YIELD: Serves 4 to 6
Share a special meal with your family with these Instant Pot Ribs. A summer staple that you can throw together anytime thanks to our trusty Instant Pot. Enjoy tender, sticky, baby back ribs with your favourite side for an anytime banquet.
INGREDIENTS
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1 tbsp packed brown sugar
1 tbsp dry mustard
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked salt, such as this one from Spice House
1 tsp coarsely ground black pepper
1/2 tsp cayenne pepper
2 racks baby back ribs (about 4 lbs total)
1 c. barbecue sauce
How To Make Ribs in the Instant Pot
Step 1: In a small bowl, add the brown sugar, mustard, paprika, garlic powder, onion powder, smoked salt, black pepper, and cayenne. Stir well to make the spice rub and set aside.
Step 2: Ready the ribs. Take off the membrane from the ribs or if using super-tender ribs, remove the membrane that covers the bone on the underside of the ribs. Now, turn the ribs over. Starting in the middle of the rack, slide a butter knife on the ribs and the thin membrane of the first rack while meat-side down. Gently pull the membrane up using your hands once you’ve already got a couple of inches pulled up and completely pull off the bones. Do this for the rest of the rack.
Step 3: Evenly sprinkle both sides and ends of the ribs with the spice rub, then gently rub it into the ribs.
Step 4: Inside a 6-quart or larger electric pressure cooker, set a steamer or trivet. Add a cup of water to the pressure cooker. Standing up, add the ribs on the streamer, coiling them up gently in the cooker. To do this, begin with the first rack of the ribs on the outside closest to the pot, making a tighter coil inside the first rack of ribs with the second rack.
Step 5: Seal the pressure valve of the pressure cooker, set it on a high manual, and cook for about 20 minutes.
Step 6: When done, do a quick release of pressure. Then, immediately transfer the ribs to a baking sheet meaty-side up using tongs.
Step 7: On all sides, brush the finished rubs with sauce, then broil or grill for about 3 to 4 minutes on medium-high heat until the sauce has browned and sticky.
Step 8: To a cutting board, transfer the ribs, then slice into sections. Enjoy immediately.
NOTES:
To make this ahead, coat the ribs with the dry rub and store them in the fridge overnight.
If refrigerating cooked ribs, allow to cool and store in the fridge for up to 2 days. To reheat, place in a warm oven or grill on medium-high heat and finish up with the sauce.
Place the leftover in an airtight container and store it in the fridge for up to 4 days.
Nutrition Facts:
Calories 903 | Fat 59.2 g (91.0%) | Saturated 20.7 g (103.6%) | Carbs 23.6 g (7.9%) | Fiber 1.2 g (4.8%) | Sugars 18.3 g | Protein 69.1 g (138.2%) | Sodium 954.8 mg (39.8%)
Ingredients
- 1 tbsp packed brown sugar
- 1 tbsp dry mustard
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked salt, such as this one from Spice House
- 1 tsp coarsely ground black pepper
- 1/2 tsp cayenne pepper
- 2 racks baby back ribs (about 4 lbs total)
- 1 c. barbecue sauce
Instructions
Step 1: In a small bowl, add the brown sugar, mustard, paprika, garlic powder, onion powder, smoked salt, black pepper, and cayenne. Stir well to make the spice rub and set aside.
Step 2: Ready the ribs. Take off the membrane from the ribs or if using super-tender ribs, remove the membrane that covers the bone on the underside of the ribs. Now, turn the ribs over. Starting in the middle of the rack, slide a butter knife on the ribs and the thin membrane of the first rack while meat-side down. Gently pull the membrane up using your hands once you’ve already got a couple of inches pulled up and completely pull off the bones. Do this for the rest of the rack.
Step 3: Evenly sprinkle both sides and ends of the ribs with the spice rub, then gently rub it into the ribs.
Step 4: Inside a 6-quart or larger electric pressure cooker, set a steamer or trivet. Add a cup of water to the pressure cooker. Standing up, add the ribs on the streamer, coiling them up gently in the cooker. To do this, begin with the first rack of the ribs on the outside closest to the pot, making a tighter coil inside the first rack of ribs with the second rack.
Step 5: Seal the pressure valve of the pressure cooker, set it on a high manual, and cook for about 20 minutes.
Step 6: When done, do a quick release of pressure. Then, immediately transfer the ribs to a baking sheet meaty-side up using tongs.
Step 7: On all sides, brush the finished rubs with sauce, then broil or grill for about 3 to 4 minutes on medium-high heat until the sauce has browned and sticky.
Step 8: To a cutting board, transfer the ribs, then slice into sections. Enjoy immediately.
Notes
To make this ahead, coat the ribs with the dry rub and store them in the fridge overnight. If refrigerating cooked ribs, allow to cool and store in the fridge for up to 2 days. To reheat, place in a warm oven or grill on medium-high heat and finish up with the sauce. Place the leftover in an airtight container and store it in the fridge for up to 4 days.
