Ingredients
8
8 servings
- •2 quarts apple cider
- •1 teaspoon garlic powder
- •1 teaspoon salt
- •½ teaspoon paprika
- •½ teaspoon ground black pepper
- •2 racks baby back ribs, cut into individual ribs
- •2 (12 ounce) bottles BBQ sauce
- •6 cloves garlic, coarsely chopped (Optional)
- •2 tablespoons brown sugar (Optional)
- •1 tablespoon chili garlic sauce (Optional)
Instructions
- Pour apple cider into an 8-quart multi-functional electric pressure cooker (such as Instant Pot®) to about 1/2 inch below the rack line. Stir in garlic powder, salt, paprika, and pepper. Place rack inside and heat the liquid completely; place ribs on rack.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 27 minutes. Allow 10 to 15 minutes for pressure to build.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with a roasting rack.
- Pour about 2 cups BBQ sauce into a large cup. Add garlic, brown sugar, and chili sauce. Mix with a hand blender until completely smooth. Combine with the remaining BBQ sauce in a large bowl. Set aside to come to room temperature.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
- Remove ribs carefully and drain cooking liquid. Fully submerge each rib into the BBQ sauce. Place on the roasting rack so they are not touching. Brush extra BBQ sauce on top to make them extra sticky.
- Bake in the preheated oven until sauce is set, 15 to 20 minutes.
Nutritional Facts
Per 8 servings
- Calories: 553
- Carbohydrate: 68g
- Fat: 22g
- Fiber: 1g
- Protein: 18g
- Sugar: 54g
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