Cocoa Espresso Instapot Pork Ribs
Need a dish that feels slow cooked for hours in minutes? These instant pot cocoa espresso baby back ribs are the perfect solution for that backyard barbecue bite without smoking in the cold! The combination of Somethin' For Winter and Somethin' Somethin' Sauce is delicious, absurdly juicy, immensely satisfying and quick with only a 42 minute cook time, pot to plate.
- Author
- Brian Leigh
- Prep Time
- 24 hours
- Cook Time
- 42 minutes
- Servings
- 4
- Category
Entree
- Cuisine
Americana
Ingredients
- 1 rack of Baby Back Pork Ribs
- 2 tbsp Somethin’ For Winter - Cocoa Espresso Chile Blend
- ⅓ cup black coffee
- ½ cup Somethin’ Somethin’ Sauce - Sweet & Tangy Barbecue
Directions
- Remove the membrane from the back of ribs and pat dry
- Apply a slight coating of coffee to moisten the ribs - this will allow the rub to stick
- Coat the ribs on both sides with Somethin’ For Winter until completely coated
- Place into the refrigerator on a racked baking sheet and let dry brine for up to 24 hours.
- Add ⅓ of black coffee and ½ cup of Somethin’ Somethin’ Sauce to the bottom of your instant pot and mix thoroughly.
- Nestle the dry rubbed ribs inside the Instapot, curling them like a crown with top of the ribs curling in and the bone points up.
- Cook on high pressure for 22 minutes and use the natural release, letting the pot cool for 10 minutes before opening.
- Preheat the oven to broil, placing a rack in the middle position.
- Remove the ribs and place them on a foil lined baking sheet and set the Instapot to saute.
- Whisking continuously, reduce the braising liquid until thickened.
- Using the thickened liquid from the Instapot, baste the ribs and place them under the broiler.
- Continue basting the ribs with the drippings every minute until the top of the ribs start to caramelize, approximately 3-5 minutes.
- Let rest for 5 minutes, carve em up and enjoy!
