I developed this recipe in collaboration with the National Raspberry Council

I was a latecomer to the appeal of digging into a pile of meaty ribs. With nary a southern bone in my body, ribs just weren’t part of my culinary upbringing. The few times I remember encountering them was at a barbecue restaurant where I’d opt for the familiarity of chicken over the strangeness of pork bones.

But then I married Mr. Mom’s Kitchen. With his family’s deep Kentucky roots, cooking ribs was a part of the package (along with buttery grits and bourbon).  Over time I’ve begun to enjoy them (nearly) as much as my husband does.

And while I’ve cooked ribs a number of times over the years, I’ve never been quite so smitten as when I pulled off these killer Instant Pot ribs. They are reason alone to invest in a pressure cooker.

Here’s what makes them so darn good:

1. The Instant Pot cooks the meat into fall-off-the-bone perfection in 30 minutes flat.
2. The glaze, a blend of chipotle chiles, frozen raspberries, and honey, is a lip-smacking brew that has none of the funny business you might find in store-bought sauce.
3. The finishing touch is to lacquer the ribs with the tangy sauce and pop them under a broiler just until brown and bubbly.

Sold yet?

Head here to get the recipe for Instant Pot Ribs

As for what to pair with the ribs? I’m always game for a crunchy slaw such as this one. Alternatively, a mess of crispy sweet potatoes is a good way to go, too.