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I made these for Memorial Day. Usually, I make Babyback Ribs in the Nesco, but I didn’t have a lot of time, so I decided to try the Instant Pot. Of course, you can do these in any pressure cooker, I just happen to have one of those.
The trick to making tasty ribs is to use a good rub and flavorful liquid. Let the rub sit on the ribs for a while in the refrigerator to “marinate”, about a half an hour is good. To get a nice glaze on the ribs, put them in the oven after they come out of the pressure cooker. They are fall off the bone tender, succulent and very close to outdoor.
Let’s Make Barbecue Ribs in the Instant Pot
Another thing that makes the rub for these ribs special is the Penzey’s Bicentennial Rub.
- Baby back ribs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon paprika
- 1/4 teaspoon cayenne
- 1 teaspoon Penszey's Bicentennial Rub
- 1 tablespoon brown sugar
- 1/2 cup red wine
- 1/2 cup water
- 2 garlic cloves
- First, make the rub by combining everything together.
- Next, prepare the ribs for cooking. Remove the silver skin and any other loose pieces of meat or fat. To make the ribs able to fit in the pot, cut them in pieces, and cut down almost to the bone for every single piece.
- Rub the pieces generously all over, front, sides and back, with the rub and let them sit in the refrigerator for about a half an hour so they can soak up all that goodness.
- Put the wine, water, and garlic cloves into the inner pot with the rack. If you don't have a rack, you could use a steamer basket or foil. Don't worry about chopping the garlic, just break it up into a few pieces. You can see the Mise En Place above to see how it goes.
- Remove the ribs from the refrigerator and put them on the rack. Seal the pot.
- Put the pot on high for 20 minutes. Use the Natural Release method.
- Have ready a half sheet pan lined with foil. When the ribs are done, take them out of the cooker and put them on the pan. Slather them generously with barbecue sauce on all sides and put them into the broiler for about 5 minutes or until the sauce is slightly browned and tacky.