Weeknight Ribs.... in Your Instant Pot
Equipment
- 6 Quart Instant Pot
Ingredients
- Approx 4 pounds Pork back ribs fat trimmed off.
- 1 Tablespoon onion powder
- 1 Tablespoon Dry Mustard
- 1 Tablespoon Cumin
- 1 Tablespoon Paprikia
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Chili Powder
- 1 Teaspoon Celery Seed
- 1 Tablespoon Garlic Powder
- 1 Cup Beef Broth
- Your choice of BBQ sauce
Instructions
Make it now
- Combine all of the dry rub ingredients and rub onto the ribs.
- Cut ribs into pieces that fit into the instant pot
- Pour in the beef broth
- Lay the ribs inside the pot (as shown in the picture in the blog post)
- Set the lid to sealing and manual setting for 25 mins.
- Let the pot release pressure naturally (approx 20 mins)
- Place ribs on baking sheet and lightly coat with BBQ sauce. Place under the broiler until desired crispiness.
Make it a Freezer Meal
- Combine the rub ingredients and season the ribs.
- Cut the ribs into 4 rib chunks.
- Place seasoned ribs into the freezer zip bag. Do not add broth.
- Remove as much air as possible.
- Freeze flat for up to 2 months.
- To cook, allow ribs to thaw in the fridge, and follow the directions for "Make it Now" above.
Notes
This recipe will work in an 8 quart Instant Pot.
Nutrition
Calories: 160kcal | Carbohydrates: 16g | Protein: 9g | Fat: 7g | Fiber: 2g | Sugar: 10g