BABY BACK RIBS ON BIG GREEN EGG RECIPES

Steps:

• Mix together water, garlic, onion, bay leaves, red chili flakes, Chinese five-spice, salt, and rice vinegar in a large pot. Bring to a boil, turn to low, and simmer for 15-20 minutes.
• Place ribs in the simmering broth. Return to a simmer, turn heat to low, and cook for 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat, or coat with cooking spray.
• Whisk together soy sauce, rice vinegar, sambal oelek chili paste, Dijon mustard, ketchup, honey, brown sugar, and Chinese five-spice powder in a large bowl.
• Remove the ribs from the broth and transfer them to the bowl with the soy sauce glaze. Toss to coat.
• Transfer glazed ribs to the prepared baking sheet. Reserve extra glaze for brushing.
• Bake ribs in preheated oven for 15 minutes. Turn the ribs and brush with more glaze. Cook 15-20 more minutes, brushing occasionally with remaining glaze if desired. Remove and serve.

Steps:

• Liberally salt and pepper both sides of slab of ribs. Cut slab in half if it's too big for your Instant Pot.
• Pour apple juice into Instant Pot. Place ribs into pot, drizzle with 1/4 cup of BBQ sauce and secure lid. Make sure it's set to "sealing."
• Set it to Manual timer for 25 minutes. It will take a few minutes to heat up and seal the vent. Once timer counts down, let sit another 5 minutes then release steam by turning valve to "venting." Turn on oven to broil (or heat your grill) while you're waiting for the 5 minute resting time.
• Remove ribs from Instant Pot and place on a baking sheet. Slather on both sides with remaining sauce.
• Place under broiler (or on grill) for 5-10 minutes, watching carefully so it doesn't burn. Remove and brush with a bit more sauce. Pull apart and dig in!