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.
Nutrition (per serving)
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!
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
Instructions
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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.
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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.
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Rub the spice mixture generously over both sides of the ribs, pressing it into the meat.
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Pour the apple cider vinegar and water into the bottom of the pressure cooker pot. Place the trivet inside.
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Curl the rack of ribs into a circle and place them on top of the trivet, standing on their side.
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Secure the lid and set the pressure cooker to High Pressure for 25 minutes.
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While the ribs are cooking, whisk together the hot honey and soy sauce in a small bowl to prepare the finishing glaze.
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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.
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Preheat your oven's broiler to high and line a baking sheet with aluminum foil.
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Carefully transfer the ribs to the prepared baking sheet, bone-side down. Brush half of the hot honey glaze over the top.
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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.
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.
