Sticky and Sweet Sriracha Ribs
Photo by: Evi Abeler
dark brown sugar
baby back ribs
cut into individual ribs
sriracha hot sauce
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.
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.