Barbecue Ribs
Prep Time: 10 minutes; Cooking Time: 40 minutes; Servings: 4;
Ingredients:
For Ribs:
- Water – 1 cup
- Apple cider vinegar – 1/4 cup
- Rack of pork spare ribs – 4 pounds
- Garlic powder – 1/2 teaspoon
- Onion powder – 1/2 teaspoon
- Salt – 2 teaspoons
- Ground black pepper – 1 teaspoon
For White Barbecue Sauce:
- Coconut milk, unsweetened and full-fat – 27 ounces
- Apple cider vinegar – 2 tablespoons
- Lemon juice – 2 tablespoons
- Mustard, whole grain – 2 tablespoons
- Minced garlic – 2 tablespoons
- Sea salt – 1 teaspoon
- Ground black pepper – 1 teaspoon
- Sriracha sauce – ½ teaspoon
Directions:
- Switch on the instant pot, place ribs in its bottom, then pour in water, drizzle with vinegar.
- Take out the ribs, pat dry with paper towels, then sprinkle with garlic and onion powder, season with salt and black pepper.
- Insert a steel steamer rack in the pot, place the rack of ribs vertically and shut the instant pot with its lid in the sealed position.
- Press the ‘manual’ button, press ‘+/-’ to set the cooking time to 25 minutes and cook at high-pressure setting; when the pressure builds in the pot, the cooking timer will start.
- Meanwhile, prepare the sauce and for this, place a saucepan over medium-high heat, pour in the milk and bring it to a boil.
- Switch heat to low, simmer the milk for 15 minutes or until thickened, then remove the pan from heat, add remaining ingredients for the sauce and whisk until smooth.
- Switch on the broiler and let it preheat.
- When the instant pot buzzes, press the ‘keep warm’ button, release pressure naturally for 10 minutes, then do a quick pressure release and open the lid.
- Transfer ribs to a baking sheet, brush generously with prepared barbecue sauce, then place the sheet under the broiler and cook for 5 minutes or until a dark crust forms.
- When done, cut ribs into desired pieces and serve with remaining barbecue sauce.
Nutritional Info:
Calories: 766; Fat: 66 g; Protein: 36 g; Net Carbs: 4 g; Fiber: 1 g;
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