With only 30 minutes of pressure-cooking time, the meat is so tender and the sauce so flavorful, you will be amazed. And then you will make ribs 3 times a week and not even feel a tiny bit bad about it. Start with a sweet and savory dry rub of smoked paprika, brown sugar, chili powder and a little salt and pepper and rub it all in. You’ll build your sauce right in the pressure cooker. Start with a little oil- I’m using our Bacon Extra Virgin Olive Oil, which is pretty much made for this recipe. It adds a really nice, subtle smoky flavor here. Next goes in: ketchup, brown sugar, Worcestershire sauce (sidenote: I’ve literally never correctly spelled that word in my life. I always just spit out a bunch of semi-related letters and hope that spellcheck picks it up), apple cider vinegar (use a good one- I recommend Bragg’s), dry mustard, and kosher salt. Stir the sauce all together and then add a few ribs at at time and gently coat them in the sauce and then arrange them upright with the meat-side facing out, like this: If you can reach down to the bottom of the pot with a spoon, grab some of the sauce and pour it on top of the ribs. Then secure the lid and cook on high pressure for 30 minutes. Take the ribs out and then turn the saute feature back on your pot and bring the sauce to a simmer for about 10 minutes to thicken, if needed. If you like, you can place your ribs under the broiler for a few minutes to brown and char the tops a bit. Because the meat cooks IN the bbq sauce, the sauce becomes super flavorful. Serve any extra sauce on the side, but make sure to slather lots on top! This is the pressure cooker I have, and I love it! —> Instant Pot Electric Pressure Cooker
