Finally, the Instant Pot ribs. I know, I know, it seems like I’m the last one on that bandwagon. But…but…I’m committed to my smoker, you guys know that.
And I hate to keep on and on about it, but just as a reminder, it’s freaking hot. I can’t bear to go out there and fire my smoker up. So, Whole Foods was having a sale on their St. Louis ribs. The wife picked some of them up and said, “You’re putting these in the pressure cooker tomorrow and I don’t want to hear any more about it.” Under pressure it goes.
I gotta say, for a smoke lover, these were very, VERY surprisingly delicious.
I’m one of those people – I like my ribs tender but not too tender. I didn’t think the pressure cooker could handle that. I really anticipated them just literally falling off the bone. But at 20 minutes, I could cut them up, the meat stayed on, and there was some chew to the meat. Not mush.
Before we get on with it, I want to talk about the beer in this recipe. Not only am I committed to my smoker, I’m committed to my beer. You do not, I repeat, do not, have to use beer. I used it because it was sitting there and I have a ton of this brand that a friend brought over.
You can use beef broth, apple juice, whiskey, and even water. You can even use, Lord help us, Budweiser, if that’s how you roll. There was no beer flavor in these at all. You really just want a liquid to create steam for the pressure.
I know you ladies out there are gonna be on this like … polyester on a pimp, but you guys…dooo it! Seriously, you don’t get the same sense of manliness that you do at a grill or smoker. But you won’t be disappointed, trust me.
Just a rub and 20 minutes make these pork ribs crazy tender, but not mushy-too-tender. Easy weeknight meal!
- ribs, I used pork as many as you can fit
- your favorite rub I used Memphis BBQ rub
- 1 cup beer or other liquid
- 1/4 cup apple cider vinegar
- 1/2 teaspoon liquid smoke optional
First, the ribs. If you get your ribs from a butcher, ask him to trim it up to get that flap off (if there is one and take it home) and get the silver skin off (if it’s on).
If you just buy them at a store, you’ll want to do that yourself. Costco’s ribs doesn’t have the membrane. Others, I’m not sure, so you’ll want to remove that. If you do have the flap on the ribs, just run your knife under it to remove it, if you want to. (More on that below.)
Once trimmed, rub it down with your favorite rub. Generously sprinkle the rub on and pat it in. Season both sides. Set in the fridge to hang out for about 30 minutes, you can go as long as overnight.
In your Instant Pot or other pressure cooker, add the trivet, beer (liquid), apple cider vinegar, and liquid smoke.
Get your ribs out and stand them upright in the pot. Coil them around the pot. You can fit a lot in there too, don’t be afraid.
Close the lid, pressure on high for 20 minutes with a quick release.
Carefully remove the ribs from the pot and place on a tray or pan. Coat them with your favorite BBQ sauce. Now you can either toss them on a hot grill to get that sauce locked on, or if you don’t have a grill, you can throw them in the oven under the broiler.
If you go the broiler method, don’t stray too far from your oven. Broiling and burning can happen really fast, so keep an eye on it.
When the color looks good to you, remove, cut, eat. Enjoy!
****If you want more tenderness to your ribs, increase the time to 25 minutes, quick release.
What flap are you talking about dude?
You might not have that flap, I don’t always see the flap when I buy ribs. Actually, if I buy ribs at a place like Costco or Sams or my local, Rouses, I never get the flap. But what I’m talking about is a flap that is about 3/4 of the way up the ribs. It goes across the body of the ribs.
That flap is called the false lean and you can and should eat it. Beef or pork, eat that false lean. You can season and toss it on the grill, or just toss it in your pressure cooker with the ribs. You can also leave it on, but it’s not as pretty to the finished product.