- Marinate ribs overnight with 1/2 C EVOO, 2 TBL Grandpa's Thunder Powder or Arghhh Powder, 6 cloves of garlic, 1/4 C ketchup, 1 tsp hot mustard, 1/4 C apple cider vinegar, 2 TBL sugar and 1 TBL soy sauce – optional 1/4 tsp liquid smoke
- Add marinate liquid and 1 C water
- If rib rack fits around perimeter of pot, stand upright – bones in, meat side out – otherwise, cut to fit and lay flat. Use Steam Rack to keep them out of the water
- I like to wrap two potatoes (with skin on) in foil – more on that later…
- Pressure cook (medium) for 25 minutes
- 10 minute natural release, then release steam
– They will be very tender, but not browned - Spread with sauce and place on broiler or grill until seared and caramelized – about 4 minutes
- While ribs finish, use a paper towel to remove skin from potato
- Add 4 TBL butter, 1/2 tsp salt and crush to mix
- Add JUST ENOUGH milk to make creamy mashed potatoes. Mix well.
Too much milk, and they will be runny.
