Fall Off The Bone Instant Pot Baby Back Ribs | Secret BBQ Sauce Recipe

[@butter-n-thyme]

Here's is the link to: Secret BBQ Dry Rub Recipe - Special To Our Newsletter Members kzbin.info/www/bejne/o5u0Y2OHlq6pf8U 🛒 SHOP Instant POT - Same One Used In The Video amzn.to/3fLgisa I would appreciate if you signed up for our newsletter mailchi.mp/1b37897e5776/butternthyme Membrane On OR OFF??? See For Yourself What Happens In This Video I Made - Shocking.... Instant Pot Ribs - Ultimate 4 Way Test - Pressure Cooking Lesson kzbin.info/www/bejne/m2iYZ2abn9SJfck

[@anneblouin1393]

Don't know how I lived without this for so long! I make dog food for 2 of our dogs kzbin.infoUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg (we have 5!) and it is so much quicker in this. Love having the inner pot stainless so I can use my immersion blender right in it without worrying about scratching. It makes potatoes great and fast! Still working on the vegetables, first time came out great, second time I did different ones and they were a little too mushy. Just need to adjust the time. I highly recommend this pot!!!

[@Monkeywrench864]

Really great video for my sister who is a single mom. Your voice is what makes your video work. Easy to understand.

[@krishannigan1629]

I just got my instant pot and ran across this recipe for ribs and thought i would try it . I followed the recipe exactly like it said and they turned out fantastic and will be making them again and again , Thanks for the great recipe !

[@c.j.forever7990]

I bought an instapot to cook for fried fish....I can't believe how many other things it can do... cooking meats of any kind in it is the best easiest cook I've ever seen.... what a treat it has become

[@butter-n-thyme]

Be careful of pressurized frying. If the sealing ring is plastic you could have issue. Google it maybe...Try some chicken thighs for 7 minutes, crazy tender. Not from frozen(which can be done for a long time)

[@Dina_tankar_mina_ord]

been a foodie all my life seen a ton of food videos since then. This had some really good info I dont often find. Awesome upload. thanks

[@mikeszlashta6763]

Made these last night for supper. I used off the shelf barbecue sauce. But otherwise followed instructions. They were FANTASTIC! I love ribs but usually require advanced planning. Tooke about 1.5 hrs. The instapot worked out well fall off the bone.

[@ron0126]

Personally, I appreciate the way you’ve handled all the critics, naysayers, nit pickers, and non-chefs who think they’re chefs. Let them get their own channel. I’ve cooked baby back ribs in a crockpot for 4 hours and finished with bbq sauce in the oven and (GASP!) I used water in the crockpot. Oh, the agony. But they turned out fantastic. Using the Instant Pot just saves time and I’ll use your recipe when I buy one. 👍🏻 Keep on ignoring the critics ... for some people, the only taste of success they’ll ever get is by taking a bite outta you.

[@lizardas]

Oh, come on. People are allowed to state their own experiences and preferences. Disagreement doesn't necessarily mean hatred.

[@ron0126]

Elizabeth M ... you must be new to the Internet.

[@chadvicious4161]

I'm not gonna lie, I was skeptical about these. I've ruined more racks of ribs than I can count. These were incredibly easy to make, they were LITERALLY falling off the bone, and they were so tender! I was afraid that I was just boiling ribs and they'd be overdone, gray, tough, and dry as hell. They were perfect! I did 2 racks at 50 minutes and they were PERFECT! This will, from now on, be my go-to method. I'm actually looking forward to bragging about this recipe. I've made "fall off the bone" ribs before and they did fall off the bone, but the meat was incredibly tough and dry. 5/5☆ Thank you so much, Chef Pennington!!

[@dougbrown479]

OK. I have an Unsta-Pot exactly like the one you used. I used same package of ribs you used. I used 2 tablespoon liquid smoke, 2 tablespoon vinegar and one cup water. Set insta-pot for 22 minutes only. No rub. Then when done put in 450 oven with Sweet Baby Ray traditional BBQ ssuce. Baked 10 minutes. Unbelieveably tender and delicious. Sir, you do not need all that water, nor cooking them so long. Great show. Thanks. I enjoyed watching you snd do did my 7 year old neice.

[@butter-n-thyme]

Thanks, Doug. I will try your way very soon. I have not tested with one cup of liquid. I did try with a medium amount of liquid, but when I did it with the amount stated in this recipe on the link, it worked wonderfully. I look forward to testing your method very soon. Thank you Doug for your comment.

[@jamalfadesemall9275]

You are correct that is definitely too much liquid, also most Pitmasters say that fall off the bone is over-done, you want a rib that requires a slight tug to release from the bone. If you can just pull out the bone you have overcooked your ribs. I'm gonna try your method soon.

[@R3user-p5q]

To each his own. If he likes that much liquid, they're his ribs. Enjoy.

[@jetsamperes5762]

@@R3user-p5q not really though. This is an instructional video not a 'these are my ribs these are how I like them'. Instructionals teach people how to do it. That is why I watched it. They are not opinion videos. If in an Instant Pot he were to use one cup of liquid the IP would come to pressure much quicker and if he used the trivet that comes with the IP the ribs would sit above the liquid and would be pressure cooked not boiled. He could also use the trivet to lift the ribs out. I liked the recipe for the sauce and that's why I saved the video for future reference. I also would recommend removing the membrane on the back of the ribs before cooking.

[@R3user-p5q]

Well, alright then.

[@ShiftnWolf72]

Got an instapot 6 months ago but was intimated. Yours is the best video I have seen on how to use it thanks!

[@johnp4008]

I got my Instant Pot for Christmas 21, I have tried to do ribs twice before now with unsatisfactory & mixed results. I cannot WAIT to try your method and recipe next weekend!! It looks easy enough even for me. Thanks for posting this.

[@butter-n-thyme]

Excellent. The tenderness is off the charts. Have you try cooking them yet?

[@johnp4008]

@@butter-n-thyme I had to delay it but I made them today and they came out really good, definitely my best batch yet! Not up to your finished standards but I'll try try again. I forgot the apple juice and used apple cider instead. Also I used store bought BBQ sauce and rub. But they fell off the bone this time and had good flavor! Thank you.

[@babettecosby5641]

I just purchased my first instapot! I was watching numerous videos and yours was the clearest, the most concise video that made sense to balance flavor profiles and how to use the machine correctly! Thank you so much. The apple concentrate vs apple juice was brilliant!

[@ksnc21]

If all of you experts already know how to cook ribs then why are you watching. Looks good Chef I'm definitely going to try this.

[@butter-n-thyme]

Thank you very much for the comment. Hope you enjoy 😊

[@1stGregA]

Is there a worse cliche' to get hung up on than "fall off the bone"? No I didn't make the recipe. But I'm quite experienced as well, and I know they are like mush. But hey, many folks like their hang ups! lol That's what makes the world go round. You are making many folks happy sir, kudos to you for that. Peace

[@carolmoreno2371]

Just bought my first instapot. So excited when I saw u make ribs. Many thanks.

[@chloeadelmann5226]

Tried them last night. This worked amazing.

[@csmith4463]

37 min was enough for mine, added liquid smoke to concentrate and water, also brown sugar in my rub. Thanks for video, this is first thing I made in my new duo crisp and it was good.

[@annkelly7103]

I have never heard of this much cooking time. I always use 25 minutes and cooks perfectly.

[@honeybadger713]

@@honeybadger4883 And I thought I was Honey Badger lol 🤣😎

[@sovarabroussard1343]

I truly enjoyed your video. It's the first video that I watched where the meat was actually falling off the bones.🥳 👏🏾 You explained everything well and the reasons for doing things which is a plus. Also, thanks for taking that extra step to share about the safety features. Adding the apple concentrate was a great idea esp. since you added all the water. I'm gonna make these today. Thanks🙂

[@butter-n-thyme]

Thank you for the kind comment. I hope y'all enjoy them. We make them about every other week. I've try using lower liquid levels and it just isn't tender fall off the bone goodness. All the best, Chef Pennington...Be sure to subscribe :)

[@maritubes78]

This was amazing!! Thank you for such quick and delicious way of cooking ribs. Not only did the bones fall off, but my husband and I even ate them!! That good!! Neither my husband nor I wanted to get up and get our phones for a pic... Thank you!

[@talesofatoller357]

Wow, great recipe, will surely try it out, suppose I would like to make multiple batches, can I keep using the liquid in the instapot ? Or do I have to refresh/ renew it ? Many thnx for your time and information. Greetings from The Netherlands.

[@butter-n-thyme]

Actually keeping the cooking liquid will only help your ribs taste even better each use. The Netherlands would be a great place to visit one day. I hope your all doing well

[@catfishm.1361]

Finally someone else that likes Hunts Ketchup, besides myself! 👍🏻

[@tjmanahan7348]

It really did fall off the bone so good!!! Thank you steven Pennington for sharing!!!

[@Chinookman]

I just made the recipe as exactly as possible and it really is simple, fall off the bone tender. Some observations. First, the BBQ sauce is really tasty but perhaps a little bit too strongly Wasabi by using prepared Wasabi from the sushi guy at my grocery. We didn't have the Kikkoman at my grocery so rather than buying the overpriced tube of prepared Wasabi, the guy at the counter made me a free container....yours would also I'm sure of it. I'm used to smoking my ribs for hours using the 3:2:1 method and I must say that I greatly prefer them. The flavors are vastly more "incorporated" and truly BBQ over smoke. However, it requires that I make 4 racks given the effort and time involved to achieve that complexity of flavor. There is a large disconnect in this recipe between the rib meat and the BBQ sauce. I'm not certain the dry rub penetrates into the meat in a way that it remains given that it's then cooked under pressure at 240 degrees or whatever in what amounts to an apple juice bath. The meat is insanely tender. I removed the membrane and for this recipe I'm going to have to suggest that it's a mistake. I could not keep the rack together no matter how gentle I was and I even slid them out of the pot, gently nudging with a spatula. I had to flip them over and they were falling apart everywhere before I could get them sauced. Still, it turned out great for what it is...a 1 hour, super tender, use the IP, control sodium content meal. I'm letting them cool down right now and they might even taste better with a little bit of a cool down, giving time for the flavors to better meld. I'll definitely keep this in my toolkit. I'm waiting for my 16 year old son to come try some. He's the only other member of the family who will appreciate them. Thanks for the video, how to.

[@butter-n-thyme]

Thanks for the write up. I totally agree with you about the membrane. A lot of comments dinging me for not removing it. It does help keep the ribs in shape, and when pressure cooking you won't even notice it. Surprisingly. With Real BBQ, duh people, "Remove The Membrane", lol. So glad you enjoyed!

[@coacht1738]

David how did your son like the ribs?

[@hikewithmike4673]

@@butter-n-thyme I usually leave the membrane on too...seems like a lot of extra work and unnecessary!

[@semco72057]

I cooked some ribs in my 3 Qt. Instant Pot and they came out perfectly and I used some barbeque sauce which came with some chicken wings from Schwan's Home Delivery Service and they was even better after broiling in the oven for 7 minutes. After the first time I purchased more ribs and will cook them soon the same way.

[@sandychen8088]

Very good video. Unboxed Instant Pot Mini, did not see Condensation Collector. Should we order this separately?

[@kerryrod17]

Good Job, I like removing the membrane, really delivers flavor and tenderness.

[@EchoSigma6]

I’m a lazy guy especially after I eat. I suggest lining the baking sheet with parchment paper for easier clean up. Watch the video from Food Wishes on shucking the husk off corn on the cob, it’s a great hack. Butter the corn and place on rack and broil with your ribs. Serve with coleslaw, Laura Vitale has a good easy recipe on KZbin. All in less than a hour BBQ dinner on a weekday night. Enjoy!

[@janetbrandt4287]

Hi Steven… we are very excited to be following you baby back ribs recipe. As first time users we hadn’t known that the cooking doesn’t begin until the pot has preheated. Makes sense… and could you please include this. So that we can add some time for preheating? Thanks!

[@davidchauvin2873]

I learnt so much by watching your videos things that I never knew but now I have discovered new ways of barbecuing thank you so much

[@butter-n-thyme]

You are so welcome!

[@briannag870]

Already a helping ❤️ member God bless our Future generation

[@johnmal801]

If you don't want the meat falling off the bone would you reduce the cook time by a few minutes? Great video..

[@butter-n-thyme]

Thank you, & Yes, that is exactly how to adjust. Instead of 40 minutes you could try 25-30 minutes. All depending on how much texture you like. Longer cooking times will create a more tender, fall off the bone rib.. Happy Holidays!!!

[@brucebasil4164]

Fall off the bone isn't for everyone. Enjoyed the video.

[@cmcbarnett]

Wow! You just blew my mind! Thank you!

[@taunyaweddle3055]

I cant wait to try this! Do you not pull off the skin?

[@michelleschober3180]

Thanks for this video! It was very detailed in nature and explained well. I will be trying this recipe out with my own BBQ sauce. I'm all about saving time and easy recipes to follow!

[@andycobra49aor]

Mr. Steven; How are you? and god bless your talent. What is the price of the Dry Rob recipe? and How I can get it, I will pay you, I'm a cheft myself, I do enjoy cooking, can you please tell me what's the name of the Dry rob PLEASE? thanks... Respectfully; Andy

[@butter-n-thyme]

I missed this message. Email me at [e-mail] and I'll do what I can to help you.

[@Bryan-xe3pj]

Great vid, one hour and fall off the bone ribs.. Awesome use of seasoning, I love the Wasabi, I'm gonna make these. Regarding all the membrane comments. If I was to slow gill, and smoke the ribs then sure, I wanna remove the membrane so the flavor penetrates through, But if your throwing them I to an instapot, crock pot or roasting them, the membrane is going to hold those ribs from falling all over the pot. I think this is a great quick way to cook ribs. Can't wait to try.

[@monikawood5316]

Sure wish I'd read before I tried.

[@bentleybroussard9846]

Love your BBQ sauce! I added some liquid smoke and it was perfect

[@bonfirebourbs2244]

Simply Outstanding, Sir. This was my first crack at cooking ribs and the whole house can't stop raving about 'em being the best they've ever had. Your step by step instructions are concise & very well laid out. 🍻

[@butter-n-thyme]

Glad you enjoyed it. Thanks for the feedback Cory...

[@Firelord360]

looks very good and I am going to have to try this..I have a Farberware pressure cooker but pretty much the same thing

[@shellcapitalgroup2723]

Love the idea of the honey coating, joined the news letter cant wait till i get the rub ..

[@butter-n-thyme]

Have you received the newsletter? Are you good?

[@duramaxextreme1894]

Very important to pull the silverback film off the back of ribs . Makes eating them way better

[@butter-n-thyme]

I'm a fan of that very much. I usually do that when cooking them on a smoker or grill. The insta-pot will get the ribs super tender and can make it harder to remove them from the the insta-pot. Let me know how it works out please. Thanks

[@jetsamperes5762]

@@butter-n-thyme use the trivet that comes with the IP. It has handles to lift the ribs out.

[@anthonyfischer]

Costco removes the membrane before they package their ribs. :-)

[@pamwarren24]

@@anthonyfischer I live in the UK and Costco here (at least ours) doesn't sell them. I feel robbed! Can't bring them back from Oregon though, they frown on that.

[@mwood65]

It's not poison.

[@kaleelledge4874]

Subscribed to your newsletter. Looking forward to that sweet sweet rub recipe.

[@spocksbeard76]

@Butter-n-Thyme w/ChefStevenPennington Hey Steven, Great Video. I was wondering, what size instant pot is that, a 6qt. or an 8 qt. one? If it is a 6 qt. one, do you think there's enough room to do 2 racks at the same time? Thanks.

[@butter-n-thyme]

The one in the video is 6qt. I personally have not done 2 racks at one time. Yet I've heard of others doing it. If you cut the racks in half I would think you could fit 2 racks. Baby back ribs. Spare ribs I would think would be too large.

[@jamesavdelis6610]

Different...will try with old fashioned pressure cooker (from 1950)..

[@shanewilson2152]

Great recipe, looks delicious.

[@BigMTBrain]

Even though Chef drowns them in apple juice, when you cover the ribs in liquid, you're boiling out a lot of the natural flavor. The ribs will be just as tender and cooked in less time with just a little liquid in the bottom of the pot to steam, and the ribs up on an Instapot rack. What takes so much longer with a lot of liquid is that the liquid has to come up to a boil. Steam from a little liquid, on the other hand, is almost instantaneous, and yes, what you learned in high school chemistry class is true: steam is hotter than boiling water. That's why the ribs will cook faster with steam, and they will retain a lot of their natural juices rather than boiling out.

[@butter-n-thyme]

Well said BigMT, This technique works like pressurized braising. Which if you look at that way, the cooking technique becomes pretty cool. Think like cooking in a crockpot for hours, but only takes 1 hour...I say cool... Your point is still on-point. I would suggest giving them a try. Might surprise you...

[@BigMTBrain]

@@butter-n-thyme Thanks for the reply, Chef! I have also only done 8-hour slow cooker ribs without any liquid other than what remains when removed from a marinade bath before putting them in the pot. When done, I slather them with the sauce of the day and broil in the oven for a few. They ALWAYS come out great! THAT SAID, it's never too late for an old dog to learn new tricks. The next time I do ribs, slow cooker or pressure cooker, I'll give your method a try. Thanks!

[@freespirit21newyork]

Im gonna try using the HUNTS ketchup and mix it up with other stuff, sounds great 👍🏼 and i love using the pressure cooker saves so much time. I don't like cooking for hours on end to exhausting

[@rs91268]

I just finished doing the ribs that you showed me turned out to be awesome. Thx you sir

[@butter-n-thyme]

Excellent news. I cook these at least every other week. One thing I like doing now is seasoning the ribs ahead of time to allow the seasoning to get a bit deeper in the ribs. Might play around with that Robert...thanks

[@netshahab]

I don't know why this is not mentioned but this does NOT take 1 hour or less. It took my instant pot 40 minutes to build pressure and heat, then 45 minutes to cook, then the bake process. This IS NOT a 1 hour or less start to finish. But I must add now that I have had them, my goodness they are good. Thank you Chef for the amazing recipe

[@QueendomCome621]

It never takes the instant pot 45 min to build pressure...not sure what you're doing wrong.

[@audiostuff9065]

Boo hoo.

[@msmary3023]

Shahab Hajarian ~ Thaw the concentrated juice and heat the water in a teakettle while you are preparing the ribs. That will save a lot of time.

[@butter-n-thyme]

@@msmary3023 get tip! I'll use that next time. Thank you very much.

[@JR--lf3iv]

@@butter-n-thyme Use regular apple juice not frozen concentrate and pour liquids into instant pot and put on "saute" to preheat.

[@Recon6]

Sir thank you excellent!! Very good video. Very well explained.vTiday is Saturday night "Rub Night" turned out excellent! Thanks again👍

[@Recon6]

I will be a follower.

[@BlackNAVYAmericanVET]

💯💯💯 great recipes my Ninja 👍🏽

[@robertbenites9272]

NICE VIDEO i must try thx

[@YELLOWBOYBEATS]

just subbed bro...those ribs look amazing!!!

[@lorettajasper4838]

mmmmmm ...this is great....you made me hungry for ribs, I guess I'll pick up some at the store and get to cooking with my new Instant Pot....thank you, I'll be back for more of your recipes....

[@butter-n-thyme]

How did the ribs turn out? Did you enjoy? Hope so...

[@andycobra49aor]

Steven; Thanks, you are total professional in your video, I will purchase that pressure cooker because I am a chef myself and I looooove cooking again, thanks Respectfully; Andy

[@SanDiegoRealEstatewithLynnor]

Would it be okay to use regular apple juice? Lockdown prevented the grocery store from carrying frozen concentrate.

[@butter-n-thyme]

Completely. I like using either orange or apple juice. They both compliment the pork so very well.

[@grammiegrammie2582]

That looks so good

[@raniayacoub1770]

Hi Chief, your recipe sounds Amazing! Great Instructions m order on how to use Instant Pot to make Ribz!

[@butter-n-thyme]

Learned quite a lot since this video posted. Today I re-published our post on Instant Pot ribs. Very complete. I would suggest taking a look if your learning the Instant Pot. www.butter-n-thyme.com/instant-pot-ribs/

[@dominiccaro1270]

where do I find the list of the ingredients? I am new to this pressure cooking that I need to have the ready before I cook. thanks.

[@butter-n-thyme]

Here you go Dominic...Enjoy www.butter-n-thyme.com/instant-pot-ribs/

[@deejohnson5163]

Is that like a half of slab ? Can you put more in the pot, like a full slab at one time ?? I want alot when i eat.

[@butter-n-thyme]

In the video, I used a full slab/full rack. If you would like to add more I suggest adding a little bit more time to cook time.

[@Ladythyme]

Beware link is a wild goose chase for ingredients and recipes

[@ginadisalvo5186]

just made these and they were amazinggggg!!!

[@steveopenn]

I am very glad to hear you enjoyed. I love making them and do often. So easy. It almost feels like you cooked them for hours, doesn't it? Love the Instant Pot.

[@orlandorosado2157]

I always find it funny when people say their rub is a secret recipe. Seriously, if your recipe is so great share it so others can enjoy great tasting food too.

[@MultiMackle]

I never saw how much apple juice concentrate. Is it one can and then water up to the point of almost covering ribs. Looks great. My 1st time on your channel.

[@butter-n-thyme]

Use one can for apple juice, you can switch things up and use orange juice as well. Add enough water to cover the ribs, yes....I've been going for 40 minutes these days myself. I would suggest seasoning the ribs at least an hour ahead of cooking time.

[@mikecabrera9748]

I was waiting to hear how long to place them in the oven and at what temperature??

[@ndngeek]

Awesome video and instructions. I'm cooking ribs right now. Is there a link to the dry rub? If so, that would be great! Thanks.

[@butter-n-thyme]

I missed this message. Email me at [e-mail] and I'll do what I can to help you.

[@ndngeek]

@@butter-n-thyme will do. Thank you for getting in touch with me. Love watching your channel.

[@bryanbartlett5715]

Hi Chef! Thanks for your video. I think you do a great job. The weather rarely keeps me from my smoker out on the back porch, but today with temps in the teens, I think I'm going to defer to my pressure cooker. I do agree with Doug Brown that not so much liquid is needed with baby backs. However, I will apply a layer of rub. To each his own, right? Again, great job, Chef.

[@butter-n-thyme]

Thank you. I'd rub the ribs down ahead of time for max flavor. Hope you enjoy!

[@thomasvlahoff3561]

Did you remove the membrane on the bone side?

[@christinex9429]

Great recipe! Those things look incredible!! Thanks for the great video. ☺️

[@kevseb66]

I'm confused. Did you cook on normal or high pressure?

[@stephenwilliams1364]

Dude....I made a homemade bourbon bbq sauce that rivals anytime ever had....and ya the Instapot is freakin awesome tool

[@christinex9429]

I made these today, and they were the most tender, least greasy, ribs I've ever eaten!! 👍👍

[@butter-n-thyme]

Makes me happy to read this Christine...

[@christinex9429]

@@butter-n-thyme 💓

[@SpearChuckUngawa]

I like a middle eastern rub without sugar. Like HFCS, sugar isn't healthy in any cooking...no matter how acidity. The rub I used today is sea salt, smoked paprika, garlic and celery powder, cinnamon and cayenne. I do have a garlic BBQ sauce from Sprouts that doesn't habs any sweetener

[@alishablackford8483]

Anyone know about putting two racks in together? I have them both in the pot now on 35 minutes. fingers crossed. Any advice greatly appreciated!

[@butter-n-thyme]

The cool part about pressure cooking is the amount of food added, like cooking two racks doesn't change the cooking time much, if any....How did yours turn out?

[@garyscroggs7190]

I have a 6qt. If I cut them in half can I put 2 racks in there with the same recipe? And should I add more time? They look amazing. Thanks for your help!

[@butter-n-thyme]

I would reduce the cook time by 5 minutes, max. The longer cook time helps with the tenderness. So if you like softer ribs might consider keeping the same cook time. Please come back and let me know. Thanks

[@garyscroggs7190]

Butter-n-Thyme w/ChefStevenPennington I did 2 racks at the same time setting. Turned out just as you said, fall off the bone! So easy and saved a lot of time verses grilling or smoking. Thanks for your video and response!

[@andreareynolds8001]

Just made this first time used my instapot sooo amazing!!!!

[@LikeSpee]

The wasabi is the game changer. Thank you for the education there my good man!!!

[@greenmonster3030]

Is there a reason you didn't remove the membrane?

[@bryannicholson843]

I’m with you. Mustard is for hot dogs!

[@WoTReviews]

did this recipe except I used a store bought rub called Sweet and Smokey. Ribs came out great!

[@butter-n-thyme]

I am so glad you enjoyed. Who doesn't LOVE tender pork ribs? ... I would suggest next time seasoning the ribs with the dry rub the day before for extra flavor. All The Best!!!!

[@WoTReviews]

@@butter-n-thyme Thanks, I will.

[@DrLove911]

I use zatterans dry crab boil for dry rub mix it with a little brown sugar

[@Xandercage559]

Awesome will be trying this soon !

[@jq042754]

i leave the membrane. it keeps the ribs from falling apart when you move them to broil them.

[@jackiep.6043]

I did sign up and hope will receive the secret dry ingredients you used rubbing ribs. Thanks

[@devinmiler7420]

Did you remove the membrane?

[@billybonz4213]

looks like a couple different videos? When he pops the lid, the ribs are already broke and floating? Then they are magically super-glued back together before falling apart AGAIN???

[@monbare8201]

Thanks for sharing Steve. I do not have an instant pot. Do you think I can try these in a pressure cooker?

[@butter-n-thyme]

Yes, completely. The Instant Pot works just like a pressure cooker. The main difference is the control panel that helps with temperature control and timing. Using a normal pressure cooker I would suggest not using crazy high heat. More moderate/medium heat. I would love to hear how everything works out. All the best Monnah.

[@monbare8201]

@@butter-n-thyme I am getting all set to try this recipe on Friday and pamper the whole family. (We are all ribs-fanatics). Did you finally make the video for the dry rub recipe? Do you think you could share the link? Thanks.

[@mzheartbreaker10]

Thanks to your video it help me make my ribs moist and fall off the bone

[@katzsteel]

So question. I love smoke flavor in my ribs. Any ideas for this technique and smoke flavor? I know there’s liquid smoke but don’t know how that would turn out.

[@butter-n-thyme]

Liquid smoke would work well. Add 1/2 to 1 full tsp of liquid smoke to soften butter and mix together. Season the ribs first, salt, pepper, dry rub. Then rub on the butter with the liquid smoke. Allow it to setup in the refrigerator awhile to in-part the smoke flavor. Even overnight would be great. Come back and let me know what you thought.

[@siniousike]

I’m on a Keto diet. Is there anyway to sub out the apples juice and brown sugar/ honey u used???

[@elhirba]

They are the best of the best! I added 1 TB of liquid smoke, did u ever try it?

[@butter-n-thyme]

Did you add the liquid smoke to the bbq sauce?

[@elhirba]

Butter-n-Thyme w/ChefStevenPennington No in the sauce but in the apple water mixture.Might be necessary to increase the Smoke liquid quantity depending on people’s preferences

[@danieltku]

Great Video!! I am using St. Lois ribs which are bigger. I am cooking 2 racks. How long to set the instant pot? Does more ribs equal longer time?

[@butter-n-thyme]

-My thoughts are to make sure the ribs aren't too cold when you place them in to the insta-pot. -Season the ribs and allow them to hangout on a cutting board for 5-10. You can run the ribs under cold water before seasoning to take the chill of them, pat the ribs dry. I would go for 45 minutes on the insta-pot cook timer, normal pressure. Hope this helps Daniel. Here to help if you need anything else.

[@jordacheq]

@@butter-n-thyme looking for the dry rub recipe. I subscribed

[@ronwerbitski6046]

Looks awesome. Is instant pot user friendly?

[@butter-n-thyme]

It's pretty darn safe. Just make sure the small pressure gauge falls back into the instant pot lid before trying to open/remove the lid. The instant pot is the type of kitchen tool that become more user friendly each time you use it. So many possibilities with the instant pot.

[@cynthiaspor8402]

Great tips for rib deliciousness.

[@BillBene67]

Great video..looks delicious

[@aznvi3tboy209]

Showing concentrate apple juice... Saying orange juice... Had to remind just to make sure... Anyone else?

[@butter-n-thyme]

Sorry. Apple juice for the win. Orange juice works well with ribs and marinades.

[@davidsalyers3722]

I caught that myself I was looking through the comments to see if anybody else noticed it I'm pretty sure he just did a brain freeze

[@monikawood5316]

@@davidsalyers3722 Didn't notice it but I use and saw apple juice. I used Juicy Juice.

[@audiostuff9065]

Im going to try this way next time, I always used to like ribs better in the oven when they were completely submerged so might as well try in the instant pot. I've been doing 28 minutes on the trivet with only about an inch of water in the bottom, cooks thick ribs perfect IMO when you finish em on the BBQ for a couple mins. But gotta try this way

[@butter-n-thyme]

Check out our latest video on Instant Pot Ribs....I cover different ways to make them so you can be the judge. Enjoy! www.butter-n-thyme.com/instant-pot-ribs-ultimate-4-way-test/