Instant Pot Peach Habanero Ribs
Summer on a platter! These ribs are coated in a sweet and smoky dry rub, then slathered with tangy homemade barbecue sauce made with grilled sweet peaches, spicy habanero peppers, and onion. Serve with your favorite summer sides, like corn on the cob and potato salad!
Tasty Team
Total Time
50 minutes
50 min
Prep Time
10 minutes
10 min
Cook Time
40 minutes
40 min
Total Time
50 minutes
50 min
Prep Time
10 minutes
10 min
Cook Time
40 minutes
40 min
Ingredients
for 4 servings
Dry Rub and Ribs
- 4 tablespoons dark brown sugar
- 1 ½ tablespoons freshly ground black pepper
- 2 teaspoons McCormick® Ground Mustard
- 1 tablespoon McCormick® Paprika
- 2 teaspoons McCormick® cayenne
- 1 ½ teaspoons kosher salt
- 1 rack ribs, membrane removed
- 2 tablespoons apple cider vinegar
- 1 cup chicken stock (240 mL)
Peach Habanero Sauce
- 1 tablespoon neutral oil, such as canola
- 1 medium yellow onion, quatered
- 2 small habanero peppers, stems removed
- 5 ripe peaches, halved and pitted
- 1 cup dark brown sugar (200 g)
- ¾ cup tomato paste (175 g)
- ¼ cup honey (85 g)
- 1 tablespoon molasses
- 2 tablespoons dijon mustard
- ¼ cup apple cider vinegar (60 mL)
- 1 tablespoon worcestershire sauce
- ½ teaspoon liquid smoke
- ½ cup water (120 mL)
- 1 tablespoon kosher salt
- ½ tablespoon McCormick® Paprika
- 1 teaspoon McCormick® cayenne
Preparation
- Make the dry rub: in a small bowl, whisk together the brown sugar, black pepper, ground mustard, paprika, cayenne, and salt.
- Place the ribs on a cutting board and generously coat on all sides with the dry rub, pressing it into the meat. Save any remaining rub in an airtight container at room temperature for up to 1 month.
- Place the rack insert in the bottom of the Instant Pot, then pour in the apple cider vinegar and chicken stock. Set the ribs on the rack on their side, spiraling around the inside of the pot. Secure the lid of the Instant Pot, making sure the vent is set to sealing. Select manual pressure and set the pressure to high. Set the timer for 29 minutes. Allow the pressure to naturally release for 5 minutes, then set to venting to release the remaining pressure.
- While the ribs cook, make the sauce: Heat a grill pan to medium-high heat and grease with the oil. Grill the onion, habanero peppers, and peach halves on all sides until charred all over, 5–6 minutes total. Remove the skin from the peaches and the stems from the onion and peppers, then transfer everything to a blender.
- Add the brown sugar, tomato paste, honey, molasses, Dijon mustard, apple cider vinegar, Worcestershire sauce, liquid smoke, and water to the blender. Blend until smooth.
- Strain the sauce through a fine-mesh sieve into a small pot, discarding the solids. Add the paprika, cayenne, and salt. Cook over medium-low heat until the sauce just comes to a boil, 5–7 minutes.
- When the ribs have about 5 minutes of cooking time left, arrange an oven rack in the upper third of the oven and turn the broiler on high. Line a baking sheet with foil.
- Transfer the ribs to the prepared baking sheet and brush liberally on both sides with the sauce. Broil for 3–5 minutes, until the sauce begins to caramelize.
- Slice into individual ribs and serve immediately with the remaining sauce alongside.
- Enjoy!
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