Sticky and Sweet Sriracha Ribs
By :Sara Quessenberry and Kate Merker
Print Recipe
Photo by: Evi Abeler
Votes: 5
Rating: 4.6
Rate this recipe!
Course Main Course
Cuisine American
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Diet Dairy Free
Cooking Technique Pressure Cook
Main Ingredient Brown Sugar, Vinegar
Prep Time 15 minutes
Cook Time 35 minutes
Servings
4 servings
Ingredients
  • 1/2 cup White vinegar
  • 1/4 cup dark brown sugar packed
  • 1 teaspoon chili powder
  • 1 teaspoon paprika preferably smoked
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 4 pounds baby back ribs cut into individual ribs
  • 3 tablespoons apricot jam
  • 1-2 tablespoons sriracha hot sauce
Course Main Course
Cuisine American
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Diet Dairy Free
Cooking Technique Pressure Cook
Main Ingredient Brown Sugar, Vinegar
Prep Time 15 minutes
Cook Time 35 minutes
Servings
4 servings
Ingredients
  • 1/2 cup White vinegar
  • 1/4 cup dark brown sugar packed
  • 1 teaspoon chili powder
  • 1 teaspoon paprika preferably smoked
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 4 pounds baby back ribs cut into individual ribs
  • 3 tablespoons apricot jam
  • 1-2 tablespoons sriracha hot sauce
Votes: 5
Rating: 4.6
Rate this recipe!
Instructions
  1. Insert the steam rack into the Instant Pot and add the vinegar.
  2. In a small bowl, combine the brown sugar, chili powder, paprika, cumin, salt, and pepper to make the rub.
  3. Put the ribs into a large bowl, sprinkle with the rub, and toss to coat evenly. Stack the ribs on the steam rack.
  4. Lock the lid. Press Manual and cook on high pressure for 20 minutes. Use the “Quick Release” method to vent the steam, then open the lid.
  5. Line a rimmed baking sheet with aluminum foil and transfer the ribs to it. Remove the steam rack from the Instant Pot.
  6. Press Cancel, then press Sauté. Whisk the jam and sriracha into the sauce, and simmer until thickened, about 10 minutes. Skim off and discard as much fat as you can from the sauce.
  7. Preheat broiler.
  8. Spoon half of the sauce over the ribs. Broil until slightly charred, 2 to 3 minutes. Flip the ribs, spoon over the remaining sauce, and broil 2 to 3 minutes more. Serve immediately.
5 replies
  1. Sleggs20
    Sleggs20 says:

    This is yummy! I would only change to making barbecue instead of the apricot sauce. Love it though light and sweet. I also slow releases for 9 minutes and pressure cooked for 25.

  2. Pmbrenn
    Pmbrenn says:

    I had too much pist cook liquid, even after cooking 10 minutes it wouldn’t thicken… will pour some our next time b4 sauteing with the jam and Siracha

  3. Aprilrn2000
    Aprilrn2000 says:

    Everything was great. My sauce never thicken but i poured it over my ribs and broiled as directed and it was yummy. I dont think the sauce is suppose to be thick like molasses.

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