Ingredients
8
8 servings
- •0.5 cup brown sugar
- •0.25 cup chili powder
- •1 tablespoon dried parsley
- •2 teaspoons salt
- •2 teaspoons garlic powder
- •2 teaspoons ground black pepper
- •2 teaspoons ground cumin
- •2 teaspoons onion powder
- •1 teaspoon smoked paprika
- •2 racks baby back ribs, membranes removed
- •1 cup water
- •0.5 cup apple cider vinegar
- •1 (12 ounce) bottle barbeque sauce (such as Sweet Baby Ray's®)
Instructions
- Gather all ingredients.
- Mix brown sugar, chili powder, parsley, salt, garlic powder, pepper, cumin, onion powder, and paprika together in a bowl using a fork, breaking up any large clumps.
- Rub spice mixture over both sides of ribs.
- Place a steam rack inside a multi-functional pressure cooker (such as Instant Pot). Pour water and cider vinegar into the bottom of the pot.
- Lower ribs into the pot by curving them around the edge. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place ribs on the foil. Top with barbecue sauce.
- Broil ribs until sauce is bubbling, about 3 minutes.
Nutritional Facts
Per 8 servings
- Calories: 415
- Carbohydrate: 33g
- Fat: 23g
- Fiber: 2g
- Protein: 19g
- Sugar: 25g
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