Instant Pot BBQ Ribs (Oven Recipe Included)

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• 1 each Rack of Baby Back Pork ribs (about 3 pounds)
  Ingredient note

  Source: 1 Rack of Baby Back Pork ribs (about 3 pounds)
• 1 tablespoon Salt
  Ingredient note

  Source: 1 tablespoon Salt
• 1½ teaspoon Chili Powder
  Ingredient note

  Source: 1½ teaspoon Chili Powder
• 1 teaspoon Paprika
  Ingredient note

  Source: 1 teaspoon Paprika
• 1 teaspoon Garlic Powder
  Ingredient note

  Source: 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
  Ingredient note

  Source: 1 teaspoon Onion Powder
• 1 teaspoon Cayenne Pepper
  Ingredient note

  Source: 1 teaspoon Cayenne Pepper
• 1 teaspoon Ground Black Pepper
  Ingredient note

  Source: 1 teaspoon Ground Black Pepper
• 3 tablespoons Brown Sugar
  Ingredient note

  Source: 3 tablespoons Brown Sugar
• ½ cup water (adjust for cooker size)
  Ingredient note

  Source: ½ cup water (adjust for cooker size)
• 2 tablespoons Apple Cider Vinegar (or White wine Vinegar)
  Ingredient note

  Source: 2 tablespoons Apple Cider Vinegar (or White wine Vinegar)
• ½ tablespoon Worcestershire Sauce
  Ingredient note

  Source: ½ tablespoon Worcestershire Sauce
• 5 tablespoons Barbecue Sauce (of your choice)
  Ingredient note

  Source: 5 tablespoons Barbecue Sauce (of your choice)

1. Lay the ribs flat, membrane side up. Using a paring knife detach the membrane from the meat at the narrow inner corner of the rib rack.
2. Using a paper towel get a grip on the membrane and pull away in the opposite direction.
3. Keep pulling in the opposite direction slowly so the membrane doesn't break and comes off in one piece. If it breaks, use a pairing knife and detach it from the meat at a starting point and pull away.
4. Combine salt, chili powder, paprika, garlic powder, onion powder, cayenne, black pepper and brown sugar to make a spice rub for the ribs.
5. Using a paper towel, pat dry the ribs. If using regular size pork ribs remove the thin membrane at the back of the ribs. This step is optional.
6. Coat the ribs liberally with the dry rub and press the spices into the meat. Flip the ribs and repeat.
7. Turn on the pressure cooker. Add water, Worcestershire sauce and Apple cider vinegar. Add a trivet in cooking pot. If you don’t have a trivet, you can skip this step. The ribs will be a bit more tender in that case.
8. Coil the ribs and place on the trivet. Close the lid and pressure cook on Manual or Pressure cook mode for 25 mins for baby back ribs, and 30 mins for regular ribs.
9. Wait 10 minutes before releasing the pressure (NPR 10). Release the remaining pressure instantly by turning the knob to ‘Venting’ mode in DUO, or pressing down the pressure valve in ULTRA.
10. Using tongs, remove the ribs and place them on a foil or parchment lined baking sheet.
11. Line the baking sheet with fresh foil or parchment paper and place the cooked ribs on that. Coat them with your favorite barbecue sauce generously.
12. Adjust the top rack of the oven to the second level grooves. Place the baking sheet, cook in BROIL mode, for 2-5 minutes on the presentation side. Oven temperatures may differ so its best to start watching after 2 minutes. This step can alternatively be done on the BBQ grill for the same time. Enjoy!
13. Preheat the oven at 400°F. Prepare and season the ribs as per directions above. Wrap the ribs in heavy-duty foil so that the juices don't leak. Cook for 80 minutes for Baby Back Ribs, or 90 minutes for regular ribs. Remove from the oven and follow the broiling directions above.