INGREDIENTS
Ribs:
3 lbs pork ribs
1 cup cola
1/4 cup molasses
1/2 cup apple cider vinegar
Rub:
1/2 cup brown sugar
1 tsp cayenne
1 tsp garlic powder
1 tsp onion powder
salt and pepper
BBQ Sauce:
1 1/4 cup ketchup
1 cup brown sugar
1/4 cup molasses
1/4 cup apple cider vinegar
1 tbsp Worcestershire sauce
2 tsp ground mustard
2 tsp smoked paprika
1 tsp garlic powder
1/4 cup water
Cole slaw:
1/2 cup minced cabbage
1 cup carrots
1 cup mayonnaise
1/4 cup sour cream
1/4 cup sugar
1/2 tsp ground mustard
1 tsp old bay seasoning
Pickles:
1 large cucumber cut into ¼ inch rounds
½ sliced onion
3 tbsp salt
1 cup sugar
1 cup vinegar
1/2 cup apple cider vinegar
2 tsp celery seed
2 tsp mustard seed
INSTRUCTIONS
Start with the ribs:
Cut the rack of ribs in half so they can fit inside the pressure cooker.
Using a paper towel, remove the silver lining skin on the backside of the rack.
Combine all the ingredients for the rub in a bowl and generously apply the rub to the rack of ribs.
To the bottom of the instant pot add 1 cup of cola, ¼ cup of molasses and ½ cup of apple cider vinegar.
Place the rubbed rack of ribs on a rack and into the instant pot.
Place the pressure lid on top and cook on high for 25 minutes.
When the cook time is over, release the pressure and move the rack from the instant pot.
For the bbq sauce:
In a small saucepan or pot combine the ingredients for the BBQ sauce.
Bring to a boil and turn off the heat.
When the ribs are done the pressure cook, take the liquid out and coat the ribs in the bbq sauce.
Put the ribs back into the instant pot on air crispy and cook at 400ºF for 5 minutes.
Take the ribs out, re-apply the sauce, flip and cook for another 5 minutes.
For the Cole Slaw:
In a bowl, combine the mayonnaise, sour cream, sugar, ground mustard, and old bay seasoning.
In a food processor, pulse the cannage and the carrots together until they are the same size.
Combine the cabbage and carrots with the sauce and set aside stirring every few minutes.
For the pickles:
In a small saucepan or pot, combine the vinegar, sugar and water.
When the sugar dissolves turn off the what and set aside the liquid to cool.
Add the cucumbers, onions, celery and mustard seed to a heat proof container such as a mason jar.
Add the liquid and let sit and pickled for at least 20 minutes. Enjoy with the ribs!