Instant Pot Baby Back Ribs
from ButterYum
makes 2 racks of ribs (5 to 6 pounds total)
Ingredients
2 racks baby back ribs, cut in half, membranes removed from underside (5-6 pounds total)
1 1/2 cups water
Dry Rub:
4 teaspoons kosher salt
2 teaspoons smoked paprika
2 teaspoons dry mustard powder
2 teaspoons chili powder
2 teaspoons granulated garlic (or powder)
2 teaspoons granulated onion (or powder)
Barbecue Sauce:
1 1/4 cup ketchup
1 cup brown sugar (light or dark), packed
1/4 cup water
1/4 cup molasses
1/4 cup pineapple juice
2 tablespoons water
1 tablespoon hickory flavored liquid smoke
1 tablespoon cornstarch
2 1/2 teaspoons dry mustard
2 teaspoons paprika
1 1/2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Directions
Make the dry rub by combining the dry rub ingredients together and sprinkle evenly over both racks of ribs, front and back; rub the seasoning in well.
Place water and rack inside Instant Pot; stand ribs up on rack.
Seal Instant Pot (electric pressure cooker) and cook on high pressure for 40 minutes; allow pressure to release naturally.
While ribs are cooking, make the sauce by whisking all the barbecue sauce ingredients in a medium saucepan over high heat; bring to a boil, then reduce to a heat and simmer at a gentle bubble until the mixture thickens, about 20 minutes.
Remove ribs from Instant Pot and place on a foil lined half sheet pan; brush with bbq sauce and place ribs under broiler for 5 to 10 minutes (watch carefully to prevent burning). Alternatively, this step can be completed on a charcoal or gas grill.
Note: store leftover barbecue sauce in an airtight container in the refrigerator.