What’s more comforting than a rack of ribs and some meaty mac & cheese? Nothing, really. So get your fat pants on for this hell of a meal.

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I prefer baby back ribs (which are smaller and more tender) than spare ribs, but either option can work. Just adjust the time accordingly.

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Baby back ribs also have a layer of fatty stuff on the back, so use a knife or scissor to remove most of the gunk.

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I’m doing a dry rub for this Instant Pot recipe, and then adding the BBQ sauce afterwards. Rub the spices in thoroughly onto both sides and pat down firmly.

In the center of the Instant Pot, set up the trivet so the meat doesn’t touch the water, and wrap the meat around in a circle. Cut the ribs if you need, like I did, to accommodate this.

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Once the ribs are cooked, add your favorite BBQ sauce and you can either eat as it is or broil for a few minutes in the oven. Pair with the best sausage mac & cheese and pray your arteries won’t fail you.

Literally the easiest recipe ever.

 

—ingredients—

  • 4 lbs baby back ribs
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons chili powder
  • 1 teaspoon crushed red pepper flakes
  • 1-2 cups BBQ sauce depending how you want it
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1/4 teaspoon liquid smoke

 

—directions—

  1. Cut the fat off the back of the ribs with either a knife or scissor. It should be easy to run through with a butter knife or snip away with a pair of sharp scissors. Pat the meat down dry with paper towel.
  2. Season both sides of the meat very liberally with the dry spices. If you have to use more or less than what is suggested, by all means do so. Every inch should be covered and coated – don’t forget the sides!
  3. In your Instant Pot, put the water, apple cider vinegar, and liquid smoke in the bottom of the pot. Place trivet above it, and try to arrange the ribs along the circular circumference of the pot. If you need to cut the ribs do so. The ribs should essentially be touching the outside of the pot and circled around on the trivet.
  4. Put the pressure cook on high for 25 minutes, and then slow release for 10 more minutes.
  5. Open, remove meat, and either serve with BBQ sauce as is or bake under the broiler for a few minutes.

 

Pairs stupendously with this sausage mac & cheese recipe!

Posted by:Talei Rukstad

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