Ingredients
4
4 servings
- •2 tablespoons kosher salt
- •1 tablespoon brown sugar
- •1 tablespoon chili powder
- •1 tablespoon paprika
- •2 teaspoons garlic powder
- •1.5 teaspoons cayenne pepper
- •1 teaspoon ground black pepper
- •1 rack baby back pork ribs
- •1 cup beef broth
- •0.25 cup barbeque sauce, or as needed
Instructions
- Combine kosher salt, brown sugar, chili powder, paprika, garlic powder, cayenne pepper, and black pepper in a small bowl.
- Cut rack of ribs into 4 equal portions. Rub all sides of each piece with spice mixture.
- Pour broth into a multi-functional pressure cooker (such as Instant Pot). Add ribs in a teepee formation. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer ribs to the prepared baking sheet. Brush ribs on all sides with barbeque sauce.
- Bake in the preheated oven for 7 minutes. Turn ribs and continue baking until meat pulls away easily from the bone, about 7 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutritional Facts
Per 4 servings
- Calories: 335
- Carbohydrate: 13g
- Fat: 23g
- Fiber: 2g
- Protein: 20g
- Sugar: 8g
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