Instant Pot Ribs & Buttermilk Cornbread

Macros (makes 6 servings):

Protein: 54
Carbs: 100
Fat: 99
Calories: 1,507

Grocery List:

  • St. Louis spare ribs (4 lbs)
  • Liquid smoke (1 teaspoon)
  • Apple cider vinegar (3 TBSP)
  • Water (1 cup)
  • BBQ sauce (one 18 oz bottle – I used Sticky Fingers Sweet Carolina)
  • Cream of corn (one 15 oz can)
  • Cornmeal (1.5 cups)
  • Flour (1 cup)
  • Sugar (1/2 cup)
  • Baking powder (4 teaspoons)
  • Salt (1 teaspoon)
  • buttermilk (2 cups)
  • Egg (2)
  • Butter (8 TBSP)
  • Coleslaw (one 14 oz bag)
  • Mayo (1/2 cup)
  • Lemon juice (3 TBSP)
  • White wine vinegar (1 TBSP)
  • Sugar (1/2 cup)
  • Seasonings: salt, pepper, paprika, chili powder, cayenne, garlic powder, onion powder, brown sugar


  1. Preheat the oven to 425 ºF
  2. Melt a stick of butter in the microwave
  3. To a large bowl add your cream of corn, cornmeal, flour, sugar, baking powder, salt, buttermilk, eggs, and melted butter. Mix thoroughly using a hand mixer.
  4. Add the cornbread mixture to a 9×13 baking dish (spray with non-stick spray first)
  5. Cook the cornbread for ~ 25 minutes at 425 ºF. Check the center with a toothpick to make sure it is cooked through.
  6. Remove the ribs from the package and season heavily
  7. Cut the ribs into 6 even pieces
  8. To your instant pot, add the water, apple cider vinegar, and liquid smoke followed by the ribs (arrange them around the edge standing up in a circle)
  9. Cook the ribs on high pressure for 35 minutes. Allow the pressure to release naturally for 15 minutes and then manually release any remaining pressure
  10. Add the ribs to a baking sheet lined with foil
  11. Baste the ribs with BBQ sauce and broil them in the oven on high for 2-3 minutes.
  12. Repeat this process 2 or 3 times until there’s a nice coating of caramelized BBQ sauce on the ribs
  13. To another large bowl add your coleslaw, mayo, lemon juice, white wine vinegar, sugar, and light salt and pepper. Mix thoroughly.
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