Baby back ribs (instant pot)

description:

Ribs in the instant pot. Great for a weeknight meal, but doesn't have much smoke flavor as in this recipe.

ingredients:

Meat:
2 full racks of baby rack pork ribs

Dry rub:
1 Tbsp vegetable oil
4 Tbsp Memphis Dust
1/2 tsp kosher salt per pound of meat
1 cup of bbq sauce

Sauce:
1/2 onion, chopped fine
2 garlic cloves, minced
1 cup ketchup
1/2 cup water
1/4 cup molasses
2 Tbsp cider vinegar
2 Tbsp dijon mustard

instructions:

1) Rinse the ribs in cold water to remove any bone bits from the butchering and any bacterial film that grew in the package.

2) Remove the membrane from the under side. Insert a butter knife under the membrane, then use a paper towel to peel off the skin. Trim the excess fat from both sides.

3) Rub the salt all over the meat and let it sit for 1-2 hours.

4) Coat the meat with a thin layer of vegetable oil and then spread the Memphis Dust on all surfaces of the meat.

5) Heat oil in pressure cooker under low sautee setting. Add onion and cook until softened, 5 minutes.

6) Add garlic and cook until fragrant, about 30 seconds.

7) Stir in water, ketchup, molasses, vinegar, mustard. Mix well and pull out 1 cup worth of sauce.

8) Cover the ribs in a small amount of oil and memphis dust.

9) Arrange ribs upright in the pot with the meaty sides facing outward. Then pour reserved sauce over the ribs.

10) Press "pressure cook" and cook on high pressure for 45 minutes.

11) When the timer beeps, allow the pressure to natually release for 15 minutes, then turn the value to quick relese.

12) Remove ribs to a large, foil-lined baking sheet with wire rack and slater them in the cooking sauce.

13) Broil the ribs in the oven, meaty side up. Every 2 minutes, pull the rack out and add another layer of the sauce, and broil for another 2 minutes. Be sure to keep an eye on the meat to avoid any burning.

14) Serve with Lucille's BBQ sauce.

source:

Tastes Better From Scratch