Lunch / Dinner
Instant Pot Baby Back Ribs with bourbon sauce
Baby Back Ribs aren’t often thought of as quick dinner fare, but when you put your Instant Pot to work, this meal lands firmly in weeknight territory. An easy rub and sauce add tons of flavor, too. Instead of purchasing an ordinary barbecue sauce, take a cue from the pit masters. Make your own, like this one with the unique 23 flavors of Dr Pepper.
FOR THE RUB, COMBINE:
FOR THE SAUCE, MELT:
Good To Know
Baby back ribs are the ribs at the very top of the hog’s back. These small ribs are left behind when the pork loin is removed.
For the rub, combine brown sugar, paprika, granulated garlic, chili powder, 2 tsp. salt, and 2 tsp. black pepper; rub on ribs.
Add Dr Pepper to Instant Pot. Arrange steaming rack in Pot; place ribs on rack.
Close lid, lock Pot, select "Manual" (or "Pressure Cook") setting and 25 minutes time. Pressure cook ribs until time is up, then natural release, 10 minutes. If lid hasn’t unlocked, release excess steam and remove lid.
For the sauce, melt butter in a saucepan over medium heat; add shallots and bell pepper and cook until softened, 4–5 minutes. Add garlic and cook until fragrant, 1 minute.
Stir in ketchup, Dr Pepper, bourbon, brown sugar, Sriracha, Worcestershire, Dijon, and vinegar; bring to a boil. Reduce heat to medium-low; simmer until sauce thickens, 20–25 minutes. Season sauce with salt and black pepper, then purée in a blender.
Preheat broiler to high with rack 6–8 inches from element. Transfer ribs to a foil-lined baking sheet; brush ribs with sauce. Broil ribs until sauce caramelizes, about 5 minutes. Serve ribs with remaining sauce on the side.
Using a paper towel to remove the tough membrane makes it easy. Just grasp it at one end, then pull.
To help the rub penetrate into the meat, dock the ribs by inserting a fork between the bones.
% Daily Value*
Total Fat 56g 86%
Saturated Fat 19g 95%
Cholesterol 189mg 63%
Sodium 1508mg 62%
Carbs 22g 7%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.