When you think of ribs, it usually involves the barbecue grill, lots of foil, bottles of barbecue sauce, hours of prep, and painstaking, meticulous planning for just the right temperatures and time. Well, not with these ribs.
The Instant Pot will speed up your time, and you'll come out with some great fall-off-the-bone ribs that are sure to please. You will love this time-saving delicious recipe.
Image Credit: Jen Brown
Instant Pot Country Style Dry Rub Ribs
Ingredients:
1 - 2 racks of Ribs
2 Tablespoons of coarse ground garlic salt
2 Tablespoons of seasoned salt
2 Tablespoons of seasoned pepper
1 Tablespoon of chili powder
1 Tablespoon of dry mustard
2 Tablespoons of Paprika
1 Tablespoon of onion powder
1 teaspoon of celery salt
1 small bottle of liquid smoke
1 large bottle of Country Bob's all purpose sauce
1 cup or organic honey
Image Credit: Jen Brown
Directions:
First, Ribs have a membrane on the back side of the rack that needs to be removed. It's on the opposite side of the meaty part of the ribs, and it's silvery white and looks kind of like fat, but it's not. Take a sharp knife and start at one corner on the back side of the ribs.
Run the knife under the membrane to loosen it. Pull it back just a little, use a paper towel to grasp the loosened membrane, and gently pull it off. You may need to do this in two or three segments to loosen and pull, as some racks will have a membrane that comes off easily, while others will require a little work.
Once you have the membrane removed, place the ribs in a flat-bottomed dish (like an 11 X 14) and sprinkle with liquid smoke. Let the ribs sit for about 30 minutes and absorb the liquid smoke.
After 30 minutes, hold the ribs up, and allow any liquid remaining to run off into the dish. Lay the ribs back in the dish and refrigerate them.
In a Ziploc bag, place the garlic salt, seasoned salt, seasoned pepper, chili powder, dry mustard, paprika, onion powder, and celery salt. Close the bag and shake vigorously to blend all dry ingredients. Once the ingredients are all blended, open the bag and place it in a bowl.
Remove the ribs from the refrigerator, and with a Tablespoon, generously sprinkle the dry rub over the meaty side of the ribs, and press it into the meat. Once you've covered the ribs in the dry rub, cover the ribs with plastic wrap and place them in the refrigerator overnight to allow the flavors to be absorbed.
Image Credit: Jen Brown
The next day, remove the ribs from the refrigerator. Place the Trivet in the Instant Pot, and add 1 cup of water and ½ cup of barbecue sauce. Place the ribs on the trivet, circled or leaning against the inside liner of the Instant Pot. Place the lid on the Instant Pot and turn it until it beeps and locks. Make sure the pressure valve is set to 'SEALING,' press the Manual button, and set the time to 30 minutes.
Allow the Instant Pot to build and release the pressure automatically. Once the Instant Pot is completely done and has released all the pressure (approximately an hour), gently lower the pressure valve button and, using a pot holder, turn the valve to VENTING to ensure all pressure has been released. Remove the lid to the Instant Pot, and place the Ribs in an oven-safe dish.
In a separate dish, pour half the bottle of Country Bob's sauce, add the 1 cup of honey, and stir well. Pour the honey barbecue sauce over the ribs, and place them in the oven at 350 degrees for 30 minutes to crisp the ribs and melt the barbecue sauce into them.
It will become a little gooey in the oven, blending the dry rub and barbecue flavors. Once the ribs have browned slightly and the sauce has thickened, remove them from the oven and serve immediately. Enjoy.
NOTE: You may want to double the dry rub recipe for two full racks of ribs, depending on your preferred amount of dry rub. The dry rub recipe provided will yield enough for approximately 2-3 pounds of ribs, which is equivalent to one rack.
Image Credit: Jen Brown
Try slow cooker Chicken Tater Tot Casserole...
Slow Cooker Chicken Tater Tot Casserole Recipe
