When you want smoky grilled flavor, make your baby back ribs in the oven and finish them on the grill. Get a head start by baking them the day before and refrigerating overnight. A quick 15 minutes on the grill is all it takes for crispy on the outside, tender on the inside baby back ribs. Be sure to lather it up with the homemade BBQ sauce.
Bone Tips: When the ribs are close to being done, the meat will begin to retract, exposing the rib tips. U Shape: Hold the ribs in the middle with tongs. When they are ready, the rack will sag in a reversed U shape. The meat may crack, too, which is a good sign. Rib Twist: Grab an exposed bone tip with your tongs and gently twist. If the bone turns easily, the ribs are done. Toothpick Test: The meat is tender when a toothpick easily penetrates the meat between the ribs.
Instant Pot-to-Oven Baby Back Ribs:
Spread ribs with mustard and season with rub as above. Curl rib back inside the 6-quart pot of an electric pressure cooker with the meaty sides toward outside of pot. Sprinkle with any rub that falls off. Add 1 cup water to bottom of pot. (do not pour over ribs). Lock lid in place. Set to cook on high pressure for 40 minutes. Allow pressure to release for 15 minutes. Release any remaining pressure. Remove ribs to a foil-lined shallow baking pan, bone sides down (discard liquid in cooker). Preheat oven to 400°F. Brush some of the sauce over ribs. Bake ribs for 15 minutes, brushing with remaining sauce every 5 minutes.
(Oven-to-Grill Baby Back Ribs)
530 calories; total fat 21g; saturated fat 7g; polyunsaturated fat 4g; monounsaturated fat 9g; cholesterol 131mg; sodium 2337mg; potassium 848mg; carbohydrates 46g; fiber 3g; sugar 39g; protein 43g; trans fatty acid 0g; vitamin a 2561IU; vitamin c 4mg; thiamin 1mg; riboflavin 1mg; niacin equivalents 15mg; vitamin b6 1mg; folate 10mcg; vitamin b12 1mcg; calcium 120mg; iron 4mg.