I have been learning how to use our InstantPot with traditional recipes and this was a slam dunk! Then again, Granny's BBQ Ribs are ALWAYS a winner. Even the liquid did not go to waste as I made Jasmine rice with it as a side dish.
Great-Grandma Ruth taught me how to make these ribs when I was in high school and it is one of our all time favorites (next to her Spaghetti Sauce recipe that needs a picture worthy of the taste!) I tweaked the recipe for the InstantPot (electric programmable pressure cooker) and it worked perfectly in MUCH less time! Adjust the quantities to suit your budget and how many you plan to feed - I would plan for 1 lb of ribs per person.
Granny's BBQ Ribs
3 lb Babyback or spare ribs (I used Auburn Meadow Farm pasture-raised pork)
Salt & pepper
Avocado oil (or lard) to brown the ribs
1 cup ketchup (approx)
1/4 cup brown sugar, maple syrup or honey (approx)
2 tablespoons of Worcestershire sauce (approx)
Remove the membrane from the back of the ribs and cut into pieces of 3 ribs or so that it will fit in the base of the pot. Sprinkle both sides with salt & pepper. I most always use Kosher salt for cooking so it does not interfere with he flavor.
Set the InstantPot to "Sauté" and add about 1 or 2 tablespoons of oil or lard (enough to barely coat the pan). When hot, brown sections of the ribs on both sides (I added just enough to cover the bottom and moved them to a plate when brown.) When all sections have been browned, add 1 cup of water to hot pot and scrape the "fond" or bits from the bottom. Turn off the pot and add the rack to the bottom.
Mix the BBQ sauce in a mixing bowl - I use a fork to break up the sugar. The cool thing about this sauce is YOU decide when it is sweet or tangy or tomatoey enough! It is made to taste. Ketchup is the base, the sweet from the brown sugar and the tang from the Worcestershire sauce. If you want it spicier, add more Worcestershire. Sweeter = more sugar. If you overdo the sweet or tangy, add more ketchup. Just go slow the first time and taste as you go. This sauce can be used for ham BBQ, BBQ beef, BBQ on burgers, etc.
Coat the ribs with BBQ sauce (I used about 1/2 of it) and stack loosely on the rack in the pot - kinda like a tee-pee. Set the pot to high for 30 minutes. I did a quick release at the end.
Pre-heat your oven to 375 degrees while the ribs are cooking. Remove the ribs to a baking dish or cookie sheet and coat both sides with the BBQ sauce again. Spread them out some so that the BBQ sauce will caramelize some while baking. Bake until caramelized but not getting too brown - it was about 15-20 mins in our convection oven (you could also use the broiler).
I measured the liquid in the bottom of the pot after the ribs came out and added rice to and little water to match.
You can make the ribs in a covered roaster or crockpot but it takes much longer to bake them.
Old Time Farm