4
10 minutes, plus 15 minutes to release pressure
45 minutes, plus 15 minutes to come to pressure
1 hour and 25 minutes
4 pounds bone-in short ribs
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
½ cup soy sauce
¼ cup applesauce
2 tablespoons gochujang
2 tablespoons honey
1 tablespoon rice wine vinegar
5 garlic cloves, peeled
3 scallions, chopped
1 2-inch-piece fresh ginger, chopped
Chopped cilantro, for garnish
Season the short ribs with salt and pepper. Place the ribs in the Instant Pot.
In a food processor or blender, combine the soy sauce, gochujang, honey, vinegar, garlic, scallions and ginger. Process to a smooth puree.
Add the sauce mixture to the Instant Pot, turning the ribs to coat.
Close the lid and turn the valve to the sealing position. Choose high pressure. Set the timer for 45 minutes.
When the cooking time is up, let the pressure release naturally for 15 to 20 minutes, and then quick release any remaining pressure.
Serve the ribs immediately, with some of the sauce spooned over the top and garnished with cilantro.