Whew, talk about a title!
But… I was in the mood for ribs and the day kinda got away from me, so I went on a search of da google and came up with a method – and a marinade – that seemed to be perfect for my needs, and, if you have one of the newer air fryer/pressure cooker multi pots, you can do this all in one cooker. My trusty multi pot is still hanging on, so my ribs got finished in the broiler. Well, more acturately, I used my oven’s Convection Roast setting. Worked a treat.
INGREDIENTS
Marinade:
•1/2 cup cider vinegar
•3/4 cup water
•2 tbsp lower sodium tamari
•2 tbsp brown sugar
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1 tsp garlic powder
•1 tsp onion powder
•1 tsp black pepper
•1/4 tsp Kosher salt
Ribs:
•3.5 lbs country style ribs
•Barbecue sauce
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Arrange the ribs in a single layer in a baking dish, then whisk together the marinade ingredients and pour over the ribs (the marinade will not cover the ribs).
The the ribs rest on the counter for 30 minutes, then turn them over and let rest for another 30 minutes.
Transfer the ribs and the marinade to your multi pot and close and lock the lid.
Set your pot for 15 minutes at High pressure and, while you wait for it to come up to pressure, wash out the baking dish you marinaded the ribs in and set aside.
Once the pressure cooker cycle has completed, let the cooker rest for ten minutes before releasing the pressure valve.
Transfer the ribs to the baking dish and brush one cup of barbecue sauce evenly over the ribs.
Note: I used my own Peachy Keen Barbecue Sauce, but feel free to use your own fave.
Heat your oven to 400º on either the Broil or Convection Roast setting.
Note: Convection Roast uses both the lower and upper heat sources, making that setting kinda perfect, I think, for something like this.
Place the ribs on an upper rack in your oven. 15 minutes, again on Convection Roast, was perfect for getting me nicely caramelized, tender ribs.