Instant Pot Baby Back Pork Ribs
Try this Instant Pot Baby Back Pork Ribs recipe, or contribute your own.
Try this Instant Pot Baby Back Pork Ribs recipe, or contribute your own.
- Carbohydrate 35.3223062867678 g
- Cholesterol 0 mg
- Fat 0.459773750663066 g
- Fiber 2.78725004868471 g
- Protein 1.21699375052708 g
- Saturated Fat 0.0768947501168278 g
- Serving Size 1 1 Serving (153g)
- Sodium 503.385000053032 mg
- Sugar 32.5350562380831 g
- Trans Fat 0.0804625001097857 g
- Calories 154 calories
Step-by-step
- Remove the lining from the bottom side of the ribs by running a butter knife under the skin and then using a paper towel to grip and remove completely.
- Combine the brown sugar, chili powder, salt, pepper, cumin, garlic powder, onion powder and cayenne pepper in a small dish and rub all over the ribs.
- Place the rack in your pressure cooker and place the ribs inside the pot, standing on their side, wrapping around the inside of the pot. Pour in the water, apple cider and liquid smoke (if using), being careful to not wash off any of the seasonings.
- Secure the lid, making sure the vent is closed. Press the Meat button and set to 25 minutes. Let the pressure naturally release for 10 minutes, then quick release the rest of the way.
- Carefully remove the ribs from the pressure cooker and set on a foil lined baking sheet. Brush down with your favorite BBQ sauce, and pop under the broiler for 5 minutes, but keep an eye on it so it doesn't burn (some ovens are more hot than others). Enjoy!
Apple cider vinegar cuts through rich pork fat while providing the necessary liquid for pressure accumulation inside a sealed electric cooker. Water alone produces steam, but adding acid breaks down collagen fibers during the initial heating phase. This chemical shift softens connective tissue much faster than dry heat methods.
Removing the silvery membrane from the bone side of the rack is non-negotiable for tender results. That tough skin acts as a barrier preventing spice penetration and smoke absorption. Slide the blunt edge of a utensil underneath the corner of the membrane, pull it free using a dry cloth towel for traction, and discard it before applying the spice blend.
Chilled leftover ribs maintain structural integrity well when portioned for next-day meals. Strip the cooled meat from the bones and fold it into scrambled eggs, or fold the shredded pork into warm tortillas with pickled onions. Refrigerated cooked pork keeps safely for up to four days in an airtight container.
Pair this protein with crisp, highly acidic sides like coleslaw or vinegar-based potato salad. Heavy starches will compete with the concentrated sugars in the finishing glaze. Acidity balances heavy proteins by refreshing the palate between bites.
