2tbspbrown sugarwe use Swerve brown sugar substitute
2tspsalt
1/2tsppepper
1/2tspgarlic powder
1/2tsponion powder
1/2tspdry mustard
1/4tspcayenne
2tspchili powder
1tsporegano
Sauce
1cuphomemade ketchupsee recipe linked in body of post
1/2cuphomemade chicken soupsee recipe linked in body of post
1/4cupmolasses
1tbspapple cider vinegar
2tbspdijon or grainy mustard
3/4tspliquid smoke
1tbsphoneyadd at the end when reducing the sauce
Instructions
Mix sauce together in a measuring cup.
Cut the ribs into two-rib sections. Dry off. Mix the rub together and apply to both sides of the ribs.
Heat oil in pressure cooker and cook onion until softened, about 5 minutes. Stir in garlic and cook for 30 seconds. Pour in 1/2 cup of the sauce.
Arrange ribs around the perimeter of the pressure cooker in an upright fashion with meat facing outward. Then pour the remaining sauce over the ribs.
Lock lid of pressure cooker and bring to high pressure over medium heat. As soon as high pressure is reached, lower heat to medium-low and cook for 30 minutes. Adjust as necessary to maintain high pressure.
Remove pressure cooker from heat and allow pressure to release naturally for 15 minutes. Quick release when depressurized (10-15 minutes).
Reserve the liquid in the pressure cooker and place ribs on a backing sheet lined with non stick foil. Keep warm while reducing sauce.
Add honey to pressure cooker and reduce sauce until thickened (usually about 15 minutes).
Dunk each rib in the sauce and place back onto the tray. Char the ribs under a broiler to your liking, reapplying sauce every few minutes and turning over if you wish.