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Under-an-Hour Instant Pot BBQ Baby Back Ribs with Vinegar Slaw

by Livestrong_Recipes  |  Jun 22, 2017

Under-an-Hour Instant Pot BBQ Baby Back Ribs with Vinegar Slaw
  1. PREP
  2. 25 m
  • COOK
  • 30 m
  • TOTAL
  • 55 m

Instant Pot does great falling-off-the-bone ribs in just 20 minutes. And while baby backs aren’t lean (3 ribs at 280 calories are slightly more than a serving), if you limit your daily fat intake, they’re a good source of protein, vitamin B, selenium and zinc.

INGREDIENTS

SERVES 4

  • 1 1/2 lb Pork Back Ribs
  • 1/4 tsp Sea Salt
  • 4 tbsp Chile Powder
  • 1/2 tbsp Garlic Powder
  • 1/2 tsp Ground Black Pepper
  • 2/3 cup Ketchup
  • 1 tbsp Sriracha Hot Chili Sauce
  • 1/2 cup Vinegar, Apple Cider
  • 2 tbsp Worcestershire Sauce
  • 1/4 medium Yellow Onions
  • 1/2 cup Water, tap, well
  • 3 cups Red Cabbage
  • 3 cups White Cabbage
  • 1 cup Vinegar, White Distilled

DIRECTIONS

1 Preheat oven to 200°F to keep ribs warm after cooking while sauce reduces.
2 Cut rack into three sections. Mix ½ tablespoon Kosher salt, chile powder, garlic powder and pepper. Over a sheet tray, rub mixture all over ribs. Add any fallen rub in pan to Instant Pot.
3 Add ketchup, Sriracha, vinegar, Worcestershire sauce, onion and water to Instant Pot and stir to mix well. Pile rib sections into Instant Pot one on top of each other.
4 Close lid then turn release valve to “Sealed” position. Press "Manual" and set at "High Pressure" for 18 minutes.
5 Dissolve ½ teaspoon Kosher salt in about ½ cup vinegar. Toss shredded cabbage in vinegar and reserve.
6 When timer goes off, turn vent on lid to release steam then open when venting is complete. Press “Cancel,” set Instant Pot to “Sauté,” and remove ribs. Wrap ribs in foil and keep warm in oven until sauce is ready. Reduce sauce to desired consistency (about 5-10 minutes).
7 Slice ribs, drain cabbage and serve with sauce on the side.
8 PC: Arthur Bovino