Description

Delicious, saucy, fall-off-the-bone-tender ribs in one hour? If I hadn’t made them myself, I would not have believed it but, YES!

The pressure cooker will essentially braise the ribs, break down the connective tissue into delicious tenderness, and infuse the meat with moisture and flavor. No chance of tough, dry, ribs. Promise. A quick broil after slathering with your favorite sauce will give the ribs a crusty, charred texture and flavor for the perfect finishing touch. Let’s get cooking!

Ingredients

Scale

3.5-4 pounds of spare ribs (2 racks)

3 teaspoons kosher salt

½ teaspoon ancho chili pepper

½ teaspoon garlic salt

½ teaspoon ginger

½ teaspoon white pepper

½ teaspoon black pepper

1 cup water for brine

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Instructions

1. Mix together the ingredients for the dry rub.

2. Place the ribs meaty-side down on parchment/butcher paper and remove the membrane. The butcher may have done this for you already, but if not, use a knife to loosen the edge of the membrane and then grab the membrane with a paper towel and pull it off. Discard.

3. Season both sides of the ribs with the dry rub.

4. Pour the water into the Instant Pot and place the rack inside.

5. Stand the ribs upright, curled into a circle in the pot.

6. Set Instant Pot to high pressure and cook for 30 minutes.

7. Release the steam valve after 30 minutes and remove the ribs from the pot. If you don’t, the ribs may overcook and fall off the bone in the pot. Ribs will look pale after their braise but we will fix that shortly!

8. Pre-heat broiler to high.

9. Place ribs on a baking sheet with foil or parchment paper. Brush both sides of the ribs with your favorite sauce.

10. Place ribs in broiler for 4-6 minutes to allow the sauce to caramelize and brown into a crisp crust. Don’t walk away from the broiler!

11. Remove from the oven, slice into individual ribs and serve. Enjoy!

Notes

For the Asian-style sauce:

¼ cup Mirin

½ cup Tamari (or soy sauce)

4 Tablespoons brown sugar

2 Tablespoons honey

1 Tablespoon rice vinegar

½ teaspoon cayenne pepper

1 teaspoon grated fresh ginger

2 garlic cloves minced

Instructions for BBQ Sauce

Place all ingredients in a small saucepan and bring to a boil.

Reduce to simmer and allow to simmer/reduce for 25 minutes. Sauce will be runny when warm but thick and sticky like molasses when cool.