Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Instant Pot Ribs

GlennM
GlennM Posts: 1,445
in EggHead Forum

I know some of you guys think this is cheating, but I didn’t have time to smoke them all day. This is a great way to have ribs at the last minute! 20 minutes in the instant pot and finished on the egg with a bit of apple wood and some sauce

image.jpeg


In the bush just East of Cambridge,Ontario 
· Share on FacebookShare on Twitter

Comments

  • Mickey
    Mickey Posts: 19,768

    Quicker than my100 min’s Turbo

    DB89B1A4-F650-4D89-A4C3-1E6E51A97F7A.jpeg


    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

    · Share on FacebookShare on Twitter
  • Theophan
    Theophan Posts: 2,656

    Ribs don't take that long when "turbo'd," but still, I'm retired, and lots of folks are just too busy, these days to do lots of things they'd love to do. Your solution sounds and looks great!

    I actually have an old recipe from Craig Claiborne where you simmer ribs in water with cloves, rosemary, thyme, marjoram and oregano in it, till tender, then make a sauce of red wine, ketchup, soy sauce, ginger, honey and garlic, pour it over the ribs and let it stand for a while, then grill, basting with the sauce, for an hour or less, just till the ribs are browned and glazed.

    I've never made ribs with that kind of herby, wine-ey sauce before, and I'd like to know what it tastes like. I'm waffling between just making the sauce and smoking the ribs my usual way. But I almost feel like trying it his way just to see what it's like. I bet the ribs are a lot like the ones you made, only yours were a lot quicker!

    Great job!

    · Share on FacebookShare on Twitter
  • Mattman3969
    Mattman3969 Posts: 10,458
    https://eggheadforum.com/discussion/comment/2425987#Comment_2425987

    I would say close to half the time, maybe an hr. Max of 35mins in the pot including pressure building and 20 mins under pressure, quick release, dry and season ribs the to the egg that stabilized enough to go 350ish direct for smoke and set the sauce. I’m pretty sure that’s how mine went when I did it a few months ago.


    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
    · Share on FacebookShare on Twitter
  • GlennM
    GlennM Posts: 1,445
    https://eggheadforum.com/discussion/comment/2425997#Comment_2425997

    That timing is about right. I did 20 minutes under pressure and finished with smoke and sauce. They turn out great. The sous Vide ribs are good as well, I know they take a long time but you can finish them when your ready to eat

    In the bush just East of Cambridge,Ontario 
    · Share on FacebookShare on Twitter

Categories