How to make a rack of Ribs in the Instant Pot with cream soda
Cream soda Ribs!
Ingredients
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3.13 used or more St. Louis Pork Ribs
-
1 can Cream soda
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Generous Rub seasoning
-
to taste Salt and Pepper
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Olive oil
What's Cookin!
Good day y’all!~ Always an experiment in our house when it comes to cooking. There is always trial and error when learning how to cook in our pressure cookers. One thing I like to tell people, is please don’t be afraid. I truly don’t feel intimidated when using my Instant Pot. Today I am sharing how to make a rack of ribs in the Instant Pot with cream soda.
That was actually my husbands idea to use the cream soda. He’s probably a little more creative with his cooking thoughts than I am. We make a great team though once our minds our put together as one. Every man should help in the kitchen. Just sayin’!
There are hundreds of ways you can do Ribs in the Instant Pot. We kept our recipe simple. My husband being the more creative genius came up with his own blend of spices to use when cooking in our pressure cookers. These spices, however can be used with our basic cooking methods as well. 
We of course chose the Insta -Pork blend and used it as a rub on the St. Louis style ribs. Some key take away when using a rub on meat. 1. Be sure to gently pat dry your meat with a paper towel first. 2. Lightly drizzle olive oil on your meat and then generously sprinkle on rub blend, both front and back. When I say generously, I mean generously. That is the only way you truly get the flavor enhancements of a rub. Once generously sprinkled on, use your hands to pat down and absorb in the meat.
Also, don’t forget to remove the membrane on the back of the rack. It is a thin layer that you must remove in order to penetrate the flavorings you are adding. Simply use a butter knife and go under the layer and peel back the membrane.
I’m sure you are wondering what the rack is that we used. Another brilliant creation of my husbands. It is a versatile beer can chicken holder/rack that you can use for a whole chicken, turkey, and as shown here today wrapping around some ribs. The skewers are for veggies if you so choose potatoes or corn to add with your chicken. That would be preferably if you are using that on the BBQ, because obviously cooking times vary in our pots for meat and veggies.
This is what whole chicken looks like if done in the Instant Pot. After cooking your bird for about 25 minutes in the Pot you can pop it under the broiler to get that skin nice and crispy.
After we seasoned our ribs I also drizzled a little cream soda on top, and added a bit to the pot. I placed the can in the middle holder for extra abundant sweetness to the ribs. No BBQ sauce required.
After 24 minutes they were perfected to our liking. You can cook ribs anywhere from 16-30 minutes in the pressure cooker. If you like them a little more chewy, less time. If you like them falling off the bone, you go the 30 minutes. The 24 minutes was our sweet spot. Once they came out of the Pot, I added a little more of the cream soda on top and placed them under the broiler for 10 minutes to get the meat nice and crispy on the outside and juicy on the inside.
Delicious. Pin it, make it.
Enjoy! Hope to see you back again. See recipe down below.
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First you want to remove the back of the membrane from the back of your ribs. Use a butter knife to slip under and peel it back.
Blot your rack of ribs with a paper towel. Add a drizzle of olive oil on the ribs along with salt and pepper.
Generously add your rub seasoning to both front and back of ribs. Gently knead the meat with the rub to be sure it will penetrate the meat.
Lightly drizzle the ribs with cream soda, or soda of choice. Dr. Pepper would work great too.
Add a cup of water to your pot, along with a dash or so of the soda.
If using my rack gently wrap the ribs around and place the soda can inside the center.
You can simply wrap the ribs around the inner pot just the same and add a can of soda to the pot in the can. I don't think that would be an issue, but I can't attest to it.
Set your pot to manual High Pressure for 24 minutes or as mentioned to your own liking of tenderness. Between 16-30 minutes is the level of tenderness you will achieve.
Once pot has finished, do a Quick release and remove your ribs. You can then place them on a foil lined cookie sheet or pan and put on broil for 10 minutes. I did also add a little more soda on top before I broiled, and then after I broiled. SOOOOOO good! Enjoy. Serve with a fresh salad and beans.
Ingredients
| 3.13 used or more St. Louis Pork Ribs | |
| 1 can Cream soda | |
| Generous Rub seasoning | |
| to taste Salt and Pepper | |
| Olive oil |
