Last week I realized that I don’t have a BBQ Rib recipe on my blog! I thought I’d have to wait till next summer to post one. But then I thought why wait? Why not make ‘BBQ’ ribs in the Instant Pot? And so I did. Imagine, Baby Back Ribs in Red Wine BBQ Sauce made indoors in December!
Let’s talk Instant Pot!
So if you haven’t already heard, the Instant Pot is an amazing new small appliance that takes the place of a rice cooker, a pressure cooker, a steamer and a crock pot! It makes everything from poached eggs, rice and oatmeal to whole chickens, roasts and chicken broth (broth in 30 minutes with no smell!) It’s really quite amazing.
BBQ Ribs in December, Crazy Right?
If you think these ribs look incredible, believe me when I tell you they taste even better! And they are so easy to make. You push a couple of buttons and walk away. No lie. The hardest part in fact, is removing the ribs from the Instant Pot without all the meat falling off the bone!
So Do I Do It?
I put the ribs in the Instant Pot with white grape juice to braise, then I pressure cook them for a half an hour! I remove them from the pot, slather them with my homemade Red Wine BBQ Sauce and broil them in the oven for six minutes just to caramelize the sauce!
And seriously, the meat is so tender that it literally falls off the bone. The BBQ sauce is pretty fantastic too.
The Recipe: Baby Back Ribs with Red Wine BBQ Sauce!
Tips and what you will need: You can make the BBQ sauce up to two days in advance or make it while the ribs cook. Totally up to you. You will need liquid smoke which can be found in some grocery stores or have it delivered to your door! If you need them, Instant Pot Cookbooks are available! More Instant Pot Recipes: Eggs en Cocotte, Pulled Pork Tacos, Pulled Pork Mini Tacos.
A quick and easy rib made in a pressure cooker, then slathered in a homemade red wine BBQ sauce.
- 1 rack baby back ribs cut in half
- 4 cups white grape juice
- 1/2 cup apple cider vinegar
- 1 tablespoon olive oil
- 2 garlic cloves minced
- ½ teaspoon ground cumin
- ¼ teaspoon ground chipotle chili pepper powder available in the spice aisle
- ⅓ cup red wine
- ½ cup organic ketchup
- 1 tablespoon apple cider vinegar
- 1/4 cup brown sugar or honey
- 1 tablespoon soy sauce if you avoid soy use Bragg's liquid aminos
- ⅛ teaspoon liquid smoke
If your butcher hasn't already done it (mine always does) strip the membrane on the back of the ribs buy grabbing with a rag or paper towel and pulling down. The membrane should come off in one piece.Then cut ribs in half by turning meat side down and cutting between the two ribs in the center of rack.
Pour grape juice and apple cider vinegar into Instant Pot and press "sauté". The cooker will beep and turn 'on'. After several minutes the juice will start to steam.
Add ribs to pot, meat side down (bone side up).
Seal cooker and be sure the release valve is turned to the 'sealed' position.
Press "cancel", then "manual", then press + or the minus - button to set the time for 30 minutes, press "pressure cook" and make sure it's on high. You will hear a beep and the machine will say "on". Walk away! After several minutes the timer will turn to "30" and the countdown will begin.
It will take a few minutes for the the pressure cooker to build pressure.
When it does the little plunger on the top may release a little steam. That is ok.
Start BBQ Sauce while meat cooks and turn oven to 400 degrees.
Have all ingredients prepped and measured out so you are ready to go!
Heat olive oil in heavy medium size saucepan over medium heat.
Add garlic, cumin, and chipotle chile powder; stir 1 minute.
Add red wine and simmer 2 minutes.
Gently whisk in ketchup, soy sauce (or Bragg's liquid aminos), and liquid smoke; simmer 2 minutes longer.
Take off heat, stir in brown sugar or honey and apple cider vinegar.
Allow to cool. If not using right away, refrigerate till needed.
When pressure cooker is done you will hear some beeps. Then the cooker will move into "keep warm" mode. You can let ribs sit for 10 minutes then use a wooden spoon or oven mitt to turn the pressure release valve to the vent position. Steam will shoot out of the top of cooker. When steam has been released open lid.
Have a rimmed cookie sheet covered with parchment paper ready.
Very carefully remove ribs from cooker, the meat very easily falls off the bone! I use tongs to grab and a spatula for support. They are really tender.
Place meat side up on parchment covered cookie sheet, brush with BBQ sauce and place in oven for 6 minutes. Remove and eat!
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Post tags: Gluten free, grain free