Yield: 3-4

Total Cook Time: 45 minutes

Dry Rub Blend Ingredients (Low FODMAP approved):

• 1/2 tbsp smoked paprika (or regular)
• 1/2 tbsp salt
• 3/4 tbsp brown sugar (light or dark - honestly I have no idea what the difference is)
• 3/4 tsp chili powder
• 3/4 tsp cumin
• 1/2 tsp cayenne powder (or less/none if spice isn’t your thing)
• 1/2 tsp ground mustard powder
• 1/4 tsp black pepper
• 1/4 tsp dried oregano
• 1/4 dried thyme

Optional:

1/2 tbsp onion powder (omit for LOW FODMAP)

Main Ingredients/Notes/Suggestions:

• 3-4 lbs pork spare ribs (or as many as you plan to eat, freeze the rest for later)
• 1 cup water
• 1/4 cup apple cider vinegar

Instructions:

1. Place the steam rack in the Instant Pot and pour in water and apple cider vinegar
2. Pat dry the spare ribs and spread dry rub over the ribs
3. Add spare ribs to the Instant Pot, depending on the amount lay flat or spiral them vertically around the edge of the steam rack
4. Close and seal the lid
5. Set manual on high pressure for 25 minutes, let the steam naturally release for 10-15 minutes
6. Remove from Instant Pot. Serve dry or covered with sauce