Instant Pot Rack O Ribs Sandwich Recipes

INSTANT POT RIBS

Steps:

• To start working with fresh or defrosted ribs: remove the membrane off the underside of your ribs. To do this flip the ribs over, meat-side down. Wiggle a butter knife between the membrane and the ribs to loosen the edge. With a paper towel, grip the membrane and pull it away, then throw the membrane away.
• In a small bowl, stir together the dry rub: brown sugar, smoked paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne. Rub it all over the ribs, generously coating both sides.
• Place the trivet into the bottom of a 6-quart or larger Instant Pot pressure cooker. Pour in the water, apple cider vinegar, and the liquid smoke. Place the ribs into the instant pot, placing them on the trivet on their side and wrapping the rack around the inside of the pot like a circle.
• Cover and lock the lid into place and move the valve to seal the Instant Pot. For baby back ribs: Cook on high (manual) pressure for 23 minutes (if you are making multiple racks and your ribs are super meaty, increase the cook time to 26 minutes). Allow the pressure to release naturally for 5 minutes. Vent to release the remaining pressure. For spare ribs: Cook on high for 35 minutes. Allow the pressure to naturally release completely (about 15 minutes). You will know it is released when the pin drops.
• Move your oven rack to the upper third of your oven and turn on your oven to broil. Line a sheet pan with foil. Carefully move the cooked ribs to the sheet pan. Brush with barbecue sauce. Place the ribs under the broiler just until the sauce begins to caramelized, about 2 minutes. You can broil the ribs on both sides. Make sure to keep a good watch on the ribs during this time so they don't burn. Take out of the oven, cut into sections and serve warm.

INSTANT POT RIBS

Steps:

• Rinse the ribs and pat them dry. If your ribs still have the thin, shiny membrane on the back, remove it. (This is easy, don't worry!) Flip the ribs over, meat-side down. Wiggle a dull knife (such as a butter knife) between the membrane and the ribs to loosen it. With a paper towel, grip the membrane and pull it away, then discard.
• In a small bowl, stir together the brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne. Rub it all over the ribs, generously coating all of the sides.
• Place the trivet (or rack) in the bottom of a 6-quart or larger Instant Pot. Pour in the water, apple cider vinegar, and liquid smoke. Place the ribs inside the pot, standing them on the trivet on their side and wrapping the rack around the inside of the pot like a circle.
• Cover and seal the Instant Pot. For baby back ribs: Cook on high (manual) pressure for 23 minutes (if you are making multiple racks and your ribs are super meaty, increase to 25 minutes). Allow the pressure to release naturally for 5 minutes, then vent to release the remaining pressure. For spare ribs: Cook on high for 35 minutes. Allow the pressure to naturally release completely (about 15 minutes). You will know it is released when the pin drops.
• Towards the end of the ribs' cook time, place a rack in the upper third of your oven and set it to broil. Line a large baking sheet with aluminum foil. Transfer the cooked ribs to the foil, then brush liberally with barbecue sauce. Place under the broiler just until the sauce begins to caramelized, about 2 minutes. Do not walk away to make sure the ribs don't burn.

CHEF JOHN'S COPYCAT MCRIB® SANDWICH

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix salt, brown sugar, chili powder, pepper, cumin, and cayenne together for the rub.
• Place ribs on a foil-lined baking sheet. Season both sides generously with some of the rub. Reserve remaining rub for another use. Cover top with parchment paper and wrap foil over the edges. Cover the whole baking sheet with another large sheet of foil, sealing in the sides.
• Bake in the preheated oven until tender, about 2 hours and 45 minutes.
• Unwrap ribs and let cool briefly until safe to handle. Pull out the bones, stuffing any loose pieces of meat back into the holes and checking carefully for bone fragments. Wrap ribs back up and refrigerate until cold, 8 hours to overnight.
• Cut each rack in half. Brush both sides generously with barbecue sauce.
• Preheat a charcoal grill for high heat and lightly oil the grate.
• Grill ribs until heated through, 3 to 4 minutes per side. Remove from grill and brush with more barbecue sauce.
• Drizzle more barbecue sauce onto each roll. Sandwich each rib section between a roll and top with coleslaw.

RACK-O-RIBS HERO

Steps:

• For the ribs: Prepare an outdoor grill l for cooking over indirect medium heat (if your grill has a thermometer, aim to keep the temperature at about 350 degrees F). Combine the brown sugar, chili powder, smoked paprika, granulated garlic and 1 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
• Insert a butter knife between the membrane and bone on the back of the rack of ribs. Grab the membrane with a paper towel to grip it and pull off and discard the membrane. Sprinkle the spice mixture on both sides of the ribs and rub it in. Wrap the ribs tightly in aluminum foil and set on the indirect side of the grill. Cook, turning the package once, until the meat is tender and pulling from the bone but not totally falling apart, 1 hour 15 minutes to 1 hour 30 minutes.
• For the BBQ sauce: Meanwhile, combine the ketchup, vinegar, light brown sugar, honey mustard, hot sauce, chili powder, smoked paprika, granulated garlic, liquid smoke if using and 1/4 cup water in a small saucepan. Bring to a simmer and cook over medium heat, stirring occasionally, until thickened, 10 to 12 minutes.
• When the ribs are tender, remove them from the grill and unwrap them (leave the grill on). Let cool until you can touch the ribs without burning your fingers. With a knife, slit the skin on the back of the ribs and carefully pull out the bones, keeping the slab in one piece.
• Increase the grill temperature to high for cooking over direct heat. Add the boneless slab to the grill, rounded-side up, and brush with some of the BBQ sauce. Grill until the underside begins to crisp, about 2 minutes. Carefully flip the slab and brush the underside of the ribs with more sauce. Continue to grill the ribs until they're glossy and caramelized, 2 to 3 minutes more. Place the ribs on the hero roll, brush with more sauce and top with onions and pickles. Cut into 4 pieces. Serve with the extra sauce on the side.

INSTANT POT RACK O' RIBS SANDWICH

Steps:

• Whisk together the chile powder, salt, paprika, onion powder, garlic powder, pepper and 2 tablespoons of the sugar in a small bowl until completely combined and no lumps remain. Spread the mixture evenly over the ribs, pressing it into the flesh on all sides. Let sit at room temperature for at least 1 hour or wrap tightly with plastic wrap and let sit, refrigerated, for up to 48 hours.
• When ready to cook the ribs, add the apple cider to a 6-quart Instant Pot®. Set the rack in the bottom of the pot and stand the ribs up on the rack so the bones are pointing up and down, coiling both rib racks around the perimeter of the pot.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
• Let the ribs sit, uncovered, to cool slightly, about 10 minutes (if you try and move the ribs while they are hot, they will fall apart). Transfer the ribs to a rack set inside a baking sheet and let sit until cool enough to handle, about 10 minutes more.
• When cool enough to handle, remove the bones; they will be loose enough to pull out of the rack with little or no resistance. Using small tongs, pliers or your fingers, pinch each bone on the larger, exposed end and jostle to loosen, then pull straight back to remove. You may have to hold the meat in place when you pull the bones. Discard the bones. Tent the ribs with foil and set aside until ready to sauce.
• Meanwhile, remove the rack and set the pot to high saute. Add the barbecue sauce, ketchup, mustard, Worcestershire and remaining 1/2 cup sugar and cook, stirring frequently, until the sauce is reduced and thickened, 20 to 25 minutes.
• Position an oven rack in the highest position in the oven and set to broil on high.
• Generously brush the ribs with the sauce and broil until the sauce is bubbling and browning in spots, 1 to 4 minutes, depending on your broiler. Reserve the remaining sauce for serving.
• Combine the butter and garlic in a small bowl and brush liberally over the entire surface of both loaves of bread, crust and cut sides. Toast the bread on a baking sheet under the broiler, 1 to 2 minutes per side.
• Place one rack of ribs on the bottom half of each loaf meaty-side up. Drizzle with the remaining sauce and top with the pickles, onions and the top half of the loaf. Cut into 3-inch sandwiches and serve with chips.

INSTANT POT RIBS RECIPE

Steps:

• Make the rub by combining 2 tbsp unsalted dry ranch seasoning, 1 tsp garlic powder, 1/2 tsp black ground pepper, 1 tsp kosher salt, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, 2 tbsp mayonnaise or oil, and 1 tbsp grain mustard or Dijon mustard, set aside.
• Remove membrane: Flip the ribs meat side down, then insert a butter knife under the shiny thin, shiny membrane and wiggle it to loosen. With a paper towel grip the membrane and pull it off to remove. Cut ribs between each bone.
• Massage the spices in: Add the ribs and the spice mixture and massage the spices into the meat. Set aside.
• Make the steaming liquid by combining 1/2 cup of red wine and 1/2 cup of apple cider vinegar.
• Fill the pot: Place the steam rack insert inside the Instant Pot insert, and pour in the prepared liquid, then place the ribs on top of the rack.
• Cook: Set the pressure cooker to high pressure at 45 minutes. Once the time expires, preheat your oven to 350°Fdegrees with the baking rack in the middle. Alternatively, you can also use a grill heated to 425°F degrees.
• Turn the steam valve on the Instant Pot to vent, and release the pressure.
• Brush with BBQ sauce: Remove the ribs to a lined with parchment paper or foil baking sheet and brush the ribs with 1/4 cup of homemade bbq, or your favorite store brand of bbq sauce.
• Bake: Bake the ribs in the oven for about 10-15 minutes until the sauce is well caramelized. Brush with BBQ sauce once more right before serving