Recipe
Instant Pot Beer Steamed Baby Back Ribs Free Recipe
Dec
Instant Pot Beer Steamed Baby Back Ribs Free Recipe
by Kristin Omdahl
I am quickly becoming a huge fan of my Instant Pot. I was very hesitant to jump on the bandwagon because I just didn’t think I needed ANOTHER appliance to store in my kitchen. What I have found though is that it not only saves me time, reduces the user error factor, but saves me the FORETHOUGHT of having to plan a meal far in advance. I can decide I want tender ribs in 30 minutes, not 6 hours. I can decide I want cooked beans in 40 minutes, not the day before. I can choose to make PERFECT rice in 5 minutes – foolproof.
That is my two cents. And here is the most delicious rack of ribs I have ever had at home (a smoke house restaurant still beats homemade until I can live somewhere smoker-friendly).
What you will need:
1 rack of baby back ribs
3 TBSP spice rub (I love Emeril’s rib spice rub but you could make your own)
1 can of beer (I just bought a single can on sale at the gas station – any beer will do)
1/2 cup BBQ sauce for basting before broiling
What to do:
1. Rub the ribs with the spice rub and set aside.
2. Place the steaming rack in the bottom of your InstaPot.
3. Pour the can of beer into the InstaPot.
4. Arrange the ribs on the steaming rack on their side.
5. Set the Instant Pot to high pressure for 20 minutes and close the lid.
6. Use natural pressure or release the steam, Either method worked fine.
7. Preheat broiler.
8. Lay ribs on baking sheet.
9. Baste ribs with BBQ sauce.
10. Brown ribs under broiler for 5 minutes.
These ribs are super tender but still remain on the bone for easy finger food. I hope you enjoy them as much as my family and I do!
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NOTE: I made two racks of ribs from the one can of beer. The broth is very rich, aromatic and flavorful. Don’t discard it! After skimming the fat off this would be a wonderful addition to bean soup or potatoes, rice or stew. The easiest way to skim fat is to chill in the refrigerator and skim the hardened fat off the top.
ADDITION: I reused the broth to steam baked potatoes that turned out FABULOUS. High pressure for 10 minutes – but make sure to pierce the potatoes so they don’t explode!
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I look forward to seeing what you create!
xoxo,
Kristin
