2 racks Baby back pork or Spare ribs although they are bigger for the insta pot.
3 Bay leaves
1 tbsp Garlic powder
1 tbsp Onion powder
1 tbsp Hot pepper sauce
1 1/2 cups Ketchup
2 tbsp Liquid smoke
1 tbsp Mustard, dry
2 tbsp Mustard powder, dry
1 tbsp Worcestershire sauce
Baking & Spices
1 tbsp Black pepper, ground
1 tsp Black pepper
27 tbsp Brown sugar
1/2 tsp Cayenne pepper
1 tsp Cinnamon
1 tsp Dill seeds
1 tsp Nutmeg
2 tbsp Paprika, smoked
1 tbsp Paprika or smoked paprika
4 tsp Salt
Oils & Vinegars
1/4 cup Apple cider vinegar
1/2 cup Red wine vinegar
2 cups Apple juice, unsweetened
1/2 cup Water
Add all the the dry rub ingredients in a medium bowl and using a fork whisk to combine.
Dry the ribs with paper towels of excess liquid or blood.
The ribs usually have a membrane on the back (the bony part of the ribs), remove it and discard it.
Place the ribs on a cutting board, season generously with the dry rub on both sides and use your hand to rub it all over the ribs.
Cooking the Ribs:
Add juice, apple cider and liquid smoke to the Instant Pot, stir to combine. Add bay leaves.
Add a small legged trivet to the Instant Pot (optional, but I prefer to keep the ribs out of the liquid as much as possible).
Place the ribs inside the Instant Pot, standing and pressing on the sides of the Instant Pot. If needed trim the ribs, also make sure you don't go over the Max fill line.
Secure the Instant Pot lid, close and point the valve to Sealed.
Cook on Manual, for 35 minutes on HP for thicker ribs if you want them to still have a slight pull when biting and be able to brown them on the grill or broil the rack without meat falling off the bone. You can do 40 minutes for extra tender, almost fall of the bone ribs.
Once the Instant Pot beeps, do a 15 minutes Natural Pressure Release. Unlock and remove the lid from the instant pot.
Homemade BBQ Sauce (optional):
While the ribs are cooking prepare the BBQ sauce.
Add all the ingredients to a blender or food processor and blend until smooth. Stir and set aside.
Or just use about 2 cups of store-bought BBQ sauce.
Broiling the ribs:
Preheat oven on the Broiler setting.
Carefully remove the ribs from the Instant Pot and place them onto a prepared baking sheet lined with aluminum foil for easy clean-up.
Brush the ribs generously with either homemade BBQ sauce or store-bought BBQ sauce on both sides.
Place under the broiler for about 6-10 minutes. Leave the light on, and keep a close eye on the ribs because they could burn quickly.
Serve immediately with extra BBQ sauce.
Remove the membrane: In case they have a membrane on the back (the bony part of the ribs), remove it using a knife, and discard the membrane.
Season the ribs: Start by giving them a nice dry spice rub all over them.
Add liquid to the bottom of the IP: For enhanced flavor, I strongly recommend adding apple juice, apple cider and liquid smoke to the bottom of the pot. You can also skip this, and simply use water.
Curl the ribs around the IP: Arrange the rack around the pot, so the meat side facing out (just like in the photo above). However, if your ribs are already cut in sections then line them up around the pot.
Cook them on high pressure: Close the lid, and cook the meat. The cooking times will vary just slightly depending on the type of ribs you use.
Coat with BBQ sauce and Broil: After the pressure cooker, I love coating them with the homemade BBQ sauce and broiling them for about 5 minutes. Broiling is completely optional, but it gives them a nice crust and color.
Serve: Enjoy them warm. As noted in the recipe card, feel free to make our homemade bbq sauce, which takes less than 3 minutes to make. Also, you could use your favorite store-bought version.
*I used a 6 quarts Instant Pot and the 3lbs baby back ribs rack are too large for it, use 2lbs baby baby ribs racks.
0 Calories: 654 Carbohydrates: 91 Protein: 31 Fat: 18 Saturated Fat: 3 Cholesterol: 111 Sodium: 2313 Potassium: 988 Fiber: 2 Sugar: 81 Vitamin A: 2115 Vitamin C: 5.4 Calcium: 128 Iron: 3.3