INGREDIENTS
- 1 tbsp oil
- 1 small red onion, finely chopped
- 3 cloves garlic, crushed and finely chopped
- 2 tsp smoked paprika
- 1 tsp ground fennel seeds
- 3 tsp red wine vinegar
- 6 tbsp BBQ sauce
- 2 tbsp brown sugar or molasses
- Juice of half a lemon
- 1 cup cola
- 1kg pork ribs
Spice rub
- 1 tbsp paprika
- 1 tbsp thyme
- 1 tbsp rosemary
- ½ tbsp Cayan pepper
DIRECTIONS
- Rub spice mix over the pork ribs and allow to sit for a few hours. If in a hurry 20 minutes will be fine.
- In the Kambrook Pressure Cooker select the ‘SAUTE’ setting and place the oil, onion and garlic in the bowl. Sauté them for 5 minutes.
- Add in remaining ingredients, starting with the dry spices, then the liquids.
- Add the ribs. Securely place and seal the lid onto the pressure cooker. Select ‘POT ROAST’ setting and then press ‘START’ and allow to cook.’ (Select setting 4 on the manual Kambrook Pressure Cooker)
- 33 minutes later the ribs will be done. Release the pressure from the pressure cooker by turning the pressure release valve to the right.
- Remove the ribs carefully as they will be fragile
- Select the ‘SAUTE’ setting and reduce the sauce until it thickens
- Turn on the grill in your oven and allow to heat for 10 minutes. In the meantime, lay the cooked ribs on a metal tray lined with aluminium foil. Brush the ribs with the thickened marinade from the pressure cooker. Place the ribs beneath the grill for 3 minutes. Remove them and turn them over, brushing the other side. Grill them for another 3 minutes. Repeat once more on each side, which will make the ribs deliciously sticky.