INSTAPOT PORK RIBS RECIPES

Steps:

• Pour the cider into cooker. Mix the smoked paprika, brown sugar, chile powder, dried mustard, onion powder, garlic powder, salt, and pepper in a small bowl. Pat and rub this mixture all over the pork. Set the meat in the cooker and lock the lid onto the pot.
• Option 1 - Max Pressure Cooker  Set the cooker to 'Pressure Cooker', on MAX level and set for 1 hour with the Keep Warm setting off.
• Option 2 - All Pressure Cookers  Set the cooker to 'Meat/Stew or Pressure Cook (Manual)' on High pressure for 1 hour and 20 minutes with the Keep Warm setting off.
• Option 3 - Slow Cook Option  Set the cooker to 'Slow Cook' on High for 5 hours with the Keep Warm setting off. (or on for no more than 4 hours)
• If you’ve used a pressure setting, once the machine has finished cooking, turn it off and allow its pressure to return to normal naturally, about 30 minutes.
• Unlatch the lid ad open the pot. Use a meat fork and a large, slotted spoon or a large spatula to transfer the pork to a nearby cutting board (or transfer hunks of the pork, should the thing come apart). Use a flatware tablespoon to skim any excess surface fat from the sauce.
• Press Saute and set the time for 10 minutes.
• Bring the sauce to a boil, stirring a few times. Cook until the sauce has reduced to about half its volume, stirring occasionally, about 7 minutes. Meanwhile, shred the meat with two forks. When the sauce has reduced to the right consistency, turn off the SAUTE function and stir the shredded meat into the sauce in the pot. Set aside for 5 minutes with the lid on top but askew to blend the flavors and let the meat further absorb the sauce.

Steps:

• If you're browning the ribs, which is optional, turn your pressure cooker on to the saute feature. When it gets hot, add some oil to the pot. Season your ribs on both sides with your favorite BBQ seasoning. Add to the pot in batches and brown on each side. Remove to a plate when browned and add the remaining ribs until all are browned.
• Turn off your pressure cooker. Add in the beef broth, apple juice and liquid smoke. Stir to combine and scrape the bottom very well to remove all browned bits (deglaze). Add all the ribs back to the pot. If you pot tends to run very hot when sauteing like mine does, let the pot sit in the off mode for about 5 minutes. If your pot doesn't run hot, keep on trucking.
• Cook the ribs on HIGH pressure for 30 minutes. When done, let the pressure come down naturally for 10 minutes and the carefully quick release the remaining pressure.
• Turn your oven broiler on to high. Remove the ribs to a foil lined baking dish or an aluminum pan, leaving the juice in the pot. Put your favorite BBQ sauce over the ribs. Add slivers/slices of butter over the ribs. Sprinkle brown sugar on top of the butter. Place under the broiler until the butter melts and it gets a little bit bubbly. Watch it carefully, it can go from good to burned in no time with a high broiler setting. Remove and enjoy!