Tender Barbecue Ribs in the Instant Pot
Have tender ribs in under an hour!
Calories per serving: 1016kcal
Ingredients
- 2 pounds (907.18 g) Baby back ribs
Rub
- 1 teaspoon (1 teaspoon) garlic powder
- 1 teaspoon (1 teaspoon) onion powder
- 1 tablespoon (1 tablespoon) paprika
- ¼ teaspoon (0.25 teaspoon) cayenne
- 1 teaspoon (1 teaspoon) Penszey's Bicentennial Rub
- 1 tablespoon (1 tablespoon) brown sugar
Cooking Liquid
- ½ cup (118.29 ml) red wine
- ½ cup (118.29 ml) water
- 2 (2) garlic cloves
Sauce
Instructions
- Mise En Place
- 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.
- When the ribs are done, take them out of the cooker.
- Decide 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 (260 °C) for about 5 minutes or until the sauce is slightly browned and tacky.
Notes
You don't have to use my Boswell Barbecue Sauce, but, I think you'll like it. It's nice and sweet, sour, smokey and spicy.
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