Addictively sweet and spicy, you can whip up a batch of these rib tips in no time thanks to the convenience of a pressure cooker.
Instant Pot Honey BBQ Pork Rib Tips
Makes 6 to 8 servings
Ingredients
- 1 tablespoon plus ½ teaspoon kosher salt, divided
- 2½ teaspoons garlic powder, divided
- 2¼ teaspoons smoked paprika, divided
- ¾ teaspoon ground black pepper, divided
- 3 pounds pork rib tips, cut into 2-inch pieces
- 1 cup water
- ¼ cup apple cider vinegar
- ⅓ cup honey
- ¼ cup bourbon
- ¼ cup ketchup
- 3 tablespoons Worcestershire sauce
- 2 tablespoons stone-ground mustard
- 1 tablespoon chopped fresh thyme
- ¼ teaspoon ground red pepper
Instructions
- In a small bowl, stir together 1 tablespoon salt, 2 teaspoons garlic powder, 2 teaspoons paprika, and ½ teaspoon black pepper; sprinkle over rib tips. Let stand at room temperature for 1 hour. Pat ribs dry.
- In a 6-quart Instant Pot with trivet placed inside, combine 1 cup water and vinegar. Arrange rib tips, vertically, in a single layer. Lock lid; close pressure-release valve.
- Select MANUAL feature. Pressure cook on HIGH for 40 minutes. Let pressure release naturally, about 30 minutes. Uncover and press CANCEL feature.
- Remove rib tips and trivet; set aside. Drain, reserving ¼ cup cooking liquid in Instant Pot; add honey, bourbon, ketchup, Worcestershire, mustard, thyme, and red pepper. Select SAUTE function, and cook until sauce is thickened, about 5 minutes. Stir in remaining ½ teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon paprika, and ¼ teaspoon black pepper. Press CANCEL feature. Carefully transfer sauce to a bowl.
- Preheat oven to broil. Line a rimmed baking sheet with foil; evenly spread rib tips on top. Brush with sauce.
- Bake until lightly caramelized, about 4 minutes. Brush with any remaining sauce. Serve immediately.
Honey BBQ Pork Rib Tips (Slow Cooker Version)
Makes 6 to 8 servings
Ingredients
- 1 tablespoon plus ½ teaspoon kosher salt, divided
- 2½ teaspoons garlic powder, divided
- 2¼ teaspoons smoked paprika, divided
- ¾ teaspoon ground black pepper, divided
- 3 pounds pork rib tips, cut into 2-inch pieces
- 1 cups water
- ¼ cup apple cider vinegar
- ⅓ cup honey
- ¼ cup bourbon
- ¼ cup ketchup
- 3 tablespoons Worcestershire sauce
- 2 tablespoons stone-ground mustard
- 1 tablespoon chopped fresh thyme
- ¼ teaspoon ground red pepper
- Garnish: chopped fresh thyme
Instructions
- In a small bowl, combine 1 tablespoon salt, 2 teaspoons garlic powder, 2 teaspoons paprika, and ½ teaspoon black pepper; sprinkle over rib tips. Let stand at room temperature for 1 hour. Pat ribs dry.
- In a 6-quart slow cooker, combine 1 cups water and vinegar. Add rib tips; cover and cook on low heat until tender but not completely falling off the bone, 3½ to 4½ hours.
- Remove rib tips, and set aside. Place ¼ cup cooking liquid in a small saucepan; reserve remaining cooking liquid for another use. To saucepan, add honey, bourbon, ketchup, Worcestershire, mustard, thyme, and red pepper. Bring to a boil over medium-high heat; reduce heat and simmer until sauce is thickened, about 5 minutes. Stir in remaining ½ teaspoon salt, remaining ½ teaspoon garlic powder, remaining ¼ teaspoon paprika, and remaining ¼ teaspoon black pepper. Transfer sauce to a bowl.
- Preheat oven to broil. Line a rimmed baking sheet with foil; evenly spread rib tips on prepared pan. Brush with sauce.
- Broil until lightly caramelized, about 4 minutes. Brush with any remaining sauce, and garnish with thyme, if desired. Serve immediately.