Serves: 2 | Prep Time: 20 mins | Cook Time: 40 mins
| Quantity | Ingredient |
|---|---|
| Dry Rub | |
| 3 tbsp | Brown sugar |
| 1 tbsp | White sugar |
| 1 tbsp | Smoked paprika |
| 1 tbsp | Hot paprika |
| 1/2 tbsp | Garlic powder |
| 1/2 tbsp | Black pepper |
| 1/2 tbsp | Ginger, ground |
| 1/2 tbsp | Onion powder |
| 1 tsp | Rosemary, crushed |
| Glaze | |
| 1/3 cup | Bourbon |
| 3 tbsp | Soy sauce |
| 3 tbsp | Brown sugar |
| 1 tbsp | Apple cider vinegar |
| 1 tsp | Boiled apple cider |
| 4 cloves | Garlic, minced |
| 1/4 tsp | Cayenne pepper, ground |
| 1/2 tbsp | Cornstarch |
| 1 tbsp | Water |
| Ribs | |
| 1 rack | Baby back or spare ribs |
| 1 cup | Water |
| 3 tbsp | Apple cider vinegar |
| 1/2 tsp | Liquid smoke |
- Combine all dry rub ingredients in a mixing bowl.
- Cut rack of ribs in half in order to fit into instant pot, if necessary. Pat dry.
- Apply dry rub to ribs liberally on both sides until mixture no longer is able to be worked into the meat. You may have some dry rub left over, but not a lot.
- Place the trivet into the instant pot and pour in the water, apple cider vinegar, and liquid smoke. Place the ribs on the trivet upright against the walls.
- Cover and seal the instant pot. Cook on manual, high pressure for 25 minutes for baby back ribs, 30 minutes for spare ribs.
- Add bourbon, soy sauce, brown sugar, apple cider vinegar, boiled apple cider, garlic, and cayenne pepper to a saucepan and bring to a boil.
- Reduce glaze to low and simmer for 10 minutes.
- Mix cornstarch and water for the glaze in a small bowl then add to glaze. Cook 1-2 minutes or until thickened.
- Preheat oven to broil with a rack in the upper third when the instant pot timer is close to done.
- Allow pressure to release naturally for 5 minutes for baby back ribs and 10 minutes for spare ribs.
- Brush glaze onto the ribs and place under broiler for 2 minutes to caramelize.
- Serve and enjoy!
Source
Dry Rub
Meathead’s World Famous Memphis Dust Rub Recipe
This popular Memphis dust bbq dry rub recipe is the only seasoning blend you’ll ever need for pork, chicken, fish, beef, and veggies. The rub is based on Memphis style BBQ, where ribs are served “dry,” letting the seasoning and smoked shine by skipping the sauce.
Glaze
Baked Pork Chops with Bourbon Glaze (30 min recipe) - The Chunky Chef
Thick and juicy pork chops, seared and baked, then brushed with the most amazing bourbon glaze! All made in 30 minutes or less!
The Chunky Chef
