Best of Both Worlds Pork Ribs

Combining the cooking methods Instant Pot (or Go Wise USA) and the grill, you get the best of both worlds! Best of all: you can have your ribs ready to finish on your grill, long before your guest arrive.

Course: Main Course
Cuisine: American
Author: Kayla
  • 3-4 pounds St. Louis style pork ribs
  • 1 cup chicken or pork stock broth works okay
  • 0.75 ounce liquid smoke
  • 1 Tablespoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon creole mix I use Emeril's Essence Creole Seasoning recipe
For the Grill
  • 1/2 cup prepared barbecue sauce use your favorite brand or make your own
  1. Combine above listed seasonings.

  2. Coat meat, evenly, with seasoning mixture.

  3. Put ribs on trivet in electric pressure cooker (such as Instant Pot or GoWise USA), preferably on their sides. Add chicken or pork stock to bottom.

  4. Program the electric pressure cooker to run on Meat/Stew function (a high pressure program), for 25 minutes. Allow pressure cooker to depressurize naturally.

  5. Move ribs to drying rack, cool in refrigerator until ready to finish and serve.

  6. Place ribs on hot grill, over medium-high heat. Coat ribs with half of your favorite barbecue sauce. Cook for about 3-5 minutes. Flip ribs over, coat with remainder of sauce, finish cooking for an additional 3-5 minutes.

  7. Serve and enjoy!

Recipe Notes

I make batches of Emeril's Essence Creole Seasoning recipe, and use it for my creole seasoning in recipe.

A double batch of this recipe fits easily into a 12 quart Go Wise USA electric pressure cooker.