PRESSURE COOKER RIBS
Steps:
- Prepare Baby Back Ribs: Remove the membrane from the back of the ribs with a butter knife and a paper towel.
- Dry Rub Baby Back Ribs: Mix all the dry rub ingredients and rub it all over the baby back ribs. Then, set aside while you prepare other ingredients.
- Pressure Cook Baby Back Ribs: Pour the homemade BBQ sauce into the pressure cooker. Add 2 - 3 drops of liquid smoke into the BBQ sauce. Place the baby back ribs into the BBQ sauce (see tips). *Pro Tip: If your Instant Pot is very sensitive to the "Burn Error", layer the Ketchup & Dijon mustard on top of the Ribs instead of mixing it into the BBQ sauce.Close lid and Pressure Cook at High Pressure for 16 - 25 minutes. Turn off the heat and Full Natural Release. Open the lid carefully.*Pro Tip: Adjust your cooking time according to your preference: 16 minutes (tender with a bit of chew) to 25 minutes (fall off the bone).
- Preheat Oven: While the baby back ribs is cooking in the pressure cooker, preheat the oven to 450°F.
- Set Aside Baby Back Ribs: Carefully place the pressure cooked baby back ribs on a chopping board with kitchen tongs. Cover it with aluminum foil and set aside.
- Filter the Fat (Optional Step): Filter the BBQ sauce with a strainer and remove the fat with an oil separator.
- Reduce BBQ sauce: Place roughly chopped carrots into the BBQ sauce and bring your BBQ sauce to a simmer (Instant Pot: Press Sauté button once, then Adjust button to Saute Less Function).Continue to reduce and thicken the BBQ sauce by simmering until desired thickness (~6 - 8 mins). Occasionally, stir with a wooden spoon. Taste the seasoning of the BBQ sauce. Stir in more brown sugar and additional 1 - 2 drops of liquid smoke if necessary.
- Apply Sauce and Finish in Oven or Grill: Brush the homemade BBQ sauce all over the baby back ribs on all sides including the bones with a silicone basting brush. Place the baby back ribs in the oven on the top rack for 10 - 15 minutes.
- Serve and Enjoy: Serve the baby back ribs immediately with more homemade BBQ sauce along with the carrots.
Nutrition Facts : Calories 525 kcal, Carbohydrate 50 g, Protein 29 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 98 mg, Sodium 1382 mg, Fiber 3 g, Sugar 39 g, ServingSize 1 serving
PRESSURE COOKER BABY BACK RIBS RECIPE
The BEST pressure cooker baby back ribs recipe! My dry rub for baby back ribs + a secret ingredient + perfected cooking time = the perfect juicy & tender ribs. You will love this recipe for pork ribs!
Provided by Jess Larson
Categories Main Dishes
Time 1h
Number Of Ingredients 12
Steps:
- Add all listed dry rub ingredients to a small bowl. Stir to combine. Set aside, or store in an airtight container on your spice rack for up to 1 month.
- There will be a thin membrane on the back of the ribs ("silverskin") that needs to be removed - otherwise the dry rub won't penetrate the meat all around the ribs & your ribs will be difficult to chew! I find it's easiest to use a butter knife (something with a blunt edge that is not sharp) to work the silverskin off the ribs in 1 spot. From there, slide your finger under the membrane & the silverskin should pull off very easily. Reference the photos provided in the blog post above if you need a visual. I also found this simple video tutorial to be very helpful!
- Generously season the ribs all over with kosher salt, then sprinkle the dry rub all over the ribs, using your hands to lightly work the rub into the meat.
- Add the water & liquid smoke mixture to the bowl of your electric pressure cooker. Fit the bowl with its trivet/rack. Place the prepared rack of ribs on the trivet/rack, bending as needed to fit into the bowl. Cover the pressure cooker, securely locking its lid into place & ensuring the vent is turned to its "sealing" position. Cook on low pressure for 30 minutes. Once the timer goes off, allow the pressure to release naturally for about 10 minutes (literally just leave the pot for 10 minutes!) before carefully flicking the vent to its "venting" position to allow any residual pressure to release. The ribs will hold to the bone but will have a great fall-apart tender texture - perfect! Carefully transfer the ribs to a baking sheet or serving platter.
- Optional: Grill the ribs: While the pressure cooker releases, preheat the grill to medium-high (approx. 600 degrees F). Grill the ribs over direct heat for 3-4 minutes per side, brushing them with your favorite BBQ sauce the whole time. You don't need to grill them very long, just enough to get some nice grill marks & smoky char.
- the ribs with your favorite BBQ sauce & BBQ sides. In our house, that's cornbread, potato salad & coleslaw - YUM. Enjoy!
Nutrition Facts : Calories 415 calories, Sugar 8.7 g, Sodium 791.8 mg, Fat 26 g, SaturatedFat 9.1 g, TransFat 0.2 g, Carbohydrate 10.2 g, Fiber 0.5 g, Protein 35.7 g, Cholesterol 122.9 mg
PRESSURE-COOKER BARBECUED BEEF RIBS
These tender, tangy ribs taste slow-cooked but are a cinch to make. They're great for picnics as well as a family dinner.-Erin Glass, White Hall, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown ribs in batches, adding additional oil as needed. Remove ribs. Brown onions. Add ribs back to the pressure cooker. Add water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally for 10 minutes and then quick-release any remaining pressure., In a small saucepan, combine the remaining ingredients; cook and stir over medium heat until heated through. Remove ribs from pressure cooker; discard cooking juices. Return ribs to pressure cooker. Pour sauce over top. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 5 minutes. Allow pressure to naturally release for 5 minutes and then quick-release any remaining pressure. Serve ribs with sauce.
Nutrition Facts : Calories 359 calories, Fat 14g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 860mg sodium, Carbohydrate 40g carbohydrate (33g sugars, Fiber 0 fiber), Protein 18g protein.
BEST PRESSURE COOKER STICKY BBQ RIBS EVER
It's time to give back to the Allrecipes community for all they have given to me. This recipe is the culmination of learning how to make BBQ ribs for competition, plus learning from my family members who are all pressure cooker experts. The end result, after years of trial and error, will have everybody licking their fingers in complete ecstasy. You can save a few teaspoons of BBQ sauce, throw it into 2 boxes of mac and cheese, and serve the ribs alongside.
Provided by Tony Thor
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Pour apple cider into an 8-quart multi-functional electric pressure cooker (such as Instant Pot®) to about 1/2 inch below the rack line. Stir in garlic powder, salt, paprika, and pepper. Place rack inside and heat the liquid completely; place ribs on rack.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 27 minutes. Allow 10 to 15 minutes for pressure to build.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with a roasting rack.
- Pour about 2 cups BBQ sauce into a large cup. Add garlic, brown sugar, and chili sauce. Mix with a hand blender until completely smooth. Combine with the remaining BBQ sauce in a large bowl. Set aside to come to room temperature.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
- Remove ribs carefully and drain cooking liquid. Fully submerge each rib into the BBQ sauce. Place on the roasting rack so they are not touching. Brush extra BBQ sauce on top to make them extra sticky.
- Bake in the preheated oven until sauce is set, 15 to 20 minutes.
Nutrition Facts : Calories 552.5 calories, Carbohydrate 68.2 g, Cholesterol 87.8 mg, Fat 22.3 g, Fiber 0.7 g, Protein 18.3 g, SaturatedFat 8.2 g, Sodium 1414.2 mg, Sugar 54 g
BBQ BABY BACK RIBS - PRESSURE COOKER
Easy, fast and tasty. I adapted this from Miss Vickie's Big Book of Pressure Cooker Recipes, which was the best pressure cooker cookbook I found in our local library.
Provided by Heather in Barrie
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Place the metal rack in your cooker and add 1/2 cup of water (I used 1 cup as the manufacturer of my electric cooker recommends).
- If your cooker is large enough you can bend the racks around in a circle. Otherwise cut into sections and stand them upright in the cooker.
- Lock the lid in place.
- Bring to 15psi (high pressure in electric cooker) and cook for 12 minutes.
- Remove from heat and use quick release method to depressurize.
- When pressure drops, carefully open lid and use long tongs to remove ribs.
- Cover with sauce by dipping in sauce in a shallow pan, or basting well as you broil or BBQ the ribs to complete.
Nutrition Facts : Calories 836.1, Fat 49.1, SaturatedFat 17.7, Cholesterol 190.5, Sodium 1271.9, Carbohydrate 45.3, Fiber 0.8, Sugar 32.6, Protein 52.2
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