Pressure Cooker Hot Honey Ribs with a Spicy Glaze
Hot Honey Ribs
Fall-off-the-bone ribs with a sticky, spicy hot honey glaze. Made easy in the pressure cooker.
There’s something truly magical about how a pressure cooker can transform a tough rack of ribs into tender, fall-off-the-bone perfection in under an hour. These Hot Honey Ribs are my absolute favorite way to satisfy a barbecue craving without firing up the smoker for half a day. The secret lies in the balance of the floral sweetness of honey paired with a sharp, spicy kick of chili, creating a sticky glaze that’s impossible to resist.
To get that essential caramelized crust, we finish these ribs under the broiler for just a few minutes after they come out of the pressure cooker. This step is where the magic happens; the hot honey bubbles up and chars slightly, locking in all that savory goodness from the dry rub. Whether you're hosting a game day party or just want a stellar weeknight treat, these ribs deliver big, bold flavors with minimal effort. Grab plenty of napkins, because things are about to get delightfully messy!
Nutrition (per serving)
Directions
-
1
Remove the silver skin membrane from the back of the ribs by loosening it with a knife and pulling it off with a paper towel. Pat the ribs dry.
-
2
In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to create a dry rub.
-
3
Rub the spice mixture generously over both sides of the ribs, pressing it into the meat.
-
4
Pour the apple cider vinegar and water into the bottom of the pressure cooker pot. Place the trivet inside.
-
5
Curl the rack of ribs into a circle and place them on top of the trivet, standing on their side.
-
6
Secure the lid and set the pressure cooker to High Pressure for 25 minutes.
-
7
While the ribs are cooking, whisk together the hot honey and soy sauce in a small bowl to prepare the finishing glaze.
-
8
Once the timer goes off, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to quick-release any remaining steam.
-
9
Preheat your oven's broiler to high and line a baking sheet with aluminum foil.
-
10
Carefully transfer the ribs to the prepared baking sheet, bone-side down. Brush half of the hot honey glaze over the top.
-
11
Broil for 3-5 minutes until the glaze is bubbling and slightly charred. Remove from the oven, brush with the remaining glaze, and let rest for 5 minutes before slicing.
Ingredients
- Baby back ribs:3 lb
- Apple cider vinegar:½ cup
- Water:½ cup
- Brown sugar:2 tbsp
- Smoked paprika:1 tbsp
- Garlic powder:1 tsp
- Onion powder:1 tsp
- Kosher salt:1 tsp
- Black pepper:½ tsp
- Cayenne pepper:¼ tsp
- Hot honey:½ cup
- Soy sauce:1 tsp
Tips & Notes
- If you don't have store-bought hot honey, simply microwave regular honey with a teaspoon of red pepper flakes for 30 seconds.
- For extra tender ribs, you can increase the pressure cooking time to 28-30 minutes, though 25 is usually the sweet spot for ribs that still hold together.
- Liquid smoke can be added to the cooking water (about 1 teaspoon) if you want a more authentic outdoor barbecue flavor.
Related Recipes
Pork Chops with Apples
Red Beans and Rice
Bacon Cheddar Corn Muffins
Ranch Chicken Pasta Bake
BBQ Chicken Potatoes
Turkey Puff Pastry Pot Pie
Garlic Pork Medallions
Honey Mustard Drumsticks