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**SMOKED MEATS** CURRENTLY UNAVAILABLE - CHECK BACK SOON
Another super quick and easy recipe does an excellent job highlighting the juicy flavors of grilled baby back ribs. Crispy crust and tender, fall off the bone textures make this recipe a real hit without spending 6 or 8 hours around a smoker.
Choose either baby back or St Louis style as they are meaty but will also fit into the instant pot. This could be served with traditional baked beans and cole slaw or potato salad or just as easily stripped off the bone and turned in to bbq rib sliders.
We've found that our 8qt instant pot will handle about 1 1/2 slabs of baby back ribs. So normally we buy three slabs and do two batches of ribs.
Prep time - 20 minutes
Instant Pot - 35 minutes
Grill - 1hr
Total cook time: 2 hr approximate
Serves 4
Ingredients:
1 -2 cups Texas bbq dry rub or other quality pork dry rub
2 slabs baby back or st louis style ribs
1 cup apple cider vinegar
1 cup water
1 tsp Wrights liquid smoke (this brand is not too strong, adjust to tased if using other brand)
2 tbsp your favorite bbq sauce
Directions:
Cut the ribs into chunks of 3-4 ribs, depending on their size. Place individually in a large zip lock bag and shake well to generously coat with dry rub. Set aside.
Add liquids and place the trivet in your instant pot. Arrange the ribs, standing upright along the outer edge of the pressure cooker, making a ring with the meat side of the ribs facing out. Continue with the remaining ribs, arranging them in concentric circles. Cover and set pressure to high for 23 minutes.
Get your grill hot (about 350-400) for a quick smoke / sear. Have smoking chips or wood soaking and ready.
When instant pot completes 23 minute cycle allow for natural release of 10 minutes. Remove the ribs and reserving the liquid in the instant pot.
Remove the trivet and add the bbq sauce to the pot liquor and simmer reducing for 10-15 minutes. Blend with a hand blender for a smooth texture. Pour off and separate fat from solids. Let ribs cool.
Optional: baste the ribs and add more dry rub at this point and transfer the ribs, to the grill.
Grill the ribs until they are charred in spots, 10 to 15 minutes. Flip them over, basting with more of the reserved sauce and grill until charred. Serve immediately, with more sauce on the side.
Urban Cowgill
July 2018
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