Make sure insert is in Instant Pot. Set Instant Pot to saute. Let it heat up until it says "HOT".
Add ribs, in batches if necessary, to brown on all sides.
Move the cooked ribs to a plate to make room in the pot for the uncooked ribs.
After all the ribs are cooked and removed to a plate, pour a couple of splashes of sherry in the pot to deglaze.
Pour 1 cup of water into insert. Stir, then add the ribs. Pour BBQ sauce on top.
Put lid in place, set valve to "sealing", then set to pressure cook on high for 30 minutes.
When the time is up, allow to naturally release pressure for 10 minutes. Then manually release the remaining pressure. Serve with additional sauce, if desired.
A mixture of various kinds of canned beans, ground beef, bacon, BBQ sauce and molasses. You can also used dried beans (see my notes below). This could even be a main dish. Even our grandsons loved it and they are picky eaters!
Bake at 350 degrees for 1 hour in a 9x13" pan. This also works well in the crock pot on low for several hours.
Recipe Notes
I like to use dried beans and I had a lot of beans in my basement, so I used black turtle beans, pinto beans, baby lima beans, and cranberry beans. I started with about 1 1/4 cups of each variety. You can cook them in the crockpot with some water on low until they are done. I would like to try the oven method that I just recently learned about. Place the beans in a dutch oven and cover with water to 1" past the top of the beans. Bake at 350 for an hour and 15 minutes, or until done. When they are finished cooking, drain the extra liquid off, and use as you would the canned beans. Note: I still used Bush's baked beans. These took the place of the canned butter beans, kidney beans and lima beans.
