturated Fat 33.1g
Cholesterol 256mg 85%
Sodium 3489mg 145%
Total Carbohydrate 33.0g 11%
Dietary Fiber 2g 6%
Sugars 20.9g
Protein 75g
Vitamin A 7% Vitamin C 7%
Calcium 16% Iron 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(11 Reviews)

How would you rate this recipe?

What others are saying

Image of Caro Hodgin

Caro Hodgin says:

i skipped the maple syrup and used tamari to make these whole 30 compliant. sooo good. i didn't use cornstarch either, just cooked down on saute mode until it reduced by about half (took about 15 minutes)

Image of Jessica Scott

Jessica Scott says:

I love making ribs in my pressure cooker. This Asian-style recipe was really delicious. I skipped the maple syrup, and it still turned out fantastic. Lots of flavor and the meat was tender. I enjoyed it very much.

Image of Laura Griffin

Laura Griffin says:

These ribs gave me life! I love everything about this recipe. The sauce was finger licking good, I can't wait to make another batch.

Image of Alexis Pearson

Alexis Pearson says:

This was my first time doing ribs in the pressure cooker and it was so easy! We used honey instead of maple syrup, and it turned out great. I will definitely be using this method again.

Image of Melissa Hunter

Melissa Hunter says:

I made these ribs and then re-heated in the oven. They were delicious, even on the second day. I also used ginger paste, I always keep a tube of paste in the fridge. Great recipe, thanks Caroline!

Image of Douglas Schmitt

Douglas Schmitt says:

We had the ribs for dinner tonight. They were really tender but salty. We will try them again soon but we will use low sodium soy sauce. And real maple syrup or honey as a sweetener. Yum!!!

Image of Tracey Prociw

Tracey Prociw says:

This is an excellent recipe. Instead of the soy I used liquid aminos. We also doubled the recipe so pressure cooked for 40 minutes but talk about yum. Also added some Thai Chili Paste too. Fall off the bone good. Thank you - this ended up in my personal favs book we will make this over and over.

Image of Carol Merida

Carol Merida says:

So yummy, This is the second time using my Mealthy multipot and I wanted to make this recipe for my family as a Sunday lunch... absolutely delicious. I’m definitely will do this again!!!

Image of Duke Mossman

Duke Mossman says:

The ribs came out very tender, but as mentioned above, too salty for our taste. We have to use gluten free soy which is usually saltier than regular soy. My recommendation would be to mix all of the sauce ingredients together and taste it before adding it to the ribs. We will try it again and add a half cup of brown sugar.

Image of Jesus Nkunku

Jesus Nkunku says:

I thought this wouldn’t come out great at all for some reason... Boy was I wrong! 5/5 easy.

Image of Shelly Knox

Shelly Knox says:

The meat on the ribs came out perfect, very tender, however the sauce not so much. I used low sodium soy sauce and it was still too salty, and even though the sauce thickened with the corn starch it was too runny for my liking. Finally, I could not taste any sweetness at all in the sauce and would suggest you use more maple syrup or maybe some brown sugar as someone else suggested.