Instant Pot Southern Baby Back Ribs & Corn Medley

Start to finish cook time: 110 minutes
Effort Level: Low

On our wedding day we ate ribs. We got married in a barn, so it was both thematically appropriate and delicious. Naturally, ribs are a recipe I have been dying to try in my Instant Pot. Normally ribs are a several hour event, so this is where the IP really shines.

Funny story, this recipe was the origin of a "food" argument with my husband. The first time he said the meat was great, casually mentioned finishing in the oven... Then I watched as he went into the kitchen after his first plate and made a PBJ sandwich. HOLD THE PHONE. You loved the ribs but you're not getting seconds? I know my husband, this is code for somethings not right. We had a powwow and I learned this came down to finishing texture. That little suggestion, was actually more of a recipe fix than just a suggestion. But with a few of his added steps at the end, he said he would totally make ribs using the IP in the future (a huge admission if you knew my husband).

So here is Chef's tweak on the recipe, featured below in my instructions. The Instant Pot will cook the ribs in record time. However, you will need to give it that "finishing texture". To make that fat crisp, to make that meat "pop" the way it would if you cooked several hours in a smoker, you need to give it a little time in the oven followed by the broiler. This way you get fast ribs but also get that bubbly crisp finish. He mentioned if it was summer time, you could do the finishing for 4-5 minutes on the grill instead of oven/broiler (which he preferred, but of course it's currently snowing).

If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!

Source: Adapted from tastesbetterfromscratch.com and realhousemoms.com.

Ingredients
Rib Ingredients

1 slab baby back ribs (3-4lb)
1 cup Rib Rack Original BBQ Sauce (or your favorite BBQ Sauce)
1 cup water
1/4 cup apple cider vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon onion powder
3/4 teaspoon light brown sugar

Corn Ingredients

12 oz bag frozen corn
1/2 red onion, diced
2 tbsp Smart Balance® Original
1/4 tsp salt
1/4 tsp Tony Chachere's® Original Creole Seasoning (optional, if you like spicy)
1 tbsp honey (heaping)

Instructions

Mix salt, pepper, garlic powder, chili powder, onion powder, and brown sugar in a bowl. Set aside.
Open the container of ribs over the sink (as some liquid may spill out) and pat the ribs dry with a paper towel (this will help the seasoning stick better).
Add water and apple cider vinegar to your Instant Pot.
Smother seasoning mix on both sides of ribs.
Place trivet into instant pot and place ribs on top of trivet (meat facing out, ribs facing towards the center).
Seal pot and set to high pressure cooker for 25 minutes. Press the keep warm button too. Make sure the steam vent is in the sealed position.
Set oven to 300 to preheat and cover a baking sheet with aluminum foil.
Once ribs beep that they are done in the IP, allow for 15 minutes natural pressure release. Since keep warm was selected, the clock will count up so you don't even have to set a timer.
Once your IP has depressurized for 15 minutes, release remaining steam and use tongs to remove ribs. Do this gently, the ribs will be tender enough they will be falling off.
Place ribs on the foil sheet and cover in sauce.
Place sauce-covered ribs in 300 degree oven for 20 minutes to crisp rib texture.
While the ribs are in the oven, chop the red onion into small squares.
Add butter and onion to a frying pan over medium heat, cook until onions are translucent.
Add bag of corn, 1/4 tsp salt, and 1/4 tsp of optional optional creole.
Cook until corn is hot. Add honey and mix in, then shut off and cover.
Turn on your broiler and place ribs in broiler for 2-3 minutes. Keep an eye on this, as it can burn easily.
Using a sharp knife, cut the ribs into sets of 3.
Lastly, it's time to place your corn and ribs. If desired, you can pair with your favorite can of baked beans or corn bread. Enjoy!

Open the container of ribs over the sink and pat the ribs dry with a paper towel (this will help the seasoning stick better).

Mix salt, pepper, garlic powder, chili powder, onion powder, and brown sugar in a bowl. Set aside.

Add water and apple cider vinegar to your Instant Pot.

Smother seasoning on both sides of ribs.

Place trivet into instant pot and place ribs on top of trivet (meat facing out, ribs facing towards the center).
Seal pot and set to high pressure cooker for 25 minutes. Press the keep warm button too.
Once your IP has depressurized for 15 minutes, use tongs to remove ribs to a large and place on foil. Do this gently, the ribs will be tender enough they will be falling off.
Place in 300 degree oven for 20 minutes.