Make Ahead Instant Pot Grilled Ribs Recipes

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MAKE-AHEAD INSTANT POT GRILLED RIBS



Make-Ahead Instant Pot Grilled Ribs image

Use your Instant Pot to prep these cumin-spiced ribs over the weekend, then save them (and their flavorful juices!) to grill for a quick weeknight dinner.

Provided by Anna Stockwell

Categories     Pork Rib     Pepper     Cumin     Cinnamon     Wine     Grill     Vinegar     Garlic     Parsley     Dill     Mint     Dairy Free     Peanut Free

Yield 4 servings

Number Of Ingredients 14

1 Tbsp. black peppercorns
4 tsp. cumin seeds
1 1/2 tsp. crushed red pepper flakes
2 Tbsp. brown sugar
1 Tbsp. kosher salt
1/2 tsp. ground cinnamon
4 lb. St. Louis-style pork spareribs, cut into 3- or 4-rib sections
1/4 cup dry white wine
Vegetable oil (for grill)
2 Tbsp. red or white wine vinegar
2 garlic cloves, crushed
1/2 cup coarsely chopped parsley, dill, and/or mint leaves
Special Equipment
A mortar and pestle; an Instant Pot or other electric pressure cooker

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.

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



Fall-Off-the-Bone 30-Minute Instant Pot® Ribs image

These Instant Pot® ribs fall right off the bone and are ready in just 30 minutes! In this family of seven I had zero complaints and these sweet and spicy ribs, that's a win for me!

Provided by Cambria_Mae

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 55m

Yield 8

Number Of Ingredients 13

½ cup brown sugar
¼ cup chili powder
1 tablespoon dried parsley
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons ground black pepper
2 teaspoons ground cumin
2 teaspoons onion powder
1 teaspoon smoked paprika
2 racks baby back ribs, membranes removed
1 cup water
½ cup apple cider vinegar
1 (12 ounce) bottle barbeque sauce (such as Sweet Baby Ray's®)

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.

Nutrition Facts : Calories 414.8 calories, Carbohydrate 32.8 g, Cholesterol 87.8 mg, Fat 23 g, Fiber 2.1 g, Protein 18.9 g, SaturatedFat 8.3 g, Sodium 1174.5 mg, Sugar 25 g

INSTANT POT® RIBS



Instant Pot® Ribs image

Instant Pot® ribs are so tender they fall of the bone. The best part is that you can cook them start to finish in just a little over an hour.

Provided by ktskas

Categories     Ribs

Time 50m

Yield 8

Number Of Ingredients 5

2 cups apple juice
¼ cup apple cider vinegar
2 tablespoons liquid smoke
2 bay leaves, or more to taste
2 racks baby back pork 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.

Nutrition Facts : Calories 336.1 calories, Carbohydrate 7.3 g, Cholesterol 87.8 mg, Fat 25.4 g, Fiber 0.1 g, Protein 18.1 g, SaturatedFat 8.7 g, Sodium 77.4 mg, Sugar 6.8 g

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