Instant pot ribs with baked beans and brussels

Grocery List:

• Pork loin back ribs (3 lbs)
• Apple cider vinegar (1/3 cup)
• Worcestershire sauce (2 TBSP)
• Brown sugar (4 TBSP – I used Domino pourable light brown sugar)
• BBQ sauce (one 18 oz container – I used Sticky Fingers Carolina Sweet)
• Brussel sprouts (600 g)
• Olive oil (2 TBSP)
• Baked beans (two 28 oz cans ­– I used Bush’s Brown Sugar Hickory)
• Seasonings: salt, pepper, oregano, cayenne, chili powder, paprika, Memphis rendezvous seasoning

Directions:

1. Remove ribs from the package, season them thoroughly (including the brown sugar!), and then cut into thirds
2. Add water (2 cups), apple cider vinegar (1/3 cup), and Worcestershire sauce (2 TBSP) to the instant pot along with the ribs.
3. Cook the ribs in your instant pot on high for 20 mins (note: you can also use a slow cooker for 4 hours)
4. While the ribs are cooking, add the baked beans to a large pot and bring to a light boil. Remove from heat and set aside.
5. Pre-heat oven to 400 ºF
6. Cut brussels sprouts in half
7. Add to a large bowl along with olive oil (2 TBSP). Add salt & pepper to taste.
8. Line a baking tray with foil and spray with non-stick spray
9. Place seasoned brussels on the tray face down and cook at 400 ºF for ~ 25 mins
10. Once the ribs are done cooking, remove from the instant pot and add to a baking sheet lined with foil. Baste both sides of the ribs with barbecue sauce
11. Turn your oven to broil
12. Cook ribs on high broil for 4-6 minutes (check every minute or so to make sure they don’t burn!)