Ingredients:

  • 3 lbs Pork Baby Back or St. Louis Style Spare Ribs
  • 1/2 cup (100g) Brown sugar, packed
  • 2 tbsp (15g) Smoked paprika
  • 1 tbsp (9g) Garlic powder
  • 1 tbsp (9g) Onion powder
  • 1 tsp (2g) Ground cumin
  • 1 tsp (6g) Kosher salt
  • 1 tsp (2g) Cracked black pepper
  • 1/2 tsp (1g) Cayenne pepper
  • 1 cup (240ml) Coke
  • 2 tbsp (30ml) Apple cider vinegar
  • 1/2 tsp (2.5ml) Liquid smoke
  • 1 cup (250g) BBQ sauce

Instructions:

  1. Flip the ribs bone-side up. Use a butter knife to slide under the thin white membrane (silverskin). Grab it with a paper towel and pull it off firmly.
  2. Pat the ribs dry. Generously coat both sides with the dry rub (brown sugar, paprika, garlic powder, onion powder, cumin, salt, pepper, and cayenne), massaging it into the meat.
  3. Pour the Coke, apple cider vinegar, and liquid smoke into the inner pot of the Instant Pot.
  4. Place the trivet inside the pot. Coil the ribs in a circle around the inside of the pot, standing them on their side on top of the trivet, bone-side facing the center.
  5. Secure the lid and set the valve to 'Sealing.' Set the Instant Pot to High Pressure for 23 minutes (for Baby Back) or 30 minutes (for St. Louis Style).
  6. Allow a natural pressure release for 15 minutes before venting the remaining steam. This prevents the meat from toughening.
  7. Carefully remove the ribs and place them on a foil-lined baking sheet. Generously brush with BBQ sauce.
  8. Broil on high for 3-5 minutes until the sauce is bubbly and caramelized.