1 ½ teaspoon celery seeds 1 ½ teaspoon cumin seeds 1 ½ teaspoon yellow mustard seeds 1 ½ teaspoon coriander seed ¾ cup turbinado sugar ¾ cup dark brown sugar ½ cup paprika 3 tablespoon fine sea salt or kosher salt 4 teaspoon onion powder 1 tablespoon chili powder 1 ½ teaspoon dried oregano 1 ½ teaspoon ground black pepper
BBQ Sauce
2 ½ cup dark brown sugar 2 ½ cup ketchup ½ cup yellow mustard ½ cup cider vinegar ¼ cup Worcestershire sauce Juice of 1 lime 1 tablespoon salt 1 tablespoon onion powder 1 tablespoon garlic powder 1 ½ teaspoon paprika 1 ½ teaspoon black pepper Pinch cayenne pepper Dash liquid smoke
Instant Pot-to-Oven Baby Back Ribs:
Spread ribs with mustard and season with rub as above. Curl rib back inside the 6-quart pot of an electric pressure cooker with the meaty sides toward outside of pot. Sprinkle with any rub that falls off. Add 1 cup water to bottom of pot. (do not pour over ribs). Lock lid in place. Set to cook on high pressure for 40 minutes. Allow pressure to release for 15 minutes. Release any remaining pressure. Remove ribs to a foil-lined shallow baking pan, bone sides down (discard liquid in cooker). Preheat oven to 400°F. Brush some of the sauce over ribs. Bake ribs for 15 minutes, brushing with remaining sauce every 5 minutes.
