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 the 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 meat 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 complement 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 5. 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 5.
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!
Keywords: instant pot, electric pressure cooker, ribs, Barbecue ribs, BBQ