I have been making apple glazed pork ribs for what feels like for ever, lets face it pork and apple and pork are a match made in heaven and it ‘just works’, as far as I am concerned it is just one of those food relationships that are unquestioned. This recipe was the first rib recipe in my InstantPot, to cut a long story short, it was not the last… I have to say more than anything else I have pressure cooked so far ribs are a stand out winner, my guess is that cooking under pressure and at a certain temperature does something to the fat and sinew as it seems to render down in a completely different way to other cooking methods. Now this is a guess, I am no scientist and I really don’t care why it happens, all I know is it tastes awesome! Regular readers will know that I am fond of ribs and this is the 4th rib recipe here on Krumpli, all cooked in a slightly different way, all really tasty and all get the ‘Jones’ seal of approval, however this way is now my absolute favourite and all of my rib recipes, not just the apple glazed ribs will be pressure cooked prior to glazing. In fact if it wasn’t so damn cold out there right now I would be firing up that bad boy as I type this as I am now drooling!
InstantPot Apple Glazed Ribs
Apple and Pork is a match made in heaven and these pressure cooked apple glazed ribs take that to a whole new level.
250mlApple Juice.Go for the very best quality you can get.
1Onion.Peeled and cut in to 8 wedges.
1TbspWhole Grain Mustard.
For the Dry Rub
1TbspSweet Hungarian Paprika.
2TspDark Brown Sugar.
1TspBlack Pepper.Freshly Ground.
1TbspCoarse Sea Salt.
Begin by removing the membrane on the bone side of the rib joint, do this by simply slicing with a sharp knife and pulling it away, if you are lucky it will come off in one piece!
Now mix together the ingredients for the dry rub and massage them into the ribs and set aside for 4-8 hours to marinade.
If you are using the trivet that cam with your InstantPot raise it off the base by a couple of centimeters using a crockery pot.
Pour the apple juice into the base of the pot, followed by the onions and finally the ribs, close the lid and cook on manual high pressure for 20 minutes.
Preheat your oven to 220°C and time it so it is hot when your ribs are ready to come out of your pot.
Remove your ribs carefully from the pot and set aside whilst we work on the glaze.
Turn your InstantPot on to saute mode add in the onions we just removed with the ribs, honey and mustard and reduce to form a syrupy glaze, this should take 5-6 minutes and then blend with a stick blender.
Finally pour over the glaze and transfer to the hot oven and get a nice glaze which should take 5-10 minutes, or even better finish on the BBQ.
Serve with potato wedges.
If you want to marinade over night just omit the salt and season up to 8 hours before you cook.
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