Sticky Ribs

These gingery sweet-and-sour glazed ribs are tender and intensely flavoured – and pretty much impossible to stop eating once you start.

• 1.8-2.2kg spare ribs
  
• 1 tsp (5 ml) salt
  
• ¼ cup (60 ml) apricot jam
  
• ¼ cup (60 ml) orange juice
  
• ¼ cup (60 ml) honey
  
• 2 Tbsp (30 ml) soy sauce
  
• ¼ tsp (1,75 ml) grated lime zest
  
• 1 Tbsp (15 ml)  fresh lime juice
  
• 1 star anise pod
  
• 2 Tbsp (30 ml) vegetable oil
  
• 1 small red onions chopped (about ? cup)
  
• 1.5 tsp (7,5 ml) grated fresh ginger
  
• 2 cloves garlic, minced
  

 
Season the spare ribs with salt and set aside.
 
In a small bowl combine the apricot jam, orange juice, honey, soy, lime zest and juice and star anise. Set aside.
 
Using SAUTE, heat the oil in the inner pot of the Instant Pot. Stir in the onions and cook until they are starting to brown (about 5 mins). Stir in the ginger and garlic and cook until fragrant, another minute; then stir in the apricot jam mixture. Bring to a simmer and then scrape the sauce into the large bowl of ribs. Toss gently to combine.
 
Arrange the ribs inside the Instant Pot curving them around the inner pot. Pour the remaining sauce over the ribs, cover, and cook on HIGH, MANUAL PRESSURE COOK, for 20 mins. Allow the pressure to release naturally.
 
Turn on the grill (or if you are braaing ensure your coals are at temperature).
 
Transfer the ribs, meat side down, to a rimmed baking sheet / tray.  
 
Turn the Instant Pot to SAUTE function and cook to reduce the sauce until it’s thick (about 15 mins).
 
Taste the sauce and adjust the seasoning or add more honey if necessary, then brush the ribs with the sauce. Grill the ribs until they are charred in spots (1-3 minutes). Then flip over and brush on more sauce.  Serve immediately with more sauce on the side.