Ribs are no longer a rare luxury. The Instant Pot makes tender, juicy ribs possible any night of the week! Great for entertaining and showing off the capabilities of your pressure cooker.
This recipe is sponsored by Camp Chef
I’m really enjoying the new grill I got for myself . . . er . . . for my husband for Father’s Day. Well . . . how bout’ I just call it both of ours (as my twin boys often say).
On a good day, I prep the grill food, then pass it off to my Moto stunt man/husband/Brock to cook outside while I enjoy an air-conditioned home. On a rough day I’m running in and out of the house cooking something on multiple appliances, cursing the hot sun and texting Brock to get his buns home and be the man of the grill.
Today’s Instant Pot Chipotle Peach BBQ Ribs are the ticket to getting him to the grill every time. Oh my goodness! I had high expectations since I really love the Jerk Barbecue Pork Ribs from our cookbook Master the Electric Pressure Cooker, but these flavors exceeded those expectations 1000 times!
The biggest shocker though – my father in law said these ribs, with Crusty Bread and Baked Yukon Potatoes were one of his “Favorite Meals Ever”! I made a winning meal for the meat king himself! What the!? Me! The 90% vegetarian, made a bomber meat lovin’ meal! I was floating on cloud nine the rest of the day.
If that still doesn’t have you convinced to make these ribs, there’s this – I made myself a gigantic spinach and kale salad with strawberries, avocados, cashews, sweet corn, and blue cheese expecting that I’d be good with a single rib. Welp, I had leftover salad for 3 days because I was shamefully at the pan of ribs picking off all the yummy charred bites for myself.
I know, I know. Everybody hates that person that sneaks the best parts of a dish. On the other hand, everyone wants to be that person, so . . .
One more thing, if you’re not convinced. That Chipotle Peach BBQ Sauce! With only 2 – 4 tablespoons of natural sweetener in the entire batch, it is still sweet (because of the peaches), smoky (chipotle peppers), and addictive. I couldn’t decide if I kept going back for charred crispy pork or for something, ANYTHING to eat more of that BBQ sauce on.
HOW TO MAKE INSTANT POT RIBS
Let’s do this.
Season to the MAX
Ribs and meat, in general, love seasoning. These ribs get a generous dusting of Chipotle Spice Rub and they aren’t sad about it.
Letting the ribs soak up that spice rub overnight really does add a little sumpin’ if you get the chance to plan ahead. But I’ve done it both ways and you’ll be happy with both results.
Render the Fat
My father-in-law actually schooled me on this. He says the trick with ribs is getting all the fat rendered off so they are even edible. Luckily the pressure cooker does this part for you. Your pressure cooker will have quite a bit of oily liquid in the bottom of your pot after it cooks. It feels so good to discard that instead of feeding it to my arteries.
Sauce it Up!
Brush this Instant Pot Honey Chipotle Peach BBQ Sauce good and thick all over the ribs. Nuff’ said.
Sear and Caramelize
My favorite, FAVORITE part of these ribs is the crispy charred pieces you can only get from a good hot sear on a grill. I just couldn’t stop picking at the pan of ribs. If a grill isn’t an option (or you want an easier alternative) throw them under the oven broiler. You won’t get those magical charred bits, but it will caramelize the BBQ sauce – which is next level ribs for sure.
Sides to Dazzle
Fork and Knife
My daddy told me I was a princess and princesses can’t be gnawing on ribs getting their pretty fingers and faces stained, so fork and knife it is for me. My husband strongly disagrees (about the fork, not about the fact that I’m a princess).
I timed this post in honor of Father’s Day this coming Sunday so I could show you this incredible Camp Chef Pellet Grill that has recently taken up residence on my back porch. I’ve been the grateful recipient of used/ancient grills again and again over the past 10 years, so to finally have a fully functioning grill, makes me giddy beyond belief.
For more details, I suggest you watch this Camp Chef Video featuring The Grill God. Not only was I giggling all the way through it (seriously, you have got to watch this video!), but by the end I knew this was the grill for me. There are many amazing features going on with this pellet grill, but my favorites are
- Electric auto-start ignition (love this!)
- Automatic pellet auger (so I can be lazy)
- Included meat probe (genius!)
- Patented Ash Cleanout system (no mess!)
- 160º F up to 500º F temperature range for slow smoking to grilling and I can just set it to the temp I want! (see picture below)
- Sear Box: which is how my husband perfectly charred these ribs. I LOVE this feature!
I’m still learning the ropes on this baby, but my sister who has been a long time pellet grill owner said that if she had to pick between her Instant Pot and Pellet Grill, she’d take her grill for sure. Jaw drop. That’s insanity.
I see many joyous summer grilling days in my future 🙂
Speaking of Father’s Day, allow me a moment to praise the father of my children. He’s full of joy, adventure, and spontaneity and shows us all a side of the world that I would never discover without him. He’s an amazing example of one who has dreams and chases them with vigor. My kids are so lucky to have a daddy who truly loves to be a kid himself and plays with them in the dirt. Happy Father’s Day my love! Thanks for allowing me to share your new Father’s Day grill and for grilling up all the food I hand over to you as I sit in the cool house.
Also to my Daddy in heaven who has watched over me every single day since he passed when I was 14 years old. He set an example of hard work and perseverance that has had a permanent effect on all of his children. He’s remembered by so many as being a joyful and inspirational human being and is still talked about 20 years later. Love you dad!
Now I highly suggest you blow everyone away this weekend with these amazing Chipotle Peach BBQ Ribs. Jaws will drop.
Instant Pot or
Short Trivet (should have had one come with your Instant Pot)
Apple Cider Vinegar (my favorite!)
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Instant Pot Chipotle Peach BBQ Ribs
Sweet, smoky, tender baby back pork ribs with a chipotle peach BBQ sauce to keep you comin’ back for more! Ribs have never been easier!
- Prep Time: 15 minutes
- Cook Time: 25 - 30 minutes
- Total Time: 60 - 70 minutes plus optional overnight marinate
- Yield: 6 servings
- Category: Entree
- Method: Pressure Cooker
- Cuisine: American
Chipotle Spice Rub
- 3 tablespoons chipotle chili powder
- 3 tablespoons cumin
- 2 tablespoons chili powder
- 2 tablespoons kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 racks baby back pork ribs (about 2 pounds per rack)
- ½ cup apple juice
- ½ cup apple cider vinegar
- Instant Pot Chipotle Peach BBQ Sauce
- Combine Chipotle Spice Rub ingredients in a small mason jar or bowl. Place each rack of ribs (bony side up) on a piece of tinfoil large enough to wrap the ribs completely. Remove the membrane from the bony side of the ribs if needed (see video for demo). Sprinkle the Rub generously over the ribs, flip them over to sprinkle on the meaty side of the ribs. Press rub into the meat with your hand. Wrap tightly with foil and allow to rest in the fridge for 6 hours or overnight. (Ribs can be cooked immediately if needed, but will be more flavorful if the spices are allowed to absorb).
- Add apple juice and apple cider vinegar to the pressure cooker pot and place a short trivet inside. Arrange the first rack of ribs vertically around the sides of the pot. Arrange the second rack vertically on the inside of the first rack. The racks can also be cut into 3 pieces each and placed inside the pot on top of the trivet. Secure the lid and turn the pressure release knob to a sealed position. Cook at high pressure for 25-30 minutes (depending on how large the racks are).
- When cooking is complete, use a natural release. Preheat outdoor grill to 300 – 400 degrees fahrenheit. (If grilling isn’t an option, see alternative method in the next step)
- Cover a baking sheet with foil (for easy clean up) and place ribs on it. Brush barbecue sauce generously over both sides of the ribs, reserving extra for serving and dipping. Spray or rub oil over the grilling grates to prevent sticking and place ribs meaty side down. Allow to sear without moving for 3 – 4 minutes until there are dark grill marks. Flip the ribs over and sear for another 3 minutes. Alternative: Place ribs (meaty side up) under the oven broiler for 2-3 minutes or until the sauce starts to bubble and caramelize. You won’t get the crispy seared bites like on a grill, but broiling still takes the flavor of the BBQ sauce to a whole new level.
- Cut between the bones to separate the individual ribs and serve with extra barbecue sauce for dipping. Grilled peaches are delicious served alongside to compliment the peach flavor in the BBQ sauce (see note)
- Coat ribs with Chipotle Spice Rub as in step 1. Label a large ziplock bag with the recipe, date, and contents. Place bag inside a pressure cooker pot. Arrange ribs inside as in step 2. Seal bag and freeze inside pot until solid; remove the bag from the pot and place back in the freezer until ready to use.
- When ready to cook, add apple juice, apple cider vinegar, and trivet to the pressure cooker pot. Cut down the sides of the ziplock bag and place frozen ingredients in the pot.
- Cook for 40 minutes then proceed with the rest of the instructions in step 3.
- There will be leftover Chipotle Spice Rub. Store it in a resealable container (like a mason jar) and use it on other meat, vegetables, or even on grilled fruit like pineapple.
- To grill peaches, cut peaches in half, and remove the stones. Brush with oil and grill face down next to ribs for about 2 minutes, or until they have grill marks. This makes them gloriously juicy, warm, and smoky.
- To make this a one pot dinner, wrap small to medium size russet or sweet potatoes in tinfoil and set inside the middle of the uncooked ribs. The potatoes will be infused with the flavor of the ribs!
Nutrition facts only include the ribs, not the sauce.