Makes up to 2 racks of baby back ribs, (about 3 lbs - 3 1/2 lbs each)
With Father's Day this weekend, spend more time with Dad and less time cooking. And just in case Dad is bent on grilling on his big day, no worries, these are quickly finished on the grill for it's delicious charred flavor.
Prepping these are easy. Since the major cooking is done with an electric pressure cooker, you can do these the day before finishing on the grill - making cook out day a breeze. The actual cook time on this recipe is dependent on how quickly you needs these. Read the recipe thoroughly before making as I provide options you have to speed up for convenience, or places to slow down to develop maximum flavor.
When it comes to seasoning meats, one of my favorite bases is espresso. Its dark and almost chocolaty bitterness provides the right amount of balance for the vinegary and sugary glaze. Of course, though, you can always utilize a good quality premade barbecue sauce from the market instead.
It should also be worth mentioning, if you prefer to use St. Louis-style ribs instead of baby back ribs, that is just fine. Baby back ribs are slightly leaner and come from the top portion of the rib cage near the spine. St. Louis-style ribs are from the lower portion near the belly. They have a bit more marbling of fat and connective tissue, so there will be a slight increase in cooking time to help break down the additional proteins.
InstaPot Espresso-Glazed Baby Back Ribs
Up to 2 racks baby back ribs, about 3 lbs - 3 1/2 lbs each.
Brine/Cooking Liquid:
3 cups water
1/3 cup apple cider vinegar
1/2 cup strong brewed dark roast coffee or prepared espresso
1 Tbsp kosher salt
1 Tbsp dark brown sugar
1 tsp garlic powder
1 tsp onion powder
1/4 tsp chili flakes
1/4 tsp ground black pepper
1 bay leaf
Spice Rub:
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
2 tsp kosher salt
1 tsp chili powder
1 tsp chili flakes
1 tsp ground black pepper
1/4 tsp ground cloves
Espresso Glaze:
Liquid from InstaPot after cooking ribs
1 cup strong brewed dark roast coffee or prepared espresso
1/4 cup - 1/2 cup apple cider vinegar
1/4 cup - 1/2 cup dark brown sugar
1/4 cup - 1/2 cup granulated white sugar
Salt and pepper to taste
Directions:
Prepare the racks of ribs: Pat the racks of ribs dry with paper towel. On the backside where the bones are located, sometimes there is a thin silver skin. It's best to remove this skin, as it is not edible and can cause the ribs to curl as they cook. Remove by slipping a paring knife between the silver skin and bone to create a small loose flap on one of the ends. With a piece of paper towel, grab the flap of silver skin and pull to remove, it should come off in one piece.
Once the silver skin is removed, divide each rib rack into 3 to 4 even sections by cutting in between the bones.
Set up InstaPot/electric pressure cooker according to manufacturers directions.
Prepare the brining/cooking liquid: In the electric pressure cooker, place together the 3 cups water, 1/3 cup vinegar, 1/2 cup brewed coffee, salt, brown sugar, garlic powder, onion powder, chili flakes, pepper, and bay leaf. Stir until the sugar and salt is dissolved. Place the ribs in the liquid and seal with the pressure cooker lid - for the best flavor, let the ribs brine in this liquid before turning on for a minimum of 1 hour, up to 12 hours. If pressed for time though, you can proceed immediately. (If brining for longer than 1 hour, cover the pressure cooker with plastic wrap and insert in the refrigerator)
Leaving the liquid in the pressure cooker after brining, turn on pressure cooker. Pressure cook at 220F to 230F degrees on high pressure, set cooking timer 15 to 20 minutes (depending if you are cooking 1 or 2 racks). Use a natural release of pressure once cooking cycle is complete - using a quick release will cause the ribs to toughen.
Make spice rub: Mix the garlic powder, onion powder, smoked paprika, kosher salt, chili powder, chili flakes, pepper, and cloves together. Reserve 1 Tbsp for the glaze.
Once the ribs are cooked, take out of pressure cooker and place them in a pan to season. Reserve the liquid. Season all the rib sections evenly with the Spice Rub (keeping 1 Tbsp reserved for the glaze). You can precook and season the ribs 1 day in advance. Keep them covered in the fridge until it's time for the big cook out.
Make the espresso glaze: On the saute setting of the electric pressure cooker, reduce the cooking liquid by half its volume. Skim off any foam or grease as necessary. Add the brewed coffee, 1/4 cup apple cider vinegar, 1/4 cup brown sugar, 1/4 cup granulated sugar, and the 1 Tbsp reserved spice mixture. Taste and adjust the seasoning with salt, pepper, remaining vinegar and sugar, to your liking - keep in mind that the glaze should be pungent in acidity from the vinegar. The amount of sugar and vinegar you will need varies based on the roast and strength of the brewed espresso/coffee.
Heat and reduce until the sugar is dissolved, the spices perfume the glaze, and glaze coats the back of a spoon, about 15 minutes minutes. Set aside. Glaze will thicken as it cools. If it's still too thin, reduce by simmering over low heat for another 5 minutes.
When ready to grill the ribs, use direct heat, making sure the grill and grates are preheated properly. Preheat to about 400F to 450F degrees. Sear the rib sections about 3 to 5 minutes on each side. Brush each side with glaze, and flipping every minute so glaze doesn't burn. Continue glazing and flipping every minute cook until desired color is achieved. Place ribs on serving board/platter and brush both sides with additional glaze. Cover the ribs with aluminum foil and allow to rest for 5 minutes before serving. Brush with additional glaze right before serving.
Serve and receive the accolades you deserve for a job well done!
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