BBQ Baby Back Ribs With Family Album Red Wine Blend
We have been having erratic weather for the last few months. One day it will be hot and muggy and the next day will be cold and rainy. These ribs were absolute comfort food on one of the chilly nights. Once again, the Instant Pot performed its magic and the ribs were succulent and tender. The coleslaw contributed the right amount of crunch, acidity and sweetness.
These dishes pair wonderfully with the 2014 Aver Family Album Red Blend.
The rib recipe is adapted from, The Instant Pot Electric Pressure Cooker Cookbook by Laurel Randolph.
The coleslaw recipe is adapted from My Recipes.
Baby Back Ribs and Cranberry Almond Coleslaw
Baby Back Ribs
For the spice rub:
2 Tablespoon kosher salt
1 Tablespoon brown sugar
1 Tablespoon chili powder
1 Tablespoon paprika
2 Teaspoon garlic powder
1 ½ Teaspoon cayenne
1 Teaspoon black pepper
1 3-4 lb baby back ribs
1 cup beef broth or water
Your favorite barbeque sauce
1. Combine the spices for the rub in a small bowl.
2. Cut the rib rack into four equal pieces. Rub all sides with the spice rub.
3. Add broth to Instant Pot. Add the ribs to the pot in arranging them to make teepee formation.
4. Lock the lid to the Instant pot. Cook on high pressure for 30 minutes. Use quick release after cooking.
5. Preheat oven to 425o.
6. Remove ribs from the pot and place on a foil-lined baking sheet. Brush the ribs with barbeque sauce. Bake for 7 minutes on each side.
Cranberry Almond Coleslaw
¼ cup apple cider vinegar
2 Tablespoons Dijon mustard
2 Tablespoons honey
¾ Teaspoon salt
¼ Teaspoon freshly ground pepper
¼ cup canola oil
2 (10 oz) packages shredded coleslaw mix
1 cup chopped, smoked almonds
¾ cup dried cranberries
4 sliced green onions
2 sliced celery ribs
Make the dressing: Combine the first five ingredients. Pour the oil in a steady stream whisking to emulsify.
Place cabbage, almonds, cranberries, onions and celery in large bowl. Add the dressing and toss to mix.