Recovery Kitchen EP2: Baby, I Broke My Back Ribs

FOR THE INSTANT POT YOU WILL NEED:

2 CUPS WILD CHERRY PEPSI

1 TSP LIQUID SMOKE (*we will add more next time for a more smoky flavor)

FOR DRY RUB YOU WILL NEED:

2 TBS MUSTARD POWDER

2 TBS ONION POWDER

2 TBS GARLIC POWDER

2 TBS SMOKED PAPRIKA

1 1/2 TBS SALT

1 TSP PEPPER

1/4 TSP CHIPOTLE CHILI POWDER ( *we will add more next time as this didn’t really bring the heat)

FOR THE BBQ SAUCE YOU WILL NEED:

4 CUPS CHOPPED RHUBARB

1 CUP HALVED CHERRY TOMATOES

4 GARLIC CLOVES

1 CUP WILD CHERRY PEPSI

3 TBS AGED BALSAMIC VINEGAR

1 TBS WORCESTERSHIRE

1/3 CUP BROWN SUGAR

1/4 CUP HONEY

PINCH OF SALT

PINCH OF PEPPER

*we used two racks of pork baby back ribs for this recipe.

Combine all dry rub ingredients and liberally cover both sides of your ribs. Refrigerate for at least a half hour. To the 6qt Instant Pot add the Wild Cherry Pepsi and liquid smoke under the trivet. Curl up your ribs and stuff inside the pot. Cook at high pressure for 25 minutes with 20 minutes natural release.

While the ribs are cooking throw the rhubarb, tomatoes and garlic onto a foil lined and oiled pan. Bake at 425 for 15-20 minutes. They are done when they are squishy! Add the roasted goodies to your blender along with the remaining sauce ingredients. Blend until saucy looking. Transfer to a saucepan and simmer for 10-15 minutes. BE CAREFUL!! If the temperature is too high it will splatter hot bbq sauce everywhere. Ask me how I know ;)

Once the ribs are done cooking in the Instant Pot transfer them to a foil lined baking pan(meaty side up) and liberally brush on the sauce. Broil on high for about 5 minutes. Remove from oven and slice. Get messy and enjoy!

This is a fun recipe to customize to your liking. Like heat? Add more chilis. Like more sweet? Add more brown sugar or honey. Rules do not apply here!!