I developed this recipe in collaboration with the National Raspberry Council

I was a latecomer to the appeal of digging into a pile of meaty ribs. With nary a southern bone in my body, ribs just weren’t part of my culinary upbringing. The few times I remember encountering them was at a barbecue restaurant where I’d opt for the familiarity of chicken over the strangeness of pork bones.

But then I married Mr. Mom’s Kitchen. With his family’s deep Kentucky roots, cooking ribs was a part of the package (along with buttery grits and bourbon).  Over time I’ve begun to enjoy them (nearly) as much as my husband does.

Best Instant Pot Ribs

And while I’ve cooked ribs a number of times over the years, I’ve never been quite so smitten as when I pulled off these killer Instant Pot ribs. They are reason alone to invest in a pressure cooker.

Here’s what makes them so darn good:

  1. The Instant Pot cooks the meat into fall-off-the-bone perfection in 30 minutes flat.
  2. The glaze, a blend of chipotle chiles, frozen raspberries, and honey, is a lip-smacking brew that has none of the funny business you might find in store-bought sauce.
  3. The finishing touch is to lacquer the ribs with the tangy sauce and pop them under a broiler just until brown and bubbly.

Sold yet?

Head here to get the recipe for Instant Pot Ribs

As for what to pair with the ribs? I’m always game for a crunchy slaw such as this one. Alternatively, a mess of crispy sweet potatoes is a good way to go, too.