June 12, 2023

These instant pot ribs come out tender and full of flavor in minutes. The ribs are cooked in the instant pot so that the protein becomes tender and absorbs the flavors of the veggies. They are then put on a sheet tray and brushed with my GSDF BBQ Sauce and baked so that they get nice and caramelized. Finger licking good.

Prep 15 minutes
Cook 45 minutes
Serves 4


1 rack baby back ribs about 1 1/2- 2lbs
1 cup broth
¼ cup apple cider vinegar
4 cloves garlic, smashed
1 onion, quartered
6 tablespoons dry rub
GSDF BBQ sauce optional
2 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon salt
2 teaspoons lemon pepper
1 teaspoon ancho chili powder
2 teaspoons oregano


Rinse ribs and pat dry. Remove the thin membrane from the back of the ribs.

Massage the dry rub into the ribs, coating all the sides of the ribs.

Place the trivet in the bottom of your Instant Pot. Pour the stock and apple cider vinegar into the pot along with the onion and garlic.

Curl the ribs around the instant pot, with the meat side facing out. If your ribs are already cut in sections then stand them up in the same manner, lining them up around the pot.

Close lid of your instant pot and press “pressure cook” or “manual” and cook for 25 minutes.

When they are done cooking, allow the instant pot to natural release for 15 minutes, then open the valve to release remaining pressure being careful not to get steam on your arm.

Remove ribs from the instant pot with tongs and lay them on a sheet tray.

Brush the ribs with my GSDF BBQ sauce and pop into a pre heated 450 degree oven. Bake for 10 minutes or until the BBQ sauce begins to caramelize.

BBQ Sauce:

6 ounces tomato paste
1 cup stock (beef, chicken or veggie)
1 shallot, minced
3 cloves garlic, minced
1 tablespoon dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon coconut oil
1 teaspoon cumin
1 teaspoon red chili powder
1 teaspoon fresh black pepper
½ teaspoon salt

In a small sauce pan over medium high heat, melt the coconut oil and stir in the shallot and garlic. Stir frequently as it cooks gently 2-3 minutes.

Add the rest of the ingredients, bring up to boil and then lower the heat to simmer and cover. Cook 30 minutes until it thickens nicely, stirring frequently so it does not stick and burn.
Remove from heat and use an emersion blender to blend smoothly.
Store in mason jar in fridge for up to one week.

About the Author Michelle DeBerge

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}