Instant Pot Baby Back Ribs: Easy and Yum!

Rib Lovers Unite! Here's a recipe that's super easy, takes only 30 minutes pressure cooking with my Multi-Function Instant Pot, and will hit that spot without hard-hitting your wallet. That's right, you read me right. Thirty minute pressure cooked ribs. (Read my review of the Instant Pot HERE).

I've made it twice using the Instant Pot so far and both times it produced fall-off-the-bone tender and tasty ribs that the entire family LOVED. Made from scratch with no additives, MSG, preservatives, or high fructose corn syrup, these ribs are actually, healthy. Recipe adapted for the Instant Pot from Scott Hibb's famous rib recipe , minus the onion and whiskey. I'm actually salivating as I plug away at this blog post!

Sorry blur iPhone pic taken with rib-sticky fingers
- I nearly forgot to even take this one pic!

Ingredients
(for 6 large half racks of baby backs, feeding 6)
Three 2 lb slabs of baby back ribs (7 lbs or about 3 kg total)
3 teaspoons salt
1 tablespoon fine ground cayenne powder
1/2 teaspoon coarse ground black pepper
1 tablespoon garlic powder (Love Frontier's organic one)
1/2 cup tomato paste
1 cup apple cider vinegar (I like Bragg's)
1/2 cup brown sugar
1 tablespoon molasses
2 tablespoons honey
1 teaspoon liquid smoke flavoring
1 tablespoon cornstarch
1/8 cup water
*The fresh ribs are about $25 from Restaurant Depot. The finished ribs cost about $150 in a restaurant. 

Directions

1. Prep the ribs by removing the membrane that covers the inner part of the ribs. This allows the flavor and seasonings to penetrate the meat. (See a video tutorial HERE).
2. Lay the ribs out on a large tray. You'll season one side first, then the other side. On one side, sprinkle on half the salt, cayenne powder, black pepper, garlic powder. Repeat with the rest of these seasonings on the other side.
3. In a small bowl, mix the tomato paste, vinegar, sugar, molasses, honey and liquid smoke. Pour this sauce over the ribs. Turn over to coat the other side.
4. Arrange the ribs in the Instant Pot, meaty part facing outward and sort of nestled circular-like (see pic). Pour the sauce from the tray into the Pot. 



Seasoned ribs in the Instant Pot ready to go

5. Place the lid on the Pot, set the pressure valve to 'seal' and select 'Stew', which will give 30 minutes of pressure cooking. It will take 15-20 minutes for the liquid inside to come to a boil and build up pressure, then it will pressure cook for 30 minutes. So total cook time including prep is about an hour.
6. When the time is up, pull out the ribs and arrange on a tray. 
7. Preheat the oven to grill on 'Low'.
8. Reduce the liquid left in the pot to a basting sauce by heating it on high in a saucepan for 5-10 minutes. Stir the cornstarch with the 1/8 cup of water, then add that to the reduced sauce to thicken it. Stir vigorously while adding the cornstarch solution. At this point, taste and adjust salt and sugar as you prefer.
9. Baste the ribs generously with the basting sauce. Place the basted ribs in the oven for 5 minutes for a beautiful char-grilled finish.
10. Enjoy!

Do you have a favorite no-fail rib recipe to share? I welcome you to try mine and let me know how it turned out for you!

xo Gracie 

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Tender Honey Glazed Beef Short Ribs with Beetroot Puree and Broccoli

Yesterday I saw some amazing short ribs at Jusco and thought it would make the perfect birthday lunch paired with broccoli spears and a sweet beetroot puree. The broccoli and beetroot in the organic veg section looked super fresh and I knew they would add great flavors on the plate.

I marinated the ribs overnight with all-organic ingredients: 2 T honey, 1/2 t chilli powder, 1/2 t cracked black pepper, 2 T balsamic vinegar, sprinkling sea salt, 1 clove minced garlic, 1 T extra virgin olive oil.

This morning I laid the ribs on a glass pie dish, added 3 T water, covered with aluminium foil and oven-baked for 1.5 hr till nearly falling off the bone. Tender! I basted the ribs with the reduced sauce to keep them moist and juicy. 15 minutes before the ribs were done, I boiled the beetroot till fork tender, and blanched the broccoli spears till just cooked but not mushy. I pureed the beetroot and seasoned with a little salt and pepper.

To serve, I smeared the puree on the plate, laid the broccoli on top, plonked down a rib and spooned over some sauce. Delish!!!