instant pot babyback ribs: a template
I was never much of a Rib Person because ribs are usually a) sticky and b) sweet, taking me back to hot suburban summer nights breathing charcoal-tinged KC Masterpiece meat fumes in the Portillo’s-Barnelli’s parking lot. After spending half a year in North Carolina for work, I realized I actually could get on board with barbecue sauce as long as it was on the vinegar end of the spectrum, but there were still other excuses. I don’t have a smoker. Ribs tend to be tough and chewy. I am not a caveman and I do not need the carnal gratification of chewing meat off a bone like a dumb boy. Etc.
However, having reached the bottom of summer and grasping for any transition-friendly recipes genuinely new to me, I remembered. Ribs.
Turns out, a smoker isn’t necessary for transcendent ribs. Neither is a grill, or any previous rib experience. All you need is a pressure cooker and an oven with a broiler. The only essential cooking liquid is water. You will finally get to use the trivet that came with the Instant Pot. The 21-minute cook time I used is the exact midpoint between intact meat-on-a-handle and fall-off-the-bone-tender, but it also pressurizes remarkably fast given the small amount of liquid, meaning the whole process is finished in about 45 minutes.
It’s an infinitely customizable template, not as much a recipe as much as it is a technique: rib rub + pressure cook —> sauce + broil. I do mine East Carolina-Chicago Style: Spice House Chicago Fire BBQ Rub + Eastern North Carolina BBQ sauce (tangy spicy vinegar). But I also like an Italian-Chicago style: Spice House Back of the Yards butcher’s rub + fresh rosemary + red wine vinegar
Note: I am not sponsored in any way by Spice House or Lillie’s; these are just two Chicago brands I love and buy with my own hard-earned cash.
As of today, I have seen the future. I love to inform you that the future is ribs.
recipe
An ultra-simple rib technique that shows off the true power of the Instant Pot you got however many Black Fridays ago, pressure-cooked to fall-off-the-bone perfection in just under an hour and sauce-able however you see fit, BBQ or otherwise.
Effortful time: 10 minutes
Total time: 50 minutes
Generally speaking, budget 4-6 ribs per person
YOU NEED
Rack of babyback pork ribs, back membrane removed; look up how to do this on Youtube or ask your butcher to do it for you
Rib rub of your choice, about 1/3 cup but no exact amount required
1/2 tsp. salt
BBQ sauce of your choice
1 cup water; you can add a drop of liquid smoke if you have it and like it
MAKE IT
Rub your ribs. Dry the ribs and pat in your rub. You don’t need any cooking fat, since it will all stay intact on the ribs in the pressure cooker.
Set up your Instant Pot. Get your trivet and put it in the bottom of the pressure cooker insert. If you can’t find it, it honestly doesn’t matter that much, just throw the ribs straight in (they will just get a little wetter this way). Pour in your liquid.
Cook the ribs. Rest your ribs on the “rack” the trivet made and seal. I “curled’ mine along the edge. You can also stand up multiple racks of smaller rib totals (like 5 high). Set the pressure to high, 21 minutes.
Preheat the broiler. When finished cooking, turn on your broiler to high. Line a baking sheet with foil. Naturally release for 10 minutes, then manually release the rest.
Sauce your pressure-cooked ribs. Using two sets of tongs, very carefully move the rib rack to the foil-lined sheet. The meat will REALLY want to fall off the bone, but try not to let it. Brush all over with your sauce; the easiest way to do this is with a pastry brush.
Finish them in the oven. Broil for 5 minutes until caramelized on top. Every oven is different; take a look at the 4 minute mark to make sure nobody’s burning in there.