Ingredients
125 g brown sugar
60 ml chili powder
15 ml dried parsley
10 g salt
10 g garlic powder
10 g ground black pepper
10 g ground cumin
10 g onion powder
5 g smoked paprika
2 racks baby back ribs (membranes removed)
240 ml water
125 ml apple cider vinegar
1 bottle (340 g) barbeque sauce (e.g., Sweet Baby Ray's®)
Directions
Step 1
Prepare all the ingredients.
Step 2
In a bowl, combine brown sugar, chili powder, parsley, salt, garlic powder, black pepper, cumin, onion powder, and paprika. Use a fork to break up any large clumps.
Step 3
Rub the spice mixture over both sides of the ribs.
Step 4
Place a steam rack in the Instant Pot and pour water and cider vinegar into the bottom of the pot.
Step 5
Curve the ribs around the edge of the pot and lower them in. Close and lock the lid. Cook at high pressure for 25 minutes. Allow 10 to 15 minutes for pressure to build.
Step 6
Release the pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
Step 7
Preheat the oven's broiler and position an oven rack about 15 cm from the heat source. Line a baking sheet with aluminum foil and place the ribs on it. Spread barbecue sauce over the ribs.
Step 8
Broil the ribs until the sauce is bubbling, about 3 minutes.
Step 9
Serve and enjoy!