Instant Pot Spare Ribs Food

INSTANT POT SPARE RIBS

Steps:

• Place spareribs meat side down on a double-layer of paper towel. Remove membrane from back of spareribs by pulling it off with a paper towel. Start by poking the membrane end loose with a butter fork until you have a good grip of it, then pull it off with a paper towl.
• In a small glass bowl mix the seasoning. Rub onto both sides of the spareribs pressing down with your fingers. Let it stand for at least 30 minutes for better flavor.
• Add 1 cup of water to the instant pot and place trivet on the bottom. Place rack of ribs standing on it's side, meaty part on the outter side. Cover and cook on high pressure for 35 minutes. When done allow for NPR (natural pressure release).
• Meanwhile turn oven on broil.
• Remove spare ribs from instant pot but pulling out the trivet. Place spareribs on a sheet pan and brush with BBQ sauce on both sides. Broil for 2-3 minutes. (This step is optional but it gives the spareribs a nice finish)
• Remove from ovena and serve with a side of barbecue sauce. Top with fresh scallions (optional)

INSTANT POT RIBS

Steps:

• Rinse the ribs and pat them dry. If your ribs still have the thin, shiny membrane on the back, remove it. (This is easy, don't worry!) Flip the ribs over, meat-side down. Wiggle a dull knife (such as a butter knife) between the membrane and the ribs to loosen it. With a paper towel, grip the membrane and pull it away, then discard.
• In a small bowl, stir together the brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne. Rub it all over the ribs, generously coating all of the sides.
• Place the trivet (or rack) in the bottom of a 6-quart or larger Instant Pot. Pour in the water, apple cider vinegar, and liquid smoke. Place the ribs inside the pot, standing them on the trivet on their side and wrapping the rack around the inside of the pot like a circle.
• Cover and seal the Instant Pot. For baby back ribs: Cook on high (manual) pressure for 23 minutes (if you are making multiple racks and your ribs are super meaty, increase to 25 minutes). Allow the pressure to release naturally for 5 minutes, then vent to release the remaining pressure. For spare ribs: Cook on high for 35 minutes. Allow the pressure to naturally release completely (about 15 minutes). You will know it is released when the pin drops.
• Towards the end of the ribs' cook time, place a rack in the upper third of your oven and set it to broil. Line a large baking sheet with aluminum foil. Transfer the cooked ribs to the foil, then brush liberally with barbecue sauce. Place under the broiler just until the sauce begins to caramelized, about 2 minutes. Do not walk away to make sure the ribs don't burn.

INSTANT POT® RIBS

Steps:

• Combine juice, vinegar, and liquid smoke in a multi-functional pressure cooker (such as Instant Pot®). Add bay leaves.
• Add a trivet to the pot and place ribs on top, trimming as needed to fit. Close and lock the lid; set valve to sealing. Choose high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.

INSTANT POT SPARE RIBS

Steps:

• Optional - Trim Spare Ribs into St. Louis Style Ribs (see photos): With a sharp knife, remove the flap at the end of the spare ribs. Remove the skirt (strip of meat that runs diagonally on the backside). Separate the rib tips by making a horizontal cut. Try to fold the ribs lengthwise and you should find where the breastbone and cartilage are connected. *Pro Tip: Save all the meat you trimmed off for our next recipe.
• Marinate Spare Ribs: Mix 1 tsp (3.2g) garlic powder, 1 tsp (3.8g) onion powder, and 2 tbsp (30ml) apple cider vinegar together. Brush the marinade all over the spare ribs. Generously season the spare ribs with ground black pepper and salt. Marinate ribs for at least 30 minutes in the fridge. *Pro Tip: The optimal marinating time is 1 - 2 hours. This allows the vinegar to tenderize the meat and let the salt penetrates the meat just a bit.
• Pressure Cook Spare Ribs: Add 2 - 3 drops of liquid smoke to the Instant Pot (optional). Place 1 cup (250ml) of cold water and a steamer rack in Instant Pot. Place the marinated spare ribs on the rack. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 20 minutes (Tender with a bit of chew) to 25 minutes (Fall off the bone) + 15 minutes Natural Release. Release the remaining pressure, then open the lid.
• Apply Sauce & Broil in Oven/Air Fryer: Carefully set the spare ribs on an oven tray or chopping board, then generously apply BBQ sauce all over the ribs on all sides. *Note: You can use an oven, toaster oven, Instant Pot Duo Crisp or Air Fryer Lid for this step.*Pro Tip: If you're using the Duo Crisp lid or Air Fryer lid, you'll need to cut the spare ribs into halves, then finish them in 2 batches. *Pro Tip: It's best to broil the spare ribs before cutting it into serving size to retain more moisture.Option 1 - Oven/Toaster Oven: Place the BBQ Spare Ribs on an oven tray under the "Broil" function (or the highest temperature setting) for a few minutes until the BBQ sauce is caramelized.Option 2 - Air Fryer Lid: Place air fryer basket with tray on the middle rack in Instant Pot. Layer ribs on air fryer tray in Instant Pot. Place the Air Fryer Lid on Instant Pot. Press "Airfry" button, set Temperature to 400°F and Cooking Time to 15 minutes. (It takes roughly 9 - 11 minutes + preheat time. You can open the lid to check the progress.) Air fry the second batch of spare ribs in Instant Pot.
• Serve: Chop up the BBQ Spare Ribs to serving sizes. Serve these tasty BBQ Spare Ribs immediately! Enjoy~ :)

FALL-OFF-THE-BONE 30-MINUTE INSTANT POT® RIBS

Steps:

• Mix brown sugar, chili powder, parsley, salt, garlic powder, black pepper, cumin, onion powder, and paprika in a bowl using a fork, breaking up any large clumps. Rub spice mixture over both sides of the ribs.
• Place a steam rack inside a multi-functional pressure cooker (such as Instant Pot®). Pour water and cider vinegar into the bottom of the pot. Lower ribs into the pot by curving them around the edge. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place ribs on the foil. Top with barbeque sauce.
• Broil ribs until sauce is bubbling, about 3 minutes.

MAKE-AHEAD INSTANT POT GRILLED RIBS

Steps:

• Lightly crush peppercorns, cumin seeds, and red pepper flakes in a mortar and pestle. Transfer to a small bowl and stir in brown sugar, salt, and cinnamon. Season ribs on both sides with all of dry rub, patting it on if needed.
• Pour wine into Instant Pot. Arrange ribs in pot, orienting them so they're standing up on their bones and leaning against walls of pot and each other (rather than stacking them flat, one on top of the other), which ensures even cooking. Lock on lid, making sure steam release valve is in the proper sealed position. Select Manual and program for 9 minutes at high pressure. Let pressure release naturally for 10 minutes, then manually release pressure. Unlock lid and transfer ribs to a rimmed baking sheet. Let cool.
• Meanwhile, program cooker to Saute for 10 minutes to reduce juices remaining in cooker insert. Strain through a fine-mesh sieve into a heatproof measuring cup or jar (you should have about 3/4 cup juices). Let cool; cover and chill.
• Prepare a grill for medium-high heat. Clean and oil grate. Spoon congealed fat off cooking liquid, then transfer remaining liquid to small pot. Add vinegar and garlic and bring mixture to a boil. Cook, swirling pan occasionally, until liquid is reduced by half, about 3 minutes. Strain through a fine-mesh sieve into a glass measuring cup.
• Rub a little bit of oil on ribs to lightly coat. Grill ribs (meaty side down) until lightly browned, about 2 minutes. Turn ribs, brush sauce onto exposed side, and grill until underside is lightly browned, about 2 minutes. Turn ribs again and brush with sauce. Continue to grill, turning occasionally and brushing with sauce, until ribs are lightly charred on both sides, about 6 minutes total.
• Transfer ribs to a cutting board. Let cool 5-10 minutes before cutting into individual ribs. Drizzle remaining sauce over, then sprinkle with herbs.
• Do Ahead: Ribs can be pressure-cooked 3 days ahead. Transfer to an airtight container and chill.