Description
Tender, fall-off-the-bone baby back ribs cooked in the Instant Pot with a delicious dry rub and sweet BBQ sauce. This recipe delivers juicy, flavorful ribs in a fraction of the time compared to traditional grilling or smoking methods.
Ingredients
- Baby back ribs: 2 racks (about 2-3 pounds)
- Olive oil: 1 tablespoon (for searing)
- Dry rub (or use a homemade mix):
- Brown sugar: 1 tablespoon
- Paprika: 1 tablespoon
- Garlic powder: 1 teaspoon
- Onion powder: 1 teaspoon
- Salt: 1 teaspoon
- Pepper: 1 teaspoon
- Chili powder: 1 teaspoon
- BBQ sauce: 1/2 cup (or more for serving)
- Apple cider vinegar: 1 tablespoon
- Water or broth: 1 cup (for pressure cooking)
Instructions
- Prepare the Ribs: Remove the membrane from the back of the ribs. Coat the ribs evenly with the dry rub mixture and let them sit for a few minutes.
- Sear the Ribs (Optional): Turn the Instant Pot to “Sauté” mode, add olive oil, and sear the ribs for 2-3 minutes on each side until golden-brown. This step is optional but recommended for extra flavor.
- Add the Liquid: Remove the ribs from the pot. Add 1 cup of water or broth and a splash of apple cider vinegar to the Instant Pot for pressure cooking.
- Pressure Cook the Ribs: Arrange the ribs in the Instant Pot, lock the lid, set the valve to “Sealing,” and cook on high pressure for 25 minutes. After cooking, let the pressure naturally release for 10 minutes, then quick release any remaining pressure.
- Apply the BBQ Sauce: Remove the ribs and brush BBQ sauce over them. Broil in the oven for 2-3 minutes or return to the Instant Pot on “Sauté” mode to caramelize the sauce.
- Slice and Serve: Slice the ribs into individual portions and serve hot.
Notes
- Dry Rub: Feel free to adjust spices to your liking. Add more chili powder for heat or brown sugar for extra sweetness.
- Cutting the Ribs: If the ribs are too large for the Instant Pot, cut them into smaller sections.
- Broiling Option: Broiling the ribs after cooking gives them a crispy exterior and enhances the flavor.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 380
- Sugar: 14g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg