As you know, I am a bacon addict who is married to a very charismatic, very talented, very smart Muslim man. I’m totally not dropping these compliments because I had to beg him to give up his beef recipe for my blog. (Snicker Snicker) Yet here we are. This is the recipe in his own words. I hope you love it as much as I do.
Soooo, measurements are not a thing with me. It’s about smell and taste so my wife asked for a recipe from a person who thinks like this I would say start with 1 measurements the solids and half for the liquids to start.
3 tablespoon coarsely ground black pepper
1 tablespoons coconut sugar
3 tablespoon onion powder
Squirt of mustard (2 tablespoons meh)
3 teaspoons garlic powder
2 teaspoons American chili or ancho powder
1 tablespoon chipotle powder
1-2 tablespoons cumin
1-2 tablespoons cinnamon
1/4 cup coffee (the cheap stuff)
A splash of balsamic vinegar
1 tablespoon rosemary
1/2 cup olive or grapeseed oil
Mix the dry together then add the oil until it’s a paste. Rub on the ribs with your hands (wear gloves if you don’t wash your hands) then put in the instant pot rack (not directly in the liquid) and cook high pressure for 30 minutes with natural release (do 20 minutes if you don’t want them to fall apart). After that you can sit them on the grill for a few to get a nice char.