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Instant Pot Barbecue Ribs

Welcome back! 
Today, we have a recipe for a dish that we've made a lot but only recently with the help of the Instant Pot, a handy multi-cooker that can cook any type of food! We will also divulge our combination of spices, which is the other key part of this recipe. There's actually many different methods of preparing ribs, as each state in the US tends to have their own variety, and some regions within those states have varieties. The sauces can vary from tomato-based to vinegar-based, and the meat can be smoked, grilled, or roasted. This version is made to be convenient and clean to do from your kitchen!

Instant Pot Barbecue Ribs


Makes 1 rack

Ingredients:

Meat:
  • 1 rack of ribs
  • 1 cup water or apple cider vinegar (we did half a cup of each)
  • 1 tablespoon liquid smoke
  • Barbecue sauce (whatever you like!)
Spices:
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground mustard
  • 1 teaspoon cayenne pepper
  • 1 teaspoon white pepper
  • 1 teaspoon black pepper

Directions:

  1. Mix together all the spices in a bowl thoroughly.
  2. Season both sides of the ribs evenly.
  3. In the Instant Pot, put the water/apple cider vinegar along with the liquid smoke.
  4. Place a rack for the meat to sit on, and then put the meat in, with the meat side facing out.
  5. Cook at high pressure for 22 minutes.
  6. After releasing the steam, take it out and top with the barbecue sauce.
  7. Bake it in the oven at 400° for 10 minutes.
This method of preparation really gets the meat texture to be perfect; the bones just fall out super clean. We've served these ribs with a lot of things, and I'll say it makes for a great American dinner with corn on a cob and a roll or something like that. After making ribs like this with the Instant Pot, it's hard to go back to our old method because this is more convenient and even tastes better. You can also use the spice mixture from our Fried Chicken recipe, which makes it taste more herb-y but it's still great!

-Chefpo
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