📖 Instructions

1. First things first, prep your ribs. If your ribs have that thin, papery membrane on the bone side, you'll wanna remove it. Just slide a butter knife under a corner of the membrane on one of the end bones, then grab it with a paper towel and pull it clean off. This step is super important 'cause it makes the ribs extra tender and helps the rub really get in there.
2. Next up, the dry rub! In a small bowl, whisk together your brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, black pepper, and cayenne pepper (if you like a little kick, which I totally do!). Mix it well so all the spices are friends. This is where a lot of that amazing flavor comes from.
3. Now, get those ribs ready for their spice massage. Pat them really, really dry with paper towels. You want them as dry as possible for that rub to stick. Generously sprinkle the dry rub all over both sides of the ribs. Don't be shy here! Really massage it in, making sure every inch is coated. If you've got time, let the ribs sit with the rub on for at least 30 minutes at room temp, or even better, pop them in the fridge for a few hours or overnight. This lets the flavors really sink in deep.
4. Pour one cup of apple cider vinegar into the bottom of your Instant Pot. The vinegar adds a lovely tang and helps tenderize the ribs even more. Place the trivet (the metal rack that came with your Instant Pot) inside the pot. This keeps the ribs out of the liquid, allowing them to steam perfectly.
5. Carefully place your ribs on the trivet. If you're using a full rack, you might need to cut it into 2 or 3 pieces to fit comfortably in the pot. Stand them up against the sides of the pot, or coil them around if they're flexible enough. Make sure they're not fully submerged in the liquid, just sitting above it on the trivet.
6. Close the Instant Pot lid and make sure the sealing valve is set to 'Sealing'. Select the 'Manual' or 'Pressure Cook' setting on high pressure. Set the timer for 25 minutes for St. Louis-style ribs or 30 minutes for spare ribs. If you're using baby back ribs, you can get away with 20-25 minutes. Trust your gut here!
7. Once the cooking time is up, let the pressure release naturally for 10-15 minutes. This is crucial for keeping the ribs tender and preventing them from seizing up. After 10-15 minutes, you can do a quick release by carefully turning the sealing valve to 'Venting'. Be super careful of the steam!
8. While the ribs are cooking, or during the natural release, it's a great time to make your BBQ sauce. You can use your favorite store-bought sauce, or if you're feeling ambitious, whip up a homemade one! My secret? I often mix a little of the rib cooking liquid into my store-bought sauce to thin it slightly and add extra flavor. Totally optional but it’s a pro tip!
9. Carefully remove the ribs from the Instant Pot using tongs. They'll be very tender, so handle them gently to prevent them from falling apart. Place them on a baking sheet lined with foil or parchment paper. If you're using your oven, preheat it to broil.
10. Generously brush both sides of the ribs with your chosen BBQ sauce. You want a good, thick coat here for that caramelized deliciousness. Don't be shy!
11. Broil the ribs for 3-5 minutes, or until the sauce is bubbly and slightly caramelized. Keep a close eye on them, as broilers can be fierce and quick to burn. Alternatively, you can finish them on a hot grill for a few minutes per side to get those lovely grill marks and smoky char.
12. Once they've got that perfect sticky, slightly charred finish, take 'em out! Let the ribs rest for a few minutes before slicing them between the bones. Garnish with fresh chopped parsley or cilantro, if you're feeling fancy, and serve hot! These are truly a delight, I promise you won't regret making these.