Instant Pot Honey BBQ Pork Rib Tips

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
  1. 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.
  2. 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.
  3. Select MANUAL feature. Pressure cook on HIGH for 40 minutes. Let pressure release naturally, about 30 minutes. Uncover and press CANCEL feature.
  4. 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.
  5. Preheat oven to broil. Line a rimmed baking sheet with foil; evenly spread rib tips on top. Brush with sauce.
  6. 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
  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to broil. Line a rimmed baking sheet with foil; evenly spread rib tips on prepared pan. Brush with sauce.
  5. Broil until lightly caramelized, about 4 minutes. Brush with any remaining sauce, and garnish with thyme, if desired. Serve immediately.