Spare ribs with Georgia barbecue sauce

Step 1 of 8:

 

Peel the onion and garlic and chop finely. Mix paprika powder, sugar, chili powder, and 2 tsp salt to create a spice blend. Cut the rack of ribs in half with a sharp knife.

Step 2 of 8:

 

Heat 2 tbsp of the frying oil in the pressure cooker and brown the diced onion for about five minutes. Add the garlic and cook for 30 seconds, stirring constantly. Stir in ketchup, vegetable broth, peach jam, vinegar, and mustard. Pour the finished sauce into a bowl until further use.

Step 3 of 8:

 

Rub the cut ribs all over with the spice mixture. Place them upright in the pressure cooker with the rounded side facing the pot wall. Drizzle 200 ml of the sauce over the ribs from above.

Step 4 of 8:

 

Close the pot according to the instructions, set the cooking regulator in the lid to level 2 (quick cooking) and bring the contents to a boil over high heat. As soon as the yellow ring becomes visible, reduce the heat. When the green ring appears, the cooking time of 15 minutes begins.

Step 5 of 8:

 

Meanwhile, preheat the oven with the grill function or convection grill to 210 °C. Brush the oven rack with the remaining frying oil and place it over a baking sheet.

Step 6 of 8:

 

After the cooking time has ended, let the pressure cooker depressurize and open it according to the instructions. Then place the ribs rounded side up on the oven rack.

Step 7 of 8:

 

Skim off any fat floating on the cooked sauce with a spoon and discard. Let the rest of the sauce, along with the uncooked sauce, simmer in the open pot for about 10 minutes. Finally, stir in the smoked salt.

Step 8 of 8:

 

Brush the ribs with the sauce and grill for a total of about 7–10 minutes. Turn them occasionally and brush generously again. Distribute the finished ribs onto four plates and serve with the remaining sauce reduction. Creamy sweet potato mash is an excellent side dish.