Spicy Autumn Ribs

October 29, 2020
Created by Harmons
50 minutes
Serves 4
  • 1 cup chicken broth
  • Rub
  • 1/4 cup packed golden brown sugar
  • 1 tsp chile powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/4 tsp freshly ground nutmeg
  • Salt and freshly ground pepper
  • 1 (3 lb) rack baby back ribs, membrane removed
  • Sauce
  • 1 tsp olive oil
  • 1/2 cup grated onion
  • 1 cup unsweetened applesauce
  • 1/4 cup packed golden brown sugar
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp grated fresh ginger
  • 1 Tbsp whole grain mustard
  • 1 Tbsp chile sauce, such as Sriracha
  • 1 tsp ground cinnamon
  • Salt and freshly ground pepper

Insert steam rack into pressure cooker and add broth.

To make the ribs rub, in a small bowl, combine brown sugar, chile powder, paprika, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper. 

In a large bowl, add ribs, sprinkle with rub, and toss to coat evenly. Position ribs upright on steam rack. Lock lid. Cook on high pressure for 30 minutes. Use quick release method to vent steam, then open lid.

Meanwhile, make the sauce. In a saucepan over medium heat, add oil and onion and cook until onion is transparent, about 3 minutes. Add applesauce, brown sugar, ginger, mustard, chile sauce, cinnamon, vinegar, salt and pepper. Continue to cook until sugar is dissolved and mixture bubbles slightly, stirring occasionally, about 10 minutes.

Preheat broiler. Line a rimmed baking sheet with aluminum foil. Insert a cooling rack onto sheet. Lay ribs on prepared sheet and liberally slather with sauce. Place in oven and broil, 3-4 minutes. Turn ribs over and liberally slather with sauce and cook 3-4 minutes.