Instant Pot BBQ Baby Back Ribs バーベキューベイビーバックリブ

Some time ago, we received an Instant Pot as a Christmas gift from my wife’s sister who recommended BBQ baby back ribs cooked in the pot was one of the best dishes she made. We did not have a chance to make it until now. I also made BBQ sauce. This was very good. The meat just slides off the bone and is tender but not mushy. It is a bit sweet to our taste, though. I served this after I removed the bone (picture#1).

The recipe is an amalgamation from several sources.

Ingredients
1 rack of baby back pork ribs membrane removed

Rub:
2 tbs  brown sugar (I should omit this next time)
1 tsp salt
1 tsp black pepper
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder

Rib Pot:
1 cup Water
1/2 cup rice vinegar vinegar (the usual is to use apple cider vinegar)

1/2 cup BBQ Sauce (recipe below)

Directions:
Combine the Rub ingredients in a small dish. Rub on the front and back of the ribs.
Pour Rib Pot ingredients in the bottom of the Instant pot and then place the trivet in the pot.
Place the ribs inside the pot, standing on their side, wrapping around the inside of the pot.
Choose “Stewed meat” which will set the Instant pot to high pressure and 25 minutes. I turned off “Keep warm”. Release the pressure 10 minutes after  the cooking is completed (or let it depressurize naturally)
Remove the ribs from the pressure cooker and set on a foil lined baking sheet. Brush with BBQ sauce (picture #2) and set under the broiler until sauce begins to caramelize, about 5 minutes (picture #3).

BBQ Sauce:
Ingredients
1 1/2 cups brown sugar (319.5 grams) packed 1 1/2 cups ketchup (352.5 grams)
1/2 cup apple rice  vinegar (119.29 ml)
1 tablespoon Worcestershire sauce
2 teaspoons paprika
2 teaspoons onion powder 1 teaspoon black pepper
2 teaspoons kosher salt

Directions:
1. Combine all the ingredients in a small sauce pan over medium heat.
2. Bring to a boil. Reduce to a simmer and cook for 15 minutes, stirring occasionally.

The length of the cooking in the Instant pot determine how tender the meat will be. We cooked it for 25 minutes which appears to be just right. It is tender and bone comes out easily but not too mushy. Next time, I will omit the brow sugar form the dry rub and reduce the brown sugar from the BBQ sauce.