Instant Pot Country Style Pork Ribs Recipe Recipe For Shrimp

INSTANT POT COUNTRY STYLE RIBS

Steps:

• Add all ingredients to the Instant Pot and lightly toss with tongs so the meat has seasoning all over it.
• Lock the Lid, turn the knob to Sealing, and cook on the Meat/Stew setting for 35 minutes. If you do not have this setting, use the Manual or Pressure Cook button. For frozen, cook for 40 minutes with a 15 minute natural pressure release.
• After the 35 minute pressure cook, allow a 15 minute natural pressure release. If you don't have time for this, you don't have to do it, but it will help tenderize the meat.
• Release the rest of the pressure, if any, and remove the lid.
• Remove the ribs from the Instant Pot. Baste the ribs with more sauce and enjoy! You can also baste the ribs with more sauce and broil in the oven or air fryer for about 5 minutes to get a little crispier.

INSTANT POT COUNTRY STYLE RIBS

Steps:

• Set aside 1-2 Tablespoons of BBQ Rub.
• Rub each rib with the rub.
• Turn the instant pot onto the saute mode or heat a pan over medium heat if you do not have that mode.
• Add the oil and a few ribs at a time, turning to each side to brown slightly. Remove to a plate.
• Turn the saute mode off.
• Place the apple juice and liquid smoke in the bottom of an instant pot.
• Add the trivet. Place the ribs on top
• Attach the lid and set the valve to seal.
• Turn the instant pot to manual pressure, high and set for 32 minutes.
• Allow a 10 minute natural release then turn the valve to do a quick release.
• Carefully, the ribs will be falling apart, remove the ribs to a foil lined baking sheet.
• Set the oven to broil and sprinkle a little more rub over the ribs. Broil for up to 3 minutes or until the ribs start to crisp a little.
• Take the ribs out of the oven and serve with a side of Homemade BBQ Sauce.

INSTANT POT COUNTRY STYLE PORK RIBS

Steps:

• For the sauce, combine the pineapple with the juice, ketchup, Worcestershire sauce, brown sugar, minced onion, dry mustard, ginger, and cayenne pepper in a medium bowl, stirring until well mixed. Taste and adjust seasoning. Set the sauce aside.
• Trim any excess fat from the ribs.
• Combine the onion powder, garlic powder, kosher salt and pepper in a small bowl. Sprinkle the mixture on all sides of the ribs.
• Select Saute on the electric pressure cooker. When hot, add the vegetable oil to the pot. Lightly brown the seasoned ribs on all sides. Do this step in batches so you don't overcrowd the pot, placing the ribs on a plate after they brown. Add 1/4 cup of water and deglaze the cooking pot, scraping up any stuck-on browning bits.
• Return all the ribs to the pressure cooker. Pour the sauce over the ribs and give them a stir, making sure all of the ribs are coated with sauce.
• Lock the lid in place. Select High Pressure and 15 minutes cook time. When the cook time ends, turn off the pressure cooker and let the pressure release naturally for 8 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
• With tongs, remove the ribs from the pressure cooker to a platter and cover with foil to keep them warm.
• In a small bowl, combine the cornstarch and 2 tablespoons water, whisking until the cornstarch dissolves. Select Sauté on the pressure cooker and bring the sauce to a boil. Whisk in the cornstarch slurry and cook, stirring constantly, until the mixture thickens.
• Add the ribs, stir to cover them in the sauce, and simmer for 5-10 minutes to let the ribs absorb some of the sauce, stirring occasionally.
• Serve the ribs and sauce over rice, noodles, or potatoes.