Post by wilderness on Oct 11, 2018 9:32:34 GMT -5
Instant Pot Baby Back Ribs-Birdy
1 rack baby back ribs
1 cup water, 2 tbsp. liquid smoke in bottom.
I like to take the membrane off the back of the rack of ribs. It’s not that hard to do once you get it started. Grab it with a paper towel and just pull. I think it helps to get the flavor into all of the meat.
Rub the ribs with your favorite seasoning. You can let them sit in the fridge to marinate or cook them right away.
I used a generous portion of salt, pepper, onion powder, garlic powder, and smoked paprika.
Stand meat on end on the trivet above the water, curving it around the pot. I find it easier to handle if I cut it into sections—2 to 4 sections to a whole rack.
Set the IP to Meat and adjust the time to your preference or use the Manual or Pressure setting and adjust time.
If you want them to be tender with a little chew, pressure cook them on high for 16 minutes, or 25 minutes for fall off the bone. I chose 20 minutes which was just perfect for my taste. The meat came off the bone easily but it wasn’t so tender that it was falling off when I picked them up.
When the cooking time was done, I used a Natural Release for 10 minutes before Quick Releasing remaining steam. Meanwhile, preheat your oven for 10-15 minutes at 450F.
Put the ribs on a baking sheet, then sauce them with your favorite BBQ sauce and bake at 450 degrees 10-15 minutes or until they are nicely glazed and slightly charred in spots. Or, you can finish them outside on a grill.
1 rack baby back ribs
1 cup water, 2 tbsp. liquid smoke in bottom.
I like to take the membrane off the back of the rack of ribs. It’s not that hard to do once you get it started. Grab it with a paper towel and just pull. I think it helps to get the flavor into all of the meat.
Rub the ribs with your favorite seasoning. You can let them sit in the fridge to marinate or cook them right away.
I used a generous portion of salt, pepper, onion powder, garlic powder, and smoked paprika.
Stand meat on end on the trivet above the water, curving it around the pot. I find it easier to handle if I cut it into sections—2 to 4 sections to a whole rack.
Set the IP to Meat and adjust the time to your preference or use the Manual or Pressure setting and adjust time.
If you want them to be tender with a little chew, pressure cook them on high for 16 minutes, or 25 minutes for fall off the bone. I chose 20 minutes which was just perfect for my taste. The meat came off the bone easily but it wasn’t so tender that it was falling off when I picked them up.
When the cooking time was done, I used a Natural Release for 10 minutes before Quick Releasing remaining steam. Meanwhile, preheat your oven for 10-15 minutes at 450F.
Put the ribs on a baking sheet, then sauce them with your favorite BBQ sauce and bake at 450 degrees 10-15 minutes or until they are nicely glazed and slightly charred in spots. Or, you can finish them outside on a grill.
