Instant Pot Peach Bbq Ribs Recipes

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.

INSTANT POT PEACH BBQ RIBS

Steps:

• Trim the membrane from the back of the ribs. Use a dull knife, such as a butter knife, and wedge it between the membrane and the bone. Wiggle it around to loosen the membrane, and then peel the membrane off. It might take a few tries.
• In a small bowl, mix the brown sugar and seasoning salt together. Massage it into both sides of the rack of ribs, and allow it to rest for 15 minutes at room temperature.
• Cut the rack of ribs into thirds or in half, so they will fit in the Instant pot. Place them into the Instant Pot, on top of a trivet. They will not fit in one layer, so you can lie them flat on top of each other. Add one cup of water to the bottom of the pot, but try not to pour it directly on top of the ribs.
• Seal the pot, and cook on high pressure for 25 minutes. Allow natural pressure release for 10 minutes, and then manually release the remaining pressure.
• When there is about 10 minutes left on the Instant Pot timer, pre-heat the oven to 400 degrees F.
• When the ribs are done cooking, carefully remove them with tongs and place them on a foil-lined baking sheet, meat side up.
• In a bowl, mix the peach jam and BBQ sauce in a 1:1 ratio; you can use as little as 1/2 cup of each, but I prefer extra sauce, and use about 3/4 cup of each.
• Set about 1/2 of the sauce aside in a clean bowl. Brush the remaining half of the sauce on the ribs.
• Bake for about 10 minutes, or until the sauce becomes a little sticky. Remove from the oven, and allow to cool slightly. Serve with plenty of the remaining peach BBQ sauce on the side.

INSTANT POT® BABY BACK RIBS

Steps:

• Combine kosher salt, brown sugar, chili powder, paprika, garlic powder, cayenne pepper, and black pepper in a small bowl for the spice rub.
• Cut the rack of ribs into 4 equal portions. Rub all sides of each piece with spice rub.
• Pour broth into a multi-functional pressure cooker (such as Instant Pot®). Add ribs in a teepee formation. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Move ribs to the baking sheet using tongs. Brush ribs on all sides with barbeque sauce.
• Bake in the preheated oven for 7 minutes. Turn ribs and continue baking until meat pulls away easily from the bone, about 7 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

INSTANT POT PEACH HABANERO RIBS RECIPE BY TASTY

Steps:

• Make the dry rub: in a small bowl, whisk together the brown sugar, black pepper, ground mustard, paprika, cayenne, and salt.
• Place the ribs on a cutting board and generously coat on all sides with the dry rub, pressing it into the meat. Save any remaining rub in an airtight container at room temperature for up to 1 month.
• Place the rack insert in the bottom of the Instant Pot, then pour in the apple cider vinegar and chicken stock. Set the ribs on the rack on their side, spiraling around the inside of the pot. Secure the lid of the Instant Pot, making sure the vent is set to sealing. Select manual pressure and set the pressure to high. Set the timer for 29 minutes. Allow the pressure to naturally release for 5 minutes, then set to venting to release the remaining pressure.
• While the ribs cook, make the sauce: Heat a grill pan to medium-high heat and grease with the oil. Grill the onion, habanero peppers, and peach halves on all sides until charred all over, 5-6 minutes total. Remove the skin from the peaches and the stems from the onion and peppers, then transfer everything to a blender.
• Add the brown sugar, tomato paste, honey, molasses, Dijon mustard, apple cider vinegar, Worcestershire sauce, liquid smoke, and water to the blender. Blend until smooth.
• Strain the sauce through a fine-mesh sieve into a small pot, discarding the solids. Add the paprika, cayenne, and salt. Cook over medium-low heat until the sauce just comes to a boil, 5-7 minutes.
• When the ribs have about 5 minutes of cooking time left, arrange an oven rack in the upper third of the oven and turn the broiler on high. Line a baking sheet with foil.
• Transfer the ribs to the prepared baking sheet and brush liberally on both sides with the sauce. Broil for 3-5 minutes, until the sauce begins to caramelize.
• Slice into individual ribs and serve immediately with the remaining sauce alongside.
• Enjoy!