From inthekitchenwithkath.com
(Adapted from Amy+Jacky’s recipe on their Pressure Cook Recipes blog)
For baby back ribs follow the recipe, shortening the cooking time to 25 minutes.
Serves 3 – 4 (Baby back ribs will most likely be 2 – 3 servings.)
1 rack St. Louis Style ribs
About ½ cup of Southern Barbecue Rub (recipe below), or your favorite BBQ rub
1/3 cup of your favorite BBQ Sauce (Optional. I didn’t use sauce.)
1 cup water (1½ cups of water if you’re using an 8-quart Instant Pot)
1. Remove the membrane from the back of the ribs using a blunt knife and a paper towel. (A sharp knife is not recommended because it’s too easy for it to slip and cut you. Watch this video to see the method I use.)
2. Spread the rub all over both sides of the ribs.
3. Put the ribs in the Instant Pot.
4. Add the water. Seal. Make sure the pressure release handle is in the sealing position. Press the Manual button and set the time for 33 minutes. (For baby back ribs, set the time for 25 minutes.)
5. When the ribs are done, do nothing and let the pressure release naturally. (Natural Pressure Release) This will take about 20 - 25 minutes and the float valve will go back down. While the pressure is releasing, preheat the oven to 450°.
6. Remove the ribs from the pot and lay them on a baking sheet. If using BBQ Sauce, spread it over the ribs.
7. Roast for 10 – 15 minutes to add a bit of color. Cut the ribs and serve!
Southern Barbecue Rub
(Adapted from a recipe in Joy of Cooking)
¼ cup sweet paprika
2 tablespoons chili powder (You could use smoked paprika instead.)
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 tablespoons salt
2 tablespoons ground pepper
2 tablespoons brown sugar (optional)
Combine all ingredients in a small bowl. The rub can be used with pork or beef.