Every time I use my Instant Pot I feel like a magician. Fall off the bone ribs in under one hour? Is there anything more heavenly than that? Ribs are typically such a mission to get them fall off the bone but I love that I can make ribs any night of the week using this method and it seriously couldn’t be any easier.
While the Instant pot works it’s magic on the ribs, I work my own magic on this super easy Blueberry Barbecue Sauce, a rich and slightly sweet sauce using a lot of blueberries! Put the two together and you have yourself a knock out dinner. I serve mine with a side salad and call it a night because, well, the ribs do all the talking! But they really go great with anything! Some serving suggestions are my Whole30 Broccoli Salad, Whole30 Mexican Coleslaw, or Whole30 Potato Salad.
For the Ribs:
- about 3 lbs Baby Back Ribs 1 large rack, or 2 small
- 1.5 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon fresh crack black pepper
- 1/2 cup water
- 1/3 cup apple cider vinegar
For the Blueberry BBQ Sauce:
- 12 ounces fresh or frozen blueberries
- 2 tablespoons tomato paste
- 1/4 cup balsamic vinegar
- 1 teaspoon chipotle chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon onion powder
- 1 teaspoon cumin powder
- 1/2 teaspoon kosher salt
- 2 tablespoons water
Get the Ribs going:
- Place the rack of ribs on a large baking sheet or cutting board. Remove the membrane (or the lining on the bottom of the ribs) by running a butter knife under the skin and then using a paper towel to grip and remove completely. (You can also ask your butcher to do this for you).
- Pat the rack of ribs dry and then season the meaty side with the kosher salt, cumin, garlic powder, and pepper. Using your hands, rub the seasonings into the meat.
- Place the rack in the bottom of your pressure cooker and pour the apple cider vinegar and water into the bottom. Place the ribs inside the pot, standing on their side, wrapping around the inside of the pot.
- Secure the lid and make sure the vent is sealed. Press the ‘manual’ button and then set the time for 30 minutes.
Meanwhile, Make the Sauce:
- Heat a medium saucepan over medium heat. Add the blueberries and cook, stirring occasionally, until they begin to soften and burst open and release their juices, about 5-7 minutes.
- Reduce heat to a simmer and add the tomato paste, saute stirring into the sauce until well combined, about 2 more minutes.
- Add the balsamic, chipotle chili powder, coriander, cumin, onion powder, garlic powder, kosher salt, and water. Stir to combine. Cook on low, covered and stirring occasionally, to allow all of the flavors to mend, about 5 minutes.
- Remove from heat and use a high speed blender or immersion blender to blend the sauce until smooth.
- Cover and keep warm until ready to serve.
To Finish the Ribs:
- When the cook time is complete, release the pressure manually by carefully flipping the vent to release the pressure. Turn your oven on 'broil" (if your oven doesn't have the broil option, turn it to 500 degrees, or as high as it will go)
- When pressure is released, using two tongs carefully transfer the ribs onto a parchment paper lined baking sheet and set the oven to broil. Smother the top with the blueberry bbq sauce and when the oven is hot, broil in the oven until the sauce is hot and bubbly and starting to caramelize, 3-5 minutes, but watching carefully not to burn them.
- Remove from the oven and let cool slightly before slicing and serving.