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Remove membranes from the back of ribs, if needed, by sliding a knife under the thin backing on the rib. Gently lift the blade of the knife to help loosen the membrane, then peel away.
Sprinkle seasonings over both sides of ribs.
Place wire trivet rack in the bottom of the instant pot.
Place the ribs upright, with the meat side facing out. If you’re using one large rack of ribs, then circle them around the pot.
Pour Dr. Pepper over ribs. Note: Dr. Pepper is an awesome addition to this recipe, helping to tenderize the meat, and provide a bit of moisture to the dry ingredients. Don’t worry, the final meal won’t taste like Dr. Pepper.
Secure lid and close vent.
Press “manual” or “pressure cook” and cook on high pressure for 25 minutes.
When the timer beeps, allow the pressure to naturally release for 10 min, then turn the valve to quick release.
Carefully remove ribs to a large, foil-lined baking sheet and slather them in BBQ sauce.
Optional: Broil them in the oven for 2-3 minutes.
To freeze, cut ribs into 2-3 rib sized portions so they will fit into a gallon or two gallon freezer safe bag. Add to bag, seal bag removing as much air as possible and freeze.
Place bag in refrigerator for at least 12 hours or up to 24 hours to thaw. Pour contents of both bags into Instant Pot, placing the ribs one on top of the other to fit. Pour Dr. Pepper over ribs.
Secure lid and close vent. Press “manual” or “pressure cook” and cook on high pressure for 25 minutes. When the timer beeps, allow the pressure to naturally release for 10 min, then turn the valve to quick release. Carefully remove ribs to a large, foil-lined baking sheet and slather them in BBQ sauce.
Optional: broil them in the oven for 2-3 minutes.