INSTANT POT® SHORT RIBS
It's easy to love fall-off-the-bone short ribs. The only problem with a traditional braising recipe is that it will be hours before eating happens. Make short ribs in an electric pressure cooker and eat these in half the time. The pressure inside the cooker transforms any liquid into hot steam, which goes deep into the meat and produce far more tender ribs than any other method would make. Less time and better? You bet.
Provided by Shauna James Ahern
Categories Main Dish Recipes Rib Recipes
Time 10h4m
Yield 12
Number Of Ingredients 13
Steps:
- Pour red wine over short ribs in a large bowl. Marinate in the refrigerator, 8 hours to overnight.
- Remove ribs from marinade, saving marinade for later use. Season short ribs with salt and pepper. Coat 1 side of each short rib with flour.
- Select the "Saute" setting on an electric pressure cooker (such as Instant Pot®); add olive oil and butter. Cook and stir until butter melts, about 2 minutes. Add 3 short ribs to hot butter-oil mixture. Cook until bottom is browned, about 8 minutes. Transfer browned short ribs to a plate. Repeat cooking with remaining short ribs, reserving butter-oil mixture in the pot.
- Cook and stir onion, carrots, garlic, and rosemary in the hot butter-oil mixture, scraping browned bits off the sides of pot, until onion is softened and starting to brown, about 5 minutes. Add reserved wine marinade; stir well. Simmer until wine is reduced by 1/2, about 10 minutes.
- Return ribs to the pot; add chicken stock. Ensure the total volume does not go above the maximum fill line and that the bulk of the ribs are submerged. Seal the pressure cooker. Turn the venting knob on top to "Sealed", causing the floating valve to pop up.
- Press the "Manual" button; set timer for 35 minutes. Tap the venting knob with a wooden spoon or spatula. Stand back; turn knob to point at "Vent." Remove lid when pressure is released, about 5 minutes.
- Transfer the ribs to a plate and cover with aluminum foil, reserving sauce in the pot.
- Turn the Instant Pot to "Saute". Simmer sauce until slightly reduced, about 5 minutes. Stir water and cornstarch together in a bowl until smooth; add to sauce in the pot. Cook for 3 minutes. Strain sauce and serve over ribs.
Nutrition Facts : Calories 484.9 calories, Carbohydrate 13.2 g, Cholesterol 70 mg, Fat 35.5 g, Fiber 0.7 g, Protein 15.9 g, SaturatedFat 14.3 g, Sodium 277.4 mg, Sugar 1.4 g
FALL-OFF-THE-BONE 30-MINUTE INSTANT POT® RIBS
These Instant Pot® ribs fall right off the bone and are ready in just 30 minutes! In this family of seven I had zero complaints and these sweet and spicy ribs, that's a win for me!
Provided by Cambria_Mae
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Mix brown sugar, chili powder, parsley, salt, garlic powder, black pepper, cumin, onion powder, and paprika in a bowl using a fork, breaking up any large clumps. Rub spice mixture over both sides of the ribs.
- Place a steam rack inside a multi-functional pressure cooker (such as Instant Pot®). Pour water and cider vinegar into the bottom of the pot. Lower ribs into the pot by curving them around the edge. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place ribs on the foil. Top with barbeque sauce.
- Broil ribs until sauce is bubbling, about 3 minutes.
Nutrition Facts : Calories 414.8 calories, Carbohydrate 32.8 g, Cholesterol 87.8 mg, Fat 23 g, Fiber 2.1 g, Protein 18.9 g, SaturatedFat 8.3 g, Sodium 1174.5 mg, Sugar 25 g
RACK-O-RIBS HERO
This is a reimagining of those fast-food rib sandwiches -- but when you make one yourself with excellent ingredients, it's even better than your drive-thru memories.
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the ribs: Prepare an outdoor grill l for cooking over indirect medium heat (if your grill has a thermometer, aim to keep the temperature at about 350 degrees F). Combine the brown sugar, chili powder, smoked paprika, granulated garlic and 1 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Insert a butter knife between the membrane and bone on the back of the rack of ribs. Grab the membrane with a paper towel to grip it and pull off and discard the membrane. Sprinkle the spice mixture on both sides of the ribs and rub it in. Wrap the ribs tightly in aluminum foil and set on the indirect side of the grill. Cook, turning the package once, until the meat is tender and pulling from the bone but not totally falling apart, 1 hour 15 minutes to 1 hour 30 minutes.
- For the BBQ sauce: Meanwhile, combine the ketchup, vinegar, light brown sugar, honey mustard, hot sauce, chili powder, smoked paprika, granulated garlic, liquid smoke if using and 1/4 cup water in a small saucepan. Bring to a simmer and cook over medium heat, stirring occasionally, until thickened, 10 to 12 minutes.
- When the ribs are tender, remove them from the grill and unwrap them (leave the grill on). Let cool until you can touch the ribs without burning your fingers. With a knife, slit the skin on the back of the ribs and carefully pull out the bones, keeping the slab in one piece.
- Increase the grill temperature to high for cooking over direct heat. Add the boneless slab to the grill, rounded-side up, and brush with some of the BBQ sauce. Grill until the underside begins to crisp, about 2 minutes. Carefully flip the slab and brush the underside of the ribs with more sauce. Continue to grill the ribs until they're glossy and caramelized, 2 to 3 minutes more. Place the ribs on the hero roll, brush with more sauce and top with onions and pickles. Cut into 4 pieces. Serve with the extra sauce on the side.
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- Season the ribs with a light, even sprinkling of salt and plenty of black pepper. Rub the brown sugar over the entire surface of the ribs. Do not remove the membrane on the back.
- In your Instant Pot, pour in 1/2 cup apple cider vinegar and stand the ribs up in a half circle using the rack that the Instant Pot comes with. Cook on high pressure for 10 minutes, followed by 5 minutes of natural release. Next, carefully release the steam vent. Once the steam has completely released, open the pot and carefully transfer the ribs to a platter.
- Brush generously with barbecue sauce and either grill the ribs or bake them at 450 degrees F/230 degrees C for another 15-20 minutes, brushing every 3-5 minutes with additional barbecue sauce until caramelized.
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- Rinse the ribs and pat them dry. If your ribs still have the thin, shiny membrane on the back, remove it. (This is easy, don’t worry!) Flip the ribs over, meat-side down. Wiggle a dull knife (such as a butter knife) between the membrane and the ribs to loosen it. With a paper towel, grip the membrane and pull it away, then discard.
- In a small bowl, stir together the brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne. Rub it all over the ribs, generously coating all of the sides.
- Place the trivet (or rack) in the bottom of a 6-quart or larger Instant Pot. Pour in the water, apple cider vinegar, and liquid smoke. Place the ribs inside the pot, standing them on the trivet on their side and wrapping the rack around the inside of the pot like a circle.
- Cover and seal the Instant Pot. For baby back ribs: Cook on high (manual) pressure for 23 minutes (if you are making multiple racks and your ribs are super meaty, increase to 25 minutes). Allow the pressure to release naturally for 5 minutes, then vent to release the remaining pressure. For spare ribs: Cook on high for 35 minutes. Allow the pressure to naturally release completely (about 15 minutes). You will know it is released when the pin drops.
INSTANT POT BABY BACK RIB SANDWICH (WITH REAL BABY BACK …
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- On the bone side of the ribs, work a butter knife between the membrane and the bone, then grab with a paper towel and pull the membrane off of the ribs. (If it tears while you’re pulling, work the knife under the remaining pieces and pull them off as well.)
- Make the rub and sauce: In a small bowl, stir the barbecue rub ingredients, breaking up any clumps of brown sugar with your fingers. Set aside. In a medium bowl, whisk the barbecue sauce ingredients until smooth. Set aside.
- Season the ribs and put them in the pot: Sprinkle both sides of the ribs with the salt and rub. Cut the ribs into 4 pieces, cutting between every third bone. Pour a cup of water and the liquid smoke into an Instant Pot or electric pressure cooker, then add the pressure cooker rack. Stack the ribs on top of the rack.
- Pressure cook the ribs for 30 minutes with a Natural Pressure Release: Lock the lid and pressure cook at high pressure for 30 minutes in an Instant Pot or other electric cooker, or for 24 minutes in a stovetop PC. (Use “Manual” or “Pressure Cook” mode in an Instant Pot). Let the pressure come down naturally, about 15 more minutes.
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