[Weeknight] [Company]
Makes 8 servings
DIRECTIONS
For rub, in a small bowl stir together the first six ingredients (through pepper). Sprinkle mixture over ribs; rub in with your fingers. Coat ribs with half the Zingy Barbecue Sauce (chill remaining sauce until needed). Prepare as directed for desired cooker, below.
Fast 30-minute cook time
Place a steam basket in a 6-qt. electric or stove-top pressure cooker; add broth and, if desired, liquid smoke. Place seasoned ribs on steamer basket. Lock lid in place. Set an electric cooker on high pressure to cook 30 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 30 minutes. Remove from heat.
For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Carefully open lid. Preheat broiler. Line a baking sheet with foil. Transfer ribs to prepared baking sheet and coat with remaining sauce. Broil 4 to 5 inches from heat 3 to 5 minutes or until sauce is heated through.
Slow 9-hour low or 4½-hour high cook time
In a 6-qt. slow cooker combine broth and, if desired, liquid smoke. Add seasoned ribs to cooker. Cover and cook on low 9 to 10 hours or high 4½ to 5 hours or until ribs are tender.
Preheat broiler. Line a baking sheet with foil. Transfer ribs to prepared baking sheet and coat with remaining sauce. Broil 4 to 5 inches from heat 3 to 5 minutes or until sauce is heated through.
In a small bowl combine 1¼ cups ketchup, ¼ cup mild-flavor molasses, 3 Tbsp. Dijon-style mustard, and 1 Tbsp. each packed brown sugar, smoked paprika, cider vinegar, and Worcestershire sauce. Store in refrigerator up to 1 month. Makes 2 cups.
per serving 562 cal., 32 g fat (12 g sat. fat), 146 mg chol., 888 mg sodium, 23 g carb., 0 g fiber, 21 g sugars, 41 g pro.