No need for a summer grill! Make these ribs anytime of the year in the Instant Pot and oven.
Remove the skin from the bottom side of the ribs. Use knife to loosen.
Mix the garlic powder, onion powder, and salt and pepper to create a dry rub for the ribs. Rub down the ribs and set aside.
Place trivet into the bottom of your Instant Pot. Curl ribs to fit inside pot standing.
Pour water and vinegar into the bottom of the Instant Pot.
Close the lid and turn the knob on the lid to seal. COOK on MANUAL for 18 minutes.
Once countdown is done, natural pressure release (NPR) for 10 minutes (i.e. don't touch the pot), then quick release (QR). Take out ribs carefully and place on foiled-lined sheet pan.
Brush your favorite BBQ sauce on ribs and broil each side for 3-5 minutes. Make sure it doesn't burn. Enjoy!
Place trivet into the bottom of your Instant Pot and dump in your potatoes.
Pour water into the bottom of the Instant Pot.
Close the Instant Pot lid and turn the knob on the lid to seal. Cook on MANUAL function, 8 minutes.
While Instant Pot is cooking the potatoes, heat the heavy cream and butter over the stovetop to heat through and melt the butter.
Quick release (QR) knob to steam until pin drops. Open the lid.
Drain the remaining water in the pot, remove the trivet, and return the drained potatoes to the pot. Mash.
Add the heated heavy cream and butter to the mashed potatoes. Salt and pepper to taste. Mmmmm!