For the ribs:

Prepare ribs as directed (see Competition Ribs) by trimming if necessary and removing the membrane. Sprinkle about a teaspoon of soy sauce on the backside of the ribs, then sprinkle with a good heaping tablespoon of the rub if using the Instant Pot, a little more if oven roasting or smoking. Turn over and repeat on the topside. Gently pat on to ribs if needed; do not actually rub. If time allows, wrap and place in refrigerator overnight.

To smoke:

Set up grill for indirect heat (See PDF) with desired wood chips. Place ribs, bone side down over drip pan filled with two to three cups water. Cover and cook at 225 degrees F. for four to six hours, until done. Replace wood chips and water as needed. Glaze if desired, placing ribs on the hot side of the grill until the glaze has darkened and is bubbly.

To oven roast:

Preheat oven to 300 degrees F. Place ribs on a rack over a large foil-lined, rimmed baking sheet. Place in oven and add a cup and a half of water to the pan. Roast until done, adding more water as needed. Cover the ribs with additional foil after one hour of cooking. Total time will be about 2 1/2 to 3 hours. Remove the pan with the ribs from the oven. Drain the liquid (save if making soup) and place ribs back on the pan.

Brush ribs with glaze and turn on broiler and broil ribs, about six inches away from the element, until the rub becomes bubbly and caramelized.

To cook in instant pot:

If you wish to cook two racks of ribs, do not cook trimmings at the same time; there will not be room. Timing and temperature remain the same.

Add one cup water to the bottom of the Instant Pot and rack if there is room. Curl ribs and place in Instant Pot vertically, trimmings in the center. Seal and cook on High Pressure for 25 minutes. Allow to go to the keep warm function and after 20 minutes, release the remaining pressure. Place ribs on a foil lined pan.

Sprinkle with more rub, a little or a lot, depending on your preference. Drizzle with glaze and gently spread over the ribs. Turn on broiler and broil ribs, about six inches away from the element, until the top becomes bubbly and caramelized.

Note on trimmings: Never waste those trimmings from the ribs; the meat is flavorful and works so well for so many recipes. Cook alongside the ribs in any of the above methods; generally, trimmings will be done before the rack of ribs is ready. If trimmings are small pieces, they can be wrapped in a bit of foil. If you have no plans for using them, label and freeze them.

For the glaze:

In a small pan, add all ingredients and heat until warm, whisking now and then. Add to blender and whiz until smooth. Pour into pan, then use 1/4 cup water to rinse the blender; add that to the pan. Bring to a boil and simmer for a minute or two until slightly thickened. Remove from heat. Glaze will thicken more as it cools.

Note: I used the rest of the chutney leftover from making my Potato/Sweet Potato Salad. The amount isn’t particular. Taste and adjust ingredients adding more honey, bbq sauce or lime as desired.