YIELD: 4 servings
ACTIVE TIME: 45 minutes
TOTAL TIME: 2 hours
- 1 Tbsp. black peppercorns
- 4 tsp. cumin seeds
- 1 1/2 tsp. crushed red pepper flakes
- 2 Tbsp. brown sugar
- 1 Tbsp. kosher salt
- 1/2 tsp. ground cinnamon
- 4 lb. St. Louis–style pork spareribs, cut into 3- or 4-rib sections
- 1/4 cup dry white wine
- Vegetable oil (for grill)
- 2 Tbsp. red or white wine vinegar
- 2 garlic cloves, crushed
- 1/2 cup coarsely chopped parsley, dill, and/or mint leaves
- Lightly crush peppercorns, cumin seeds, and red pepper flakes in a mortar and pestle. Transfer to a small bowl and stir in brown sugar, salt, and cinnamon. Season ribs on both sides with all of dry rub, patting it on if needed.
- Pour wine into Instant Pot. Arrange ribs in pot, orienting them so they’re standing up on their bones and leaning against walls of pot and each other (rather than stacking them flat, one on top of the other), which ensures even cooking. Lock on lid, making sure steam release valve is in the proper sealed position. Select Manual and program for 9 minutes at high pressure. Let pressure release naturally for 10 minutes, then manually release pressure. Unlock lid and transfer ribs to a rimmed baking sheet. Let cool.
- Meanwhile, program cooker to Saute for 10 minutes to reduce juices remaining in cooker insert. Strain through a fine-mesh sieve into a heatproof measuring cup or jar (you should have about 3/4 cup juices). Let cool; cover and chill.
- Prepare a grill for medium-high heat. Clean and oil grate. Spoon congealed fat off cooking liquid, then transfer remaining liquid to small pot. Add vinegar and garlic and bring mixture to a boil. Cook, swirling pan occasionally, until liquid is reduced by half, about 3 minutes. Strain through a fine-mesh sieve into a glass measuring cup.
- Rub a little bit of oil on ribs to lightly coat. Grill ribs (meaty side down) until lightly browned, about 2 minutes. Turn ribs, brush sauce onto exposed side, and grill until underside is lightly browned, about 2 minutes. Turn ribs again and brush with sauce. Continue to grill, turning occasionally and brushing with sauce, until ribs are lightly charred on both sides, about 6 minutes total.
- Transfer ribs to a cutting board. Let cool 5–10 minutes before cutting into individual ribs. Drizzle remaining sauce over, then sprinkle with herbs.
- Do Ahead: Ribs can be pressure-cooked 3 days ahead. Transfer to an airtight container and chill.