- (1 pkg) Pork Spare Ribs
- (1 cup) Brown sugar
- (1/2 cup) Water
- (1/2 cup) Apple Cider Vinegar
- (1/2 cup) Ketchup
- (2 tbsp) Soy Sauce
- (5 tbsp) Flour slurry
Mix brown sugar, water, ACV, ketchup and soy sauce together and pour over thawed ribs in the pressure cooker. Let marinate for at least an hour.
Set your pressure cooker on high for 25 min. (As all pressure cookers are different, make sure that it is 25 min of cook time after the pressure has been reached). Let it sit for about 5 minutes before manually releasing the pressure valve.
Remove the ribs from the pot and if your pressure cooker has a saute option, bring the sauce to a boil. (This step can be done in a saucepan on the stove). Mix 2 tbsp of flour to about 3 tbsp of water to create a slurry. Add slurry to boiling sauce and whisk constantly until thickened. If a thicker sauce is desired, make more slurry and add to sauce.