Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A slab of 4 ribs, sprinkled with herbs and drizzled with balsamic glaze, on an orange plate, with herbs and balsamic vinegar in the background.

Instant Pot Tuscan Pork Ribs (with Rosemary, Fennel, and Garlic)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Mike Vrobel
  • Total Time: 1 hour 5 minutes
  • Yield: 1 slab of ribs 1x

Description

Instant Pot Tuscan Pork Ribs. Rosticciana style spare ribs, rubbed with rosemary, fennel, and garlic, and pressure cooked.

Ingredients

Scale
  • 1 slab spareribs (about 3 pounds)
  • 1 cup water (or the minimum liquid amount for your pressure cooker)
  • 1 tablespoon liquid smoke (optional)
  • Balsamic Glaze (optional, for drizzling)

Spice Rub

  • 2 teaspoons minced fresh rosemary
  • 1 clove garlic, finely minced (or ½ teaspoon garlic powder)
  • 1 ½ teaspoons fine sea salt
  • 1 teaspoon brown sugar
  • 1 teaspoon fennel seeds
  • ½ teaspoon red pepper flakes

Instructions

  1. Remove the membrane from the ribs: On the bone side of the ribs, work a butter knife between the membrane and the bone, then grab it with a paper towel and pull the membrane off of the ribs. (If it tears while you’re pulling, work the knife under the remaining pieces and pull them off as well.)
  2. Season the ribs and put them in the pot: In a small bowl, stir the spice rub ingredients, breaking up any clumps of brown sugar with your fingers. Sprinkle both sides of the ribs with the spice rub. Cut the slab of ribs into 4 pieces, cutting between every third bone. Pour a cup of water and the liquid smoke into an Instant Pot or electric pressure cooker, then add the pressure cooker rack. Stack the ribs loosely on top of the rack.
  3. Pressure cook the ribs for 35 minutes with a Natural Pressure Release: Lock the lid and pressure cook at high pressure for 35 minutes in an Instant Pot or other electric cooker, or for 30 minutes in a stovetop PC. (Use “Manual” or “Pressure Cook” mode in an Instant Pot). Let the pressure come down naturally, about 15 more minutes.
  4. Serve: Remove the ribs from the pressure cooker - they will be fall apart tender. If you have the time, brown ribs under your oven’s broiler. Drizzle the ribs with a little balsamic glaze and serve, passing the balsamic glaze at the table for your diners to add more if they want. Enjoy!

Equipment

Notes

  • Homemade balsamic glaze: You can make your own balsamic glaze by simmering a half-cup of balsamic vinegar over low heat until reduces down to a thick glaze. That’s how I used to do it, but nowadays my grocery stocks multiple brands of pre-made balsamic glaze, (aka balsamic reduction.) I take the easy way out and buy my glaze pre-reduced. If you do make your own balsamic glaze, please use a cheap balsamic - this is not the place to use a 25 year extra aged balsamic vinegar.

Tools

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: Italian

Find it online: https://www.dadcooksdinner.com/instant-pot-tuscan-pork-ribs-with-rosemary-fennel-and-garlic/