Ingredients
½ cup brown sugar
2 tablespoons chili powder
1 tablespoon dried parsley
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons ground black pepper
2 teaspoons ground cumin
2 teaspoons onion powder
1 teaspoon smoked paprika
2 – 2.5 lbs pork ribs (bone or boneless work equally well)
1 cup water
½ cup apple cider vinegar
Instructions
Mix brown sugar, chili powder, parsley, salt, garlic powder, pepper, cumin, onion powder, and paprika together in a bowl using a fork. Break up any large clumps.
Rub spice mixture over the rubs making sure to cover all the surface area.
Place a steam rack inside the Instant Pot). Pour water and cider vinegar into the bottom of the pot.
Place ribs into the pot in a single layer, curving them around the edge if necessary. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set the timer for 35 minutes.
Release pressure carefully using the quick-release method according to manufacturer’s instructions. Unlock and remove the lid and remove the ribs to a serving platter.
Note: The broth in instant pot is intense and delicious. It can be used to make you own barbecue sauce. I use it to flavor beans I have on hand. I generally use 2 cans of cannellini beans or pinto beans. Alternatively you can use cannelloni or pintos you have prepared from dried beans. If you use canned beans, mix the beans and the broth and gently simmer for about 30 minutes. If you use dried beans, you can cook the beans in the broth, adding a little water as necessary to keep the beans covered.