Since my son, Cory gave me an Instant Pot for Mother’s Day a few years ago, we have been singing its praises. It cooks a complete dinner in such a short time and takes the ordinary out of our food.
Bob cooked these amazing ribs and we were both in love!
2 racks pork ribs (baby back)
Your favorite Pork Rub seasoning, not a real heavy coating (Hickory rub works)
1 c. water
2/3 c. Mae Ploy sweet chili sauce (or your favorite brand)
2 Tbsp. soy sauce
4 Tbsp. sugar
2 Tbsp. rice vinegar
1 tsp. grated ginger (or 1.5 tsp powdered)
1 tsp Sriracha hot chili sauce (or to taste, more if you like it pretty spicy!)
First, be sure to remove the membrane from ribs. (Cut both racks into 3 equal portions so they fit stacked in INSTANT POT) Rub ribs with seasoning. Pour in 1 cup water and place Ribs on little rack that comes with your INSTANT POT. Use Manual setting and cook for 75 minutes on HIGH pressure. (if using a large crock pot, cook on low heat for 3-5 hours until ribs are cooked through and they are already starting to fall off the bone, a good way to tell if they are done is to stick a knife in the ribs and if the knife comes up without pulling at the meat, they are done.) Doneness method works for INSTANT POT also.
In a small bowl, combine chili sauce, sugar, vinegar, ginger, and Sriracha. Place ribs on a baking sheet, brush sauce on Ribs, and put on the top rack of the oven. Bake for about 10 – 12 minutes on 450 degrees (or broil for about 3-5 minutes) until the sauce begins to caramelize… watch them VERY closely so they don’t burn!!!
The sauce was out of this world. Make some extra to serve at the table for a dipping sauce.
We served homemade coleslaw with ours!!! Delicious!!
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By Tika for CHEW WANNA EAT? © 2016