Magnificent bastard ribs

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

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
• 2 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 @ 245 for 2 hours
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

In order for the sugar in the rub to melt, the temperature needs to be at least 320. Next time, instead of 245 for 2 hours, do 340 for 20 minutes, flip, 20 minutes, drop to 250 for 40 minutes, flip, 40 minutes. Then sauce.