Shortcut Baby Back Ribs

I’m gonna share a little secret with y’all because, well, ribs. So there’s this really great way to cook baby back ribs in your home that makes it feel and taste like they’ve been on a big ol’ charcoal grill getting sprayed and mopped and slow cooked all day. Let me tell y’all what you’ll need to do baby back ribs en su casa, IN AN HOUR.  Woah, woah, woah you say. An HOUR? And I say yes. Okay there’s a catch. You’ll need a pressure cooker (either manual or electric). But if you’re like me and love cooking gadgets, my guess is you’ll have an Instant Pot 7-in-1 pressure cooker. It’s the freaking BOMB. If you don’t have one, I’m sorry you can’t partake in this ribby goodness. BUT, you could get one. They’re not cheap, BUT the versatility makes up for the investment. Buy one and you’ll be able to pressure cook, slow cook, sauté in the freaking pot, make rice, make yogurt, idk what else but I’m missing two things. Oh yah, and keep food warm for TEN HOURS.  Don’t know why that excites me but IT DOES. PLUS you can cut the cook time way down for anything by pressure cooking it… chicken takes 15 minutes, tough cuts of meat? 35-45 minutes. Veggies done in literally MINUTES. Seriously guys this is the best thing I’ve bought for the kitchen since my decent chef’s knife.

The key to make these feel like ribs you eat in someone’s backyard in Mississippi on a hot summer’s day with some lemonade (or moonshine) is this: dry rub and marinade 24 HOURS in advanced.

Then just pressure cook with chicken broth and BBQ sauce, and finish in a hot damn oven (idk it sounded southern)!


Okay so disclaimer for this recipe. I didn’t make up the BBQ sauce recipe or dry rub so I can’t really give it up. No surprise that it’s from Russ Crandall‘s first cookbook “The Ancestral Table,” and I tweaked the F out of it. Which is also something I swear by (his book, not tweaking). Don’t worry though you have two other options for sauce and dry rub. (1) Buy a store bought sauce and rub. Probably has loads of junk in it and is way expensive because of the convenience AND tastes like canola oil, but you COULD do this.  (2) Go on the internet and find yourself a dry rub and BBQ sauce recipe for things like ribs, chicken, etc. that you’ll actually USE. There’s a lot out there and you can make it yourself for cheaper, better, and better for ya. Nuff said.

The one thing I WILL reveal on this is my little spin on the rub and sauce. And truly I would do this for any rub for a “BBQ” that I’m going to pressure cook in order to compensate for the lack of smoke… It’s called SMOKED SALT. I use smoked salt for about 1/2 the salt called for in both the dry rub and BBQ sauce recipes. You’ll thank me later.


Wow, I feel like this whole blog is just a giant plug for Instant Pot, Russ, Jacobsen, DJ Khaled. After all, that was my intention in creating this blog. Kidding. OKAY OKAY, let’s make ribs.

Here's what dinner looked like...
Here’s what dinner looked like…

Shortcut Baby Back Ribs

  • Servings: 4 people
  • Difficulty: easy
  • Print


  • 1 full rack of baby back ribs (about 2 lbs.)
  • About 1/4 BBQ dry rub
  • 1 cup BBQ sauce, divided in half
  • 1/2 cup homemade chicken broth


  1. The DAY BEFORE you want to be nomming on this, cut your ribs into 4 equal sections, throw them in a baggy, and toss 1/4 cup of your BBQ dry rub. Close the bag and shake the F out of the bag. Open it, let the air out, seal it, and put it in the fridge.
  2. Take ribs out of bag and place in your pressure cooker in a pyramid style.  Pour over 1/2 cup each of BBQ sauce and chicken broth. Seal your PC (that’s pressure cooker) and cook on high pressure for 35-45 minutes depending on the size of the ribs and the PC you’re using.
  3. Meanwhile preheat the oven to 450F.  Now take the other 1/2 cup of BBQ sauce in a sauce pan and warm it up on low-middle heat for about 10 minutes.
  4. When the time is up, depressurize your PC, place the ribs on a baking sheet, baste them with warm sauce (and by baste I mean SMOTHER), and toss them in the oven.
  5. Cook for 8-10 minutes, or until the sauce caramelizes.
  6. Serve with sautéed red cabbage or greens, a side of sauerkraut, and maybe even some potato salad.

Buen Provecho Y’all


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