Yield: 4 to 6 Servings | Total Time: 1hr 10min

Ingredients

• 2lbs boneless country ribs
• 3tbs or to taste Kansas City BBQ Rub and Seasoning
• 1 cup chicken broth
• 1/4 cup Pear and Apple Ambrosia Fruit Vinegar
• 1tbs Worcestershire sauce
• 1tsp Liquid Smoke
• 1 medium onion, sliced
• 1tbs Roasted Chile and Garlic EVOO

Instructions

1. In a large gallon sized zip-top bag, add Roasted Chile and Garlic EVOO, Country Ribs and Kansas City BBQ Rub and Seasoning. Close the bag and shake to evenly distribute the oil and seasoning, add more seasoning if needed to lightly coat all of the meat. **You could do this several hours before to let the meat marinade and develop deeper flavors or you can continue with the recipe immediately for a quick dinner.
2. Set Instant Pot to saute mode on high. Once it’s hot, add the ribs with tongs and sear each side for about 2 minutes per side.
3. When all sides are browned, remove them to a plate and select “Cancel” to stop the saute mode.
4. Add the Pear and Apple Ambrosia Fruit Vinegar to de-glaze the pan by using a wooden spoon to scrape up all of the delicious brown bits in the bottom of the pan.
5. Add chicken broth, Worcestershire and Liquid Smoke. Stir to mix. Add the ribs back into the pot and cover with sliced onion.
6. Secure lid, close vent and pressure cook on high pressure for 45 minutes. When time is complete, let natural release for 15 minutes and then release the rest of the pressure manually.
7. Carefully remove the ribs to a plate and lightly coat in your favorite flavor of BBQ Sauce.

Products Used in this Recipe