Ribs are delicious, but I don’t always have time to do them low and slow over the grill! And I’m from upstate New York, so I don’t care too much about being traditional with my barbecue ;) With the Instant Pot, you can have fall-off-the-bone ribs ready in 30 minutes! A friend told me about this hack recently and I had to try it! This is my Fix-approved take on the recipe :)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
For the ribs:
1 rack of baby back pork ribs
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon light brown sugar
1 cup water
1/4 cup apple cider vinegar with the mother
For the BBQ sauce:
2 Tbsp. apple cider vinegar with the mother
2 Tbsp. pure maple syrup
1 cup reduced-sodium vegetable broth
1 cup all-natural ketchup
1 Tbsp. orange marmalade
1 Tbsp. Worcestershire sauce
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground smoked paprika
½ tsp. ground black pepper
½ tsp. chili powder
½ tsp. ground cumin
¼ tsp. ground allspice
¼ tsp. sea salt (or Himalayan salt)
Remove membrane from the back of ribs, if needed. Use a knife at the edge of the rack of ribs to find the membrane and then peel it off in one sheet with your hand.
Combine salt, black pepper, garlic powder, chili powder, onion powder, and light brown sugar in a small dish. I actually eyeball these measurements. Rub combined seasonings over both sides of ribs.
Place wire trivet rack in the bottom of the Instant Pot.
Add water & apple cider vinegar to the Instant Pot.
Place the ribs upright, with the meat side facing out, in a circle around the pot.
Secure lid and close vent.
Press “manual” or “pressure cook” and cook on high pressure for 25 minutes.
While the ribs cook, cover a baking sheet with foil.
Begin making the BBQ sauce: combine vinegar and maple syrup in medium saucepan over medium-high heat; cook for 3 minutes, until liquid just begins to caramelize.
Whisk in broth, ketchup, marmalade, Worcestershire sauce, onion powder, garlic powder, paprika, pepper, chili powder, cumin, allspice, and salt. Reduce heat to medium-low; cook for 20 minutes, or until mixture slightly thickens.
When the Instant Pot timer beeps, allow the pressure to naturally release for 15 minutes, then turn the valve to quick release.
Remove the ribs and place them on the foil-lined baking sheet. Cover both sides in a total of 1 cup of BBQ sauce with a silicone baster.
Broil the ribs for 2-3 minutes in the oven to continue to caramelize the BBQ sauce.
Recipe makes approx. 4 servings (3-4 ribs each).
Portion Fix Containers*: 1 red (meat) & 1/2 yellow (BBQ sauce)
*Containers are approximate. Remember, Autumn says to only follow recipes from the FIXATE cooking show and the FIXATE cookbooks (FIXATE Volume 1 and FIXATE Volume 2) for the most accurate balance of your macros, especially if you are just starting out! However, since the BBQ sauce IS from Fixate, and the rest of the meal is just straight up meat, you should be fine with your container counts :)