Sticky Honey Garlic Instant Pot Ribs

Instant Pot ribs are weeknight ribs! You don't have to wait 'til the weekend to enjoy these easy ribs with sticky honey garlic glaze from, hurrah!

5 from 7 reviews


  • 3 lbs / 1.3 kg bone-in pork back ribs (see notes)
  • 1/2 cup / 120 ml broth or water
  • optional: fine sea salt & garlic powder, to taste

For the glaze:

  • 1/4 cup + 2 tbsp / 90 ml honey
  • 1/2 cup / 120 ml coconut aminos
  • 1/4 cup / 60 ml fresh lime juice (about 2 limes)
  • 3 tbsp / 45 ml gluten free fish sauce
  • 68 large cloves of peeled garlic
  • 1 tbsp / 6 g ground ginger or 2 inch / 5 cm piece of fresh ginger, peeled & minced


  1. PREP: Flip the ribs over so that they’re back / bone side up. Check to see if the silvery membrane has been left on the ribs. If so, you’ll want to remove it before cooking to keep the ribs from curling up or being a little tough once they’re cooked. Slip the tip of a sharp knife below the membrane above one of the bones. Work your finger tips into the hole you’ve made until you can feel the membrane starting to pull away from the bone. Use a paper towel to get a good grip and pull the membrane away, then discard it.
  2. STACK: Slice the ribs into single bone portions. Put the removable rack into the bottom of the Instant Pot insert. Pour in the broth or water. Start to stack the cut rib portions inside the Instant Pot, laying the bones perpendicular to the direction of the wire rack so that they don’t fall between the slats into the liquid below. Once the wire rack is covered, begin another layer on top of the ribs, again perpendicular to the direction of the ribs below to create a nice stable stack. Repeat your layering until all your ribs are used up. If you like, sprinkle each layer with a little salt and garlic powder as you go.
  3. PRESSURE COOK: Close the Instant Pot lid and set the vent to the sealing position. Set the Instant Pot to Manual on High Pressure for 35 minutes (for ribs with a bit more bite that come straight off the bone) or 40 minutes (for ribs that are a little softer). When the timer goes off, turn off the Instant Pot and allow the ribs to rest inside the sealed Instant Pot for 15 minutes, then quick release. Reserve the cooking liquid.
  4. REDUCE: While the ribs are resting, preheat the broiler on high, setting the rack about 6 inches from the element, and make the glaze. Measure the honey into a small saucepan. Add the coconut aminos, lime juice, fish sauce, garlic and ginger to a mini food processor and blitz until the garlic is finely chopped and the marinade is combined. (You can also finely mince the garlic and mix everything together in the saucepan if you wish). Pour the marinade ingredients into the saucepan with the honey and bring the marinade to a simmer over medium high heat. Cook, stirring often, until the marinade has thickened, deepened in color and reduced enough to coat the back of a spoon. The mixture will foam and bubble a lot, so make sure to pick a high sided saucepan to prevent overflowing or splattering! Remove the glaze from the heat.
  5. GLAZE: Line a baking sheet with foil. Add the cooked ribs to a large mixing bowl and pour over the reduced marinade. Use a serving spoon to stir the ribs through the marinade until they’re evenly coated on all sides. Use tongs to transfer the ribs – gently shaking off any excess marinade – to the baking sheet, meat side up and evenly spaced. Broil until the glaze is bubbling and caramelized, about 4 – 7 minutes, depending on your broiler. Brush the ribs with the remaining marinade left behind in the bowl. If it’s cooled down enough to thicken more, add a few splashes of the reserved cooking liquid from the Instant Pot and stir to loosen again. Broil again for a minute or two, then serve immediately.


3 lbs / 1.3 kg will be approximately 1 rack of untrimmed 12 – 13 bone back / spare rib type ribs or about 2 trimmed baby back racks.

If you want to double the recipe, you can fit about 5 – 6 lbs / 2.25 – 2.72 kg of ribs into the insert of a 6 qt Instant Pot model. You will, however, have to pack them tightly, including down the sides of the insert rather than having them all on the rack, making sure not to get too close to the Max Fill line. Use the same amount of broth or water, double the glaze recipe and increase the cook time to 50 minutes total at high pressure, letting the ribs rest for 20 minutes in the turned off Instant Pot before quick releasing and glazing.