Instant Pot Barbecue Pork Ribs


To grill the ribs I suggest you my homemade barbecue sauce or your favorite bottled barbecue basting sauce. If you have enough time, ribs rubbed with the spice mixture can marinate up to 10 hours in advance. The first time I tested the recipe with apple juice and the second time with water. This allowed me to see that they are a little better with the juice but you will still like them without the juice if you do not have it on hand. It is not necessary to double the amount of juice and vinegar when doubling the recipe. On the other hand, it will take more preheating time and a little more time of rest before releasing the pressure.

I like this technique of placing meat on the skew; it’s a little healthier because a lot of the fat flows into the bottom of the inner pot during cooking.

Ribs cooked in the Instant Pot can be refrigerated for 4 days or frozen for up to 6 months before reheating and grilling in the oven or on the barbecue.

You liked these ribs … save time by preparing a large amount of rub spices for your next rib meal. It will be enough to use 4 tsp of  spices for 1 1/2 pounds (750 g) of ribs.

Servings: 2

Note that the cooking time takes into account the time the Instant Pot takes to start cooking as well as the cooking and resting time before releasing pressure.

Prep Time25 minsCook Time1 hrTotal Time1 hr 25 mins

 1 1/2 pounds (750 g) pork back ribs
 1 large clove of garlic cut in half lengthwise
 1 tbsp (15 ml) maple syrup
 1 tsp (5 ml) salt
 1/4 tsp (1 ml) ground black pepper
 1 tsp (5 ml) dry mustard
 1 tsp (5 ml) paprika
 1/4 tsp (1 ml) smoked paprika
 1/8 tsp (0,5 ml) Cayenne pepper
 2 cups (500 ml) apple juice or water
 3 tbsp (45 ml) cider vinegar
 Homemade Barbecue Sauce from my blog or your favorite bottled basting sauce

1

Insert a kitchen knife into the bone-side membrane to release it for removal.

cote membrane

2

When a part is clear, hold it with a piece of paper towel to prevent it from slipping off your hands and pull to remove the membrane.

tire membrane

3

Rub ribs with the garlic then baste both sides with maple syrup.

brosse cote

4

In a small bowl, combine salt, pepper, mustard, paprika, smoked paprika and cayenne and sprinkle on both sides of the meat. Rub this mixture onto the ribs with your fingertips. If you have enough time, let the meat marinate in the refrigerator for 1 to 10 hours.

cote frottee

5

Place the Instant Pot rack in the inner pot, add the apple juice and apple cider vinegar and place the ribs standing up in circle with the flesh-side against the inner pot side.

cote debout ip

6

Lock the lid with the pressure release button at sealing. Select "pressure" or "manual", set 25 minutes to "high" with "warm" to "off". Press on "start". (At 25 minutes of cooking the meat is practically detached from the bones, for slightly less cooked ribs reduce the cooking time by about 3 minutes). The pan will take about 10 minutes to start cooking. When the end of cooking alarm sounds, let stand 15 minutes and release the pressure. If time permits, wait about twenty minutes before removing the ribs from the pan; the flesh will firm a little and they meat will have less tendency to fall off the bones when you remove them from the inner pot.

7

Preheat the barbecue on low heat or set the oven rack in the upper third of the oven and preheat at broil.

8

Gently remove the ribs from the Instant Pot and place on a baking sheet. Brush with barbecue sauce and grill for about 3 to 5 minutes per side, checking frequently to prevent sauce from burning.

9

As soon as the ribs are grilled, brush with additional sauce and serve.

Ingredients

 1 1/2 pounds (750 g) pork back ribs
 1 large clove of garlic cut in half lengthwise
 1 tbsp (15 ml) maple syrup
 1 tsp (5 ml) salt
 1/4 tsp (1 ml) ground black pepper
 1 tsp (5 ml) dry mustard
 1 tsp (5 ml) paprika
 1/4 tsp (1 ml) smoked paprika
 1/8 tsp (0,5 ml) Cayenne pepper
 2 cups (500 ml) apple juice or water
 3 tbsp (45 ml) cider vinegar
 Homemade Barbecue Sauce from my blog or your favorite bottled basting sauce

Directions

1

Insert a kitchen knife into the bone-side membrane to release it for removal.

cote membrane

2

When a part is clear, hold it with a piece of paper towel to prevent it from slipping off your hands and pull to remove the membrane.

tire membrane

3

Rub ribs with the garlic then baste both sides with maple syrup.

brosse cote

4

In a small bowl, combine salt, pepper, mustard, paprika, smoked paprika and cayenne and sprinkle on both sides of the meat. Rub this mixture onto the ribs with your fingertips. If you have enough time, let the meat marinate in the refrigerator for 1 to 10 hours.

cote frottee

5

Place the Instant Pot rack in the inner pot, add the apple juice and apple cider vinegar and place the ribs standing up in circle with the flesh-side against the inner pot side.

cote debout ip

6

Lock the lid with the pressure release button at sealing. Select "pressure" or "manual", set 25 minutes to "high" with "warm" to "off". Press on "start". (At 25 minutes of cooking the meat is practically detached from the bones, for slightly less cooked ribs reduce the cooking time by about 3 minutes). The pan will take about 10 minutes to start cooking. When the end of cooking alarm sounds, let stand 15 minutes and release the pressure. If time permits, wait about twenty minutes before removing the ribs from the pan; the flesh will firm a little and they meat will have less tendency to fall off the bones when you remove them from the inner pot.

7

Preheat the barbecue on low heat or set the oven rack in the upper third of the oven and preheat at broil.

8

Gently remove the ribs from the Instant Pot and place on a baking sheet. Brush with barbecue sauce and grill for about 3 to 5 minutes per side, checking frequently to prevent sauce from burning.

9

As soon as the ribs are grilled, brush with additional sauce and serve.

Instant Pot Barbecue Pork Ribs
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