These tender Instant Pot ribs are slathered in a delicious rub, then topped with a tangy bbq sauce.
Make the rub by combining 2 tbsp unsalted dry ranch seasoning, 1 tsp garlic powder, 1/2 tsp black ground pepper, 1 tbsp 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 butterknife 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
An 8 qt instant pot will fit with up to 2 racks. Increase the amount of servings to instantly scale up the recipe ingredients list, if using 2 racks.