Instant Pot Peach Habanero Ribs Recipe By Tasty

TANGY INSTANT POT BABY BACK RIBS RECIPE BY TASTY

Steps:

• Make the dry rub: In a medium bowl, combine the brown sugar, cumin, garlic powder, onion powder, ginger, mustard powder, salt, chili powder, paprika, and red pepper flakes. Mix well with a fork.
• Place the ribs on a cutting board and generously coat on all sides with the dry rub, pressing it into the meat.
• Add the apple cider vinegar and water to the basin of the Instant Pot.
• Place the rack insert in the bottom and set the ribs on the rack on their side, spiraling around the inside of the pot. Close the lid to the Instant Pot, making sure the vent is set to sealing. Select manual pressure and set the pressure to high. Set the timer for 28 minutes. Allow natural release for 5 minutes, then set to venting to release the remaining pressure.
• While the ribs are cooking, make the barbecue sauce: In a medium bowl, combine the mustard, cayenne, salt, pepper, honey, ginger, garlic, ketchup, Worcestershire sauce, and apple cider vinegar and mix well.
• When the ribs have about 10 minutes of cooking time left, arrange an oven rack in the upper third of the oven and turn the broiler on high. Line a baking sheet with foil.
• Transfer the ribs to the prepared baking sheet. Brush liberally with the barbecue sauce.
• Broil the ribs for 2-4 minutes, until the sauce begins to caramelize.
• Remove the ribs from the oven and brush with another coat of sauce.
• Slice into individual ribs and serve immediately with the remaining barbecue sauce alongside.
• Enjoy!

INSTANT POT® PEACH SAUCE

Steps:

• Place chopped peaches in a multi-functional pressure cooker (such as Instant Pot®) and evenly sprinkle with brown sugar. Let sit for 10 minutes. Stir in lemon juice, water, and cinnamon.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 6 to 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Select Saute function and cook, stirring and smashing peach chunks with a spoon until you have a thick, chunky consistency, about 2 minutes. Press Cancel to end the Saute function.
• Cool and serve immediately or store in jars in the refrigerator to serve later.

INSTANT POT PEACH HABANERO RIBS RECIPE BY TASTY

Steps:

• Make the dry rub: in a small bowl, whisk together the brown sugar, black pepper, ground mustard, paprika, cayenne, and salt.
• Place the ribs on a cutting board and generously coat on all sides with the dry rub, pressing it into the meat. Save any remaining rub in an airtight container at room temperature for up to 1 month.
• Place the rack insert in the bottom of the Instant Pot, then pour in the apple cider vinegar and chicken stock. Set the ribs on the rack on their side, spiraling around the inside of the pot. Secure the lid of the Instant Pot, making sure the vent is set to sealing. Select manual pressure and set the pressure to high. Set the timer for 29 minutes. Allow the pressure to naturally release for 5 minutes, then set to venting to release the remaining pressure.
• While the ribs cook, make the sauce: Heat a grill pan to medium-high heat and grease with the oil. Grill the onion, habanero peppers, and peach halves on all sides until charred all over, 5-6 minutes total. Remove the skin from the peaches and the stems from the onion and peppers, then transfer everything to a blender.
• Add the brown sugar, tomato paste, honey, molasses, Dijon mustard, apple cider vinegar, Worcestershire sauce, liquid smoke, and water to the blender. Blend until smooth.
• Strain the sauce through a fine-mesh sieve into a small pot, discarding the solids. Add the paprika, cayenne, and salt. Cook over medium-low heat until the sauce just comes to a boil, 5-7 minutes.
• When the ribs have about 5 minutes of cooking time left, arrange an oven rack in the upper third of the oven and turn the broiler on high. Line a baking sheet with foil.
• Transfer the ribs to the prepared baking sheet and brush liberally on both sides with the sauce. Broil for 3-5 minutes, until the sauce begins to caramelize.
• Slice into individual ribs and serve immediately with the remaining sauce alongside.
• Enjoy!

INSTANT POT® PEACH COBBLER

Steps:

• Drain peaches and pat dry with a paper towel. Sprinkle peaches with cinnamon sugar.
• Mix dry cake mix with cinnamon. Cut in butter until mixture resembles coarse crumbs. Set 1/2 of the mixture aside.
• Mix peaches with 1/2 of the cake mix mixture; place in a 6-inch round dish. Top peaches with remaining cake mix mixture. Cover dish with foil.
• Pour water into a multi-functional pressure cooker (such as Instant Pot®). Set trivet inside. Place round dish on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid. Quick release remaining pressure using the quick-release method, about 5 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Carefully remove dish from the pot and uncover. Broil until topping is set, about 2 minutes.