Instant Pot Baby Back Ribs
2baby back rib racks (4-5 pounds total)
1 capple juice or cider
2 Tbspcider vinegar (optional
DRY RIB RUB
3 Tbspdark brown sugar
2 Tbspchili powder
1 tspeach: onion powder; garlic powder; kosher salt; freshly ground pepper
1/2 tspground red pepper (or more or less to taste)
1 tspliquid smoke flavoring
How to Make Instant Pot Baby Back Ribs
- Remove the clear skin from the underside of the ribs. I use a paring knife to get an opening under the skin on the wide end of the rack, Then I use my finger to enlarge opening. When I can grab it with a paper towel I pull toward the narrow end.
- Put a cooling rack into a large pan to keep ribs above the pan. Sprinkle liberally on both sides of the ribs and rub to get seasoning well distributed. Place ribs on the rack and place in the refrigerator, uncovered for a minimum of 2 hours or up to overnight.
- Mix liquid ingredients.
- Place ribs into the Instant Pot with the meaty side against the side of the pan and on their edge. I curled the racks to fit into the pot.
- Carefully pour the liquid into the pot making sure to not pour over the rub on the ribs.
- Put the lid on the pot, and be sure your valve is set to "Sealing". Select the "pressure Cook" setting for 30 minutes (add another 5 minutes if you want "fall off the bone" ribs.) When pressure cook time beeps allow the pot to do a natural release for another 15 minutes. Carefully manually release the remaining pressure.
- Heat your oven to "Broil". Place ribs back onto the cooling rack in the pan, lined with foil, that you used to let them air dry. Use your favorite barbecue sauce (I use "Sweet Baby Ray's Brown sugar and Hickory sauce.)
- Broil the ribs about 8-10 minutes. Watch closely. You want a nice char, but do not want the surface to start to burn.