INSTANT POT RIB TIPS RECIPES

Name: Instant Pot Ribs with Dr Pepper BBQ Sauce
Prep time: 10 min
Total time: 1 h 30 min
Yield: 4-6 servings
Ingredients: 2 tbsp. brown sugar; 2 tbsp. smoked paprika; 1 tsp. garlic powder; 1 tsp. dry mustard powder; 1 tbsp. kosher salt; 1 tsp. black pepper; 1/2 tsp. cayenne pepper; 2 racks baby back ribs (about 5 lbs total); 12 oz. Dr Pepper (1 can); 1 c. ketchup; 1/3 c. apple cider vinegar; 3 tbsp. brown sugar; 1/4 c. soy sauce; 1 tsp. ground black pepper

EASY INSTANT POT RIBS RECIPE - HOW TO MAKE RIBS

Easy Instant Pot Ribs Recipe - How to Make Ribs image

This recipe for Instant Pot ribs makes tender, flavorful baby back ribs in no time. It's slathered in a sticky Dr Pepper BBQ sauce, too!

Provided by Kara Zauberman; Recipe by Erin Merhar

Categories comfort food main dish meat

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 14

Ingredients

2 tbsp. brown sugar
2 tbsp. smoked paprika
1 tsp. garlic powder
1 tsp. dry mustard powder
1 tbsp. kosher salt
1 tsp. black pepper
1/2 tsp. cayenne pepper
2 racks baby back ribs (about 5 lbs total)
12 oz. Dr Pepper (1 can)
1 c. ketchup
1/3 c. apple cider vinegar
3 tbsp. brown sugar
1/4 c. soy sauce
1 tsp. ground black pepper

Steps:

For the spice rub: In a small bowl, combine the brown sugar, smoked paprika, garlic powder, dry mustard, salt, black pepper and cayenne.
For the ribs: Remove the membrane from the underside of the ribs. Rub the spice mixture all over. Set aside for 30 minutes, or up to 8 hours (in the refrigerator).
Add the Dr Pepper to the Instant Pot and place the trivet (that came with the Instant Pot) over top. Arrange the ribs on the trivet in concentric circles with the meaty side facing out.
Cover the Instant Pot and seal to close. Select HIGH PRESSURE and set the timer for 25 minutes. When the timer is up, let the pressure naturally release for 10 minutes, then manually release. Remove the ribs and transfer to a sheet tray, meat-side-up, to let cool slightly.
Set the Instant Pot to SAUTE. Cook the liquid to reduce by one-half, about 15 minutes. Add the ketchup, vinegar, brown sugar, soy sauce and black pepper, and whisk well to combine. Cook for 10 to 15 minutes, whisking frequently, until thickened like BBQ sauce.
Heat a broiler to high heat. Brush the tops with the BBQ sauce sauce and broil for 4 minutes to slightly caramelize. Brush all over with more sauce and serve immediately.

INSTANT POT SHORT RIBS RECIPE | COZYMEAL

Instant Pot Short Ribs Recipe | Cozymeal image

Instant Pot short ribs feature fork-tender Italian-style short ribs in just one hour and a cooking liquid that becomes a rich sauce in under 10 minutes. Enjoy this delectable dish served over polenta, potatoes, gnocchi or pasta.

Provided by Chef Laura

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 4

Number Of Ingredients 15

Ingredients

2 1/2 to 3 lb beef short ribs
1 tsp salt
1/2 tsp black pepper
1 tblsp all-purpose flour
1 tblsp vegetable oil
2 carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
2 tsp minced garlic
1 14.5 oz can of beef broth
1/2 cup(s) red wine
2 tblsp balsamic vinegar
1 tsp dried oregano
1 tsp dried basil
14.5 oz can of diced tomatoes

Steps:

Set the Instant Pot to sauté. In a large bowl, season the short ribs with salt and pepper.
Add the flour and toss until evenly coated.
Add the vegetable oil to the pot. Add the short ribs to the pot and sear on all sides. Remove the short ribs and turn off the Instant Pot.
Add the chopped carrots, celery, onion, garlic, beef broth, red wine, balsamic vinegar, dried oregano and dried basil to the pot. Stir to combine.
Add the reserved short ribs to the pot. Secure the lid and double-check that the vent is closed. Select meat/stew or high pressure and set the timer for 1 hour.
When the timer goes off, allow the pressure to release naturally for 15 minutes before quick-releasing the pressure. Be careful not to stand over the cooker while the pressure is being released as the steam is very hot. Open the lid.
Remove the short ribs and shred.
Transfer the shredded short ribs to a deep skillet. Add the canned tomatoes and the cooking liquid and vegetables from the Instant pot to the skillet.
Bring the mixture to a boil and then simmer to reduce the sauce.
Serve over polenta, mashed potatoes or stir in gnocchi or pasta. Enjoy!

Nutrition Facts : Calories 1334.3 calories, FatContent 117.2 grams, FiberContent 3.9 grams, SaturatedFatContent 49.6 grams, SodiumContent 1168.5 milligrams, SugarContent 6.9 grams, ProteinContent 48.1 grams, CholesterolContent 237 milligrams, CarbohydrateContent 14.3 grams, ServingSize 641.9 grams

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