Instant Pot Baby Back Ribs with Dark Cherry BBQ Sauce

These mouth-watering Instant Pot Baby Back Ribs will be the star of your next get-together with family and friends.

Course Barbecue & Grilling

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 129kcal

Author Michelle Ordever

Combine ingredients for the dry rub in a small bowl and stir to combine. Set aside.
Carefully remove membrane from back of baby back ribs with a sharp knife, if necessary. Cut the ribs into 3 or 4 equal-sized parts and work the dry rub into each section on both sides. Set aside.
Add beef broth or water to Instant Pot and insert the metal rack. Place the seasoned ribs on their sides on top of the insert. (Do not stack them flat on top of each other).
Lock the Instant Pot lid into place and flip the pressure valve to “Sealing.” Set the “Manual” setting to high for 30 minutes.
Meanwhile, line a large, rimmed baking sheet with aluminum foil and set aside.
Once cooking time is complete, do a quick release (QR) by flipping the sealing valve to the “Venting” position. Unlock and remove the Instant Pot lid and carefully transfer ribs to prepared baking sheet. Brush ribs with a generous amount of BBQ sauce on each side.
Pre-heat broiler/grill to high and broil/grill the ribs for 3-5 minutes or until nicely browned. Remove from oven and cool slightly before cutting into individual portions. Serve immediately with extra BBQ sauce for dipping.

*This is one of our previous recipes. Or you could use any BBQ sauce of your choice.

This recipe can also be prepared in a SLOW COOKER:

Prepare the ribs with the dry rub as in the recipe and place inside the slow cooker pot - trimming as required to fit.
Add half a cup of beef stock or water to the pot.
Cook on low for 4 hours or on high for 8 hours until the meat is cooked and tender.
Proceed to broil/grill if desired.