SPICY BBQ MEATBALLS RECIPES

Steps:

• Mix all of the meatball ingredients together and form your meatballs.
• Heat a large frying pan with a little oil and gently, one by one, add in the meatballs.
• After they cook for about 4 minutes, flip the meatballs and cook an additional 4 minutes. Once they're cooked on the outside, they should be a little less delicate. Making sure none are stuck to the bottom, start tossing them in the pan a little more to cook them evenly. Drain most of the fat, leaving a few tablespoons' worth in the pan.
• Add 2 tablespoons of water to deglaze the pan, scraping up any stuck-on pieces. Add the brown sugar, adding a little more water if the pan looks too dry.
• The sauce should start to bubble and look like dark caramel.
• Remove from heat and add in the barbecue sauce. Stir well.
• Remove from heat and add in the barbecue sauce. Stir well.

Steps:

• Add Sauce Mixture ingredients to the pot and whisk to combine. Add ribs and toss to coat.
• Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
• When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
• Carefully remove the ribs from the pot to a large bowl and cover loosely with foil, reserving juices.
• Strain cooking liquid to remove solids (press solids to extract as much flavor as possible). Discard solids.
• Use a fat separator or spoon to skim fat from the liquid mixture. Discard fat.
• Return braising liquid to the pot. Select the SAUTE function and adjust to MORE or HIGH. Cook, stirring occasionally, until reduced to a glaze, about 2 1/2 cups (20-25 minutes).
• Heat oven to 425 degrees. Set a wire rack over a foil-lined, rimmed baking sheet. Pour 1/2 cup water in baking sheet (helps to prevent smoking).
• Coat half the ribs in the glaze and arrange on the rack, bone-side up. Roast 5-7 minutes, then flip and roast an additional 5-7 minutes until well-caramelized. Transfer to serving dish and repeat with remaining ribs.
• Serve, passing remaining glaze as a dipping sauce.