Categories: Instant Pot
Ingredients
- 1 12 rib rack St. Louis Style Pork Ribs
- 3 Tbsp H‑E‑B Texas Style BBQ Rub
- 2 Tbsp H‑E‑B Grapeseed Oil
- 1 small red onion, about 1.5 cups rough chopped
- 1 medium gala apple, rough chopped
- 1 cup(s) apple cider
- 2 Tbsp apple cider vinegar
- 3/4 cup(s) BBQ sauce
Directions
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Using a sharp knife, make a small cut along the bone through the tough membrane on the back of ribs. Grab membrane firmly with a paper towel and pull firmly to “skin” the back of the ribs, season well with rub.
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Turn heat to medium-high adding oil to pressure cooker. Sear ribs well on all sides, then remove.
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Turning heat to low, place onion and apple chunks in pressure cooker, then add cider and vinegar. Place ribs on top of apple/onion mixture, keeping ribs below maximum fill line of pressure cooker.
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Seal pressure cooker according to manufacturer’s instructions. Bring to a simmer and cook for 25 to 30 minutes under pressure.
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Turn heat off and let ribs sit for 5 minutes. Vent pressure slowly.
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Preheat oven or grill to 450ºF. Lay ribs out on a flat baking sheet. Spoon sauce gently onto ribs and cook for 5 to 10 minutes, just long enough to brown ribs and warm sauce through.
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Chef’s Note: If using an Instant pot cooker use a 25 minute cooking time.