SWEET DRY-RUB BABY BACK RIBS - 6-QT ELECTRIC PRESSURE COOKER

Sweet Dry-Rub Baby Back Ribs - 6-QT Electric Pressure Cooker image

Tried and True, just a hint of heat. I have adapted my dry rub from from Ribs, Chops, Steaks, & Wings by Ray Lampe, and my electric pressure cooking directions from Gracie Cooks! blog. We found the original rub recipe to have way too much salt, and we reduced the cayenne pepper so toddlers wouldn't be overwhelmed. I like to keep the ribs out of the bottom liquid as much as possible, and I top it with a fresh BBQ sauce (or Heinz's Kansas City BBQ sauce was even easier and quite yummy) for finishing off the ribs either in the oven or on the grill. The pressure-cooked unglazed ribs can be frozen - we tend to make as many slabs as our P.C. can hold. Afterwards, strain the liquid, defat, and use as a marinade for a rump roast. Removing the membrane that covers the inner part of the ribs and removing excess fat accounted for most of my prep time. In the Instant Pot, it only took 15 minutes to reach pressure, and 20 for the pressure to come down naturally. (The posted "Cooking Time" is the amount of time at High Pressure (11 psi). I think it is most convenient to cook the ribs ahead and just worry about "finishing" them when you are ready to eat.

Provided by KateL

Categories Pork

Time 1h

Yield 2 full rib racks, 4 serving(s)

Number Of Ingredients 15

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Ingredients

3/4 cup brown sugar
2 -4 tablespoons salt
1/4 cup paprika
2 tablespoons finely ground black pepper
2 tablespoons granulated garlic
1 tablespoon onion powder
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon dry mustard
1 teaspoon ground coriander or 1/2 teaspoon dried cilantro
1/4 teaspoon cayenne pepper
1/2 teaspoon ground allspice
4 lbs baby back ribs (2 full racks)
12 ounces Coca-Cola
1/4-1/2 cup barbecue sauce (I like Heinz Kansas City BBQ sauce)

Steps:

RUB:.
Combine all Rub ingredients in a medium bowl.
RIBS:.
Using a full cooking sheet, prepare ribs by removing membrane that covers the inside part of the ribs. Also trim off excess fat, if any. (Check YouTube for instructive videos.).
Generously coat both sides of both racks of ribs.
In 6-quart or larger electric pressure cooker, place roasting rack in inner pot. Pour in Coca Cola. Place each rack of ribs vertically, with meaty side out, and meatier edge on top. (A 6-quart P.C. should accommodate 3 racks, and an 8-quart P.C. should handle 4 racks.).
Feel free to sprinkle rest of rub on ribs.
Put inner pot into Pressure Cooker base.
Secure lid.
INSTANT POT: Select MEAT/STEW setting, and increase time to 30 minutes. When cooking has completed, press Off, and unplug. Allow pressure to release naturally (or at least 12 minutes before venting).
OTHER ELECTRIC PRESSURE COOKER: Cook on HIGH pressure for 30 minutes, and allow pressure to release naturally.
STOVE-TOP P.C.: Please consult your manual. These normally cook at 15 psi instead of 11 psi attained by electric pressure cookers, so cooking times and Natural Pressure Release times will both be shorter. You will have to hang around to make sure the stove-top pressure cooker maintains the right pressure, however.
Once pressure cooker has released its pressure, remove the lid. Carefully remove the ribs with tongs. (I move the ribs to a colander to drain as I normally cook them ahead up to this point.).
OPTIONAL: Strain the cooking liquid and refrigerate, then remove the top fat layer. It would make a killer marinade for a rump roast. If you don't like that option, discard the cooking liquid as you see fit.
FINISHING:.
OVEN: Set to BROIL. Put racks meaty side up and glaze with BBQ sauce with a silicone basting brush. Broil for 2-5 minutes or until heated through. If you like, baste again and broil some more.
GRILL: Prepare grill. On BBQ mesh grate, place rib racks meaty side up and glaze with BBQ sauce with a silicone basting brush. Heat through. Baste again and heat some more if you wish.