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Slow Cook - Overnight 5-Grain Cereal with Raspberries and Coconut
Sticky and Sweet Sriracha Ribs
| By : |
Photo by: Evi Abeler
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
4 servings
|
Ingredients
- 1/2 cup White vinegar
- 1/4 cup dark brown sugar packed
- 1 teaspoon chili powder
- 1 teaspoon paprika preferably smoked
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 4 pounds baby back ribs cut into individual ribs
- 3 tablespoons apricot jam
- 1-2 tablespoons sriracha hot sauce
Ingredients
|
Instructions
- Insert the steam rack into the Instant Pot and add the vinegar.
- In a small bowl, combine the brown sugar, chili powder, paprika, cumin, salt, and pepper to make the rub.
- Put the ribs into a large bowl, sprinkle with the rub, and toss to coat evenly. Stack the ribs on the steam rack.
- Lock the lid. Press Manual and cook on high pressure for 20 minutes. Use the “Quick Release” method to vent the steam, then open the lid.
- Line a rimmed baking sheet with aluminum foil and transfer the ribs to it. Remove the steam rack from the Instant Pot.
- Press Cancel, then press Sauté. Whisk the jam and sriracha into the sauce, and simmer until thickened, about 10 minutes. Skim off and discard as much fat as you can from the sauce.
- Preheat broiler.
- Spoon half of the sauce over the ribs. Broil until slightly charred, 2 to 3 minutes. Flip the ribs, spoon over the remaining sauce, and broil 2 to 3 minutes more. Serve immediately.
Sara Quessenberry, formerly the food stylist and recipe developer for Real Simple magazine, is now the food/website director at doitDelicious.com. With her easy-to-follow, time-saving recipes and down-to-earth approach, Quessenberry makes cooking seem like an inviting opportunity rather than a daunting task.
Kate Merker, formerly the Senior Food Editor ad real Simple magazine, is currently the Food and Nutrition Director at Woman’s Day magazine. She graduated from Yale University with a BA in Anthropology, and continued her education at the Culinary Institute of America, where she graduated in 2004 in Culinary Arts.
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This is yummy! I would only change to making barbecue instead of the apricot sauce. Love it though light and sweet. I also slow releases for 9 minutes and pressure cooked for 25.
I had too much pist cook liquid, even after cooking 10 minutes it wouldn’t thicken… will pour some our next time b4 sauteing with the jam and Siracha
Reduced to a nice thick sauce after removimg the fat. Way too yummy!
Easy and fast! Taste was amazing
Everything was great. My sauce never thicken but i poured it over my ribs and broiled as directed and it was yummy. I dont think the sauce is suppose to be thick like molasses.