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Instant Pot Make-Ahead Ribs
Prep the ribs now to finish later
- 4 lbs pork baby back ribs
- 1/4 cup dry white wine
- 1 tbs black peppercorns
- 1 tbs cumin seeds
- 1 tsp red pepper flakes
- 2 tbs brown sugar
- 1 tbs kosher salt
- 1/2 tsp cinnamon
- 2 tbs red or white wine vinegar
- 2 cloves garlic crushed
- 1/4 cup chopped parsley
Crush peppercorns, cumin seeds and pepper flakes in a mortar & pestle. Place this in a small bowl then add the remaining rub ingredients.
Season the ribs on both sides with the rub.
Place the 1/4 cup of white wine into the Instant Pot and arrange the ribs around the side of the bowl--making a ring shape against the wall of the inner pot. Set the cooker to manual (high pressure) and set the timer for 9 minutes. Let the pressure release naturally for 10 minutes then manually release the pressure. Remove the ribs to a baking sheet to cool.
Now set the cooker to the saute function for 10 minutes to reduce the juices in the pot. Strain this through a fine mesh strainer. There should be about 3/4 cup of juices. Let it cool then chill (this will congeal any fat for easy removal).
Prepare a gas or charcoal grill for medium-high heat (you can use an indoor broiler too).
Remove the congealed fat from the chilled juices and place in a small saucepan. Add the sauce ingredients and heat over medium heat until this mixture is reduced by half.
Lightly oil the ribs then place on the grill meaty side down until lightly browned. Turn ribs and baste with the sauce. Repeat this turning and basting until the ribs are lightly charred on both sides; about 5-10 minutes total.
Remove to a cutting board and cut into individual ribs. Drizzle the ribs with any remaining sauce.
Calories: 463kcal | Carbohydrates: 6g | Protein: 37g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 1340mg | Potassium: 550mg | Fiber: 1g | Sugar: 4g | Vitamin A: 374IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 3mg