A tried and true family favorite updated for the Instant Pot.
This recipe has been in our family forever. Mom would make the sauce and boil the ribs, Dad would finish the ribs in his Kamodo aka Big Green Egg. Given this was a two-person endeavor, the ribs weren’t an everyday dish, but more of a treat reserved for holidays and family get togethers. But no more, the Instant Pot is a game changer, delicious fork tender ribs are fast and easy. You can make it super-fast by using bottled BBQ sauce – no shame.
Instant Pot Fast Baby Back Ribs
2 pounds baby back ribs, trimmed and cut into sections
Sauce (enough for 4 pounds of ribs)
3/4 cup brown sugar
1/2 cup shoyu
1/8 cup sherry
1/2 cup ketchup
1/2 cup guava, pineapple or papaya jam
1 clove garlic (minced)
1 teaspoon salt
2 teaspoon ginger (grated)
Cut the ribs into individual sections and trim fat. Add 1 cup water to the bottom of the Instant Pot and insert steamer basket. Arrange the ribs upright in a circular pattern.
Settings: sealed, high, for 25 minutes, natural release.
Be careful when finishing the ribs under the broiler, the sugar in the sauce burns easily.
Reserve half the sauce and freeze for future use.
For a smokey flavor, in lieu of broiling, finish the ribs over low heat in a Green Egg or over the grill. Be careful not to burn.
In super hurry? Bottled sauce is ok too, no shame!
Method: Prepare the ribs in the Instant Pot. While the ribs are cooking, prepare the marinade by mixing all the ingredients together. Freeze half and set aside the remaining half.
When the ribs are done in the Instant Pot, carefully remove (to keep the meat on the bone) and place on a foil-lined baking pan. Brush with sauce and place under a broiler for 4 to 6 minutes, being careful not to let the sauce burn.
Serve with a generous amount of napkins!