Description

These ribs are so easy and tastes so good. It is so much faster to cook them in the instant pot. The liquid smoke adds a smokey flavor. Feel free to use your favorite bottled barbecue sauce if you don’t feel like making your own barbecue sauce. These are great either way.

Ingredients

Scale

Ribs:

2 teaspoons sea salt
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 racks pork ribs
1 cup beef broth
2 teaspoons liquid smoke

Barbecue sauce:

1 (15 oz) can of peaches, drained and pureed in a food processor
2/3 cup tomato sauce
5 tablespoons soy sauce
1/2 cup white vinegar, you could substitute apple cider vinegar
6 cloves garlic, minced
1/3 cup brown sugar
4 teaspoons ground ginger

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Instructions

Mix together sea salt, paprika, pepper, garlic powder, and onion powder. Cut each rib rack in half. (You do this because it is easier to fit the ribs in the instant pot if they are cut in half). Season ribs.
Place ribs on a foil like cookie sheet and cover with plastic wrap. You could also put them in a tupperware container. Then put them in the refrigerator and let them sit in the refrigerator for 24 hours. This is important because this lets the seasoning marinate into the ribs.
In a food processor blend up peaches.
Add tomato sauce, soy sauce, vinegar, minced garlic, brown sugar, and ginger. Blend it up until it is well combined. Set aside.
Take ribs out of the refrigerator and let them sit on the counter for 20 minutes so they are closer to room temperature when you put them in the instant pot.
In the instant pot, place the trivet. Then add beef broth and liquid smoke. Lastly, add your seasoned ribs. Place the lid on and cook for 40 minutes on the meat setting.
While ribs are cooking, heat the peach barbecue sauce to a boil in a saucepan. Turn down the heat and simmer for 8 to 10 minutes or until it is the consistency you like.
Preheat oven to broil. Line a new cookie sheet with foil. Spray foil with cooking spray.
Allow instant pot to naturally release for 10 minutes then release the valve. Once the instant pot is depressurized, remove the lid. Take ribs out with a tongs and place them on the prepared cookie sheet. Brush one side of the ribs, generously, with peach barbecue sauce and broil for 3 to 4 minutes. Turn ribs over and brush the other side, generously. Broil again for 3 to 4 minutes. Now it’s time to eat those ribs.

Notes

To Freeze: Season the ribs, but do not cook. Place them in a freezer bag, remove the air and seal. Mix the barbecue sauce in the food processor. Heat it as instructed then let it cool completely. Pour it into a separate freezer bag or freezable container. Either freeze the bag of ribs and the bag of barbecue sauce next to each other in the freezer or, you can place both the bag of ribs and the bag of barbecue sauce inside another freezer bag.

When ready to prepare: Thaw in the fridge overnight. Follow the instructions on cooking the ribs in the instant pot and then broiling them. No need to simmer the barbecue sauce again since you did that before freezing it. You will want to heat it up a little bit so that it is not cold when brushing it on the ribs.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Instant pot