Instapot BBQ short ribs

• 1 teaspoon Apple Cider Vinegar (or other vinegar)
• 1 teaspoon Worcestershire Sauce
• 2 tablespoons Liquid Smoke
• 2 teaspoons Mustard powder
• 1 1/4 cups Ketchup
• 1 1/4 cup Dark Brown Sugar
• 1/2 cup Minced Red Onion
• 1 teaspoon CWG No Salt Go To Blend
• 3/4 cup BBQ Sauce

• 4 pounds Bone-in Beef Short Ribs
• 1 Tbsp CWG BBQ blend
• 1 Tbsp CWG Creole blend
• 1/2 cup Apple juice , (or pineapple juice)

Make the BBQ sauce:

In a pot, add the vinegar, worcestershire sauce, liquid smoke, mustard powder, ketchup, brown sugar, red onion, NS Go To blend and bbq sauce. Stir to combine and bring to a boil.

Turn the heat to low and simmer for 10 minutes. Remove from heat.

Make the short ribs:

Sprinkle all sides of the ribs with the bbq blend and creole blend.

Heat an Instant Pot with the saute mode on more heat and add a drizzle of oil.

Brown each side of the ribs and set aside.

Place the apple juice or pineapple juice in the bottom of the Instant Pot and set in a trivet (raised rack).

Add the ribs on top and pour over 1 cup of the smoky bbq sauce that you just made in the pot. Place the lid on and set the valve to seal.

Turn the Instant Pot to pressure cook on high, setting the time for 45 minutes.

Allow a natural release for 10-15 minutes, then remove the lid.

Set the ribs on a baking sheet and brush with a little sauce, then broil for 2-4 minutes in the oven.

Brush with more sauce and serve over smashed potatoes.