I use to love eating ribs and fries at this specific restaurant until I learnt to make them oh so perfectly in the instant pot. Fall off the bone – I feel like you can’t fall when the ribs are pressure cooked. Try for yourself and let me know what you think.
- 5-6 lbs of back ribs (2 racks)
- 4 tablespoons of salt
- 1 tablespoon of pepper
- 2 tablespoons of garlic powder (or 3-4 cloves of garlic)
- 2 tablespoons of onion powder (or 2 onions)
BBQ sauce options:
- 2 cups Kalbi sauce (no need for water)
- 1/2 cup ketchup
- 1/4 bullseye bbq sauce
- 1/4 maple syrup
- 2 tablespoons Cornstarch
- 1/2 cup Cold Water
Prep time: 3 minutes
Cook time: 35 minutes (including time to pressurize) + 10 minutes if you broil in oven
Ready in: 48 minutes
Serving size: 6
- To make sauce, combine ketchup, barbecue sauce, maple syrup, and half a cup of water. You can also substitute with any bbq sauce you like (I’ve also made with Kalbi sauce – 2 cups, no water needed)
- To marinate ribs, rub onions, garlic, salt and pepper onto both sides of ribs. Marinate overnight for best results.
- Open the lid, roll up ribs and place into instant pot vertically.
- Add sauce and 1/2 cup of water.
- Close the lid. Select meat or manual, high pressure cooking, for 25 minutes.
- When done, do a Quick Release and remove ribs. You can also wait for pressure to release naturally if you want.
- Thicken sauce by selecting Saute. Make a cornstarch slurry by combining 2 tablespoons of cornstarch with 1/2 cup cold water. Pour slurry into sauce. When this bubbles, it is done.
- Pour sauce over ribs and serve. Or you can place into oven to caramelize the top. Set your oven to broil at 400 degrees fahrenheit for about 10 to 15 minutes.