This instant pot smoked rib recipe features smoke flavor from steam rather than fire. I learned this technique when I worked at the Texas Roadhouse for a brief stretch in 2014. The Roadhouse’s famous “fall off the bone” ribs are seasoned and baked on a rack in a foil covered pan with a mixture of liquid smoke and water. Then they cool and refrigerated. When ribs are ordered by a customer, they are finished on the grill – and they are amazing.
I use a similar technique here that replaces the covered pan with an instant pot and the grill with an oven. I live in New York City so I don’t have access to the outdoors in my 3rd floor apartment – this is a way to access smoke flavor without open flames or an open air kitchen.
I find this technique a delicious and flavorful alternative that can be done right in the home kitchen!!
Give it a try let me know if you agree or what you would do different?
Ingredients
- 1 rack Baby Back Ribs
- ¼ C Spice Rub
- ¼ C Liquid Smoke mesquite flavor
- ¾ C Apple Juice
- ½ C Barbecue Sauce
Step 1
Prepare Ribs
Remove thin membrane from the bone side of ribs, then cut rack into three portions – 2 short ends and a longer middle portion (to fit vessel of cooker). Season with a preferred spice rub.
Step 2
Cook Ribs
In pressure cooker, mix together apple juice and liquid smoke. Arrange ribs to stand upright on rack above liquid. Pressure cook 20 minutes, then leave ribs in pot 10 minutes more before venting and opening lid. Place ribs in a sealed container and let cool. Refrigerate at least 2 hours.
Step 3
Bake and Serve
Preheat over to 475°
Place ribs on foil-lined baking sheet fitted with a rack. When oven is ready, bake ribs 10 minutes. Remove and baste with BBQ sauce, return to oven and bake 5 minutes more. Remove from oven, then serve.
