Ingredients:
1 rack ribs of your choice
Oil, as needed
For the rub:
· 2 tablespoons instant coffee
· 2 tablespoons cocoa powder, unsweetened
· 1 tablespoon ancho chili powder (or your favorite chili powder)
· 1 tablespoon dried thyme
· 1 tablespoon paprika
· 1 tablespoon brown sugar
· ½ tablespoon smoked salt
· ¼ teaspoon ground cloves
Method:
1. Read the recipe. Did you read it? Read it again…
2. Make rub by combining all ingredients.
3. Rub ribs with half of the cocoa-coffee rub (make sure silverskin has been removed).
4. Cut ribs into slabs that can fit into your pressure cooker. Turn on brown setting, and add 1-2 tablespoons oil. Brown ribs on top side, in batches. Set aside.
5. Add 1 cup water into pressure cooker. Add rack over water and lay ribs back into pressure cooker. Cook on high pressure for 30 minutes. Let pressure naturally release.
6. While ribs are cooking, make Guinness-Cherry Glaze.
7. Prepare grill by preheating on high heat. Once preheated, lower heat to medium low. Sprinkle ribs with remaining rub.
8. Baste the presentation side first, then place onto the grill. Then baste the bottom. Cook until a nice crust starts to form. Baste the bottom with more glaze, then flip, basting the top again after flipping. Cook until desired crust and temperature are reached.
Guinness Cherry Glaze:
· 1 bottle Guinness
· ½ Cup Brown Sugar
· 1 cup cherry juice
Place all ingredients in a medium saucepan and bring to a boil. Reduce heat to medium or medium-low and let reduce until you have a thick glaze. Make sure to pick a larger saucepan than you think you need – the alcohol has a tendency to boil over.
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