- 1 rack baby back ribs, cut into segments of 3 ribs each
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon smoked paprika
- 1 tablespoon Garlic powder
- 1 tablespoon onion powder
- 1 teaspoon coriander
- 1/2 teaspoon Allspice
- 2 teaspoons Salt
- 2 tablespoons olive oil or avocado oil
- 1/2 an onion
- 3 cloves garlic, sliced thin
- 3 ounces tomato paste
- 1/2 cup Apple Cider Vinegar
- 1/2 cup beef or chicken broth
- 1/2 cup honey
- scallions to garnish
- Mix together the chili powder, cumin, paprika, onion powder, garlic powder, coriander, allspice, and salt. Stir to combine.
- Rub this mixture over the ribs to coat evenly. Set aside for a half hour on the counter, or as long as overnight in the fridge.
- Set the instant pot to saute and add the olive oil. Add in the onion and cook for 5 minutes to soften. Add in the garlic and cook 1 minute. Add in the tomato paste and cook for 2 minutes, stirring often.
- Add in the vinegar and broth and stir to form the sauce. Put the wire rack into the instant pot, it should come right to the surface of the liquid.
- Add the rib segments in, with the bones positioned vertically, the meaty side towards the wall of the pot, and the thicker side down.
- Cover the pot and set it to pressure cook for 23 minutes, making sure the valve is set to seal. It will take a few minutes to come to pressure.
- Once finished, allow the pressure to naturally reduce for 10 minutes, then switch the valve to release the pressure.
- Preheat the oven to broil and add the ribs to a sheet pan. Use a hand blender, or regular blender, to blend the liquid in the pot smooth.
- Pour the blended liquid into a sauce pot and turn to high. Stir the honey into the sauce. Simmer about 15 minutes until thickened.
- Brush the sauce onto the ribs and broil a few minutes until the top is bubbling and starting to brown. Brush them with more sauce and repeat the process to form the bark layer on top of the ribs.