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Maple Mustard ribs

Maple Mustard Ribs

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Prep Time 15 minutes
Cook Time 35 minutes
Pressure Release 10 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4

Equipment

  • Pressure Cooker/Instant Pot This recipe is built around a pressure cooker, specifically the Instant Pot. If you’re using another electric pressure cooker brand, the cook times will remain the same.
  • Tongs To easily maneuver and flip the ribs.
  • Baking sheet + Broiler (optional) For broiling at the end to caramelize the glaze.
  • Measuring spoons and cups For accuracy in your rub and glaze.
  • Mixing bowl To mix your dry rub and glaze.

Ingredients
  

For the Ribs

  • 2 to 2.5 lbs pork ribs baby back ribs or instant pot pork ribs bone in both work great
  • 1 tablespoon brown sugar
  • 1 tablespoon smoked paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon cayenne pepper optional, for a bit of heat
  • 1 cup water or chicken broth for pressure cooking

For the Maple Mustard Glaze

  • 1/4 cup pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • Pinch of salt and pepper

Instructions
 

Step 1: Prepare the Ribs

  1. Start by removing the membrane from the back of the ribs if it hasn’t already been done. This thin, silvery skin can get tough during cooking. Then, pat the ribs dry with paper towels to help the rub stick better.

Step 2: Apply the Dry Rub

  1. In a small bowl, combine brown sugar, smoked paprika, salt, black pepper, garlic powder, onion powder, ground mustard, and cayenne pepper. Rub the seasoning mix all over the ribs generously—on both sides. Let them sit for at least 10 minutes while you prepare the pressure cooker.

Step 3: Pressure Cook the Ribs

  1. Pour 1 cup of water or broth into the bottom of the Instant Pot. Place the trivet inside and arrange the ribs standing on their side (like a coil or semi-circle), meat side facing outward. Seal the lid, set the valve to "Sealing", and cook on Manual/High Pressure for 30 minutes. Let the pressure release naturally for 10 minutes before doing a quick release.
  2. This method works for instant pot beef ribs bone in, boneless pork ribs instant pot, or instant pot pork ribs recipe with slight adjustments to cooking time (see FAQs below).

Step 4: Make the Maple Mustard Glaze

  1. While the ribs are cooking, whisk together the maple syrup, Dijon mustard, whole grain mustard, vinegar, Worcestershire sauce, salt, and pepper in a bowl. Set aside.

Step 5: Broil and Glaze

  1. When the ribs are done and tender, carefully remove them from the Instant Pot using tongs (they’ll be very tender, so handle with care!). Place them on a foil-lined baking sheet.
  2. Brush generously with the maple mustard glaze and broil on high for 4–5 minutes, or until the glaze is bubbling and starting to caramelize. Flip and repeat on the other side.
  3. If you prefer not to use a broiler, you can brush the glaze right in the Instant Pot and use the Sauté setting to let it thicken slightly before serving.