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Instant Pot Ribs & Sauerkraut
The rub and fancy sauerkraut make this one a winner.
- 4 lbs pork baby back ribs
- 1/2 tbs kosher salt
- 2 tbs pepper
- 2 tbs chili powder
- 2 tbs smoked paprika
- 2 tbs brown sugar
- 1 tbs onion powder
- 1 tbs garlic powder
- 29 oz sauerkraut juice included, 2-14.5 oz cans
- 1/2 cup apple juice
- 1/2 cup BBQ sauce
- 2 tsp caraway seeds
- 1/4 cup brown sugar
- 2 large Yukon gold potatoes
Mix rub ingredients in a small bowl.
Remove membrane from the bone side of the ribs--this stops them from curling when cooked.
Sprinkle the rub on all sides of the ribs. Cut ribs into portions about 2-3 ribs long.
Slice potatoes (you don't have to bother peeling if you scrub them well) into 1/4-inch slices then place in the the bottom of the Instant pot.
Add the undrained sauerkraut, apple juice, BBQ sauce, caraway seeds and the brown sugar on top of the potatoes. Place ribs on top of the layered mixture.
Seal and cook on high pressure for 30-40 minutes--the longer time produces ribs where the meat will fall off the bone. Let pressure reduce naturally for 5 minutes, then release the pressure.
Remove ribs and stir the sauerkraut mixture.
Serve ribs on top of the sauerkraut
Serving: 1serving | Calories: 940kcal | Carbohydrates: 70g | Protein: 60g | Fat: 49g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 3802mg | Potassium: 1806mg | Fiber: 12g | Sugar: 39g | Vitamin A: 3112IU | Vitamin C: 48mg | Calcium: 242mg | Iron: 8mg