[Company]
Makes 12 servings
DIRECTIONS
For the rub, 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. Prepare as directed for desired cooker, below.
Fast 22-minute cook time
Place rib portions in a 6-qt. electric or stove-top pressure cooker. For sauce, in a medium bowl combine remaining ingredients. Pour ½ cup of the sauce over ribs. Lock lid in place. Set an electric cooker on high pressure to cook 22 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 22 minutes. Remove from heat.
For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Carefully open lid. Transfer ribs to a platter. Brush or spoon some sauce over ribs. Serve with remaining sauce.
Slow 5-hour low or 2½-hour high cook time
Place rib portions in a 5- to 6-qt. slow cooker. For sauce, in a medium bowl combine remaining ingredients. Pour ½ cup of the sauce over ribs. Cover and cook on low 5 to 6 hours or on high 2½ to 3 hours. Transfer ribs to a platter. Brush or spoon some sauce over ribs. Serve with remaining sauce.
Per serving 167 cal., 6 g fat (2 g sat. fat), 37 mg chol., 445 mg sodium, 18 g carb., 0 g fiber, 16 g sugars, 12 g pro.
To make these ribs easier to handle as appetizers, ask a butcher to cut the ribs in half crosswise (across the bone) for smaller rib portions.