Recipe: Instant Pot Dr Pepper Chipotle Ribs

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Recipe: Instant Pot Dr Pepper Chipotle Ribs

Two Texas favorites combine for a unique barbecue sauce to slather on your meat

BY PAULA FORBES DATE APR 30, 2019

 Dr Pepper Chipotle Ribs

2 racks of baby back ribs, about 2 pounds each
1 3.5-ounce can chipotle in adobo sauce
¼ cup soy sauce
¼ cup light brown sugar
2 tablespoons whole grain mustard
1 teaspoon granulated garlic powder
2 tablespoons apple cider vinegar
1 teaspoon salt
1 tablespoon black pepper
2 12-ounce cans Dr Pepper

Remove the membrane from the underside of the rack of ribs: Use a sharp paring knife to peel back a corner of it, then you should be able to pull it off. You can also ask a butcher to do this for you at the store.

Combine the entire can of chipotle in adobo, soy sauce, mustard, garlic powder, apple cider vinegar, salt, and pepper in a blend. Blend until smooth. Pour over the racks of ribs, making sure the meat is coated entirely. Marinate, covered in the refrigerator, for at least four hours or overnight.

Place the ribs and their marinade in the Instant Pot with the bones aligned vertically: one rack lining the edge, and one rack coiled inside it. Add the Dr Pepper. Cook at high pressure for 10 minutes and release the pressure manually.

Remove the ribs to a baking sheet so they can cool flat. Use a rubber spatula to scrape the sauce down the sides of the pot. Carefully use a large spoon to skim the fat off the surface of the sauce. Set the Instant Pot to the sauté function to reduce the sauce into a thick syrup, about half an hour. Note: The ribs can be prepared up to this point 2-3 days ahead. Keep covered in the refrigerator, and continue to next step when ready to serve. If the sauce becomes very thick when cooled, heat it slightly in the microwave or in a saucepan on the stove to loosen it up.

Prepare a grill to medium heat. Grill the ribs directly over the fire on both sides, brushing with the sauce as you flip them, until heated through and slightly charred, 5-7 minutes. Let cool slightly so you don’t burn your hands when you touch them. Cut into individual ribs and serve with the remaining sauce on the side.   https://www.texasmonthly.com/food/recipe-instant-pot-dr-pepper-chipotle-ribs/