Indoor Pressure Smokercooker Back Ribs Recipes

INDOOR PRESSURE SMOKER/COOKER BACK RIBS

Steps:

• 1. Remove thin shiny membrane from back side of ribs. Combine all spices except liquid smoke, into a small bowl. Stir to mix. Generously season each slab of baby back ribs. Sprinkle with liquid smoke if using, and rub into meat.
• 2. Cut each rib into two bone pieces, and arrange on rack that came with cooker. Add 1/2 cup water to cooker. Position rack to fit inside cooker by following manufacturers directions. Close Lid. Program timer to 40 minutes, then press start.
• 3. In 40 minutes you have moist, tender, and juicy ribs. Brush Barbeque Sauce on ribs if desired & serve. Repeat the previous step if you have more than one slab to cook. Serve with your favorite sides.
• 4. This is a Mother's Day Gift that will keep on giving all year. My husband knows that I appreciate practical gifts that I can use, and this is certainly one of them. I can't praise it enough for it's efficiency, and performance. It is great for the busy mom that is always on the go, and needs dinner in a hurry. Sweet Baby Rays Honey Barbeque Sauce is my favorite, and the only one I prefer to use. This kitchen gadget is a great investment for time spent in the kitchen.

PRESSURE COOKER BABY BACK RIBS RECIPE

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!