In the last few months, I’ve been trying out new ways of cooking some of my family’s favourite recipes. One of my family’s favourite meat recipes is good old fall off the bone BBQ pork ribs – so instead of using my typical method (baking on low heat in the oven for a while), I used my instant pot.
BBQ ribs made in an instant pot taste like something sent straight down from heaven!
I mean you should have seen that beam of light shining down on it from the sky as it cooked! 😉
Seriously, I found that using my Instant Pot not only made the meat more tender and juicy, it also heightened the flavours of the ingredients so much more. These things are almost indescribably delicious and my husband and son keep asking me to make them. 😀
If you're not familiar with the Instant Pot, it's a wonderful machine that works as a pressure cooker, slow cooker, steamer for rice/veggies, yogurt maker and more. Earlier this year before getting one for myself, I'd seen so many other blog posts online raving about just how amazing the machine really is. I'm not usually one to jump of the bandwagon but I just had to try it for myself.
Long story short, I’ve been using the Instant Pot to make all sorts of recipes (even desserts!) and I’m so pleased with the results.
If you haven’t yet purchased an instant pot for yourself, you can also try making these delicious fall of the bone BBQ pork ribs in your slow cooker – they’ll turn out just as good, but it will take a little longer to cook. At the bottom of the post I’ve included the instructions on how to make it in your slow cooker.
Either way you choose to make this recipe, you’re sure to have an amazing meal!
- 4 1/2 lbs pork ribs
- 1 cup BBQ sauce, divided
- 1 tbsp apple cider vinegar
For the dry rub:
- 2 tbsps smoked paprika
- 1/4 tsp ground celery seed
- 1 1/2 tsps Kosher salt
- 2 tbsp dark brown sugar, packed
- 2 tsp garlic powder
- 1/2 tsp mustard powder
- 1/2 tsp dried thyme
- 1/2 tsp white pepper
- 1/4 tsp cayenne
- Turn on the Instant Pot and set it to “Saute” – this will heat of the pot so it will reach pressure quicker when it's time to cook.
- Combine the Dry Rub ingredients using a fork or small whisk – try to break up any little chunks of seasoning so everything is evenly distributed.
- Remove the membrane from the underside of the ribs if there's one still intact. (This is a thin layer of fat/tissue on the side close to the bones – removing this will allow the seasonings to better permeate the ribs.)
- Pat the ribs dry using paper towel – you want to make sure to remove the excess moisture.
- Cut each rib rack into 3 sections so they'll fit nicely into the Instant Pot.
- Using your hands, rub the dry rub seasonings into the ribs, making sure to concentrate on the meatiest sides. You can rubs them together as well to make sure the ribs are evening coated. Allow the dry rub to soak into the ribs while you go onto the next step.
- Add 1/2 cup of BBQ sauce and cider vinegar to the Instant Pot (or pressure cooker) and allow it to warm for a minute or so.
- Now place the ribs, meat side down, into the instant pot on top of the sauce. Don't worry if the ribs are not touching all the sauce – it'll all work out in the end – promise! 😀
- Put the lid on the Instant Pot. Turn off the “Saute” function.
- Select the “Meat/Stew” function and set to cook for 35 minutes.
- Once the timer on the Instant Pot beeps, let it sit for 5 minutes. Then release the pressure.
- Remove the ribs to a rectangular metal baking pan, lined with aluminum foil.
- Turn on the “Saute” feature, add the reserved 1/2 cup of BBQ sauce, stir and allow to reduce for about 5 minutes (while you do the next step).
- Using strong kitchen scissors or a knife, separate the ribs into individual pieces.
- Once the sauce has reduced at least 5 minutes (or more if you like), pour it over the ribs.
- Place into the oven to broil for 10 minutes.
If your ribs seem to have a lot of fat on them, try to cut most of it off before doing step 4. This will lessen the amount of time it takes for the sauce to reduce in step 13.
To Make In a Slow Cooker: Follow steps 2 – 8. Cook on HIGH for 4 hours or on LOW for 6 – 8 hours. Continue the recipe from step 12 onward (reduce the sauce in a pot on the stove rather then in the slow cooker).