Maple Spice Rubbed Ribs
30-60 min, 4 servings, black pepper, canadian, celiac, chili powder, contributed, cook 35 min, dairy free, easy, garlic powder, gluten free, ground cinnamon, ground coriander, ground ginger, low carb, main course, maple syrup, paleo, pork baby back ribs, prep 15 min, pressure cook, Publications International, salt, tomato sauce
Ingreadient
- 3 teaspoons chili powder
- 1 1/4 teaspoons ground coriander
- 1 1/4 teaspoons garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3-3 1/2 pounds pork baby back ribs
- 4 tablespoons maple syrup
- 8 ounces tomato sauce
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
Direction
- Combine 1 1/2 teaspoons chili powder, coriander, 3/4 teaspoon garlic powder, salt and pepper in small bowl; mix well.
- Brush ribs with 2 tablespoons maple syrup; rub with spice mixture. Place ribs in Instant Pot.
- Combine tomato sauce, remaining 2 tablespoons maple syrup, 11/2 teaspoons chili powder, 1/2 teaspoon garlic powder, cinnamon and ginger in medium bowl; mix well. Pour over ribs in pot; stir to coat ribs with sauce.
- Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 25 minutes.
- When cooking is complete, use natural release for 10 minutes, then release remaining pressure. Remove ribs to plate; cover loosely to keep warm.
- Press Sauté; cook sauce about 10 minutes or until thickened.
- Brush ribs with sauce; serve remaining sauce on the side.
