Barb Spare Ribs (worth the effort )

[Dclark2]

DANS FALL OF THE BONE SPARE RIBS
2 RACKS OF BABY BACK RIBS (CUT 3 RIBS TO SECTION)
1 QUART OF APPLE CIDER VINEGAR
1 QUART OF WATER
1/4 CUP OF ADOBO SEASONING
4 TABLS LAWRYS COARSE GROUND GARLIC POWDER
4 TABLS OF ONION POWDER
1 CUP SAUCY SUSAN PEACH AND APRICOT SEASONING
IN A JAR BY THE BARB SAUCE
1/3 CUP KANSAS CITY ORIG MASTERPIECE BARB SAUCE
BADIA BARBECUE POWDER SEASONING
5 TABLS OF LIQUID SMOKE

- MIX 1 QUART APPLE CIDER WITH 1 QUART OF WATER
ADD 1/4 CUP ADOBO, 4 TABLS GARLIC, 4 TABLS OF
ONION POWDER AND LIQUID SMOKE
( THIS IS THE MARINADE FOR THE RIBS )
PLACE CUT RIBS IN THIS MARINADE FOR 3 HOURS AT
ROOM TEMP

- PLACE RIBS IN PRESSURE COOKER FOR EXACTLY 12
MINUTES WHEN THE PRESSURE RATTLE STARTS

- LET COOL AFTER 12 MINUTES ( CAUTION DO NOT OPEN
UNTIL COOL DOWN PERIOD )

- REMOVE RIBS AND COAT LIBERALLY WITH GARLIC POWDER.
AND ADOBO. COAT LIGHTLY WITH SALT, BLACK PEPPER
AND BADIA BARB SEASONING. THEN PLACE RIBS BONE
SIDE DOWN AND MED HEAT BARBECUE. KEEP COOKING
UNTIL THEY START TO BROWN ABOUT 45 MINUTES.

- MIX SAUCY SUSAN WITH KANSAS CITY BARB SAUCE AND
COAT BOTH SIDES OF RIBS (LIGHTLY)

NOTES
- PRESSURE COOKERS CAN BE DANGEROUS - JUST ADD ENOUGH
WATER TO COVER PLATE IN THE BOTTOM APROX 1/4 - 1/2 INCH AND
DO NOT OVERFILL THE POT WITH RIBS - NORMAL PRESSURE
COOKER CAN HOLD ABOUT 2 AND 1/2 RACKS IF RIBS ARE ON EDGE

- KEEP TURNING RIBS DURING FIRST PHASE OF GRILLING PROCESS

- THE SUSAN AND BARB SAUCE HAS A TENDENCY TO BURN SO KEEP
AN EYE ON 2ND PHASE OF GRILLING