BEST STORE BBQ SAUCE RECIPES

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BBQ RIBS – INSTANT POT RECIPES



BBQ Ribs – Instant Pot Recipes image

To serve fall-off-the-bone ribs, you need to cook them low and sloooow, right?! WRONG. How does 20 minutes sound?

Provided by Party In An Instant Pot Cookbook

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 10

2 baby back ribs (1 1/2 LBS)
1/3 cup packed brown sugar
2 tsp kosher salt
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp freshly ground black pepper
1/2 tsp mustard powder
1/2 tsp cayenne pepper
1 cup water
2 cup barbecue sauce (warmed)

Steps:

  • If your ribs have a thin membrane over the bones on the backside, remove it by carefully sliding a knife under the membrane and peeling it away.
  • In a small bowl, combine brown sugar, salt, garlic powder, paprika, pepper, mustard powder, and cayenne. Rub mixture all over ribs.
  • Place trivet in Instant Pot and add water. Place ribs on trivet so that they are standing up.
  • Secure lid and set to Pressure Cook on High for 20 minutes.
  • Follow manufacturer’s guide for quick release, making sure to wait until the cycle is complete before unlocking and removing lid.
  • Using tongs, carefully remove ribs from Instant Pot and lay them flat on a large baking sheet. Brush both sides all over with barbecue sauce before serving.

HOW TO MAKE BARBECUE SAUCE - BEST HOMEMADE BBQ SAUCE R…



How to Make Barbecue Sauce - Best Homemade BBQ Sauce R… image

Barbecue sauce is one of the best parts of grilling season—but do you know how easy it is to make homemade barbecue sauce? Get the best BBQ sauce recipe here.

Provided by Kara Zauberman

Categories     main dish    side dish

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 3 cups

Number Of Ingredients 8

2 c.

ketchup

1 c.

packed dark brown sugar

1 c.

red wine vinegar

3 tbsp.

Worcestershire sauce

2 tbsp.

yellow mustard

2 tsp.

hot sauce

1/2 tsp.

kosher salt

Black pepper, to taste

Steps:

  • Whisk the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, hot sauce, salt and a few grinds of pepper in a medium saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, whisking occasionally, until the sauce has reduced slightly, about 20 minutes. If not using right away, let the sauce cool, then store in an airtight container for up to 1 week.

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