Our travels to Findlay Market, Cincinnati, Ohio, did not disappoint. At the market entry—the place so full of people—buzzing like bees gathering their foodies that they, like us, were going home to cook that evening! There were meat markets everywhere—and everything under the sun. We selected The Country Meat Co., specializing in fresh meats. Our 2 full slabs of baby back ribs were wrapped in white freezer paper and into a brown paper bag. So nostalgic, so cool. And we toted a lot of other things home in our bags that day too.
Instant Pot Baby Back Rib Recipe
- Sprinkle the rub heavily over the baby back ribs, then pat the rub in like patting a baby’s butt.
- Next, add 2 cups of water to each Instant Pot. Stand each slab of ribs on end in a circle creating a standing rib roast, on top of the Instant Pot trivet. (No vinegar or apple juice is needed as some recipes call for. Which I never add to any of my instant pot creations. )
- Manually set the cook time to 65 minutes for fall off the bone ribs! Carefully remove the ribs with the trivet and place them on a cookie sheet. No trivet? Line the pot with foil first for easy removal.
- Lather them with your favorite Bar-B-Q sauce of choice (or make your own) and place them in the oven at 350 degrees for 15 minutes or on the grill until sauce is set. You don’t have to Bar-B-Q all the ribs. They all have been rubbed and plain is yummy, too.
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