Barbecue Pork Rib

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BBQ baby back ribs are undoubtedly one of the favorite dishes at family restaurants such as Outback. 🍖

Lately, I consistently prepare them at home with this recipe.

Usually typical bbq rib recipe requires about an hour-long oven cooking time, but I used the pressure cook function for faster results. 🐷

Using the Instant Pot's pressure cook function, the meat becomes incredibly tender in only 20 minutes.

Include the preheat time and a brief broil in the air fryer for a sticky, caramelized finish, and the entire process takes around 45 minutes! ⏰

This is undoubtedly one of my favorite recipes, and I strongly suggest trying it. ✨

Truthfully, it surpasses the versions at Outback. The taste is more robust, intense, and incredibly satisfying. Absolutely delicious! 😋

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Pork Loin Back ribs from Costco

🛒 Ingredients

Pork back ribs, brown sugar, chili powder, paprika, oregano, garlic powder, onion powder, salt, black pepper, BBQ sauce, sriracha, and a bit of oil.

👩🏻‍🍳 Recipe

1. Soak the Ribs: Place the ribs in cold water for 30 minutes to 1 hour to remove excess blood. This helps eliminate any gamey flavor, improves the texture, and allows the seasoning to absorb better.

2. Remove the membrane: Flip the ribs over and carefully remove the thin membrane on the back. It can make the meat chewy and prevent flavors from soaking in.

   Tip: If it’s hard to remove, don’t worry—pressure cooking still makes the ribs super tender.

remove the membrane

3. Cut into sections: Slice the ribs between the bones into smaller pieces—or keep them whole if you prefer.

   
   

4. Make the dry rubIn a bowl, mix:

   • 1/4 cup brown sugar

   • 2 tsp chili powder

   • 2 tsp paprika

   • 1 tsp salt

   • 1 tsp oregano (optional)

   • 1 tsp garlic powder

   • 1 tsp onion powder

   • 1/4 tsp black pepper

     
     

   Rub the mixture all over the ribs until fully coated.
   

5. Prep the Instant Pot: Place a steam rack or trivet inside the pot and pour in 1 cup of water. This keeps the ribs elevated while they cook.
   

6. Pressure cook: Arrange the ribs on the rack and set the Instant Pot to High Pressure for 20 minutes. 📍 Using a stovetop pressure cooker? Begin on high heat, then lower to medium after it whistles. Cook for 20 minutes.
   

7. Quick release: Once done, release the steam manually and carefully take out the ribs.
   

8. Sauce the ribs: Mix BBQ sauce, sriracha, and a bit of oil (like avocado or olive). Brush generously over the ribs. 📍 Want a sweet kick? Add a little honey to the sauce—it’s magic. 📍 Pro tip: A bit of oil helps the ribs turn glossy and sizzling when air-fried.
   

9. Air fry to finish: Air fry the sauced ribs at 350°F (175°C) for about 10 minutes, until sticky, golden, and irresistible.

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💡 What Makes This Recipe Special?

One of the key features of this recipe is the use of a dry rub. Instead of marinating with sauce, I use a seasoning blend and massage it directly into the meat.

❓ What is a Rub?

A rub is a mixture of dry seasonings, such as herbs, spices, salt, and sugar, that is applied directly to meat or vegetables. It is massaged onto the surface to help seal in flavor and enhance depth during cooking, particularly at high temperatures. This technique enhances a bold, concentrated flavor as the meat caramelizes.

🌶 How is it different from Korean marinades?

In contrast to Korean sauces that are usually liquid-based and used to marinate or coat meat, rubs consist of dry ingredients that are massaged onto the surface. Rather than soaking into the meat, rubs create a flavorful crust when cooked, particularly effective with high-heat methods such as roasting, grilling, or air frying.

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🌿 Let’s Learn About the Spices

Chili Powder

Chili powder is made from ground dried chilies—often blended with other seasonings like garlic powder, onion powder, oregano, and cumin. It offers a complex, slightly spicy flavor that’s popular in Mexican and Southwestern U.S. cuisine. It’s perfect for stews, tacos, BBQ sauces, and more.

📍 Don’t have chili powder at home? You can substitute with Korean red pepper powder (gochugaru). It has a simpler, spicier flavor, but still works as a great alternative.

Oregano

I use the Greek-style oregano, which is the most common type sold in U.S. grocery stores. It has a robust, slightly bitter and peppery flavor, especially when dried.

Perfect for:

• Pizza & pasta sauces

• Tomato-based dishes

• Mediterranean & Greek salads

• Grilled meats and seafood

  
  

Paprika

Paprika powder is made from dried capsicum peppers (similar to red bell peppers). It comes in different varieties: sweet, hot, or smoked.

It adds:

• A vibrant red color

• A mild sweetness or smoky depth, depending on the type

• Visual appeal when used as a garnish

  
  

Great for:

• Stews and sauces

• Meat rubs and marinades

• Salad dressings and decorative dusting