Instapot Fall-off the Bone Back Ribs

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Whether you're in a hurry to serve a delicious supper in less than an hour or you'll be at work all day and want to come home to a delicious meal, this is the perfect dish to make it taste even better than a restaurant bought baby back ribs.

This is a juicy and delectable fall off the bone back ribs recipe that does not involve wrestling with the ribs to acquire all of the meat's richness.

This recipe can be swiftly cooked in your trusty Instapot. Your ribs are ready in less than an hour after a brief massage of the meat and a simple click of the button. Or just mix all the ingredients in your slow cooker, and leave it while you're at work, you will be coming home with comforting, satisfying and no stress back ribs.

Reward yourself with a wonderful, savory, easy peasy fall of the bone back ribs that will say "welcome home."

Makes 4-6 servings

Ingredients:

• 1 rack baby back ribs, membrane removed

Dry rub:

• 2 tbsp paprika

• 1 tbsp black pepper

• 4 tbsp brown sugar

• 2 tsp coarse salt

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 tsp cumin

• 1 tsp chili powder

Barbeque Sauce:

• 1 cup tomato Ketchup

• 1/4 cup brown sugar

• 2/3 cup water

Instructions:

1. Mix together your dry rub ingredients.

2. Rub 2 tbsp of dry onto both sides of your ribs.

3. Mix remaining of dry rub with the ketchup and brown sugar in small bowl until blended.

4. Add water to pot. Place 1/2 of the ribs in pot. Pour 1/2 of the sauce mixture over ribs. Add remaining ribs to pot and pour remaining sauce over top. Close lid. Set Valve to Seal.

5. Set to cook for 40 minutes on "meat/stew" function or until meat is tender. When done, quick-release the pressure. Open the lid once pressure inside the pot is completely released.

6. Transfer ribs to serving platter. Skim fat from sauce. Serve sauce over ribs.

*You can also use a slow cooker:

1. Place ribs in slow cooker. Mix dry rub, ketchup, water and sugar in bowl until well blended. Pour over ribs. Cover.

2. Cook 8 hours on low or 4 hours on high.

3. Skim fat from sauce. Remove ribs and place on serving platter; keep warm.

4. Serve sauce over ribs.