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Sweet pork ribs


  • 1.4 kilograms pork back ribs
  • 4 teaspoons (20 milliliters) salt
  • 2 teaspoons (10 milliliters) ground black pepper
  • 3 teaspoons (15 milliliters) garlic powder
  • 3 teaspoons (15 milliliters) chili powder
  • 1 teaspoon (5 milliliters) ground cumin
  • 1 teaspoon (5 milliliters) paprika
  • 1/4 cup (60 milliliters) brown sugar
  • 1 cup (240 milliliters) chicken stock
  • 1/4 cup (60 milliliters) apple cider vinegar

No-cook barbecue sauce:

  • 2 cups (470 milliliters) ketchup
  • 1/2 cup (120 milliliters) molasses
  • 1/2 cup (120 milliliters) apple cider vinegar
  • 1/2 teaspoon (2.5 milliliters) crushed red pepper
  • 2 teaspoons (10 milliliters) garlic powder


Loosen the edge of the membrane of the ribs with a knife. Using a paper towel, grasp the corner edge and slowly pull it back from the meat. Discard membrane. Slice the ribs into 15 centimeter sections.

Mix salt, pepper, garlic powder, chili powder, cumin, paprika, and brown sugar together in a bowl. Rub the mixture on the ribs, back and front.

Insert the steamer rack into the multi-cooker. Stand the ribs up on the rack at the edges of the pot, with the meat-side facing the walls. Pour chicken stock and apple cider vinegar over ribs.

Select Pressure Cooker on high for 25 minutes. Once cooking has finished, let the steam release naturally for 15 minutes, then quick release the rest by opening the valve, making sure to vent steam away from you.  

Line a baking sheet with foil, then place the ribs on top. Preheat broiler.

To make the barbeque sauce, combine ketchup, molasses, apple cider vinegar, crushed red pepper, and garlic powder in the multi-cooker and set to Sauté. Simmer for five to seven minutes.

Generously coat the ribs with the barbeque sauce, then broil in the oven for two to four minutes. 

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