2 - 2.5 lbs.Fresh boneless country style ribs (can use frozen, however see the notes below)
1Tbsp brown sugar
½tspeach: garlic powder & onion powder
cayenne pepper is optional for heat
1 ½ cupswater
2 TbspWorcestershire sauce
1 ½ Tbspcider vinegar
3whole garlic clovescrushed
BBQ Sauce your favorite brand/flavor
Lay the country style ribs out on a sheet pan.
In a small bowl mix together the brown sugar, kosher salt, black pepper, garlic powder, onion powder, smoked paprika (and optional cayenne pepper). Stir well until there are no large clumps remaining.
Sprinkle the salt & seasoning rub mixture on the ribs, coating both sides and pressing it in so it sticks.
Pour the water, Worcestershire, and cider vinegar into the Instant Pot. Crush the garlic cloves and pop them into the liquid in the pot.
Add the trivet to the bottom of the Instant Pot (the metal trivet that came with your pot). Place the seasoned boneless ribs on the trivet in the pot.
Put the lid on and lock it in place. Turn the pressure valve to seal. Set the Instant Pot to cook on high pressure Meat/Stew mode for 18 minutes. At the end of 18 minutes do a natural release of pressure for 5 minutes, then finish with a quick release. NOTE- While the pressure is releasing PREHEAT THE OVEN TO BROIL.
Place the cooked ribs on a sheet pan and coat one side with desired amount of your favorite BBQ sauce. Broil in the oven for 4-5 minutes. Remove the ribs from the oven, flip them to the other side, coat with BBQ sauce. Place back in the oven for 3-4 minutes.
Enjoy your tender Instant Pot Boneless Country Style Ribs!!
These can be made ahead and reheated. I recommend cooking them in the Instant Pot, letting them cool, and refrigerating for up to 3 days. Then follow the broiling instructions with the BBQ sauce to reheat. However- they will not be as tender when made ahead!I have made these Instant Pot Pork Ribs from frozen as well. Simply up the Instant Pot cooking time to 25 minutes with a 10 minute natural release. NOTE: they will not be as "fall apart" tender as they are from fresh. I have not tested this recipe with bone-in country style ribs, but the cooking time and method should be the same as the recipe is written.