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Instant Pot Chipotle Espresso Ribs

by The Unrefined Olive

Instant Pot Chipotle Espresso Ribs


  • 2 racks pork ribs, cut into sections with 2-3 ribs in each
  • 2 cans cola or root beer 
  • fresh parsley, chopped
  • green onions, chopped


  • 1 tbsp chili powder
  • 1 tbsp brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tbsp soy sauce
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp pepper

Barbecue Sauce:

  • 1 cup ketchup
  • 1 minced garlic clove
  • ¼ cup Dark Espresso Balsamic
  • ¼ cup Chipotle Olive Oil
  • 1/8 cup brown sugar
  • 2 tsp chili powder
  • salt and pepper


  1. Place all rub ingredients in a small bowl and mix well. Rub each rib section with the rub. Place in a reusable container and store in fridge for 4-8 hours or overnight.
  2. Place the ribs in the instant pot and pour the cola over top. Latch the lid and select the pork/beef setting. Once the ribs are done let the steam release for 10 minutes.
  3. Meanwhile, mix all the barbecue sauce ingredients in a bowl and set aside.
  4. After the 10 minutes slow release, take the ribs out and place on oven/cookie sheets. Brush each section with the barbecue sauce and place under the broiler for 4-5 minutes or until the barbecue sauce begins to caramelize.
  5. Serve with fresh parsley and green onions sprinkled on top.