These fall-off-the-bone baby back ribs with sweet and tangy South Carolina—style barbecue sauce will definitely impress any hungry crowd.
INGREDIENTSSpice Rub
Ribs
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INSTRUCTIONS
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Spice Rub: Stir together mustard, chili powder, brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder and cayenne.
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Peel off membrane from back of ribs, if needed and discard. Sprinkle ribs all over with spice rub. Transfer to baking tray. Cover with plastic wrap; refrigerate for at least 30 minutes or up to 4 hours.
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Mustard Barbecue Sauce: With lid off, select Saute setting on Instant Pot Duo Crisp + Air Fryer and set to High Temperature. Melt butter in inner pot; stir in onion and garlic. Cook for 5 to 7 minutes or until softened.
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Stir in yellow mustard, brown sugar, vinegar, honey, grainy mustard, Worcestershire sauce and pepper; bring to boil. Press Cancel. Select Saute setting and set to Low Temperature. Cook, stirring occasionally, for 8 to 10 minutes or until thickened. Transfer to bowl. Let cool completely (do not clean pot).
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Ribs: Add spiced ribs and beer to inner pot. Place lid on pot and lock in place to seal. Select Pressure Cook/Manual setting on High Pressure for 15 minutes.
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When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
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Using tongs, remove ribs from inner pot and drain the cooking liquid. Pat ribs dry with paper towel. Brush ribs all over with some of the barbecue sauce.
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Ensure that inner pot is dry; place air fryer basket in pot.
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Add ribs, in 2 batches, to the basket, standing upright. Using Air fryer Lid select Broil at 400 °F for 18 to 20 minutes or until ribs are heated through and sauce starts to caramelize. Serve with any remaining barbecue sauce for dipping.
RECIPE NOTES
Recipe Notes: If desired, brush more sauce over ribs, halfway during the baking time.
Nutrition Facts
Per 1/4 recipe
Calories 600
Fat 29g
Saturated Fat 10g
Cholesterol 115mg
Sodium 2510mg
Carbohydrate 51g
Fiber 6g
Sugars 40g
Protein 34g