Instant Pot BBQ Spare Ribs

NOTES:
• Whole or cut ribs? I cut the ribs into thirds so they could lay mostly flat under the air fryer lid. If you plan to use an oven broiler or grill, you can leave the ribs whole and simply coil them in the pot for pressure cooking. Then lay them out flat for broiling/grilling.
• Homemade vs. store-bought rub and sauce: There’s no argument here other than being able to make it just the way you love it. But I’m all about simplification so use any of your favorite store brands. I’m a huge fan of anything McCormick’s seasonings and you can’t go wrong with Baby Ray’s for sauces. This recipe should be used as a guide where you can choose your own flavor combos. You will need 3-4 tablespoons rub and 1-1½ cups sauce per rack of ribs.
• Drain the liquid or not? There was not enough liquid in the pot to hinder the air frying at the stop – you only need a little clearance under the ribs for the air to circulate around But if you have excessive liquid that comes in full contact with the ribs, go ahead and drain before air frying. This will likely happen if you cook more than one rack because more meat will release more liquid which adds to the 2 cups apple juice we originally added.

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Instant Pot Duo Crisp 8qt: https://amzn.to/2VSju0f

Today’s Ingredients:
4 lbs pork spare ribs, membrane removed and extra fat trimmed
• leave whole or cut into 2-3 pieces depending on your broil method (see notes above)
2 cups apple juice (or other clear liquid of your choice – broth, beer, water)

For the BBQ Rub: mix together in a small bowl
2 tsp brown sugar
2 tsp salt
2 tsp smoked paprika
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder

For the BBQ Sauce: stovetop – whisk together and cook on medium heat for just 5 minutes
1 cup ketchup
½ cup apple cider vinegar
¼ cup brown sugar
2 tsp smoked paprika
1 tsp ground cumin
1 tsp salt
1 tsp black pepper
optional: 1-2 tsp hot sauce (Melinda’s Ghost Pepper Wing Sauce in the video)

Instructions:
1. make the rub: Mix all the rub ingredients together in a small bowl. Rub the mix all over the trimmed ribs. Cover and let it sit on the counter for about 30 minutes. You can also wrap them and refrigerate overnight.
2. make the BBQ sauce: Mix all the sauce ingredients in a small pan. Simmer gently for about 5 minutes, stirring constantly, to dissolve the sugar and thicken the sauce just a bit. Use low heat and watch out for splatter. Set the sauce aside to cool while the ribs cook.
3. In an unheated Instant Pot, add apple juice and a trivet or steamer basket. put the ribs into the pot as evenly as possible. Stacking is okay if doing more than one rack and coiling is okay if you are keeping the rack whole.
4. Lock and seal the lid and cook on high pressure for 25 minutes followed by a 15 minute natural pressure release. Then release any remaining pressure before reopening the lid.
5. Optional step: Drain the liquid if there is a lot and it comes in full contact with the ribs. Otherwise, it’s okay to leave it in the pot while air frying.
6. If using an air fryer lid: Rearrange the ribs so that as much of the ribs are facing up to he lid. You may have to work in batches. Brush BBQ sauce over the top of the ribs. Air fry at 400° for 10 minutes until sauce is caramelized. Add more time if needed. You can also sauce and air fry the bottom side if you love. Check in 5 minute increment to make sure they sauce doesn’t burn.
7. If using an oven broiler: Lay ribs meat side down on a parchment-lined baking sheet and brush sauce. put under broiler for 5-10 minutes. Keep an eye on it so it doesn’t burn. Flip and repeat meat side up.
8. Serve with extra sauce and ENJOY!