I am new to all things Instant Pot and while I know your video is from 7 yrs. ago, it helped me so much. I have tried 2 recipes (chicken thighs, and a pot roast) and was totally unimpressed and ready to return it. I didn't get an OMG-THIS-IS-AMAZING experience with either recipe. Neither meat was as tender as I was expecting. Then I watched your video and you mentioned adjusting for a higher elevation. Of course! Why didn't I think of that!?! We live at around 5300' and after hearing you mention it, I did some research and voilá, guides all over the place! Scientifically, it totally makes sense and I just sent my husband to the store to buy ribs so I can test out the new formula of 5% added cooking time to every 1000' above 2000', using your recipe, of course. Thank you so much for that little tip. I guess I'll keep the Instant Pot ;-)
I am so glad to see you pour the liquid in first. Most people on here pour in the liquid after the meat goes in and then pour the liquid over the meat and it washes off all the good seasoning. Thank you.
Thanks so much for your rib recipe. I just tried some before I saw your video and I felt that a lot of folks out there use too much liquid and cook them for too long... I, like you, wanted them to be tender but still able to pick up the ribs to eat.... so I did two big racks of ribs at once, one on the outside and one on the inside... on their edged like yours...added 1 cup apple juice, 1/4 cup apple cider vinegar and some liquid smoke and just started them with the pressure cooker for 25 minutes... worked beautifully. So its good to see a video like yours that makes good sense to me and works beautifully!
Made these last night and everyone loved them! I followed the instructions as written but cooked 2 racks at once for 25 minutes. I especially appreciate this recipe since I’m allergic to tomatoes and have to use Saucy Susan on my ribs. This was so easy to do two separate sauces and broil both at the same time using just one pan. Thanks for the great recipe!
Amy Becker ...It’s like also called duck sauce, basically it’s the same as what you can get at a Chinese restaurant. Hope that helps. BTW they are also good without any sauce at all. Enjoy
Actually I saw someone else run warm water over the membrane in the sink. I tried that yesterday and it really helps a lot, cause the membrane to pull off a lot easier.
I was never a rib fan (it always seemed tough), but my brother made ribs in his IP last month and I'm converted! Best ribs I've ever had...in my life. Thanks for sharing your recipe Sandy.
Hi Sandy, these are the best ribs we've had and I have made them many times!.They are a wonderful meal to have with company or just family. Thank you for showing us these!
I made ribs in my instant pot last weekend. Came out fantastic and so much quicker. I used a bbq rub on the ribs and let them sit for about an hour before cooking. Used a cup of Apple juice, cup of water, tablespoon of liquid smoke for my liquid. I cooked them on normal pressure for a total of 35 minutes. They were not ready after 25 but there was a ton of meat on mine. I like mine so the bones come out clean but not literally falling off the bone. I then put sauce on them under the broiler for 10 minutes.
Wow ! I just made your recipe for ribs and they come out amazing! I’m so happy because I admit I am not that much of a cook but I am now! Lol thnx again!
I’ve only used the Instant pot a few times since I purchased it but will definitely be using it more often over time. I didn’t have liquid smoke on hand but I used apple cider vinegar with water. I used the recipe you posted using the ingredients that I had on hand & just made these! It was a big hit! Delicious! Tasty! I’ll be making ribs again soon for sure. Thanks so much for the video & helpful information.
Recently got an InstantPot and Ribs was my first try. Am amazed at how good, tender and delicious these were. Even followed your Rub recipe. Cant wait to make these again!
I love the way you do your videos so precise to the point no Chitty chat and And you are very clear and easy to hear because you are not having to fight with the loud music so many other videos do. enjoyed your video very much
@@LisaNix2 I’m not sure, maybe it’s just life stuff. There are a lot less instant pot videos floating around these days though, that’s for sure. I still use my instant pot weekly, though not as much as I did years ago.
Thanks for showing the simple steps in your videos. Helped me greatly when first doing my meats. Please do an Insta pot cook book with your practical recipes. The other recipe books are unnecessarily exotic for home cooked meals. Thanks.
Thank you for this! I was specifically looking for a rib recipe that was cooked in the Instant Pot *and finished in the oven.* This is perfect for what I needed.
It was 35-40 mins for my baby back ribs. I steamed them with the Pressure Cooker setting and trivet, not braising. Mine were chewy, not fall off the ribs. But a knife inserted into the meat was inserted easily.
I cooked my ribs in the Instant Pot and they turned out just fine and I am going to cook some more in the Instant Pot as the ribs was so delicious and the sauce I used was from Schwan's Home Delivery Service and it is just right also and I will be using more of it to put on my ribs.
Made these tonight. Amazing. Even my picky mother in law was pleased. I did use apple juice instead of the water. Only other thing i would do differently is i would split the baby backs into two. too hard to take out in one piece once they are done. again, AMAZING.
I've tried your recipe twice and the are every bit as good as the ones I do in my charcoal BBQ with hickory smoke chips. And it is so much easier and quicker. I don't know if I'll ever bother with my BBQ method anymore. Thank you very much for the recipe.
That's awesome! Thank you for the feedback! I have to agree, why drag out the coals when you can pop those ribs in the pressure cooker and get a tender, tasty result?!
Good recipe and clear presentation-:) Apple juice is a better choice as it makes meat much tender. We made it last Sunday and it turned out great. Thanks a lot!!!
Love you showing how to do it step by step for those of us who have not used our instant pots it helps to see what you are doing. wish you had vidios on all of your recipes . do you have any on your soups?
That dish is looking great and I have to try cooking ribs in my Instant Pot. Those ribs only needed to brown more in the oven, and they are ready to eat.
@@Deltagirl74 I went up to 32 minutes and yes, they do fall off the bone. You need two hands/tools to get everything out of the Instant Pot because it all falls apart. *Edit*: And as Paloma below says, cut the slab in half before cooking, otherwise it will be too difficult to remove.
Good video. All others I've seen can barely pull the ribs out of the pot without it falling apart. I was looking specifically for a cooking time that results in "fall off the bone" with ease, but only when you intentionally pull it off the bone. Most other instapot rib videos are basically how to make pulled pork with a rack of ribs!
I agree! I do sometimes get slight variations in results if the ribs are more meaty or less meaty. I just back off a couple minutes for thinner racks, and add a couple minutes for meatier racks.
I purchased another charcoal grill last summer after having a gas griller which I gave to the Church - it was too big for me! I bought the charcoal grill just to do ribs! If only I waited! Reading the user comments and seeing how easy you make it, I can't wait to make ribs! I just purchased an Instant Pot a few days ago...never did anything other than reading directions.
Though they are different than grilled, the ribs are so tender and delicious! I think that the rub and the sauce you use will have a big impact on how they turn out.
Thank you! I will be making more videos. I seem to make them to long sometimes, so trying to trim them is the hard part! I just checked my site and it is up. Must be a glitch! Yikes! Thank you for the comment!
michael stradley most people who live in higher altitudes know to alter cook times. I try to remember to mention it. There is a debate as to whether or not you need to adjust with pressure cooking. I guess it's good to do a test and see how it turns out.
Great recipe, and similar to mine. However, I only cook them for 15 minutes, with a 10 min. NPR, and they are perfect and juicy. I found that anymore time than that, it was like eating pulled pork on a stick. 😊
This is nice. Do you ever just put the barbecue sauce into the pot at the beginning? Putting the liquid smoke into the liquid rather than on the meat is a technique that I totally agree with. It also turns out that liquid smoke is available in a variety of flavors, i.e. wood types. Jim
Looks good! Not sure what the sautee step was good for? Wouldn't that liquid heat up during regular cooking just fine? Also, may I ask where you got the meat? Thx!
Daniel Cronin the sauté step is to start the pot heating so it comes to pressure faster. Maybe not as necessary for this recipe, but I wanted to show people that option. I don't remember where I bought that rack. Costco, Safeway, butcher shop. I go where there's a good deal.
Sandy, looks delish! I am going to try this with 2 racks of ribs. I assume I just fit them in any which way I can. Does that change the timing at all? Still new to the IP.
Either way. I like the way it counts up the minutes so I know how long it has been sitting. The warming won't take effect in that short amount of time.
Your ribs stayed dry after cooking. Mine get all wet and wash off all the dry rub. Just tastes like steamed ribs. Maybe that pre saute warm up does something magical?
I live in Texas, and we have one in our stores called Stubbs. I love that one because it doesn't contain high fructose corn syrup, but it does use cane sugar and molasses.
@@ericd.4460 Oooo... Thanks for the idea of choosing Stubb's. I'm thinking that their 'Original' would be yummy. If it stops snowing, I'll head to Target. But, it's mid-February with record breaking snowfall & low temperatures for days... I may have to stay homebound & hungry for a few more days.
@@Molly-ti2tp I hear you about the snow and ice. I'm in Houston and it finally reached us today, so we are anticipating being stuck inside for at least the next five days. People in Texas are the worst drivers in America on a good day, so add ice into the picture, and that's an automatic and emphatic NO! Regarding the BBQ sauces, Hunts is also good, and I recently ordered a bottle of KC Masterpiece because someone online said that it was really good, and it is, but I thought that they said that it doesn't have high fructose corn syrup in it, but it does. So, next time I will look to see if they make one without it.
Miss Sandy,,,with the new computerized pressure cooker,,,I think the may be self adjusting,,,,am gonna get my daughter one for birthday and she lives @7600 ft,,,so I will find out...I only live a 2800 ft,,,ps,,,adjust for baking @ altitude! Totally sucked,,,we lived @ 9300 ft in Colo
Why would you put sauce on the meat when you used a rub ? You should only dip in sauce after you used a heavy rub. But I do like your video and your one handed manipulation of the meat.
Gee thanks. I hadn't thought of that. I do this alone with a phone in one hand and cooking with the other. Otherwise you couldn't see the details. Anyway, this is an old video, my new ones are made differently.
If you’re going to do cooking videos then I recommend you understand what you’re doing eg the difference between baby back and st Louis ribs. Also, the atmospheric pressure at various altitudes is irrelevant when you’re pressure cooking.
Chris Wahlgren if it wasn’t mentioned to you before, using sautée mode 1st can cut down on the time it takes for the instant pot to come to pressure. A nice time-saver but your choice if you want to do that.
