Baby Back Ribs with Cheesy Corn and Slaw

Ingredients

• 2 racks baby back ribs
• ¼ cup favorite dry rub (I use Q39 Rib Rub)
• 2 cups chicken broth
• 6 tablespoons banana ketchup
• 2 tablespoons dark soy sauce
• 2 tablespoons honey
• 1 teaspoon fish sauce

For the Cheesy Corn:

• 1 tablespoon vegetable oil
• ½ cup diced onion
• 8 ears corn, kernels removed
• 1 garlic clove, minced
• 1 tablespoon seeded
• and finely chopped jalapeño
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• ¾ cup whole milk
• ¼ teaspoon freshly ground nutmeg
• 1½ teaspoons Dijon mustard
• 2/3 cup shredded sharp cheddar cheese, divided
• ½ cup shredded Monterey Jack cheese, divided
• 6 bacon slices, cooked and crumbled
• 2 scallions, chopped

For the Slaw:

• Slaw
• 1 tablespoon fish sauce
• Grated zest of 1 lime
• 1 tablespoon lime juice
• 1 teaspoon honey
• 2 tablespoons olive oil
• ⅓–½ head green or red cabbage, finely shredded
• 1 Granny Smith apple, cored and julienned
• 1–2 jalapeños, seeded and very thinly sliced
• 1 celery stalk, thinly sliced
• ¼–⅓ bunch cilantro, leaves and tender stems roughly chopped
• 1 tablespoon chopped fresh mint
• Maldon salt, to finish

Instructions

1. 1
   Preheat the oven to 400 degrees F.
2. 2
   Remove the silverskin from the ribs and cut them between the bones. Pat dry with paper towels, then sprinkle your favorite rub all over the ribs and pat it down with your hands.
3. 3
   Put the trivet in the Instant Pot and pour in the broth. Stand the ribs up around the perimeter of the pot, meaty sides out, so they are leaning on each other. Select the sauté mode and cook for 3 minutes so that the pot will heat faster, then press “cancel.” Lock the lid into place and set to sealing. Cook at high pressure for 30 minutes. Release the pressure manually, press “cancel,” and remove the lid.
4. 4
   While the ribs are cooking, in a small bowl, mix together the banana ketchup, dark soy sauce, honey, and fish sauce; set aside. Preheat the broiler on high. Line a rimmed baking sheet with aluminum foil.
5. 5
   When the ribs are done, transfer them to the prepared baking sheet. Brush some sauce on both sides of the ribs.
6. 6
   Broil for about 2 minutes on each side, just until dark and caramelized. Serve with cheesy corn and slaw (recipes follow).
7. 7
   For the Cheesy Corn: In a medium saucepan, heat the oil over medium heat. Add the onion and cook for 2 minutes, then add the corn kernels, garlic, and jalapeño and cook until softened, about 5 minutes. Transfer to a medium bowl.
8. 8
   Add the butter and flour to the same pan and cook for 2 minutes over medium-low heat, stirring, to make a roux. Slowly add the milk and simmer for 2–3 minutes to make a béchamel, then add the nutmeg and Dijon.
9. 9
   Set aside 2 tablespoons each of the cheddar and Monterey Jack cheeses. Gradually add the rest of the cheese to the pan, stirring it in and letting some of it melt before adding more so it doesn’t get grainy. When all the cheese is incorporated, add the corn mixture. Turn the heat down to medium-low and cook for 3–5 minutes, then turn it down to low until ready to serve. (If it isn’t thick enough, you can add a little extra cheese.)
10. 10
    Stir in most of the bacon, then garnish with the remaining bacon, reserved cheese, and scallions.
11. 11
    For the Slaw: In a large bowl, whisk together the fish sauce, lime zest and juice, honey, and olive oil. Add the cabbage, apple, jalapeño, celery, cilantro, and mint and toss well to coat. Finish with flaky sea salt.