Instant Pot Peach Habanero Ribs Recipe By Tasty

Steps:

• Make the smoke bombs: Add the wood chips to a bowl and cover with water. Let soak for 1 hour, then drain. Place 1 cup of the damp wood chips on a piece of aluminum foil and fold into a packet. Poke multiple holes in the top with a toothpick or fork. Repeat with the remaining wood chips, creating 4 packets total.
• Make the sauce: Add the ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire, salt, pepper, and smoked paprika to a small pot over medium heat, whisking to combine. Once the sauce begins to boil, reduce heat to low and simmer for 15 minutes. Remove from the heat and let cool to room temperature.
• Make the rub: In a medium bowl, whisk together the brown sugar, salt, pepper, cumin, onion powder, paprika, cayenne, ground mustard, and garlic powder.
• On a large cutting board, pat the ribs dry with paper towels. If necessary, remove the membrane on the bone-side of the ribs by using a paring knife to gently loosen and pulling it up in one sheet.
• Generously season the ribs all over with the dry rub.
• Wrap the ribs in aluminum foil until completely covered.
• Preheat the grill to 300°F (150°C) with the lid closed.
• Place the foil-wrapped ribs over indirect heat and close the lid. Cook for 2½ hours, until the meat is tender and starting to pull away from the bone, flipping every 30 minutes.
• Remove the ribs from the grill and let rest for 10 minutes. Meanwhile, carefully remove the grates and place the smoke bombs over the flames. Close the lid and let smoke build up for 10 minutes.
• Unwrap the ribs and discard the foil.
• Baste one side of the ribs with the sauce and place directly on the grill, sauce side down. Baste the other side, now facing up. Continue to flip and baste every 5 minutes for 15 minutes total.
• Remove the ribs from the grill and serve with extra barbecue sauce.
• Enjoy!

Steps:

• In a liquid measuring cup or medium bowl, whisk together the soy sauce, rice vinegar, sesame oil, gochujang (adjust the quantity based on your preferred spice level), and honey.
• Place the short ribs in a deep baking dish or large bowl and season generously on both sides with salt and pepper. Pour the soy sauce mixture over the ribs. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, up to overnight.
• Preheat a 6-quart (6 Liter) Instant Pot on the high sauté setting. Once hot, add the coconut oil.
• Remove the short ribs from the marinade and let any excess marinade drip off. Reserve the marinade for later.
• Working in batches, add the short ribs to the Instant Pot and sear for 3-4 minutes on each side, until deeply caramelized. Transfer the short ribs to a baking sheet as they finish cooking and repeat with the remaining ribs.
• After the short ribs are seared, add the pear, shallot, ginger, and garlic to the Instant Pot. Season with salt and pepper, and sauté for 4-5 minutes, or until the mixture is golden brown.
• Return the short ribs to the Instant Pot, then pour in the reserved marinade. Place the lid on the Instant Pot, make sure the lid is set to "Sealing," and change the setting to high pressure cooker. Set the timer for 20 minutes.
• At the end of 20 minutes, carefully release the pressure from the Instant Pot by turning the knob from "Sealing" to "Venting," making sure your hand is not over the release switch as the hot steam will come out of the top. Wait for the pressure to release and the Instant Pot to unlock before taking off the lid.
• Remove the short ribs from the pot and change the setting to high sauté. Bring the sauce to a simmer and cook for about 5 minutes, or until reduced to about 2 cups (480 ml)
• Add the cornstarch to the water and mix until completely dissolved. Add the slurry to the sauce and whisk continuously for another 3 minutes, or until the sauce thickens. Remove from the heat and let cool slightly. Skim off any excess oil from the top of the sauce, if desired.
• Serve the short ribs over white rice. Pour about ½ cup (120 ml) of the sauce over the ribs and serve the rest on the side. Garnish with toasted sesame seeds, cilantro, and scallions, and serve with kimchi, if desired.
• Enjoy!

Steps:

• Make the ribs: In a small bowl, combine the salt, black pepper, chili powder, cayenne, garlic powder, onion powder, sugar, and white pepper. Whisk to combine.
• Season both sides of the baby back ribs with some of the dry rub, reserving the rest for another use.
• Add the water, liquid smoke, and apple cider vinegar to the basin of an Instant Pot. Place the rack insert in the bottom and set the ribs on the rack on their sides, spiraling around the inside of the pot.
• Close the lid of the Instant Pot, making sure the vent is set to sealing. Select manual pressure and set the pressure to high. Set the timer for 25 minutes. When the timer goes off, turn the machine to venting to release the pressure.
• Meanwhile, make the barbecue sauce: In a medium bowl, stir together the barbecue sauce, chipotle in adobo, chili powder and orange juice. Set aside.
• When the ribs have about 10 minutes of cook time left, arrange an oven rack in the upper third of the oven and turn the broiler to high. Line a baking sheet with foil.
• Transfer the ribs to the prepared baking sheet. Brush liberally with the barbecue sauce.
• Broil the ribs for 2-4 minutes, until the sauce begins to caramelize.
• Enjoy!

Steps:

• Make the dry rub: In a medium bowl, combine the brown sugar, cumin, garlic powder, onion powder, ginger, mustard powder, salt, chili powder, paprika, and red pepper flakes. Mix well with a fork.
• Place the ribs on a cutting board and generously coat on all sides with the dry rub, pressing it into the meat.
• Add the apple cider vinegar and water to the basin of the Instant Pot.
• Place the rack insert in the bottom and set the ribs on the rack on their side, spiraling around the inside of the pot. Close the lid to the Instant Pot, making sure the vent is set to sealing. Select manual pressure and set the pressure to high. Set the timer for 28 minutes. Allow natural release for 5 minutes, then set to venting to release the remaining pressure.
• While the ribs are cooking, make the barbecue sauce: In a medium bowl, combine the mustard, cayenne, salt, pepper, honey, ginger, garlic, ketchup, Worcestershire sauce, and apple cider vinegar and mix well.
• When the ribs have about 10 minutes of cooking time left, arrange an oven rack in the upper third of the oven and turn the broiler on high. Line a baking sheet with foil.
• Transfer the ribs to the prepared baking sheet. Brush liberally with the barbecue sauce.
• Broil the ribs for 2-4 minutes, until the sauce begins to caramelize.
• Remove the ribs from the oven and brush with another coat of sauce.
• Slice into individual ribs and serve immediately with the remaining barbecue sauce alongside.
• Enjoy!

Steps:

• In a small bowl, mix together the salt, pepper, paprika, and chili powder. Season the ribs evenly with the mixture, making sure to rub it in on all sides.
• Add the honey, soy sauce, and garlic to a large slow cooker. Transfer the ribs to slow cooker and turn them over in the sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat is against the walls of the slow cooker, with the bone sides facing in. Cover and cook on high for 4 hours, or low for 7-8 hours. Check after the allotted time to make sure the meat is cooked through and tender.
• Remove the ribs and transfer to cutting board. Cut between the bones to separate into individual ribs. Serve with additional sauce from the slow cooker, as needed
• Enjoy!