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Spicy Korean Pork Ribs

Course Main Course
Cuisine Korean
Keyword pork
Total Time 1 hour 45 minutes
Servings 2
Author Cherry on My Sundae



  • 1 full rack of ribs
  • 5 tablespoon Korean red pepper paste gochujang
  • 1 tablespoon Korean chili flakes gochugaru
  • 2 tablespoon mirin
  • 2 tablespoon sake
  • 2 tablespoon brown sugar
  • 2 ½ teaspoon fish sauce
  • 2 ½ teaspoon soy sauce
  • 1 teaspoon lemon zest
  • 1 ½ teaspoon black pepper
  • 1 tablespoon honey
  • 2 garlic minced
  • ½ onion chopped
  • 1 tablespoon ginger

Remaining ingredients

  • 1 cup water
  • ¼ cup apple cider vinegar
  • 1 teaspoon liquid smoke


  • Combine all ingredients for the marinade except the ribs in a blender and puree until smooth. Reserve ½ cup of the marinade and set aside. Pour the remaining marinade over the ribs, turning to coat. Cover and marinate overnight.
  • Remove pork from the marinade. Pour apple cider vinegar, liquid smoke, and water in the instant pot. Place the steam rack in the center and an oven safe Pyrex bowl on top. Place the ribs standing up inside the bowl. The meat side of the ribs should face out. Close the lid and set the instant pot to pressure cook on high for 1 hour. Let sit for 15 minutes and release the steam.
  • Preheat oven to 400 degrees F.
  • Line a baking sheet with parchment paper or aluminum foil. Lay the ribs on the baking sheet, the meat side facing up. Brush on the reserved excess marinade and continue to cook in the oven for 20 minutes. Remove from heat and slice. Serve immediately.