These tender barbeque ribs are made in the Instant Pot, so they are quick to make and very tender. You don’t need hours and hours to enjoy a summer favorite.
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 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 ribs.
When the ribs have finished cooking in the Instant Pot, you can paint them with barbecue sauce and put them in the broiler to brown them. But, in the summer when you don’t want to heat up your kitchen, a *roaster air fryer comes in handy and browns them to perfection.
What to Serve with Barbecue Ribs
Before you start your ribs, you can cook potatoes in your Instant Pot for Potato Salad. The potato salad can get nice and cold while the ribs are cooking. You can’t get much better than that!
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.
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- 2 pounds Baby back ribs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon paprika
- ¼ teaspoon cayenne
- 1 teaspoon Penszey’s Bicentennial Rub
- 1 tablespoon brown sugar
- ½ cup red wine
- ½ cup water
- 2 garlic cloves
- Mise En Place
- 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon paprika, 1/4 teaspoon cayenne, 1 teaspoon Penszey’s Bicentennial Rub, 1 tablespoon brown sugarFirst, make the rub by combining everything together.
- 2 pounds Baby back ribsNext, 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.
- 1/2 cup red wine, 1/2 cup water, 2 garlic clovesPut 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.
- When the ribs are done, take them out of the cooker.
- Boswell Barbecue SauceDecide whether to use your broiler or an air fryer. Place the ribs on a half-sheet pan lined with foil for the broiler or your air fryer's rack lined with parchment paper. Generously slather the ribs with barbecue sauce.
Using the Broiler
- Put the ribs into the broiler at 500 °F for about 5 minutes or until the sauce is slightly browned and tacky.