These ribs are cooked in the Instant Pot/Pressure Cooker and then glazed on the grill or under the broiler. Will not replace long cooked, smoked ribs but these are fast and tasty.
I like the meatier, fattier, slightly tougher Spareribs cut St. Louis style over Baby Back Ribs. Two full slabs, each cut in half, will usually just fit in a 6 quart Instant Pot with the trivet in place.
Mix all of the dry ingredients thoroughly for the dry rub.
Cut the slabs of ribs in half. Either strip off the silverskin on the bone side or slice the silver skin along each bone with a knife tip. Coat all 4 half slabs with the dry rub and refrigerate for 45 minutes or longer (if you have time).
Put the water and cider vinegar into the IP inner pot. If there is enough room (in a 6 quart the ribs may barely fit), put the trivet in the bottom and place the ribs slabs on edge into the pot. I like to put the meat side against the pot. Pressure cook for 20 minutes and allow to NPR (natural pressure release) for 15 minutes. Open the pot after releasing the remaining pressure.
Allow to cool or cook immediately on the grill or in the broiler. Baste with the barbeque sauce to glaze as you are cooking them.
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|Serving Size: 1 Serving (145g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 4 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 99.4mg||3 %|
|Potassium 228.1mg||6 %|
|Total Carbohydrate 44.9g||13 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 43.8g|
|Protein 0.4g||1 %|
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Calories per serving: 187
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