Who doesn’t love ribs? Want juicy, fall off the bone tender ribs? You have to try my Instant Pot Country Ribs recipe.
When you think of ribs, it usually involves the barbecue grill, lots of foil, bottles of barbecue sauce, hours of prep and painstaking meticulous planning for just the right temperatures, and time. Well, not with these ribs. The Instant Pot will speed up your time, and you’ll come out with some great fall off the bone ribs, that are sure to please. You will love this time saving delicious recipe.
What to Serve with Instant Pot Country Ribs
These ribs are so good you are going to want to make them all the time. Ribs always remind me of a barbeque, so I recommend making it with:
- Easy Pineapple Cole Slaw
- Italian Pasta Salad
- Instant Pot Baked Beans
- Savory Apple Broccoli Pasta Salad
- Tomato Cucumber Greek Pasta Salad
Variations with Instant Pot Country Ribs
- Brown Sugar: Some people like to add brown sugar to their dry rubs.
- Heat: If you like heat in your ribs, add cayenne pepper.
Ingredients in Country Ribs
- Ribs
- coarse ground garlic salt
- seasoned salt
- seasoned pepper
- chili powder
- dry mustard
- Paprika
- onion powder
- celery salt
- liquid smoke
- Country Bob’s all purpose sauce
- organic honey
How to Make Instant Pot Country Ribs
First, Ribs have a membrane on the back side of the rack that needs to be removed. It’s on the opposite side of the meaty part of the ribs, and it’s silvery white, looks kind of like fat, but it’s not. Take a sharp knife, and start at one corner on the back side of the ribs, and run the knife under the membrane to loosen it. Pull it back just a little, and use a paper towel get hold of the loosened membrane, and pull it off. You may have to do this in 2 or 3 segments to loosen and pull, as some racks will have a membrane that comes off easily, and others will take a little work.
Prepare the Ribs
Once you have the membrane removed, place the ribs in a flat bottomed dish (like an 11 X 14) and sprinkle with liquid smoke. Let the ribs sit for about 30 minutes, and absorb the liquid smoke. After 30 minutes, hold the ribs up, and allow any liquid remaining to run off into the dish. Lay the ribs back in the dish, and place in the refrigerator.
Make the Dry Rub
In a Ziploc bag, place the garlic salt, seasoned salt, seasoned pepper, chili powder, dry mustard, paprika, onion powder, and celery salt. Close the bag and shake vigorously to blend all dry ingredients. Once ingredients are all blended, open the bag, and set the bag in a bowl. Remove the ribs from the refrigerator, and with a Tablespoon, generously sprinkle the dry rub over the meaty side of the ribs, and press it into the meat.
Once you’ve covered the ribs in the dry rub, cover the ribs with plastic wrap and place in the refrigerator overnight to allow the flavors to be absorbed.
The next day, remove the ribs from the refrigerator.
Cook the Ribs in the Instant Pot
Place the Trivet in the Instant Pot, and add 1 cup of water, and ½ cup of barbecue sauce and place the ribs on the trivet circled around, or leaning against the inside liner of the Instant Pot. Then, place the lid on the Instant Pot, and turn it until it beeps and locks. Make sure the pressure valve is set to ‘SEALING’, and press the Manual button, and set the time to 30 minutes. Allow the Instant Pot to automatically build and release the pressure.
Once the Instant Pot is completely done and has released all the pressure (about an hour) make sure the pressure valve button is down, and gently, and with a pot holder, turn the valve to VENTING, to make sure all pressure has been released. Remove the lid to the Instant Pot, and place the Ribs in an oven safe dish.
Into the Oven
In a separate dish, pour half the bottle of Country Bob’s sauce, add the 1 cup of honey, and stir well. Pour honey barbecue sauce over the ribs, and place the ribs in the oven at 350 degrees for 30 minutes to crisp the ribs, and melt the barbecue sauce into the ribs.
It will get a little gooey in the oven, which blends the dry rub and barbecue flavors together. Once ribs have browned a little, and sauce is gooey, remove from oven and serve immediately. Enjoy.
32 Weight Watcher SmartPoints on the Freestyle Program
INSTANT POT COUNTRY STYLE RIBS
Ingredients
- 1 – 2 racks of Ribs
- 2 Tablespoons of coarse ground garlic salt
- 2 Tablespoons of seasoned salt
- 2 Tablespoons of seasoned pepper
- 1 Tablespoon of chili powder
- 1 Tablespoon of dry mustard
- 2 Tablespoons of Paprika
- 1 Tablespoon of onion powder
- 1 teaspoon of celery salt
- 1 small bottle of liquid smoke
- 1 large bottle of Country Bob’s all purpose sauce
- 1 cup or organic honey
Instructions
- First, Ribs have a membrane on the back side of the rack that needs to be removed. It’s on the opposite side of the meaty part of the ribs, and it’s silvery white, looks kind of like fat, but it’s not. Take a sharp knife, and start at one corner on the back side of the ribs, and run the knife under the membrane to loosen it. Pull it back just a little, and use a paper towel get hold of the loosened membrane, and pull it off. You may have to do this in 2 or 3 segments to loosen and pull, as some racks will have a membrane that comes off easily, and others will take a little work.
- Once you have the membrane removed, place the ribs in a flat bottomed dish (like an 11 X 14) and sprinkle with liquid smoke. Let the ribs sit for about 30 minutes, and absorb the liquid smoke. After 30 minutes, hold the ribs up, and allow any liquid remaining to run off into the dish. Lay the ribs back in the dish, and place in the refrigerator.
- In a Ziploc bag, place the garlic salt, seasoned salt, seasoned pepper, chili powder, dry mustard, paprika, onion powder, and celery salt. Close the bag and shake vigorously to blend all dry ingredients. Once ingredients are all blended, open the bag, and set the bag in a bowl.
- Remove the ribs from the refrigerator, and with a Tablespoon, generously sprinkle the dry rub over the meaty side of the ribs, and press it into the meat. Once you’ve covered the ribs in the dry rub, cover the ribs with plastic wrap and place in the refrigerator overnight to allow the flavors to be absorbed.
- The next day, remove the ribs from the refrigerator. Place the Trivet in the Instant Pot, and add 1 cup of water, and ½ cup of barbecue sauce. Place the ribs on the trivet circled around, or leaning against the inside liner of the Instant Pot. Place the lid on the Instant Pot, and turn it until it beeps and locks. Make sure the pressure valve is set to ‘SEALING’, and press the Manual button, and set the time to 30 minutes. Allow the Instant Pot to automatically build and release the pressure.
- Once the Instant Pot is completely done and has released all the pressure (about an hour) make sure the pressure valve button is down, and gently, and with a pot holder, turn the valve to VENTING, to make sure all pressure has been released. Remove the lid to the Instant Pot, and place the Ribs in an oven safe dish.
- In a separate dish, pour half the bottle of Country Bob’s sauce, add the 1 cup of honey, and stir well. Pour honey barbecue sauce over the ribs, and place the ribs in the oven at 350 degrees for 30 minutes to crisp the ribs, and melt the barbecue sauce into the ribs.
- It will get a little gooey in the oven, which blends the dry rub and barbecue flavors together. Once ribs have browned a little, and sauce is gooey, remove from oven and serve immediately. Enjoy.
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