Comments on: Pressure Cooker Ribs

By: Frank @ IG

Frank @ IG — Mon, 13 Jun 2022 05:10:32 +0000

Instant Pot dry rub ribs with organic bbq sauce with roasted cauliflower

By: Wilson @ FB

Wilson @ FB — Mon, 16 May 2022 19:15:33 +0000

Baby Backs for 16 minutes, then broiled to finish!!!

By: Amy + Jacky

Amy + Jacky — Sat, 25 Dec 2021 01:05:35 +0000

In reply to Julia.

Thanks Julia! Glad to hear you’ve been enjoying these tasty ribs too!
Wishing you & yours a wonderful Christmas & happy New Year~
Stay well & take care,
Amy

By: Julia

Julia — Fri, 24 Dec 2021 20:30:04 +0000

Third time making this with the instant pot and then air fryer method!

By: Angie @ FB

Angie @ FB — Mon, 14 Jun 2021 22:04:43 +0000

I love this hint of spicy and sweet make your own rub and bbq sauce ribs recipe!! Paired great with mashed potatoes. (I also used a teaspoon of smoked paprika instead of the liquid smoke.)

By: YiLin @ FB

YiLin @ FB — Wed, 02 Jun 2021 19:21:31 +0000

Because my sis said the beef brisket was so yummy… she bought Beef Back Ribs for me to cook for her! Used Amy+Jacky’s recipe for ribs, and it worked great for beef ribs too!

By: Paul S

Paul S — Mon, 24 May 2021 19:02:05 +0000

Great recipe and easy to follow. Really like the rub and the BBQ recipes. Wish I at least doubled the rub ingredients as I used it all up on one rack of ribs and would like to have some for another time. My insta-pot did take quite a long time to naturally decompress but I dont think it affected anything. I also slathered them with the sauce after and just broiled them for 6-8 minutes or so rather than baking them at 450. Lots of leftover BBQ sauce which is nice for a repeat! Great job!

By: Grace

Grace — Mon, 05 Apr 2021 17:50:47 +0000

I just made this recipe using 1 rack of St. Louis-style spare ribs. I cooked them on high for 31 minutes, natural released for 15 minutes, and then manual released the remaining pressure. I used 3/4 tsp of liquid smoke. I also salted the ribs first since I like to salt meat by sight and not by measurement, but I did the rest of the rub (excluding salt) according to the recipe. After cooking, I used a fat separator and added back in the filtered bits (onion and garlic) along with the carrots before reducing the sauce using the sauté function. I think the sauce would’ve been way too oily and taken really long to reduce had I not separated out the fat (there was a lot!). I basted the ribs with the sauce then finished them off in the oven at 450 for 10-15 min as suggested, but next time I think I’ll baste then broil on an upper rack for just a few minutes to speed up the last part. They came out perfect! Such a delicious sauce and rub that had the perfect amount of sweetness as well as depth of flavor. Thanks for the recipe! I’ll definitely be making these again. PS I also had a lot of sauce leftover that I plan to freeze and reuse to make these ribs again. For those, I’ll probably do the dry rub and cook the ribs on a trivet and use water/liquid smoke/apple cider vinegar as the liquid and then finish off with the bbq sauce in the oven. Yum!

By: Kathleen

Kathleen — Thu, 04 Mar 2021 18:28:44 +0000

If I could give ten stars to this recipe for rib rub, I would. It’s that terrific! What makes this recipe taste so unique is the fennel seed and cinnamon. The only challenge I had was grinding the fennel seeds. Since I didn’t have a mortar and pestle, I used a small glass bowl and the back of the bowl portion of a condiment spoon. I’ve made this recipe twice in the past six months in the Instant Pot Duo Crisp, and they are perfect. I haven’t made the sauce portion of the recipe yet since I opted to use store-bought sauce (Stubb’s Smokey Mesquite). I finished the ribs in the broiler of my oven. I always find the photos and the step-by-step level of detail in your recipes very helpful. Thank you so much for such an excellent recipe, Amy + Jacky!

By: Kyle @ FB

Kyle @ FB — Sat, 13 Feb 2021 19:45:03 +0000

IP BBQ ribs, so yummy 🙂 Served with IP mac and cheese seasoned with black lava salt, peas.