Dry Rub:

In a mixing bowl add 1/4 cup of brown sugar, 2 tbsp. of Kosher Salt, 2 tsp. of black pepper, 2 tsp. of paprika, 1 tsp. of garlic powder, 1 tsp. of onion powder, 1 tsp. of ground mustard, and 1/2 tsp. of celery seeds. Depending on your spice level preference, add an optional 1/4 tsp. of cayenne pepper. Mix everything together until well combined. Rub everything onto all sides of the baby back ribs. For this recipe you’ll need one rack of pork ribs, ours weighed 2.3 lbs.

Once the ribs are coated with the dry rub place them on a wire rack on a sheet pan and cover it with plastic wrap. Refrigerate this for at least 2 hours or up to 12 hours.

Homemade Barbecue Sauce

Take a large saucepan and heat it on medium-low heat. Add 1 tbsp. of oil, we’re using coconut oil. Add 1 and 1/2 cups of minced yellow onion, 2 cloves of minced garlic and cook everything for 10-15 minutes until the onions are soft and translucent, but not browned.

After the 10-15 minutes add 1 cup of tomato paste, 1/2 cup of apple cider vinegar, 1/2 cup honey, 1/2 cup of Worcestershire sauce, 1/2 cup of smooth Dijon mustard, 1/2 cup of soy sauce, 1/2 cup hoisin sauce, 1/4 tsp. chili powder, 1 tbsp. ground cumin, and red pepper flakes (season the red pepper flakes to your spice desired level). Simmer uncovered and stir occasionally for about 30 minutes.

This makes more than enough barbecue sauce these ribs. Store the extra sauce in the fridge or freezer for next time. This sauce can also be made in advance.

Cooking the Ribs:

After a minimum of 2 hours, take the ribs out of the fridge. Into the pressure cooker pot, add 1 cup of chicken broth, 1 tbsp. of apple cider vinegar, and 1 tbsp. of Worcestershire sauce. Mix these together. Into the pressure cooker, add the trivet rack, and place the baby back ribs on top of it in a circular pattern. Slice a yellow onion in half and place both halves into the center of the baby back ribs.

If you’re using an Instant Pot, close the lid and press the “Pressure Cook” or “Manual” button and set the cooking time for 25 minutes. Make sure the vent is turned towards “sealing”. Once it is at high pressure, about 15-20 minutes, the silver indicator safely locks the whole pressure cooker system.

For tender, bone and chewy ribs, cook for 16 minutes. For fall off the bone quality cook the ribs for 25 minutes. Adjust the pressure cooker cook time to your preference.

If using a stove-top pressure cooker, maintain the pressure for 20 minutes for tender ribs. If you prefer the ribs to be fall-off the bone tender, maintain pressure for 30 minutes, adjusting the burner as necessary. After those times let the pressure come down naturally, about 15 minutes.

While the ribs are cooking in the electric pressure cooker, preheat your oven to 450 degrees Fahrenheit.

Once the ribs are done carefully place the pressure cooker onto a cutting board that is underneath your stovetop vents. Turn on your stovetop vent and turn the pressure cooker vent to “venting” to release the pressure. The vent wills suck up the steam. You can also all the pressure to dissipate in the pressure cooker for about 15 minutes before doing this step for tender ribs.

Carefully open the lid. Use tongs to place the baby back ribs onto a sheet tray. Be careful because the ribs will be very tender and might separate. Also remove the onion halves and place onto the baking sheet.

Brush all sides of the ribs with the homemade barbecue sauce.

Bake the ribs and onion in the 450-degree Fahrenheit oven for 10-15 minutes.

Remove the ribs from the oven. Brush with additional BBQ sauce and serve with the onion and whatever side you prefer like French fries. Enjoy!