Magnificent bastard ribs

This is my secret page! Yes, sometimes I make ribs.

I've been experimenting on chicken - it's cheaper, comes in more reasonable portions and is harder to get right.

Try brining: http://pitbossbelt.com/wp/brining-pork-ribs-yes-it-is-a-good-idea

Sauce

• 1 (15 oz.) can tomato sauce
• 1/2 cup apple cider vinegar
• 1/3 cup honey or agave nectar
• 1/4 cup tomato paste
• 1/4 cup molasses
• 3 Tbsp. worcestershire
• 2 tsp. liquid smoke
• 1 tsp. smoked paprika
• 1 tsp. garlic powder
• 1/2 tsp. freshly-ground black pepper
• 1/2 tsp. onion powder
• 1/2 tsp. salt

Whisk all ingredients together in a medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium low and simmer (uncovered) for 20 minutes, or until the sauce has slightly thickened.

Rub

• 1 cup/240 mL brown sugar, dark
• 1/2 cup/120 mL paprika
• 1 tablespoon/30 mL salt
• 2 tablespoon/15 mL black pepper
• 1 tablespoon/15 mL cayenne pepper
• 1 tablespoon/15 mL garlic powder
• 1 tablespoon/15 mL onion powder

Mix everything in the food processor.

Ribs

• 1-2 slabs of ribs
• apple cider

1. Slice the ribs into ones and twos. Place in the pressure cooker with the cider, bring to pressure for 20 minutes. Release pressure, move ribs around, re-pressurize for 20 more minutes
2. Take ribs out and set aside for a few minutes to let liquid run off
3. Apply dry rub
4. Cook @ 350 for 15 minutes per side, put a pan of apple cider in the oven to keep moist
5. Every 7 minutes for 1 hour, flip the ribs then apply a coat of sauce (one side each time)
6. At the end, let them cook for 15 minutes