Thai BBQ Ribs

For the Sauce:
  • 1 tsp. sesame oil
  • ½ c. chopped onion
  • 1 oz. fresh ginger, minced
  • ½ c. orange juice
  • 1 tsp. garlic and red chile paste
  • 2 T. honey
  • 3 oz. tomato juice
  • 2 T. balsamic vinegar
  • ½ c. plum sauce
  • ¼ c. hoisin sauce
  • ¼ c. Worcestershire sauce
  • 1 T. Dijon mustard
  • ¼ c. soy sauce
  • 2 T. brown sugar
For the Dry Rub:
  • 2 T. paprika
  • 2 T. brown sugar
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 1 tsp. black pepper
  • 2 tsp. lemon pepper
  • 1 tsp. smoked paprika
  • 2 tsp. oregano
For the Ribs:
  • 1 rack baby back ribs (about 1 ½ - 2 pounds)
  • 1 c. broth or water
  • ½ tsp. liquid smoke - optional
  • Dry Rub - see above
  • Sauce - see above

To make the sauce, heat the sesame oil and cook the onion. Add the ginger and cook 5 minutes. Add the remaining ingredients and cook over low heat 20 minutes. Strain and cook another 20 minutes until thick. Set aside.

To make the dry rub, combine the dry rub ingredients in a resealable jar. Seal the jar and shake vigorously to combine. Set aside.

To make the ribs, cut the slab into 2-3 pieces (enough so they fit into the Instant Pot) and coat with dry rub, massaging it into the meat. Place the trivet in the bottom of your Instant Pot. Add broth or water and liquid smoke if using. Set the ribs upright on the trivet (so they are not stacked on top of one another).

Close the lid and select manual pressure and set the timer for 23-27 minutes, depending on how meaty they are. Once done, allow the Instant Pot to naturally release for 5 minutes. Open the valve to release any remaining pressure. (You can make the sauce and dry rub while the ribs cook to save total prep time.)

Brush the ribs with the sauce and broil or grill until slightly charred. Serve warm.

  • Yields: 4 servings
  • Preparation Time: About an hour
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