Ingredients

• 3 tablespoon of light brown sugar
• 1 ½ teaspoon of cumin
• 1 ½ teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon of ground ginger
• 2 teaspoon of mustard powder
• 1 ½ teaspoon of kosher salt
• 1 teaspoon of chili powder
• 1 tablespoon of paprika
• ½ teaspoon of red pepper flakes
• 2 lb of baby back ribs910 g of baby back ribs
• 3 tablespoon of apple cider vinegar
• 1 cup of water240 mL of water

Instructions

1. Make the dry rub: In a medium bowl, combine the brown sugar, cumin, garlic powder, onion powder, ginger, mustard powder, salt, chili powder, paprika, and red pepper flakes. Mix well with a fork.
2. Place the ribs on a cutting board and generously coat on all sides with the dry rub, pressing it into the meat.
3. Add the apple cider vinegar and water to the basin of the Instant Pot.
4. Place the rack insert in the bottom and set the ribs on the rack on their side, spiraling around the inside of the pot. Close the lid to the Instant Pot, making sure the vent is set to sealing. Select manual pressure and set the pressure to high. Set the timer for 28 minutes. Allow natural release for 5 minutes, then set to venting to release the remaining pressure.
5. While the ribs are cooking, make the barbecue sauce: In a medium bowl, combine the mustard, cayenne, salt, pepper, honey, ginger, garlic, ketchup, Worcestershire sauce, and apple cider vinegar and mix well.
6. When the ribs have about 10 minutes of cooking time left, arrange an oven rack in the upper third of the oven and turn the broiler on high. Line a baking sheet with foil.
7. Transfer the ribs to the prepared baking sheet. Brush liberally with the barbecue sauce.
8. Broil the ribs for 2–4 minutes, until the sauce begins to caramelize.
9. Remove the ribs from the oven and brush with another coat of sauce.
10. Slice into individual ribs and serve immediately with the remaining barbecue sauce alongside.
11. Enjoy!