BBQ Baby Back Ribs with Family Album Red Wine Blend

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Baby Back Ribs Ingredients

  1. Baby Back Ribs (3-4 lbs)

  2. Beef Broth or Water (1 cup)

  3. Your Favorite Barbecue Sauce

  4. Kosher Salt (2 tablespoons)

  5. Black Pepper (1 teaspoon)

  6. Brown Sugar (1 tablespoon)

  7. Chili Powder (1 tablespoon)

  8. Paprika (1 tablespoon)

  9. Garlic Powder (2 teaspoons)

  10. Cayenne (1.5 teaspoons)

Cranberry Almond Coleslaw Ingredients

  1. Sliced Celery (2 ribs)

  2. Sliced Green Onions (4)

  3. Dried Cranberries (3/4 cup)

  4. Chopped, smoked almonds (1 cup)

  5. Shredded Coleslaw Mix (2, 10 oz. packs)

  6. Canola Oil (1/4 cup)

  7. Ground Pepper (1/4 teaspoon)

  8. Salt (3/4 teaspoon)

  9. Honey (2 tablespoons)

  10. Dijon Mustard (2 tablespoons)

  11. Apple Cider Vinegar (1/4 cup)

For the Baby Back Ribs...

  • Combine the spices for the rub in a small bowl.

  • Cut the rib rack into four equal pieces. Rub all sides with the spice rub.

  • Add broth to Instant Pot. Add the ribs to the pot in arranging them to make teepee formation.

  • Lock the lid to the Instant Pot. Cook on high pressure for 30 minutes. Use quick release after cooking.

  • Preheat oven to 425°

  • 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.

For the Coleslaw...

  • Combine the last five ingredients for the dressing. Then pour the canola oil in a steady stream, whisking to emulsify.

  • Place the coleslaw mix, almonds, cranberries, onions and celery in large bowl. Add the dressing and toss to mix.