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My Hack for the Perfect “Cook at Home” Ribs

My son and I both have a foible when it comes to food…we don’t like meat on the bone. So that means no chicken wings for us. We do make an exception for ribs, but they have to be fall off the bone ribs, which means we very rarely eat ribs. I have tried making ribs in the Instant Pot before and we thought they were okay, but not perfect. Then I bought a package of pre-cooked LLoyd’s ribs at BJs. At first I didn’t realize that they were pre-cooked. So I had planned on making them in the IP. I admit that I was flying a bit by the seat of my pants on how to cook them. I settled on ten minutes on high pressure. They were good but not perfect. I thought that the only way too cook the ribs was going to have to be the oven. That is until I decided to give the IP one more shot.

After that first attempt in the IP, I made the ribs in the oven following the directions. My husband liked them, but I was not pleased with the texture. So I decided to try again in the Instant Pot. They were perfect!

Now, this might not be how you prefer your ribs. I know my mother likes the ribs that have the fatty end pieces, so these would probably not be her preference. Using the IP means the fat has basically melted away which is why the meat has that fall off the bone quality. But this is what works for my family so this is what we are sticking to.

Here is what I did:

Materials:

Ingredients:

  • 1/2 cup water
  • 3lb slab of Lloyd’s Babyback Ribs

Procedure:

  1. Place trivet in the Instant Pot inner pot.
  2. Add 1/2 cup water to the IP inner pot.
  3. Cut slab of ribs in half…you could also fold in half. The ribs are not going to be flexible enough to line the inside of your IP inner pot. Isn’t this a lovely picture? Makes your own ribs hurt just looking at it.
  4. Close the lid and vent, set on Manual on High for 20 minutes. Let NPR for 15 minutes.
  5. Carefully remove from inner pot using tongs.
  6. Plate and enjoy!

If you like your ribs to have a little crispness to them, you could also cook for 15minutes and put under the broiler for an extra 5 minutes. You may have realized by now that I am a set it and forget it type cook. Using the broiler has a risk of your food burning. So if you plan on doing this, watch it carefully. You will need to flip the ribs partway depending on how hot your oven runs. Personally, though, I thought they were just fine without that extra step. We served them with Jiffy cornbread that I of course tweaked. I added a tablespoon of honey to the batter and topped with four tablespoon size slabs of butter when I took it out of the oven. Yum!

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