Now I'll love on my Instant Pot!

I've had it since Xmas and use it at least once a week.

Future in laws are coming this weekend (they gave it to me for Xmas) and I wanted to recipe test. Made Ribs. In the instant pot. HOLY COW. GOOOOOOD.

Combo'd a couple of recipes from a person's blog.

Slab of baby backs.

Dry rub (brown sugar, paprika, onion powder, garlic powder, dry mustard, thyme, kosher salt, celery salt)

Apple juice and apple cider vinegar in the pot.

30 min, high pressure.

10 min, NPR

Transfer to foil lined sheet. Add more rub. Favorite sauce. 5 min in 400deg oven to caramelize sauce. NOM YOUR FACE OFF.

Next up, low carb cheesecake. Fiance will have to tell me how it tastes as I'm really avoiding desserts, even those with sugar replacements.

So yeah...you made my mouth water :-p

I only cooked mine for 18 mins, 10 min NPR and them popped them in the oven and they were great!    Your dry rub looks better than the one I used.  Mine had chili powder in it and it seemed to have a sharp after taste to me.  May have to make them again this weekend....

I'm making mine on Sunday for the future in laws. I hope they like them as much as we did.

I think I'm gonna throw some chicken in there at the same time, but I need to figure out how not to overcook it. I'll prob cook the chicken from frozen so it's ok.

I agree about the rub. We used a version a neighbor makes- but had a little too much of something, and I also suspect it was the chili powder. Unfortunately, I like mine heavy on the brown sugar so looking for something that is still yummy without quite so much sugar. 

I so agree with you about the ribs in the IP. Hubby and I love bbq, but our ribs are always tough typically. We try hard, but never got it to work out quite right. Made them for the first time in the IP last week, and holy crap! Fall off the bone goodness. They were really good finished in the oven, but we are looking forward to finishing them on the grill over the summer. 

Dry rub (brown sugar, paprika, onion powder, garlic powder, dry mustard, thyme, kosher salt, celery salt)

Apple juice and apple cider vinegar in the pot.

Did did you use equal parts of everything?

Here is a video that gets posted on the FB group all the time. I think she did a version of this. The great thing is that it is very forgiving.

https://www.youtube.com/watch?v=LYxQSt58zmA  one video

https://www.youtube.com/watch?v=S2Cnz2_AyJM this one does it in 18 minutes

Instead of apple juice, I used chicken stock.  I did use the apple cider vinegar but wondered why?  Does it help break the meat down?

Yep. I think that's the point. I only used 1/2 cup of the ACV.

I'm gonna make them again today and probably use 12oz of hard cider (I have a bottle left that I need to use), 1/2 cup of ACV and the rest apple juice.

I'm also going to throw 4-8 frozen bone in skinless thighs in there as well. and hope they don't overcook!