Instant Pot Chipotle Espresso Ribs

Ingredients:

• 2 racks pork ribs, cut into sections with 2-3 ribs in each
• 2 cans cola or root beer 
• fresh parsley, chopped
• green onions, chopped

Rub:

• 1 tbsp chili powder
• 1 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tbsp soy sauce
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 tsp pepper

Barbecue Sauce:

• 1 cup ketchup
• 1 minced garlic clove
• ¼ cup Dark Espresso Balsamic
• ¼ cup Chipotle Olive Oil
• 1/8 cup brown sugar
• 2 tsp chili powder
• salt and pepper

Instructions:

1. Place all rub ingredients in a small bowl and mix well. Rub each rib section with the rub. Place in a reusable container and store in fridge for 4-8 hours or overnight.
2. Place the ribs in the instant pot and pour the cola over top. Latch the lid and select the pork/beef setting. Once the ribs are done let the steam release for 10 minutes.
3. Meanwhile, mix all the barbecue sauce ingredients in a bowl and set aside.
4. After the 10 minutes slow release, take the ribs out and place on oven/cookie sheets. Brush each section with the barbecue sauce and place under the broiler for 4-5 minutes or until the barbecue sauce begins to caramelize.
5. Serve with fresh parsley and green onions sprinkled on top.