YIELD: 4-6 servings
Mouthwatering, sticky, tender, and absolutely incredible! You’d want to make these easy Homemade Instant Pot Ribs all year round!
INGREDIENTS
2 racks of baby back ribs (about 4 lbs total)
1 tbsp packed brown sugar
1 tbsp paprika
1 tsp garlic powder
1 tbsp dry mustard
1 tsp onion powder
1/2 tsp cayenne pepper
1 c. barbecue sauce
1 tsp smoked salt, such as this one from Spice House
1 tsp coarsely ground black pepper
How To Make Ribs in the Instant Pot
Step 1: In a small bowl, place the brown sugar, mustard, paprika, garlic powder, onion powder, smoked salt, black pepper, and cayenne. Mix well to make the spice rub and set aside.
Step 2: Take the membrane off the underside of the ribs that covers the bone for super-tender ribs. Lay the ribs, meat-side down. In between the ribs and the thin membrane of the first rack, slide a butter knife. Begin in the middle of the rack and pull up a couple of inches. Then, gently pull the membrane up using your hands and completely off the bones. Do the same for the rest of the rack.
Step 3: Over the ribs on each side and the ends, evenly sprinkle the ribs. Then, gently rub into the ribs.
Step 4: Inside a 6-quart or larger electric pressure cooker, set a steamer or trivet. Pour in 1 c water. On the steamer, place the ribs standing up, gently coiling them in the cooker. Make sure, to begin with, the first rack of ribs on the outside closest to the pot, making a tighter coil inside with the second rack.
Step 5: Secure the pressure cooker and seal the valve. Cook the ribs for 20 minutes on the High manual. Do a quick release of pressure after the timer is up. To a baking sheet, transfer the ribs meaty-side up using tongs.
Step 6: Brush all sides of the ribs with the sauce. Grill or broil the ribs for about 3 to 4 minutes on medium-high heat until some of the sauce is browned and sticky.
Step 7: On a cutting board, transfer the ribs. Into your desired sections, slice between the ribs. Serve right away. Enjoy!
NOTES:
If making ahead, coat the ribs with the dry rub and store them in the fridge overnight. You can also keep the cooked ribs in the fridge for up to 2 days. Make sure to completely cool it first. To reheat, place the ribs in a warm oven or grill on medium-high heat. Then, finish with the sauce.
Place any leftovers in an airtight container, and store them in the fridge for up to 4 days.
Nutrition Facts:
Per serving, based on 6 servings. (% daily value)
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
- 2 racks of baby back ribs (about 4 lbs total)
- 1 tbsp packed brown sugar
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tbsp dry mustard
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1 c. barbecue sauce
- 1 tsp smoked salt, such as this one from Spice House
- 1 tsp coarsely ground black pepper
Instructions
Step 1: In a small bowl, place the brown sugar, mustard, paprika, garlic powder, onion powder, smoked salt, black pepper, and cayenne. Mix well to make the spice rub and set aside.
Step 2: Take the membrane off the underside of the ribs that covers the bone for super-tender ribs. Lay the ribs, meat-side down. In between the ribs and the thin membrane of the first rack, slide a butter knife. Begin in the middle of the rack and pull up a couple of inches. Then, gently pull the membrane up using your hands and completely off the bones. Do the same for the rest of the rack.
Step 3: Over the ribs on each side and the ends, evenly sprinkle the ribs. Then, gently rub into the ribs.
Step 4: Inside a 6-quart or larger electric pressure cooker, set a steamer or trivet. Pour in 1 c water. On the steamer, place the ribs standing up, gently coiling them in the cooker. Make sure, to begin with, the first rack of ribs on the outside closest to the pot, making a tighter coil inside with the second rack.
Step 5: Secure the pressure cooker and seal the valve. Cook the ribs for 20 minutes on the High manual. Do a quick release of pressure after the timer is up. To a baking sheet, transfer the ribs meaty-side up using tongs.
Step 6: Brush all sides of the ribs with the sauce. Grill or broil the ribs for about 3 to 4 minutes on medium-high heat until some of the sauce is browned and sticky.
Step 7: On a cutting board, transfer the ribs. Into your desired sections, slice between the ribs. Serve right away. Enjoy!
Notes
If making ahead, coat the ribs with the dry rub and store them in the fridge overnight. You can also keep the cooked ribs in the fridge for up to 2 days. Make sure to completely cool it first. To reheat, place the ribs in a warm oven or grill on medium-high heat. Then, finish with the sauce. Place any leftovers in an airtight container, and store them in the fridge for up to 4 days.
