You can cook for me anytime...looks great, I usually do my ribs the same way you do with the onion, apple juice and then barbeque sauce under the broiler. Keep up the good cooking.
I made this recipe tonight. My country style ribs turned out so tender and delicious! This will be my go to IP recipe for country style ribs! Thank you for sharing! :)
I’ve done these in the slow cooker setting and they came out awesome, but crunched for time tonight, so I am going to try this method. Last batch I made some pork sandwiches out of and they were really good!
When I bought my toaster oven, I found you. When I bought my slow cooker, I came to you. Man, you seem to amaze me on your recipes. Do you make food on a tin can? You probably could. Keep up with your delicious recipes. I have liked them so far.
Don't feel bad about the stuck ribs. In all the years I've owned my electric pressure cooker I've never been able to master browning. The high sides and small heating area simply doesn't give you the space you need. I just pull out the cast iron, and dirty up another piece. De-Glazing the pan after I'm done.
Nice. Two tips, first one, let the pot heat up a little bit and get hot before you put the oil in it, secondly, as long as you’ve smeared the oil on the pot bottom and covered the entire bottom surface with it, when those ribs are still sticking to the bottom, you can let them keep cooking for a little bit, same when you’re grilling. If it’s still sticking to the pan or the grill it’s not fully sealed yet and you just kind of let it keep cooking until it loosens up on its own it doesn’t take much or anything to pull it off then it will be easier to flip and fully seared on that side and be nice and caramelized and brown i’m barely starting to char at that point if you don’t let it go too long and that full sierra will also give you a wider flavor profile and a better texture in the end. On another note, when you’re putting barbecue sauce and apple juice in there you really don’t need vinegar or need nearly as much vinegar because there’s already vinegar in the barbecue sauce and the apple juice will also help, the reason it’s in there is to keep it from glazing and burning at the point of heat, they call it deglazing but it just keeps that caramelization which is sugar from turning to candy or burning which would be that really hard sticky stuff that makes everything stick to the pan it is almost impossible to get off without tons of scrubbing. But especially in the instant pot where it’s not fully burning all that vinegar off there’s enough in the sauce and naturally in the apple juice to do the deglazing. I often follow these recipes and put no vinegar in and trying it both ways it’s never made a difference in the instant pot. If you like the flavor a vinegar then it might help with that. I personally don’t like it so whenever I cook I always try to figure out just how much I need or if I need any at all but with rib recipes in the instant pot it makes no difference as far as deglazing which is what the original intention was in meat sauces and cooking like this. Lol. Normally I make baby back or St. Louis style ribs in the instant pot when I don’t grill them but I’ve done this country style cut before I will be doing some of these tonight. Yours look great. :) Hopefully mine will come out as good. Lol Maybe I need to get a toaster oven. Lol i’ve seen some that have a decent sized toaster oven that also has a burner on top and I’ve been thinking about putting a sink outside with a little work counter area and that with the grill would make a nice little outdoor kitchen. One more thing I learned from a lot of old barbecue guys, when you’re making pulled pork or even beef. If you’re gonna leave it for a while even if you’re going to put it in the refrigerator and reheat it up later or aren’t preparing it to eat right away, it’s good to leave the bone in it even when the bones falling off anyway. For some reason it just keeps the meat juicier, I don’t know how it works but there must be some sort of chemical process with it but I’ve tried it a few times and it does make a difference not just in the texture but the flavor. It’s one of those weird things like if you make guacamole and you put the avocado seed in the middle of your bowl of guacamole it will last for a day or two without getting all nasty and brown on top like it would if you didn’t put the seed on there. If you’re storing and even freezing pulled pork or ribs that have already been cooked, always leave the bone in there with it and just pop it out before you serve it.
I did in fact make them and they came out fantastic! I did not have any Apple juice, so I used A&W root beer (it was all I had in the house). They were delicious!
If the meat was sticking to the bottom of the instant pot while browning you just need to give it a little longer- the meat will release when it’s time to flip over (hope that made sense)
Looks delicious! I've been holding back on purchasing a instapot wow I can't believe they were ready in 1 1/2hr looks like I may buy one 😊 thank you for sharing these recipes
...Those "ribs" look great Jim. We just made a cheesecake in our Instant Pot last night and I mentioned to my wife that I saw a package of country-style ribs in the freezer...Gonna do 'em your way later today. Fine job as usual buddy...
I am doing this tonight! Thanks for the tips! Will let you know how they come out! I have a much larger pot, shouldnt have many issues, I am doing a bit more than you did, hope they turn out just as good!
Hey Bud Great Looking Ribs That's Actually a Pork Shoulder or Butt Sliced...it Also Makes Awesome Green Chile Pork Stew & Carnitas if U Like Spicy Food!
Could u tell me exactly how many minutes u naturally let the ribs release for . You said it took 1`hr. 6 min total so are u saying the natural release took 46 minutes. I have only used my pot a couple of times and when a recipe instructed "natural release" there was always a specified time for that with a quick release following. I have never done only a natural release .
ok , so since i never only "natural released" before and i have an 8 qt. pot how will i know when mine is finished natural releasing.?? Am i standing in front of the pot waiting for the pin to drop because it mite take a different amount of time than your 46 minutes did.
Hi, Thanks for asking . Because u didn't see my last question and it was already late at nite when i was making these, I "chickened" out using "only" a natural release. I ended up doing a recipe that called for 40 minutes cook time with a natural release of 15 minutes followed by a quick release. I wasn't sure if the pot I have ( 8 qt. instant pot duo) makes any sound to alert me that the natural release has finished and i didnt want to have to sit there and watch for the pin to drop (incase the 8 qt. mite have required a different natural release time) They did come out ok, but they may have been a little overcooked. Don't really have anything to compare against. I do plan on also using your receipe method the next time i make them but i need to first find out if the pot will alert me. You have a different pot than mine so i dont know if u know the answer?
I thought u needed 1 cup of water in it to actually get it to pressure/steam cook the ribs? The manual says not to use wines,broths or juice as it doesn't have enough moisture content for the pressure to build up...
Paula that's funny you should see my grill lol its a little dirty shall we say but anyway your ribs look yummy! !!!! I'm cooking a frozen chicken in my instant pot it smells good already I'm sure Annie might like it will see later enjoy your sunday
Hey bud I made this today but skipped the sauce and the juice. Just went all dry rub to and some AVC to maintain Keto. Awesome job on the video. Thanks!
I picked up some really thick pork chops the other day and am gonna cook them in the instant pot to your recipe.
You can hear Annie tap dancing in the background while you are tasting the ribs. Annie approved! Love it.
Yeah, she was pretty excited! LOL
You can cook for me anytime...looks great, I usually do my ribs the same way you do with the onion, apple juice and then barbeque sauce under the broiler. Keep up the good cooking.
I want to make this ❤thanks
I made this recipe tonight. My country style ribs turned out so tender and delicious! This will be my go to IP recipe for country style ribs! Thank you for sharing! :)
Nice! I'm glad you liked it!
I’ve done these in the slow cooker setting and they came out awesome, but crunched for time tonight, so I am going to try this method. Last batch I made some pork sandwiches out of and they were really good!
When I bought my toaster oven, I found you. When I bought my slow cooker, I came to you. Man, you seem to amaze me on your recipes. Do you make food on a tin can? You probably could. Keep up with your delicious recipes. I have liked them so far.
Thank you! I'm glad you like the recipes!
Great video. Even cuter taste tester dog!
Looks so good. I will have to try it. I enjoy your videos!
Thank you!
Well done sir!! That looked BOMB!! Thanks for the recipe 🙂
Don't feel bad about the stuck ribs. In all the years I've owned my electric pressure cooker I've never been able to master browning. The high sides and small heating area simply doesn't give you the space you need.
I just pull out the cast iron, and dirty up another piece. De-Glazing the pan after I'm done.
Just cooked my country style ribs,and turned out awsome! It was simple and my kids loved it! Thank you!
Thanks! I'm glad you liked it!
Nice video im try it
Nice. Two tips, first one, let the pot heat up a little bit and get hot before you put the oil in it, secondly, as long as you’ve smeared the oil on the pot bottom and covered the entire bottom surface with it, when those ribs are still sticking to the bottom, you can let them keep cooking for a little bit, same when you’re grilling. If it’s still sticking to the pan or the grill it’s not fully sealed yet and you just kind of let it keep cooking until it loosens up on its own it doesn’t take much or anything to pull it off then it will be easier to flip and fully seared on that side and be nice and caramelized and brown i’m barely starting to char at that point if you don’t let it go too long and that full sierra will also give you a wider flavor profile and a better texture in the end.
On another note, when you’re putting barbecue sauce and apple juice in there you really don’t need vinegar or need nearly as much vinegar because there’s already vinegar in the barbecue sauce and the apple juice will also help, the reason it’s in there is to keep it from glazing and burning at the point of heat, they call it deglazing but it just keeps that caramelization which is sugar from turning to candy or burning which would be that really hard sticky stuff that makes everything stick to the pan it is almost impossible to get off without tons of scrubbing. But especially in the instant pot where it’s not fully burning all that vinegar off there’s enough in the sauce and naturally in the apple juice to do the deglazing. I often follow these recipes and put no vinegar in and trying it both ways it’s never made a difference in the instant pot. If you like the flavor a vinegar then it might help with that. I personally don’t like it so whenever I cook I always try to figure out just how much I need or if I need any at all but with rib recipes in the instant pot it makes no difference as far as deglazing which is what the original intention was in meat sauces and cooking like this. Lol. Normally I make baby back or St. Louis style ribs in the instant pot when I don’t grill them but I’ve done this country style cut before I will be doing some of these tonight. Yours look great. :) Hopefully mine will come out as good. Lol
Maybe I need to get a toaster oven. Lol i’ve seen some that have a decent sized toaster oven that also has a burner on top and I’ve been thinking about putting a sink outside with a little work counter area and that with the grill would make a nice little outdoor kitchen.
One more thing I learned from a lot of old barbecue guys, when you’re making pulled pork or even beef. If you’re gonna leave it for a while even if you’re going to put it in the refrigerator and reheat it up later or aren’t preparing it to eat right away, it’s good to leave the bone in it even when the bones falling off anyway. For some reason it just keeps the meat juicier, I don’t know how it works but there must be some sort of chemical process with it but I’ve tried it a few times and it does make a difference not just in the texture but the flavor. It’s one of those weird things like if you make guacamole and you put the avocado seed in the middle of your bowl of guacamole it will last for a day or two without getting all nasty and brown on top like it would if you didn’t put the seed on there. If you’re storing and even freezing pulled pork or ribs that have already been cooked, always leave the bone in there with it and just pop it out before you serve it.
Nice book you wrote here...lol
I watch every video you show. I like the way you do things. I can relate! Thank You.
Thank you! I appreciate it!
Looks great... Thanks
They look delish! Will make tonight and let you know...fingers crossed. I'm new at this Instant Pot thing...
I did in fact make them and they came out fantastic! I did not have any Apple juice, so I used A&W root beer (it was all I had in the house). They were delicious!
Thanks I am trying a lot of new recipes during the stay in place order due to covid 19 and I appreciate your simple to follow recipe
You're welcome! Stay safe!
Oh my! Looks SO good! That's next on my list! An hour and ✅ done!!
If the meat was sticking to the bottom of the instant pot while browning you just need to give it a little longer- the meat will release when it’s time to flip over (hope that made sense)
Thanks for the tip!
Trick is heat the pan first to full temp THEN add your oil.....no stick
Yep...pre-heat the pan and let the protein release when ready Love your vids Keep em' coming
Great Video thanks
Looks delicious! I've been holding back on purchasing a instapot wow I can't believe they were ready in 1 1/2hr looks like I may buy one 😊 thank you for sharing these recipes
Thank you! These pots are pretty nice.
Looks delicious
Thank you!
...Those "ribs" look great Jim. We just made a cheesecake in our Instant Pot last night and I mentioned to my wife that I saw a package of country-style ribs in the freezer...Gonna do 'em your way later today. Fine job as usual buddy...
Thank you!
Hi from Minnesota looks so good great video from patty bell
Thank you!
Hey brother, I absolutely love to watch your channel. You inspired me to do my own channel. Love me some country style ribs
Thank you!
I am doing this tonight! Thanks for the tips! Will let you know how they come out! I have a much larger pot, shouldnt have many issues, I am doing a bit more than you did, hope they turn out just as good!
Thanks! I hope it turns out good!
Ok, I'm in love with Annie!
Those look awesome. In so hungry now. LOVE meat. But i can't get my neat to brown or sear like that. But i try
Yeah, I thought they looked really good without the sauce, then I saw with the sauce and gotta say, Great job Jim.
Thanks Mike!
Hi Jim, your ribs look so tender and the sauce delicious , Anne sure liked them.
Thanks Rick!
Thanks for the video! I'm going to make this tonight. I'm a new to the Instant Pot and a new subscriber to you. I enjoy your videos.
Thank you! I hope you like it!
Anything else I can use beside apple juice???
You could just use water.
your food always looks soooo good!..✌
Thank you!
I like to smoke on the Weber kettle using fruit wood then pressure cook them
Like the onion slice on bottom idea
Good idea! Thanks for commenting!
Great video. Thanks, man! Will be making this exactly as you laid out tonight. I'll probably be in a food coma after that! Cheers!
Did you wash that meat?????
great video
Thank you!
mmmmmmm yum yum hope your summer is good looks great ... †
Thank you!
delicious !
Hey Bud Great Looking Ribs That's Actually a Pork Shoulder or Butt Sliced...it Also Makes Awesome Green Chile Pork Stew & Carnitas if U Like Spicy Food!
They will release once they are done
I was just going to say the same thing.
Great yummy looking ribs Tin Man👍🏼🐾❗️
Bravo👏🏼🐶👏🏼❣❣
Thank you!
Delish Jim 😍🥰
Next time try cooking them seasoned, browned then finished in orange juice and bbq sauce equal amounts then reduce the sauce 😘
Thanks for the suggestion.
SO DELICIOUS SWEET ANNIE ENJOYED HER SAMPLE
Thank you!
Great necklace!
Thank you! I appreciate you watching!
Getting ready to make this.. looks good..by the way your toaster oven isn’t dirty,it’s just seasoned good😁
Tony Stivers Thanks! My toaster oven is well used. I’d rather have some splatter in there than all over my kitchen counter!
Could u tell me exactly how many minutes u naturally let the ribs release for . You said it took 1`hr. 6 min total so are u saying the natural release took 46 minutes. I have only used my pot a couple of times and when a recipe instructed "natural release" there was always a specified time for that with a quick release following. I have never done only a natural release .
audrey m Yes, it took 46 minutes for the pressure to release on its own. I always seem to be different than everyone else. LOL
ok , so since i never only "natural released" before and i have an 8 qt. pot how will i know when mine is finished natural releasing.?? Am i standing in front of the pot waiting for the pin to drop because it mite take a different amount of time than your 46 minutes did.
@@audreym9282 Sorry, I didn't notice your comment. Did they turn out okay?
Hi, Thanks for asking . Because u didn't see my last question and it was already late at nite when i was making these, I "chickened" out using "only" a natural release. I ended up doing a recipe that called for 40 minutes cook time with a natural release of 15 minutes followed by a quick release. I wasn't sure if the pot I have ( 8 qt. instant pot duo) makes any sound to alert me that the natural release has finished and i didnt want to have to sit there and watch for the pin to drop (incase the 8 qt. mite have required a different natural release time) They did come out ok, but they may have been a little overcooked. Don't really have anything to compare against. I do plan on also using your receipe method the next time i make them but i need to first find out if the pot will alert me. You have a different pot than mine so i dont know if u know the answer?
@@audreym9282 My pot doesn't alert me when the pin drops. I have to check it. I usually just go do something else while it's cooking.
I thought u needed 1 cup of water in it to actually get it to pressure/steam cook the ribs? The manual says not to use wines,broths or juice as it doesn't have enough moisture content for the pressure to build up...
I used a cup of apple juice and it worked fine.
Hey you got to heat the pot first bever put it on cold. but thanks for the idea ;-)
Paula that's funny you should see my grill lol its a little dirty shall we say but anyway your ribs look yummy! !!!! I'm cooking a frozen chicken in my instant pot it smells good already I'm sure Annie might like it will see later enjoy your sunday
Thank you! I hope your chicken is good. Have a great day!
cj checking in, looking good jim !
Thank you!
Thanks! Surprised you didn't remove the fat from the meat.
It’s needed for the flavor ☺️
Hey bud I made this today but skipped the sauce and the juice. Just went all dry rub to and some AVC to maintain Keto. Awesome job on the video. Thanks!
Nice! Thanks for sharing!
you should always wash the meat before cooking, gets rid of all the ground up bone from the saw
Don’t add your meat to a cold pot. Heat the pot first, then the meat won’t stick.
Maybe it's just me, but I always like to wash packaged meat in cold water before use. Just a comment.
anything germy will die in the heat. Washing meat gets a lot of raw meat bacteria spread all over your sink
Lmaooooooooooooo annie dont even chew
Cold pot, cold oil, food sticks. Hot pot, cold oil, food won't stick! Sometimes I wonder why these are called instant.
Way t much time
That dog 100% diarrhea blasted on the floor after eating that
The dog will die of obesity in about a year.