Name: Rib Sandwich with Sauerkraut
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 6 servings
Ingredients: 1 tablespoon kosher salt; 1 teaspoon freshly ground black pepper; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1 teaspoon light brown sugar; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons onion powder; One 3-pound rack baby back ribs, membrane removed; 4 tablespoons unsalted butter, melted; 1 large French loaf; 1/3 cup barbecue sauce, such as Valerie's Homemade BBQ Sauce, recipe follows; 1 1/2 cups sauerkraut, drained; 1 cup ketchup; 1/4 cup apple cider vinegar; 3 tablespoons lightly packed brown sugar; 1 teaspoon Worcestershire sauce; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon liquid smoke

Directions

Special equipment:

an electric pressure cooker

Add the salt, pepper, chili powder, smoked paprika, brown sugar, 1 teaspoon garlic powder and 1 teaspoon onion powder to a small bowl and mix to combine. Sprinkle the ribs all over with the spice mix.
Add 1 cup water to the base of an electric pressure cooker. Place the metal rack at the bottom of the pressure cooker and coil the ribs to sit on top of the rack. Place the lid on the pressure cooker and set to pressure cook on high according to the manufacturer's instructions for 35 minutes.
Let the pressure cooker naturally release pressure for 15 minutes. Carefully remove the lid and allow the ribs to sit in the pressure cooker for 5 to 10 minutes. (They will be very tender and easier to remove from the pot if they sit for a few minutes.)
Turn the oven to broil on high. Line a rimmed baking sheet with foil. Add the remaining 1/2 teaspoon each of garlic and onion powder to the melted butter and stir to combine.
Cut the bread in half lengthwise and remove some of the crumb to allow everything to comfortably fit inside the sandwich. Brush the butter over the cut sides of both halves of the bread. Place the bread on the prepared baking sheet and transfer to the oven to broil until lightly toasted, 1 to 2 minutes. (Keep an eye on it to make sure it doesn't burn.) Remove the pan from the oven and transfer the bread to a clean work surface.
Carefully remove the ribs from the pressure cooker and place on the same baking sheet used for the bread. Carefully remove the bones from the rack of ribs; they should remove easily from the meat. If the ribs do not easily release, carefully flip the rack over and score the back of the bones with a knife to help the bones release. Discard the bones.
Top the ribs with the barbecue sauce. Transfer to the oven and broil until the sauce is bubbling and thick, 1 to 2 minutes.
Carefully transfer the ribs to the base of the bread. Top with the sauerkraut and the top piece of bread. Slice into sandwiches and serve immediately.

Valerie's Homemade BBQ Sauce:

Add the ketchup, vinegar, brown sugar, Worcestershire, garlic and onion powders, smoked paprika and liquid smoke to a small saucepan. Heat over medium-high heat, stirring occasionally, until simmering, 2 to 3 minutes. Turn off the heat. Use immediately or store in an airtight container in the fridge for up to 4 days.