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Instant Pot BBQ Pork Spareribs and Mashed Potatoes

No need for a summer grill! Make these ribs anytime of the year in the Instant Pot and oven.

Course Main Course, Side Dish
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10

Ingredients

BBQ Pork Spareribs

  • 1 rack pork spareribs
  • 3/4 c. vinegar
  • 1/4 c. water
  • garlic powder dry rub
  • onion powder dry rub
  • salt and pepper dry rub
  • 1/2 bottle your favorite BBQ sauce

8-Minute Mashed Potatoes

  • 5-8 Russet or Yukon Gold potatoes, quartered
  • 1 stick butter
  • 1/2 c. heavy whipping cream
  • 1 c. water
  • salt and pepper to taste

Instructions

BBQ Pork Spareribs

  1. Remove the skin from the bottom side of the ribs. Use knife to loosen.

  2. 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.

  3. Place trivet into the bottom of your Instant Pot. Curl ribs to fit inside pot standing.

  4. Pour water and vinegar into the bottom of the Instant Pot.

  5. Close the lid and turn the knob on the lid to seal. COOK on MANUAL for 18 minutes.

  6. 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.

  7. Brush your favorite BBQ sauce on ribs and broil each side for 3-5 minutes. Make sure it doesn't burn. Enjoy!

8-Minute Mashed Potatoes

  1. Place trivet into the bottom of your Instant Pot and dump in your potatoes.

  2. Pour water into the bottom of the Instant Pot.

  3. Close the Instant Pot lid and turn the knob on the lid to seal. Cook on MANUAL function, 8 minutes.

  4. While Instant Pot is cooking the potatoes, heat the heavy cream and butter over the stovetop to heat through and melt the butter.

  5. Quick release (QR) knob to steam until pin drops. Open the lid.

  6. Drain the remaining water in the pot, remove the trivet, and return the drained potatoes to the pot. Mash.

  7. Add the heated heavy cream and butter to the mashed potatoes. Salt and pepper to taste. Mmmmm!

Recipe Notes

  • The secret of the trivet is that it keeps the ribs out of the liquid. If you don't have a trivet, you can ball up aluminum foil into balls and place at the bottom.
  • I've experimented with cooking time of the ribs and it goes as follows: 25 minutes - fall off the bone, can't-get-out-of-the-pot-without-falling-apart; 15 minutes - soft but need your teeth. 18 minutes - perfect timing.