Instant Pot Ribs (Sweet and Spicy BBQ flavor)
Instant Pot Ribs are sweet, spicy and fall apart tender - in a fraction of the usual time! Just 25 minutes at high pressure, and a zap in a hot oven for 10 minutes, and dinner is SERVED!
Servings 4 servings
Calories 520kcal
Equipment
Ingredients
Rub
- 2 tablespoons paprika smoked
- 1 1/2 tablespoon dark brown sugar (packed)
- 1 tablespoon garlic powder
- 1 tablespoon prepared chili powder
- 1 tablespoon kosher salt
- 1 1/2 teaspoon onion powder
- 1 1/2 teaspoon cracked pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
Ribs
- 1 rack St Louis Style ribs
- 1 cup chicken stock
Sauce
- 1 cup ketchup
- 2/3 cup apple juice
- 1/3 cup apple cider vinegar
- 2 tablespoons dark brown sugar (packed)
- 2 tablespoons unsulfured molasses
- 1 tablespoon Worcestershire sauce
- 1 teaspoon prepared chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cracked pepper
Instructions
Rub
- Mix the rub ingredients together until well blended.2 tablespoons paprika smoked, 1 1/2 tablespoon dark brown sugar, 1 tablespoon garlic powder, 1 tablespoon prepared chili powder, 1 tablespoon kosher salt, 1 1/2 teaspoon onion powder, 1 1/2 teaspoon cracked pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon cayenne pepper
Sauce
- Combine all the sauce ingredients into a saucepan and simmer over a medium heat until thickened, stirring occasionally for about 15 minutes. Be careful not to burn - don't leave it unattended.1 cup ketchup, 2/3 cup apple juice, 1/3 cup apple cider vinegar, 2 tablespoons dark brown sugar, 2 tablespoons unsulfured molasses, 1 tablespoon Worcestershire sauce, 1 teaspoon prepared chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/4 teaspoon cracked pepper
Ribs
- Take a dull knife, slide the tip under the membrane on the back of each rack, and loosen it. Take the corner of it and pry off the entire membrane from the back of the ribs.1 rack St Louis Style ribs
- Rub evenly over both sides of the ribs, and massage into the meat.
- Cut your ribs to fit your instant pot (I cut a normal sized rack into three pieces)
- Place the trivet in the instant pot, pour in a cup of water or stock.1 cup chicken stock
- Set the instant pot at high pressure, for 25 minutes.
- Close the lid, and the vent to seal.
- Heat oven to 450°F
- When instant pot is done, do a natural release for 10 minutes, then do a quick release.
- Remove the ribs from the instant pot and put them on a baking sheet lined with baking paper or tinfoil.
- Baste ribs liberally with sauce, and bake for 10-15 minutes.
- Remove from oven.
- Baste with more sauce or serve sauce on the side.
- Devour.
Nutrition
Calories: 520kcal | Carbohydrates: 46g | Protein: 18g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 75mg | Sodium: 2444mg | Potassium: 834mg | Fiber: 3g | Sugar: 35g | Vitamin A: 3185IU | Vitamin C: 3.6mg | Calcium: 78mg | Iron: 4.5mg
