Name: BBQ Ribs
Total time: 210 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb pork spare ribs; 1 whole yellow onion; 4 clove garlic; 1 cup water; 3 tbsp brown sugar; 2 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp black pepper; 1.5 tsp kosher salt; 3 tbsp tomato paste; 3 tbsp apple cider vinegar; 2 tbsp worcestershire sauce; 1.5 cup ketchup; 2 tbsp molasses; 0.5 tsp mustard powder; 0.25 tsp cayenne pepper

← Recipes · Comfort · BBQ Ribs

485 cal42g protein28g carbs22g fat680mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch210 min activeShortcut95 min active

Everyday 25nothing beyond the everyday cabinet

Same dinner, two honest roads — pick tonight's. Ingredients, steps, and your grocery list follow whichever you choose.

BBQ Ribs

Nº 75 · No ratings yet

Cooked this? Members rate their week in about ten seconds →

Comfort210 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

+ Add to my week♥ Favorite

↗ Share⎙ Print

Ingredients

Everything here is checked because you'll need it — uncheck anything you already have.

pork spare ribstrimmed, membrane removed2 lb

yellow onionhalved1 whole

garlic4 cloves

water1 cup

brown sugar3 tbsp

paprika2 tsp

garlic powder1 tsp

onion powder1 tsp

black pepper1 tsp

kosher salt1.5 tsp

tomato paste3 tbsp

apple cider vinegar3 tbsp

worcestershire sauce2 tbsp

ketchup1.5 cups

molasses2 tbsp

mustard powder0.5 tsp

cayenne pepper0.25 tsp

Cook it to

Pork145°F / 63°C

Pork: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Mix brown sugar, paprika, garlic powder, onion powder, black pepper, and salt in a small bowl to make your dry rub.

2Rub the spice mixture all over the ribs, coating both sides generously. Let sit for 15 minutes.

3Add water, halved onion, and garlic cloves to your instant pot. Place the trivet inside.

4Cut the rib rack to fit and layer on the trivet. Set to high pressure for 25 minutes.

5While ribs cook, make the bbq sauce: whisk together tomato paste, apple cider vinegar, worcestershire, ketchup, molasses, mustard powder, and cayenne in a saucepan over medium heat.

6Simmer the sauce for 5 minutes, stirring occasionally, until it thickens slightly. Season to taste with salt and pepper. Set aside to cool slightly.

7Quick release the instant pot. Carefully remove ribs and pat them dry with paper towels.

8Line a baking sheet with foil. Arrange ribs meat-side up and brush generously with bbq sauce.

9Broil on high for 4-5 minutes, watching carefully, until the sauce caramelizes and edges char slightly.

10Brush with another coat of sauce, let cool for 3 minutes, then serve with extra sauce on the side.