1 rack of pork ribs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon brown sugar
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon cumin
1 cup water
¼ cup apple cider vinegar or apple juice
1 teaspoon liquid smoke, optional
1 cup bbq sauce, optional
- Remove membranes from the back of ribs, if needed.
- Rubs seasonings over both sides of ribs.
- Place wire trivet rack in the bottom of the instant pot.
- Add water, apple cider vinegar and liquid smoke (optional, but recommended for that great smokey flavor).
- Place the ribs upright, with the meat side facing out. If you’re using one large rack of ribs, then circle them around the pot.
- Secure lid and close vent.
- Press “manual” or “pressure cook” and cook on high pressure for 25 minutes.
- When the timer beeps, allow the pressure to naturally release for 15 min, then turn the valve to quick release.
- Optional: Carefully remove ribs to a large, foil-lined baking sheet and slather them in BBQ sauce.
- Optional: broil them in the oven for 2-3 minutes to caramelize the bbq sauce.
Chef Jocelyn Notes
- For spare ribs, add 5-10 minutes to the cooking time (higher for higher altitudes and very “fall-off-the-bone” ribs, lower number for lower altitude and tender ribs).
- Liquid smoke can be found near the bbq sauces at your local grocery store. It will add an amazing smokey flavor to the ribs.
Remove the Membrane:
Wherever you purchase your ribs, some may still have the white, shiny membrane connective tissue on the back (bone side) of the ribs. You want to make sure this is removed.
Just flip the ribs so the top (meaty part) is face down. Slide your fingers or butter knife under the membrane and rip it off.