16 April, 2021
Instant Pot Ribs
We went grocery shopping yesterday, and while we normally get our meat at Costco, in an effort to expand our meat selection, we vowed to look at the other grocery stores we visited. Again, I love Costco, but I do NOT need a $160.00 hunk of beef or a $70.00 pack of ribs. First, wow that’s a lot of money and second, I absolutely don’t have that kind of room in my freezer.
Funny story about my freezer. Once upon a time, a co-worker was leaving her job, and the province, and sold me her freezer. Old as dirt but worked like a charm. It was not the biggest chest freezer out there, but it was a midsize freezer. I never, ever got it more than 1/4 full. I probably spent more time cleaning it out (stupid freezies) than actually using it. Click forward a few years after my ex and I split – I got rid of the bigger freezer because it had been sitting in the garage, unplugged for at least a year and I figured I wouldn’t ever need that much room again. I bought a smaller one….not the smallest one available but probably one size up and then I changed our diet completely to deal with my son’s ADHD – and the blessed thing is always completely full and we are always playing freezer Tetris! Whoops! Should have saved my money and kept the old beast with more room!
Anyway, back to the ribs. While we were shopping, we saw a package of pork ribs and much excitement ensued. We didn’t dance in the store, but we were pretty happy.
I was going to apply a dry rub to them last night and let them stew in it until today….then greed kicked in and I decided to have them last night.
I found a rub, not spicy, on amazingribs.com for Meathead’s World Famous Memphis Dust Rub. I altered the amounts because I did not need 2-1/2 cups of rub….at all, although I do still have quite a bit left.
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 2 heaping TB paprika
- 1 heaping TB garlic powder
- 1 TB black pepper
- 1 TB ground ginger
- 1 TB onion powder
- 1 tsp ground rosemary – I grabbed a teaspoon worth of rosemary needles and beat them up in a mortar. You could do it in a spice grinder. Mine was broken up, rather than ground, but it stuck to the ribs quite nicely.
Mix these all together, very thoroughly. You don’t want patches with just one thing on it.
Get your ribs and rub this mixture on them, all sides. Once done, let them sit for at least 15 minutes….I believe mine sat for about half an hour.
Get out the Instant Pot/pressure cooker. Add the water you need (I put in 1.5 cups). Put the rack in the bottom of the inner pot and load the ribs on top. Side Note: I cut the ribs into 4 inch long chunks before I added the rub. I laid the rib pieces in the IP like they were little logs….all crossed over each other. It was a thing of beauty.
Put the lid on, set the vent to closed and pressure cook for 20 minutes.
I did the 20 minutes but I think I will add 3 minutes next time, just to increase the tenderness a bit.
When the time is done, try to contain your impatience and let the pressure cooker release naturally. Rumour has it that if you quick release the vent, it impacts the tenderness of the food inside.
Mine sat for 10 minutes before my son had had enough and released it somewhat slowly the rest of the way.
Now, these are good to go now if you want – they are fully cooked thanks to the pressure cooker.
Buuuuuuut…….if you want to go another step, you can broil these in the oven with some barbeque sauce on them or, do what we did, and fire up the barbeque. It only takes 5-10 minutes to sauce them up and get some extra colour on them. Absolutely worth it!