• 1 rack baby back ribs, cut into segments of 3 ribs each
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon Garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon coriander
  • 1/2 teaspoon Allspice
  • 2 teaspoons Salt
  • 2 tablespoons olive oil or avocado oil
  • 1/2 an onion
  • 3 cloves garlic, sliced thin
  • 3 ounces tomato paste
  • 1/2 cup Apple Cider Vinegar
  • 1/2 cup beef or chicken broth
  • 1/2 cup honey
  • scallions to garnish
Cook Time 1 hr
Total Time 1 hr


  • Mix together the chili powder, cumin, paprika, onion powder, garlic powder, coriander, allspice, and salt. Stir to combine.
  • Rub this mixture over the ribs to coat evenly. Set aside for a half hour on the counter, or as long as overnight in the fridge.
  • Set the instant pot to saute and add the olive oil. Add in the onion and cook for 5 minutes to soften. Add in the garlic and cook 1 minute. Add in the tomato paste and cook for 2 minutes, stirring often.
  • Add in the vinegar and broth and stir to form the sauce. Put the wire rack into the instant pot, it should come right to the surface of the liquid.
  • Add the rib segments in, with the bones positioned vertically, the meaty side towards the wall of the pot, and the thicker side down.
  • Cover the pot and set it to pressure cook for 23 minutes, making sure the valve is set to seal. It will take a few minutes to come to pressure.
  • Once finished, allow the pressure to naturally reduce for 10 minutes, then switch the valve to release the pressure.
  • Preheat the oven to broil and add the ribs to a sheet pan. Use a hand blender, or regular blender, to blend the liquid in the pot smooth.
  • Pour the blended liquid into a sauce pot and turn to high. Stir the honey into the sauce. Simmer about 15 minutes until thickened.
  • Brush the sauce onto the ribs and broil a few minutes until the top is bubbling and starting to brown. Brush them with more sauce and repeat the process to form the bark layer on top of the ribs.