Try this InstaPot Baby Back Ribs recipe, or contribute your own.
- 1 teaspoon salt
- 1 cup water
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 2 teaspoons dried parsley
- 1 rack baby back pork ribs remove fat from underside
- 1/4 teaspoon liquid smoke (optional)
- 1/2 cup bbqsauce
- Carbohydrate 29.3176661986267 g
- Cholesterol 275.562 mg
- Fat 80.649132636881 g
- Fiber 0.942200574344253 g
- Protein 55.3766344716809 g
- Saturated Fat 29.7686269223925 g
- Serving Size 1 1 Serving (460g)
- Sodium 288.315203578673 mg
- Sugar 28.3754656242825 g
- Trans Fat 7.69034776132773 g
- Calories 1081 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, parsley, 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!
Allowing a ten-minute natural pressure release after twenty-five minutes of cooking prevents the meat from seizing up and losing its moisture. Adapting this recipe requires careful attention to pantry inventory. Apple cider vinegar can be replaced with white vinegar at a one-to-one ratio, though adding a pinch of extra brown sugar compensates for the missing apple sweetness. Liquid smoke is potent; exceeding one-fourth teaspoon overpowers the dry rub spices. Baking sheets lined with heavy-duty aluminum foil protect cookware from caramelized barbecue sauce during the final five-minute broil. Watch the oven closely until the sauce bubbles and darkens. Pair these ribs with plain coleslaw or vinegar-based potato salad to cut through the rich fat content.
- Strip the tough silver skin completely off the bone side so spice rubs penetrate the meat.
- Stand the rack vertically against the inner pot wall to fit standard six-quart pressure cookers.
- Store leftover meat sealed in airtight containers for up to four days in the refrigerator.
Efficient ingredient management keeps cooking costs low while delivering consistent texture. Proper technique ensures tender results on the first attempt.
