For the ribs and rub:
2 1/2 to 3 lbs Smithfield Prime Fresh Pork Back Ribs
2 Tbsp dark brown sugar
1 Tbsp smoked paprika
3/4 tsp black pepper
3/4 tsp kosher salt
3/4 tsp chili powder
3/4 tsp garlic powder
3/4 tsp onion powder
1/4 tsp ground red pepper
For the barbecue sauce:
1/4 cup ketchup
1/4 cup water
1/4 cup apple cider vinegar
1 Tbsp quick cooking tapioca
2. Remove the ribs from packaging and place on a large baking sheet. Blot the ribs
with a paper towel until moisture is removed.
3. Combine the brown sugar, paprika, pepper, salt, chili powder, garlic powder, onion
powder and red pepper in a bowl. Mix until combined. Rub the spice mixture onto
both sides of the ribs evenly. Let the ribs sit in the refrigerator for at least 30
minutes or up to 12 hours.
4. Pour 1 cup of water in the bottom of the Instant Pot. Place the trivet in bottom of
the pot. Coil the ribs around the edge of the inside of the pot.
5. If you’d like to make your own barbecue sauce, combine ketchup, water, vinegar
and tapioca in a small oven safe bowl (like a Pyrex or Corningware). Carefully
place the bowl in the middle of the ribs, on top of the trivet.
6. Lock the lid onto the top of the Instant Pot. Make sure valve is set to sealing. Set
the manual button to 28 minutes.
7. When timer goes off allow the pressure to release naturally for about 20 minutes or
until the pin drops. Carefully switch the valve to venting. Remove the lid. Using
gloves carefully remove the barbecue sauce and the ribs. Place the ribs on a
baking sheet and baste them with the barbecue sauce. Place them under your
oven’s broiler for about 4-5 minutes. Remove from the oven and serve.