Savory St Louis Ribs - Instant Pot

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. PREP: Remove the membrane from the back of the ribs. Coat the rack in yellow mustard, then dust heavily with the smoked paprika, mustard powder, garlic powder, onion powder, and black pepper.

Step 2

2. SET UP: Pour the beef broth, soy sauce, and apple cider vinegar into the Instant Pot. Insert the trivet.

Step 3

3. LOAD: Roll the ribs into a circle and place them on the trivet. Lock the lid.

Step 4

4. PRESSURE COOK: Set to HIGH pressure for 28 minutes.

Step 5

5. RELEASE: Allow a 10-minute natural pressure release, then vent any remaining steam.

Step 6

6. EXTRACT: Carefully move the ribs to a foil-lined baking sheet. Pour every drop of the liquid from the bottom of the pot into a small saucepan.

Step 7

7. REDUCE: Bring the liquid to a rolling boil on the stove. Let it bubble and reduce for about 5–8 minutes until it has deepened in color and decreased in volume by about half.

Step 8

8. THICKEN: Whisk the cold water and cornstarch together. Slowly stir the slurry into the boiling sauce. Let it boil for 1 minute until it becomes a thick, glossy glaze.

Step 9

9. BARK: Brush a thick layer of the glaze over the ribs. Place under the oven broiler on HIGH for 3–5 minutes until bubbly and charred at the edges.

Step 10

10. REST: Let the ribs sit for 5 minutes before slicing.