Instant Pot “Game Day” Honey, Miso, & Sriracha Sticky Ribs and Wings
We couldn’t let the 52nd Super Bowl go by without a knock out recipe for ribs and wings,
with a twist.
A good friend named Elf passed on a recipe for slow cooked miso honey lamb shoulder recently, which is delicious, but my butcher had a run on the lamb today so I picked up spare ribs in compensation. I’m fairly confident that you won’t have a problem finding ribs before Game Day!
I added Sriracha, the well known hot sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt, for a little heat and to add to the coating quality of the honey miso glaze. The quick yuzu cucumber pickles bring a bright citrus crunch to the soft fall-off-the-bone pork. Bring a stack of these ribs to the table, to share with friends, and wash down with a Sapporo. Brewed since 1876 it claims the title for the oldest brand of beer in Japan.
What a great way to welcome the month of February!
Author’s note
Head on over to our online store at Amazon.com if you are in need of last minute inspiration for a recipe for a crowd this weekend. You can pick up our Smoky BBQ blend for sticky ribs and chicken wings recipes.
- 3 1/2 lbs spare ribs
- 4 tbsp brown rice miso
- 3 tbsp honey
- 2 tbsp sriracha
- 1 tbsp butter
- 1/2 English cucumber
- 4 tbsp yuzu juice *found in Asian aisle of the grocery store
- place the trivet in the Instant Pot
- add 1 cup water to the Instant Pot
- stack the ribs on the trivet, or if they are in a single rack arrange around the edge
- secure the Instant Pot lid and pressure valve to Sealing
- press the Manual button and adjust the cook time to 25 minutes
- once cooking is complete leave to Natural Pressure Release for 10 minutes, then Quick Pressure Release
- remove the ribs and leave to one side to rest
- drain all but 2 tbsp of the juices from the bottom of the Instant Pot
- turn on the sauté function and add the miso, honey, sriracha and butter
- stir the miso mixture until everything is melted together
- brush the ribs with the miso sauce and serve with pickles
- slice the cucumbers as thinly as possible
- put into a mixing bowl and add the yuzu*, season with salt and pepper
- *if you can't find yuzu, substitute for 3 tbsp lime juice and 1 tbsp orange juice
- Substitute the spare ribs for 4 lbs chicken wings, and reduce the cook time to 10 minutes on manual. Brush with the honey miso sriracha glaze and broil for 5 minutes before serving.
- 3 1/2 lbs spare ribs
- 4 tbsp brown rice miso
- 3 tbsp honey
- 2 tbsp sriracha
- 1 tbsp butter
- 1/2 English cucumber, sliced lengthways very thinly
- 4 tbsp yuzu juice *found in Asian aisle of the grocery store
- season the pork ribs with salt and pepper and place in the slow cooker
- add a 1/4 cup water to the bottom of the slow cooker
- cover and cook on LOW: 8-10 hours or HIGH: 4-5 hours
- in a small saucepan over a medium heat add the miso, honey, sriracha and butter
- stir the miso mixture until everything is melted together
- brush the ribs with the miso sauce and serve with pickles
- in a small bowl mix the cucumber slices with the yuzu, salt and pepper
- Honey Miso Sriracha Chicken Wings
- Substitute the spare ribs for 4 lbs chicken wings, and reduce the cook time to LOW: 4 hours or HIGH: 1 1/2 - 2 hours. Brush with the honey miso sriracha glaze and broil for 5 minutes before serving.
“January is the quietest month in the garden. … But just because it looks quiet doesn’t mean that nothing is happening. The soil, open to the sky, absorbs the pure rainfall while microorganisms convert tilled-under fodder into usable nutrients for the next crop of plants. The feasting earthworms tunnel along, aerating the soil and preparing it to welcome the seeds and bare roots to come.”
– Rosalie Muller Wright, Editor of Sunset Magazine, 1/99
