Instant pot ribs!

This recipe is DELICIOUS. These ribs are so tender they fall off the bone and are almost impossible to even flip! You're going to love them, and yes, I will include a variant for a slow cooker/crockpot!







Ingredients


- Pack of pork ribs

- Spice rub of choice 4-7 tbs depending, I used Famous Dave's Rib Rub but you can use any.

- Chili Powder 3 tbs

- 1 cup water

-1/4 cup barbeque sauce of choice, I used Sweet Baby Ray's

- More barbeque sauce for coating and serving.


Method:

Open and rinse your ribs in cold water, pat them dry with paper towels. They need to be dry for the coating to really stick and not just run off in during cooking. Coat both sides of the ribs heavily in your seasoning and chili powder.


Once coated place in your instant pot the metal rack insert so that the ribs have something to sit on. If you can, place the ribs in a circle on the rack so that they are not touching the bottom, if your rack is too big or long, that's okay, just place them as best you can around the outside of the rack but leaning in on it so that it's standing up.

Add down the middle of the rack the water and 1/4 cup BBQ sauce, as well as a little extra on the ribs themselves.

Lock and secure your pressure cooker lid, set to SEAL, and then cook on high pressure for 20 minutes. I ended up letting mine natural release for 10 mins before quick releasing the rest. Soooo tender.

SLOW COOKER:

If you have a slow cooker/crockpot you can do all the same as above, but instead of a circle, just lay them in the crockpot as best you can, you can even have them overlap a bit, increase water to 1 1/2 cup and 1/2 cup BBQ sauce, cook on high for 4 hours or low for 8 hours and then proceed as below.


Once your ribs are done, gently remove them from the pot and lay them out on a baking sheet. Coat generously on both sides with sauce. Be careful, they will likely fall apart. Place under your broiler for about 4-5 minutes per side on high. I had my oven rack at about 3/4 way up the oven, so not too close to the top. You don't want to burn them, keep a careful eye. You want to caramelize that sauce and really lock in that flavor.


Serve immediately and remember to bring some wet naps!


Video below!





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