Instant Pot Baby Back Ribs
These Instant Pot Baby Back Ribs are dry rubbed with a sweet and savory blend of spices and smothered in a delicious cherry barbecue sauce.
Servings: 6 servings
Calories: 364kcal
Equipment
Ingredients
- 1 -2 racks of baby back ribs
- 1 cup cherry soda Pepsi or Coke are great options
- 1 teaspoon ground pepper
- 1 teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon dry mustard
- ¼ cup brown sugar
- 1 teaspoon garlic powder
- 1 cup bbq sauce
- ¾ cup cherry preserves
- 1 tablespoon Dijon mustard
Instructions
- Remove the membrane from the baby back ribs and discard the membrane.
- In a bowl, combine the black pepper, dry mustard, brown sugar, garlic powder, ground ginger, and salt.
- Generously rub the mixture into the ribs, covering well.
- Add the 1 cup of cherry soda to the inner liner and place the trivet into the Instant Pot.
- Coil up the baby back ribs and place them into the inner liner.
- Place the lid onto the Instant Pot and close.
- Set the timer to 25 minutes (30 minutes for meatier ribs) on High Pressure/Manual.
- Allow the pot to naturally release pressure for 10 minutes before removing the lid.
- Combine the cherry preserves, bbq sauce, and Dijon mustard together. Set aside.
- Set the oven to broil.
- Carefully and gently transfer the ribs to a baking sheet lined with aluminum foil.
- Generously coat the ribs with the cherry barbecue sauce and place the ribs under the broiler for 2-4 minutes.
- Remove from the oven and serve.
Notes
Always refer to your pressure cooker’s manual for how to safely use its features.
Nutrition
Serving: 1serving | Calories: 364kcal | Carbohydrates: 63g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 971mg | Potassium: 292mg | Fiber: 1g | Sugar: 50g | Vitamin A: 121IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 1mg
