Description
Tender, fall-off-the-bone baby back ribs cooked to perfection in the Instant Pot and finished with a caramelized BBQ glaze. This recipe combines the speed of pressure cooking with traditional oven finishing for restaurant-quality ribs in a fraction of the time. The aromatic dry rub and cola cooking liquid infuse the meat with incredible flavor while the pressure cooker makes them irresistibly juicy and tender.
Ingredients
Units
Scale
- 2 tbsp Kosher Salt
- 2 tbsp Brown Sugar
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Chili Powder
- 1 tsp Crushed Red Pepper
- 1 rack Baby Back Ribs
- 12 oz can Coke
- 1/4 tsp Liquid Smoke
- 1 cup BBQ Sauce
Instructions
- Prepare the Dry Rub – In a small bowl, combine the kosher salt, brown sugar, black pepper, garlic powder, onion powder, chili powder, and crushed red pepper. Mix thoroughly until all ingredients are well incorporated. This flavorful rub will create a delicious bark on the ribs and infuse them with savory-sweet flavor.
- Prepare the Ribs – Flip the rack of ribs so the bone side is facing up. Locate the silverskin membrane and remove it by sliding a butter knife under one corner to loosen it. Grab the loose corner with a paper towel for grip and pull firmly across the rack to remove the entire membrane. This step is crucial for tender ribs as the membrane can become tough when cooked.
- Season the Meat – Apply the dry rub generously to both sides of the rack, massaging it into the meat to ensure complete coverage. Don’t be shy with the seasonings—this creates the foundation of flavor for your ribs.
- Set Up the Instant Pot – Place the seasoned rack of ribs in a circular formation inside your Instant Pot, positioning it against the wall of the pot with the meaty side facing outward. The ribs should form a ring around the inner edge of the pot.
- Add Cooking Liquid – Pour the can of Coke and the liquid smoke into the center of the pot, being careful not to wash off the rub from the ribs. The cola will tenderize the meat while adding subtle sweetness, and the liquid smoke provides authentic barbecue flavor.
- Pressure Cook – Secure the Instant Pot lid and set the valve to the sealing position. Select Manual/Pressure Cook on HIGH pressure for 30 minutes. Ensure the “Keep Warm” function is turned off. Once the cooking cycle completes, allow the pressure to release naturally (about 15 minutes).
- Prepare for Finishing – While the pressure is releasing, preheat your oven to 400°F. The high-temperature finish will caramelize the sauce and give the ribs a beautiful, lacquered exterior.
- Apply Sauce – Carefully remove the tender ribs from the Instant Pot and transfer them to a broiler pan or baking sheet lined with foil. Brush generously with your favorite BBQ sauce, coating all sides for maximum flavor.
- Caramelize in Oven – Place the sauced ribs in the preheated oven and bake for 10-15 minutes, watching carefully to prevent burning. This step creates the sticky, caramelized exterior that makes ribs irresistible.
Notes
- For extra flavor, you can substitute part of the Coke with apple juice or pineapple juice.
- If you prefer spicier ribs, increase the crushed red pepper or add a dash of cayenne to the rub.
- For a smokier flavor, you can increase the liquid smoke to 1/2 teaspoon.
- St. Louis style ribs can be substituted but may require 5-10 additional minutes of pressure cooking time.
- The leftover liquid in the Instant Pot can be reduced on the sauté setting and mixed with BBQ sauce for an enhanced flavor experience.
- For even more tenderness, refrigerate the rubbed ribs overnight before cooking.
Nutrition
- Serving Size: 1/4 rack
- Calories: 520
- Sugar: 24g
- Sodium: 1450mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 110mg
