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Melt-in-Your-Mouth Instant Pot BBQ Spare Ribs
Discover the magic of making succulent and flavorful BBQ spare ribs in your Instant Pot. This easy-to-follow recipe will have you serving up finger-licking-good ribs in no time, with minimal effort!
4
2 hr 40 min
TOTAL TIME
1033
CALORIES
$9.36
PER SERVING
Ingredients
Directions
14 STEPS
2 hr
PREP TIME
40 min
COOK TIME
2 hr 40 min
TOTAL TIME
1
Trim the spare ribs of excess fat and remove the skirt (strip of meat that runs diagonally on the backside).
2
In a small bowl, mix the garlic powder, onion powder, and apple cider vinegar to create a marinade.
3
Brush the marinade evenly on both sides of the spare ribs.
4
Season both sides with kosher salt and black pepper.
5
Place the marinated spare ribs in the refrigerator and let them marinate for 1-2 hours.
6
Add 3 drops of liquid smoke and 1 cup of water to the Instant Pot.
7
Insert the steamer rack into the Instant Pot and place the marinated spare ribs on the rack.
8
Close the Instant Pot lid and set the venting knob to the sealing position.
9
Pressure cook at high pressure for 25 minutes, followed by a 15-minute natural pressure release.
10
Release any remaining pressure and carefully open the lid.
11
Preheat your oven's broiler or preheat your air fryer.
12
Place the cooked spare ribs on an oven tray or chopping board and generously apply BBQ sauce on all sides.
13
For the oven method, broil the ribs for a few minutes until the BBQ sauce is caramelized. For the air fryer method, air fry at 400°F for 9-11 minutes, until the BBQ sauce is caramelized.
14
Cut the ribs into serving-sized portions and serve immediately.
Health Info
Macros
21g
CARBS
79g
FAT
52g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
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Frequently Asked Questions
How long should I marinate the ribs?
What kind of ribs should I use for my ribs dish?
Why are my ribs tough after cooking?
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Should I boil my ribs before grilling?
What temperature should I cook my ribs?
How long should I cook my ribs?
Should I cover my ribs while they're in the oven?
What should be the internal temperature of ribs when they're done?
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