Make-Ahead Instant Pot Grilled Ribs Recipe

Name: Make-Ahead Instant Pot Grilled Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. black peppercorns; 4 tsp. cumin seeds; 1 1/2 tsp. crushed red pepper flakes; 2 Tbsp. brown sugar; 1 Tbsp. kosher salt; 1/2 tsp. ground cinnamon; 4 lb. St. Louis-style pork spareribs, cut into 3- or 4-rib sections; 1/4 cup dry white wine; Vegetable oil (for grill); 2 Tbsp. red or white wine vinegar; 2 garlic cloves, crushed; 1/2 cup coarsely chopped parsley, dill, and/or mint leaves; A mortar and pestle; an Instant Pot or other electric pressure cooker

Servings: persons

1 Tbsp. black peppercorns
4 tsp. cumin seeds
1 1/2 tsp. crushed red pepper flakes
2 Tbsp. brown sugar
1 Tbsp. kosher salt
1/2 tsp. ground cinnamon
4 lb. St. Louis-style pork spareribs, cut into 3- or 4-rib sections
1/4 cup dry white wine
Vegetable oil (for grill)
2 Tbsp. red or white wine vinegar
2 garlic cloves, crushed
1/2 cup coarsely chopped parsley, dill, and/or mint leaves
A mortar and pestle; an Instant Pot or other electric pressure cooker

1
Lightly crush peppercorns, cumin seeds, and red pepper flakes in a mortar and pestle. Transfer to a small bowl and stir in brown sugar, salt, and cinnamon. Season ribs on both sides with all of dry rub, patting it on if needed.
2
Pour wine into Instant Pot. Arrange ribs in pot, orienting them so they're standing up on their bones and leaning against walls of pot and each other (rather than stacking them flat, one on top of the other), which ensures even cooking. Lock on lid, making sure steam release valve is in the proper sealed position. Select Manual and program for 9 minutes at high pressure. Let pressure release naturally for 10 minutes, then manually release pressure. Unlock lid and transfer ribs to a rimmed baking sheet. Let cool.
3
Meanwhile, program cooker to Saute for 10 minutes to reduce juices remaining in cooker insert. Strain through a fine-mesh sieve into a heatproof measuring cup or jar (you should have about 3/4 cup juices). Let cool; cover and chill.
4
Prepare a grill for medium-high heat. Clean and oil grate. Spoon congealed fat off cooking liquid, then transfer remaining liquid to small pot. Add vinegar and garlic and bring mixture to a boil. Cook, swirling pan occasionally, until liquid is reduced by half, about 3 minutes. Strain through a fine-mesh sieve into a glass measuring cup.
5
Rub a little bit of oil on ribs to lightly coat. Grill ribs (meaty side down) until lightly browned, about 2 minutes. Turn ribs, brush sauce onto exposed side, and grill until underside is lightly browned, about 2 minutes. Turn ribs again and brush with sauce. Continue to grill, turning occasionally and brushing with sauce, until ribs are lightly charred on both sides, about 6 minutes total.
6
Transfer ribs to a cutting board. Let cool 5-10 minutes before cutting into individual ribs. Drizzle remaining sauce over, then sprinkle with herbs.
7
Ribs can be pressure-cooked 3 days ahead. Transfer to an airtight container and chill.

1235

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Tbsp. black peppercorns, 4 tsp. cumin seeds, 1 1/2 tsp. crushed red pepper flakes, 2 Tbsp. brown sugar, and more.

Yes, Make-Ahead Instant Pot Grilled Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Make-Ahead Instant Pot Grilled Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions