Instant Pot Baby Back Ribs with Dark Cherry BBQ Sauce

Prep time: 10 minutes
Cook time: 30 minutes + time to come to pressure
Serves: 4

Ingredients for Instant Pot Baby Back Ribs:

2½ – 3 lbs. baby back ribs
1 c. beef stock (or water)
Dark Cherry BBQ Sauce or BBQ sauce of choice

Dry Rub Ingredients:

1 t. garlic powder
1 t. chili powder
1 t. dried rosemary
1 t. ground cumin
½ t. cinnamon
¼ t. cayenne pepper
½ t. smoked paprika
Salt and black pepper

Tip:

After cooking in the Instant Pot place the ribs under a hot broiler for a mouthwatering, caramelized crust.

Directions:

1. Combine ingredients for the dry rub in a small bowl and stir to combine. Set aside.

2. Carefully remove membrane from back of baby back ribs with a sharp knife, if necessary. Cut the ribs into 3 or 4 equal-sized parts and work the dry rub into each section on both sides. Set aside.

3. Add beef broth or water to Instant Pot and insert the metal rack. Place the seasoned ribs on their sides on top of the insert. Do not stack them flat on top of each other.

4. Lock the Instant Pot lid into place and flip the pressure valve to Sealing. Set the Manual setting to high for 30 minutes.

5. Meanwhile, line a large rimmed baking sheet with aluminum foil and set aside.

6. Once cooking time is complete, do a Quick Release (QR) by flipping the sealing valve to the Venting position. Unlock and remove the Instant Pot lid and carefully transfer ribs to prepared baking sheet. Brush ribs with a generous amount of BBQ sauce on each side.

7. Preheat broiler to high and broil the ribs for 3-5 minutes or until nicely browned for a mouth-watering caramelized crust.

8. Remove from oven and cool slightly before cutting into individual portions. Serve immediately with extra BBQ sauce for dipping.

These quick and easy Instant Pot Baby Back Ribs are really tender and delicious. The cinnamon and rosemary in the dry rub complement the flavors in the savory Dark Cherry BBQ Sauce.