Introduction
I’ve been in one of those moods where I cook the things Dave said he was going to make but never actually did. Partly out of spite. Mostly out of curiosity. And a little bit to prove a point.
This was one of those meals. Ribs feel like a project meal—something that takes all day, demands babysitting, and requires a lawn chair and a beverage. Except…it doesn’t. Not if you use the Instant Pot and keep your priorities straight.
The inspiration here was simple: make ribs faster, keep them sweet, and don’t sacrifice flavor just because I don’t feel like hovering over a grill for six hours.
Ingredients
- 1 rack baby back ribs
- Honey brown sugar seasoning
- Brown sugar BBQ sauce
- 1 cup apple juice
- 1–2 tbsp apple cider vinegar
Instructions
- Remove the membrane if you feel like being thorough (optional).
- Cut ribs into sections so they fit in the Instant Pot.
- Coat generously with honey brown sugar seasoning.
- Add apple juice + apple cider vinegar to the pot and insert the trivet.
- Stand ribs upright, bone-side against the pot.
- Pressure cook for 25 minutes.
- Natural release for 10 minutes, then vent.
- Carefully transfer ribs to a baking sheet (they will be soft).
- Brush with brown sugar BBQ sauce.
- Caramelize in the oven (broil or 425°F) for 3–6 minutes, watching closely.
Results
They turned out great. Fall-off-the-bone tender. Sweet without being cloying. Caramelized beautifully in the oven without drying out.
I finally managed to procure more Apple Rub from Pepper Palace, which I’d love to swap in next time for even more apple-forward sweetness. But even without it, this combo absolutely delivered.
Fast. Flavorful. Minimal effort.
Which, frankly, is the energy I’m bringing into my kitchen these days.
Storage
Refrigerator:
- Store ribs in an airtight container.
- They’ll keep up to 4 days.
- Reheat in the oven at 325°F, covered with foil, until warmed through. Add a little extra BBQ sauce if needed.
Freezer:
- Let ribs cool completely.
- Wrap tightly in foil, then place in a freezer-safe bag or container.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before reheating.
Reheat from frozen (lazy-friendly):
- Oven at 325°F, covered, until hot.
- Uncover at the end if you want to re-caramelize the sauce.
Still sweet. Still tender. Still zero regrets.
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