2 teaspoons kosher salt
2 teaspoons onion powder
2 teaspoons chili powder
2 teaspoons ground mustard
1 1/2 teaspoons smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
3/4 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2-3 lbs pork spare ribs (boneless or bone-in)
2 cups chicken stock
1/2 cup apple cider vinegar
2 cups good barbecue sauce
In a small bowl, combine brown sugar, salt, onion powder, chili powder, mustard, paprika, thyme, oregano, garlic powder, black pepper, cumin and cayenne pepper. Season spare ribs with brown sugar mixture, rubbing in thoroughly.
Add chicken stock and apple cider vinegar to a 6-qt Instant Pot. Layer spare ribs into the pot. Select manual setting; adjust pressure to high, and set time for 20-25 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Preheat oven to broil. Line a baking sheet with foil or silicone liner. Place meat, in a single layer onto the prepared baking sheet; brush with barbecue sauce. Place into oven and broil until barbecue sauce is caramelized and browned, about 4-6 minutes. Serve immediately with remaining barbecue sauce.
Recipe and photo: damndelicious.net
