Easy InstaPot Ribs, Mac & Cheese with That French Place in Charlevoix
It can be somewhat intimidating, so we called in the experts at That French Place in Charlevoix for help.
They create incredible dinners most weeknights for people to pick up to feed the whole family. Often, they use their trusty InstaPots to create gourmet meals.
They shared their mac and cheese and rib recipe with us. Watch the video above to learn more.
To learn more about That French Place, click here.
InstaPot Mac & Cheese
- 16 Ounces Uncooked Elbow Macaroni
- 4 Cups Chicken Broth
- 2 Tablespoons Butter
- 1 Teaspoon Hot Pepper Sauce
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Pepper
- ½ Teaspoon Salt
- 2 Cups Shredded Cheddar Cheese
- 1 Cup Shredded Mozzarella Cheese
- ½ Cup Shredded Parmesan Cheese
- ½ -1 Cup Milk
Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot.
Place the lid on the pot and set to sealing. Cook on manual function, high pressure for 5 minutes. Then, do a quick release.
Add the milk, then the cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth and creamy. Season as necessary to taste.
For the Ribs:
- 1 rack baby back ribs or spare ribs about 1 1/2 to 2 pounds*
- 1 cup water
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon liquid smoke
- 1/4 cup Homemade Barbecue Sauce or swap your favorite store-bought sauce, plus additional for serving
For the Rub:
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
Rinse the ribs and pat them dry. If your ribs still have the thin, shiny membrane on the back, remove it. Flip the ribs over, meat-side down. Wiggle a dull knife (such as a butter knife) between the membrane and the ribs to loosen it. With a paper towel, grip the membrane and pull it away, then discard.
In a small bowl, stir together the brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne. Rub it all over the ribs, generously coating all of the sides.
Place the trivet (or rack) in the bottom of a 6-quart or larger Instant Pot. Pour in the water, apple cider vinegar, and liquid smoke. Place the ribs inside the pot, standing them on the trivet on their side and wrapping the rack around the inside of the pot like a circle.
Cover and seal the Instant Pot. For baby back ribs: Cook on high (manual) pressure for 23 minutes (if you are making multiple racks and your ribs are super meaty, increase to 25 minutes). Allow the pressure to release naturally for 5 minutes, then vent to release the remaining pressure. For spare ribs: Cook on high for 35 minutes. Allow the pressure to naturally release completely (about 15 minutes). You will know it is released when the pin drops.
Towards the end of the ribs’ cook time, place a rack in the upper third of your oven and set it to broil. Line a large baking sheet with aluminum foil. Transfer the cooked ribs to the foil, then brush liberally with barbecue sauce. Place under the broiler just until the sauce begins to caramelized, about 2 minutes. Do not walk away to make sure the ribs don’t burn.