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Baby Back Pork Ribs

Prep Time:

10 minutes

Cook Time:

45 minutes

Serves:

6

These are a breeze in the InstantPot®! These ribs are fall-off-the-bone tender every time. I tried baking ribs low and slow for several years - which yielded pretty good results for the most part - but the InstantPot® method is my go-to.

10 minutes

Ingredients

  • 2 medium racks babyback pork ribs

  • ½ C brown sugar

  • 2 t salt

  • 1 t cumin

  • 2 t chili powder

  • 1 t garlic powder

  • 1 t onion powder

  • 1 t liquid smoke

  • 1 t freshly cracked black pepper

  • 2 t paprika

  • 1 C water

  • ½ C apple cider vinegar

  • 1 (12-oz) bottle barbecue sauce of your choice

  • 3 garlic cloves, unpeeled and halved

  • ½ onion, roughly chopped


Preparation

  1. In a small bowl, combine salt, cumin, garlic powder, onion powder, chili powder, black pepper, brown sugar, and paprika and stir well to create the dry rub.

  2. Using a paper towel and your fingers, begin to pull back the thin membrane off the back of the ribs. If you need to, you can take a sharp knife to puncture a hole in the membrane to help "start" the peeling process.

  3. Generously take the dry rub ingredients and spread all over the front and back of both sets of ribs.

  4. To the bottom of the InstantPot®, add the water, apple cider vinegar, onion, and garlic. Place a metal or silicon trivet on the bottom of the pot and carefully arrange both ribs around the sides of the pot, front side of the ribs towards the inside of the pot standing up.

  5. Place the lid on, choose the Pressure Cook setting, flip the valve to sealing, and select 25 minutes.

  6. Once the time is up, perform a quick release carefully (put a kitchen towel over the valve to help minimize escaping steam.

  7. Use a pair of tongs to carefully remove ribs and place on an aluminum-foil lined cookie sheet. Generously brush on the barbecue sauce.

  8. Place in an oven set to broil for about 2 - 3 minutes or until the sauce has caramelized nicely.

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