Pressure Cooker Honey-Chipotle Riblets
Ingredients
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1 tablespoon packed brown sugar
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1 tablespoon paprika
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2 teaspoon onion powder
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1 teaspoon salt
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1 teaspoon garlic powder
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1 teaspoon ground chipotle pepper or chili powder
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3 pound pork loin back ribs*
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1 cup ketchup
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⅓ cup honey
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2 tablespoon molasses
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1 - 2 canned chipotle peppers, minced
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2 cloves garlic, minced
Directions
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In a small bowl combine the first six ingredients (through ground chipotle pepper); sprinkle over ribs and rub in with your fingers. Cut ribs into single-rib portions.
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Place rib portions in a 6-qt. electric or stove-top pressure cooker. For sauce, in medium bowl combine the remaining ingredients. Pour 1/2 cup of the sauce over ribs. Lock lid in place.
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Set an electric cooker on high pressure 22 minutes. For stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 22 minutes. Remove from heat. Let stand to release pressure naturally 15 minutes. Release any remaining pressure. Open lid carefully.
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Transfer ribs to a platter. Brush or spoon some of the remaining sauce over the ribs. Serve with remaining sauce.
*Tip
To make eating the ribs easier, ask your butcher to saw the ribs in half crosswise (across the bone) to create smaller rib portions.
Nutrition Facts (per serving)
| 167 | Calories |
| 6g | Fat |
| 18g | Carbs |
| 12g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 167 | |
| % Daily Value * | |
| Total Fat 6g | 8% |
| Saturated Fat 2g | 10% |
| Cholesterol 37mg | 12% |
| Sodium 445mg | 19% |
| Total Carbohydrate 18g | 7% |
| Total Sugars 16g | |
| Protein 12g | 24% |
| Vitamin C 1.7mg | 2% |
| Calcium 31mg | 2% |
| Iron 0.9mg | 5% |
| Potassium 287mg | 6% |
| Folate, total 3.1mcg | |
| Vitamin B-12 0.3mcg | |
| Vitamin B-6 0.4mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.