Instant Pot Baby Back Ribs with Dark Cherry BBQ Sauce
These quick and easy Instant Pot baby back ribs are really tender and delicious. The cinnamon and rosemary in the dry rub complements the flavors in our savory Dark Cherry BBQ Sauce ( see below), but the flavors pair well with just about any barbecue sauce you prefer.
How to make Instant Pot Baby Back Ribs that the whole family will love – – –
Can You Say Yum? Your Family will LOVE these Instant Pot Baby Back Ribs!
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon dried rosemary
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2-1/2 - 3 lbs. baby back ribs
- 1 cup beef stock
- *Dark Cherry BBQ Sauce or BBQ sauce of choice
Combine ingredients for the dry rub in a small bowl and stir to combine. Set aside.
Carefully remove membrane from back of baby back ribs with a sharp knife, if necessary. Cut the ribs into 3 or 4 equal-sized parts and work the dry rub into each section on both sides. Set aside.
Add beef broth or water to Instant Pot and insert the metal rack. Place the seasoned ribs on their sides on top of the insert. (Do not stack them flat on top of each other).
Lock the Instant Pot lid into place and flip the pressure valve to “Sealing.” Set the “Manual” setting to high for 30 minutes.
Meanwhile, line a large, rimmed baking sheet with aluminum foil and set aside.
Once cooking time is complete, do a quick release (QR) by flipping the sealing valve to the “Venting” position. Unlock and remove the Instant Pot lid and carefully transfer ribs to prepared baking sheet. Brush ribs with a generous amount of BBQ sauce on each side.
Pre-heat broiler to high and broil the ribs for 3-5 minutes or until nicely browned. Remove from oven and cool slightly before cutting into individual portions.
Serve immediately with extra BBQ sauce for dipping.
Tip: Place the ribs under a hot broiler after cooking in the Instant Pot for a mouth-watering, caramelized crust.
Homemade Dark Cherry BBQ Sauce
This flavor-packed BBQ sauce combines the natural sweetness of cherries and maple syrup with the welcoming warmth of the ginger, cinnamon, and rosemary.
For best results, prepare this recipe one or two days in advance. Although it can be enjoyed immediately, this sauce really comes into its own when the flavors are given time to fully develop.
Prep time: 5 minutes
Cook time: 10 minutes + time to come to pressure
2 tablespoons extra virgin olive oil
1 medium shallot, finely chopped
3-4 cloves fresh garlic, finely minced
2 1/ cups fresh or frozen dark cherries, pitted
1 (10-oz.) can diced tomatoes with green chilies, with liquid
3 tablespoons apple cider vinegar
2 teastpoons fresh ginger, finely minced
1 1/2 teaspoon ground cinnamon
1/2 teaspoon smoked paprika
3 tablespoons maple syrup
1 tablespoon fresh rosemary, finely chopped
2 teaspoons liquid smoke (optional)
Sea salt and black pepper, to taste
- Add olive oil to Instant Pot and select the “Sauté” function on the high temperature setting. Add shallot and garlic and sauté until soft and slightly golden, approximately 3-4 minutes.
- Turn Instant Pot off and add remaining ingredients, including the liquid from the tomatoes and the liquid smoke, if using. Stir to combine and season with salt and black pepper, to taste.
- Add lid and lock into place. Make sure the valve is set to the “Sealing” position and set the “Manual” setting to high for 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
- When finished cooking, do a quick release (QR) of the pressure according to the manufacturer’s suggestions before unlocking and removing the lid.
- Transfer the sauce to a blender or food processor and puree until smooth. Use immediately or store in an airtight container in the refrigerator for 7 to 10 days.
Note: For a thicker sauce, return to the Instant Pot and bring to a low boil using the “Sauté” function set to high. Heat, stirring frequently, until the excess liquid is reduced and the sauce reaches the desired consistency.