Macros (makes 6 servings):
Protein: 54
Carbs: 100
Fat: 99
Calories: 1,507
Grocery List:
- St. Louis spare ribs (4 lbs)
- Liquid smoke (1 teaspoon)
- Apple cider vinegar (3 TBSP)
- Water (1 cup)
- BBQ sauce (one 18 oz bottle – I used Sticky Fingers Sweet Carolina)
- Cream of corn (one 15 oz can)
- Cornmeal (1.5 cups)
- Flour (1 cup)
- Sugar (1/2 cup)
- Baking powder (4 teaspoons)
- Salt (1 teaspoon)
- buttermilk (2 cups)
- Egg (2)
- Butter (8 TBSP)
- Coleslaw (one 14 oz bag)
- Mayo (1/2 cup)
- Lemon juice (3 TBSP)
- White wine vinegar (1 TBSP)
- Sugar (1/2 cup)
- Seasonings: salt, pepper, paprika, chili powder, cayenne, garlic powder, onion powder, brown sugar
Directions:
- Preheat the oven to 425 ºF
- Melt a stick of butter in the microwave
- To a large bowl add your cream of corn, cornmeal, flour, sugar, baking powder, salt, buttermilk, eggs, and melted butter. Mix thoroughly using a hand mixer.
- Add the cornbread mixture to a 9×13 baking dish (spray with non-stick spray first)
- Cook the cornbread for ~ 25 minutes at 425 ºF. Check the center with a toothpick to make sure it is cooked through.
- Remove the ribs from the package and season heavily
- Cut the ribs into 6 even pieces
- To your instant pot, add the water, apple cider vinegar, and liquid smoke followed by the ribs (arrange them around the edge standing up in a circle)
- Cook the ribs on high pressure for 35 minutes. Allow the pressure to release naturally for 15 minutes and then manually release any remaining pressure
- Add the ribs to a baking sheet lined with foil
- Baste the ribs with BBQ sauce and broil them in the oven on high for 2-3 minutes.
- Repeat this process 2 or 3 times until there’s a nice coating of caramelized BBQ sauce on the ribs
- To another large bowl add your coleslaw, mayo, lemon juice, white wine vinegar, sugar, and light salt and pepper. Mix thoroughly.
